Brined, Baked and Grilled Root Beer Chicken
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Brined, Baked and Grilled Root Beer Chicken

Ingredients

1 chicken breast bone in

Olive oil to drizzle

Fresh ground pepper

 

As mentioned in my About I  flow of thought writing here is a taste.

How: I had been seeing a lot of articles and recipes for brining chicken for the grill, supposedly it help the chicken retain more moisture. I have only brined a few things and in my head it was the salt it seemed like everything would end up salty. (not true but my head said so)  So I decided to just brine for a short period. I had a chicken breast bone in and placed it in a solution of maybe 1/3 cup maple sugar, a little less than that of kosher salt and then added water to cover. I shook it all about as the old song goes and placed in frig for about ½ hour. I rinsed the chicken well and paper towel dried then rubbed with a little olive oil and fresh ground pepper. The in a 4500 oven for 15-17 minutes down to 300 for 5 minutes turned the oven off and heated up the grill. When the grill was ready I grabbed the Chicken out of the oven and Root bear BBQ sauce I made for the pulled pork, brushed the chicken and place on grill skin side up. I basted every few minutes turned to crisp the skin (which I stole and ate before serving shhhh) when it was about 1650 about 10-15 minutes. I took off grill and loosely covered with foil for about 5 minutes Ok I cheated it was 4 minutes I was really hungry.  I have to say it got the head bobbing up and down approval from Lyn and me, moist and tasty and the sauce just topped it off. I had some grill asparagus left over which I drizzled with some balsamic vinegar and some left over sweet potatoes that Lyn had baked. This was a not so quick but easy work night meal.

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Root Beer BBQ Sauce
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Root Beer BBQ Sauce

Root Beer BBQ sauce another thing I been seeing in magazines so we had to try. This was a sweet sauce that was kind of nice even though we more prefer vinegar no ketchup sauce.

 Ingredients

  • 1 cup root beer
  • 1  cup ketchup
  • 1/4 cup fresh lemon juice
  • 3  Tbsp. Worcestershire sauce
  • 3  Tbsp.light brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

How

In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes, until sauce is reduced by half.

Grind It Baby Grind It – Fresh home ground beef
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Grind It Baby Grind It – Fresh home ground beef

I’ve been busy lately hence the slew of postings but I just have to tell you about my Father’s day present.  I know, I know a little early but we used it on Mother’s day. I am used to all the packages come to our house Lyn’s brother works for the post office and I suppose she is doing her part to support him. So I usually put them on the counter and forget them. Anyway it was one of those rare weekdays that Lyn was home when the mail came and she looked at me with this odd smile, then she blurted out that it was my Father’s day present.  I was happy with that but she was not, she opened the box and pulled it out a meat grinder attachment for our mixer. You see for two years now, maybe longer, we had been toying with the idea of one of these, read all the articles but really could not justify it. Anyway it was just in time for mother’s day so she decided that fresh grilled burgers were called for.

Now what cut of meat….Sirloin Roast too pricy, Chuck roast too fatty for us, the butcher suggested the eye of the round Ok will give it a try.

Ingredients

  • 4 lbs Eye of the Round roast, trim some of the fat off
  • Salt and pepper or rub

How

This is the fun part

Attached the grinder to the mixer

Cut the roast into chucks that will fit into the grinder tube

Place of baking sheet and into the freezer for about 20 minutes – do not freeze

Turn the mixer on and feed the meat into the tube until all meat has been ground, a second grinding really makes it tender.

Form patties, indent the center slightly, sprinkle and rub with favorite rub let sit for a few minutes

Grill about 4 minutes per side depending on size.

The meat had very little shrinkage and cooked faster than I thought, it was tender, very tender, I thought too dry but no one else found it that way.

Best early present I ever got.

Side note: Lyn found sirloin steaks on sale and we ground up for lunch today very tasty and tender especially after double grinding. I cooked about 4 minutes per side and they came out very tender, juicy and medium. Like grass feed beef it looked more well down than it was.

    

    

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Turkey Burger
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Turkey Burger

I can’t believe I had not posted this before, I thought I did so I never thought to look. This is a pretty standard for us a good red meat alternative. I never make the same but similar so when I had all these left over roasted vegetables the other day I quickly threw them in.

Ingredients

  • 1 Lbs. ground white turkey meat
  • 1-2 Tbsp. Dijon mustard
  • ¼ roasted sweet or red onion minced
  • ¼ roasted red bell pepper minced
  • ¼ roasted potatoes minced
  • Pinch of red pepper flakes
  • Pinch of fresh cilantro minced

How

Combine all ingredients, form patties and pan fry or grill until done.

Real hard huh? Usually we just do the mustard.

Grilling is tricky since the patties can tend to be very loose just be patient and let set before you flip them. I suppose you could add some bread crumbs to bind not sure if that would do the trick or not any suggestions out there?

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Marinated Mushrooms
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Marinated Mushrooms

Marinated Mushrooms

From Cooks Illustrated with minor Steve tweaks

Why this recipe works:

A classic Italian antipasto, foraged wild mushrooms are rich with earthy flavor. The right combination of bright acidity, heady herbs, and the nap of a fine olive oil should pack each bite with a punch. When we developed our marinated mushroom recipe, we liked cremini and white button mushrooms for their flavor and availability. Crowding the mushrooms in a 12-inch skillet generated, at first, an alarming amount of liquid; cranking up the heat, however, reduced the liquid down to a potent glaze with concentrated mushroom flavor.

Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition—use only one, however, not all three.

Ingredients

  • 3 Tbsp. extra-virgin olive oil , *plus 1 tablespoon for finishing
  • 1/8 teaspoon red pepper flakes
  • ½ tsp. kosher salt (Steve tweak not much of one they use table salt)
  • 1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
  • 2 Tbsp. juice from 1 lemon, plus 1 tablespoon for finishing
  • 1 medium clove garlic , sliced very thin
  • 1 large shallot , chopped fine (about 1/4 cup)
    • I have some dried shallot around because I usually forget to grab one at the grocery store in that case use about ½ the call for amount
  • 1/4 small red bell pepper , chopped fine (about 1/4 cup)
  • 1 sun dried dried tomatoes minced (Steve tweak)
  • *Zest of one lemon (Steve tweak)
  • *1 tsp. minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil leaves (see note)
  • Ground black pepper

How

Heat 3 Tbsp. oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 Tbsp. lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.

*Combine the olive oil, lemon juice thyme and zest in small jar cover and set aside. I shake it once in a while just because I see it.

Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, thyme and zest and adjust seasonings with salt and pepper just before serving.

Marinated Mushrooms prep  Marinated Mushrooms cooking
Marinated Mushrooms marinated  Marinated Mushrooms serve with cornbread, turkey burger and snap pea salad 

Per Serving:
Cal 110; Fat 9 g; Sat fat 1.5 g; Chol 0 mg; Carb 4 g; Protein 2 g; Fiber 0 g; Sodium 55 mg
Poached-Chicken Salad Roll Up with Creamy Vinaigrette
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Poached-Chicken Salad Roll Up with Creamy Vinaigrette

Adapted from a recipe from the Tasting Table Test Kitchen

Had to use what I had on hand.

Yield: Serves 4

Cook Time: 30 minutes

Ingredients:

  • Two 6-ounce boneless, skinless chicken breasts
  • 2½ tsp. kosher salt
  • 2 tsp. extra-virgin olive oil
  • 1 medium shallot, halved and thinly sliced
  • 2 garlic cloves, smashed
  • 10 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 cups chicken broth or stock
  • 1 cup water
  • 1.5 Tbsp. lemon juice or the left over lemon from juicing

 

  • Whole wheat roll up (low carb)

Salad

  • ¼ cup sunflower seeds or more
  • 2 Tbsp. Lemon juice or juice of one lemon
  • 1 Tbsp. Trader Joe’s Dijon mustard
  • 1 Tbsp. finely chopped fresh tarragon
  • 1 tsp. kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 celery stalks–trimmed, peeled and thinly sliced on a bias
  • 3 scallions, white and light green part only, thinly sliced

How:

Poach the chicken: Set the chicken on a plate and season with ½ teaspoon of the salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and water.

If using whole lemon, juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves or 1.5 Tablespoons juice to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel-lined plate to cool for 10 minutes. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. Set aside.

In a large bowl, whisk together the lemon juice, mustard, tarragon and salt together. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the sunflower seeds, celery and scallions. Gently toss to coat and serve on roll up, buns or wrapped in lettuce leaves.

Salt and Vinegar Broiled Fingerling Potatoes
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Salt and Vinegar Broiled Fingerling Potatoes

Salt and Vinegar Broiled Fingerling Potatoes from Umami Girl

Lyn and I are on a Salt and Vinegar baked potato chip kick (Kettle Chips Baked)  so much so that we order directly a case at a time, individual size, my god a big bag would be too much we have no self-control once the bag is open. When I saw Umami Girl’s “Salt and Vinegar Broiled Fingerling Potatoes” on Pinterest I just had to try I like a good oven fried potatoes.

I made no changes but will try with malt vinegar.

Ingredients:

  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
  • 2 cups white or malt vinegar
  • Extra virgin olive oil
  • Kosher Salt
  • Pepper

How:

1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

Roasted Potato Salad with Cilantro and Balsamic Vinaigrette
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Roasted Potato Salad with Cilantro and Balsamic Vinaigrette

Mother’s day we decided to try new things this was one from Williams-Sonoma Kitchen. As mentioned I did not have the watercress so substituted fresh cilantro and fresh ground pepper. I can see that watercress would add a noteworthy for a peppery, tangy flavor and be very nice but one works with what they have.

For a light lunch, toss this salad with chunks of grilled tuna, sliced Kalamata olives and roasted red bell peppers. Or sprinkle with toasted walnuts, dried cranberries and crumbled goat cheese, and serve as a first course to a winter meal.

Ingredients:

  • 2 lb. small fingerlings, Yukon Gold or new potatoes, cut into 1-inch pieces
  • 2 Tbs. olive oil
  • 1/2 tsp. chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. balsamic vinegar
  • 2 Tbs. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 bunches watercress, large stems removed

Tweaks

  • I did not have so I used fresh cilantro from the garden instead
  • 8-10 fresh green beans cut in to bite size pieces
  • 5 cherry tomatoes halved
  • ¼ cup frozen corn

How:

Preheat an oven to 400º.

In a bowl, combine the potatoes, olive oil, thyme, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 1 hour. Let cool for about 10 minutes.

Meanwhile, in a small bowl, whisk together the vinegar (I used 18 year old) and mustard until blended. Add the extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth and emulsified. Season the vinaigrette with salt and pepper.

In another small bowl combine the green beans, tomatoes and corn with 1-2 Tbsp. of vinaigrette set aside.

In a large bowl, combine the potatoes, cilantro, green bean, tomatoes, corn and vinaigrette, to taste, and toss to mix.

   

              

Ghirardelli Double Chocolate Brownies
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Ghirardelli Double Chocolate Brownies

Jen and Josh were coming and we were excited not just about getting to see them it was the bundle that they were bringing. Actually a double bundle, the twins and just over 7 months old. So why not greet them with a double bundle of our own Ghirardelli Double Chocolate Brownie with chocolate chips. One of the best darn brownies I have ever eaten, soft and chewy just like they claim. Although these days, we don’t make these that often but we thought that this would be perfect for their visit. Something to keep them busy while we played with the babies.  It worked!

Blend a moist, rich brownie with Ghirardelli chocolate chips and the result is a brownie that’s twice as moist…and rich– and twice as delicious!

The luxuriously deep flavor and smooth texture of Ghirardelli Premium Chocolate is the secret to pure brownie perfection. Indulge in this ultra rich, moist and chewy brownie, and experience moments of timeless pleasure with Ghirardelli. IF this sounds like a commercial, it is I took it from their site.

How:

Buy the box and follow the instructions!

Cut them up!    Serve, Yum!

I just have to show you what Lyn and I were excited about

 

Oven Roasted Chicken
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Oven Roasted Chicken

Two Sundays ago Lyn and I were driving around doing our errands when I made the announced that I had a craving for roasted chicken. We pulled into the Stop and Shop, not our usual choice for meats Whole Foods is, but they have Natures Prides which is not that bad, definitely less expensive. Anyway I grabbed a 5 pound chicken and a Cara Cara Orange*, you can use any kind of orange but I never noticed a Cara Cara orange before so what the heck I took a chance.  The orange was actually good when I cut it open and saw the reddish color my first reaction was grapefruit but it was sweet and more like a naval orange. I would buy again.

Ingredients

  • 4-5 pound roasting chicken
  • 1 Cara Cara orange sliced in eights
    • I like to add a fruit in the cavity it adds some moisture and flavor so whether it is lime, lemon, orange or a combination does not matter.
  • 1 small to medium red onion sliced in eights
  • 4-5 cloves of garlic gently crushed just a little
  • A handful of fresh thyme
  • 1 Tbsp. olive oil
  • Kosher Salt and pepper
  • Your favorite poultry rub I used mine which I made a long time ago and can’t remember what exactly is in it.
    • Williams-Sonoma makes a good one. We’ve combined kosher salt, black pepper and garlic with traditional herbs and spices, including fennel, thyme and cayenne. Hints of tangy lemon and aromatic mustard add a lively finishing touch.
    • 3-4 thicker carrots slice in 1 inch pieces
    • 3-4 potatoes quartered or smaller depending on size
    • 2-3 red onions quartered
    • Whole garlic cloves if you want

How

Preheat oven to 4500

Remove the giblets etc. and set aside to make a chicken broth future use or toss it. Rinse the chicken inside and out and dry with a paper towel. Optional with handle side of regular dinning knife or fingers loosen the skin from the breast and place a sage leaf on both sides or push some butter mixed with some of the poultry rub.  I usually do something like this but not this time. Lyn says too much fat……

Fold the wings under

Season the cavity with salt and pepper.

Stuff with onion, garlic, orange and thyme.

Sprinkle the rub on the bottom side of chicken, drizzle some olive oil and give it a good massage, do the same to the other side and then grind some pepper all over the top. Tie the legs together to hold the stuffing in and give the chicken a more uniformed shape.

Place in roasting pan on middle rack and roast for 30 minutes. Take out and close the oven door. Drain about half of dripping add the vegetables making sure that the potatoes are cut side down.

Return to oven reduce heat to 3250  roast for 30-40 minutes more until juices run clear and temps is about 160-1650

Remove from oven place on platter cover loosely with tin foil for about 15 minutes before carving.

Now decide how crispy you want the vegetables and whether you want to drain the drippings out of not. So depending on what you decide either turn off the oven now or not…

I wrote this recipe from memory I do not think I forgot anything but I feel every cooking experience should have a little experimentation in it how else can we/you discover new taste treats.

Roasted Chicken with Onions, Carrots and Potatoes                  Roasted Chicken with Onions, Carrots and Potatoes

Cara-Cara-Naval * The Cara cara navel, or red navel orange is an early-to-midseason navel orange believed to have developed as a cross between the Washington navel and the Brazilian Bahia navel. Discovered at the Hacienda de Cara Cara in Valencia, Venezuela in 1976, the parentage is apparently uncertain enough to occasionally warrant the distinction of a mutation, with only the tree on which it was found—the Washington navel—being an accepted progenitor. Cara caras did not enter the U.S consumer produce market until the late 1980s and were carried only by specialty markets for many years thereafter. From Wikipedia