Food

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Julia Turshen’s Sticky Chicken Recipe Is Way Better Than Takeout

Lyn gave me this to make and I’ll never pass up a stir fry recipe it was good.

Ingredients

  • 2 Tbsp water
  • 1 tsp cornstarch
  • ¼ cup ketchup
  • 3 Tbsp honey
  • 3 Tbsp soy sauce
  • 1 Tbsp chili garlic sauce (such as sambal oelek) or your favorite hot sauce (optional)
  • 4 cloves garlic, minced
  • 2 Tbsp canola oil, plus more as needed
  • 1½ lb skinless boneless chicken breasts or thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. In a small bowl, stir water and cornstarch until well combined. Stir in ketchup, honey, soy sauce, chili garlic sauce (if using) and garlic.
  2. In a large nonstick skillet over medium-high, heat oil. Add half of chicken; season generously with salt and pepper. Cook 5 minutes, stirring occasionally, or until browned all over; transfer to a plate. If needed, add another tablespoon oil to pan. Cook remaining chicken, salt and pepper. Return first batch chicken to pan along with sauce. Bring to a boil. Reduce heat to low; simmer 5 minutes or until sauce is thick and coats chicken, stirring occasionally

My Suggestions: Add peanuts or cashews, maybe pineapple chunks

You might like my Quick Sort of BBQ Chicken thighs recipe

Smoked Spatchcock Chicken
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Smoked Spatchcock Chicken

We were at Market Basket and they had Spatchcock chicken on sale so I thought that for father’s day I’d try gas grill smoke. Then we went to whole foods across the street for our berry fix only to find something unusual, the chicken was 50 cents cheaper at whole foods.

Oh well a few less cherries and I made up the difference.

Anyway I marinated the chicken in buttermilk for about 3 hours. I usually have the powered form in frig. I also prefer longer buttermilk timing but whatever. If you’ve never tried the butter milk on chicken I strongly recommend.

Dried with paper towel, rubbed some olive oil and then a dry rub , extra salt and pepper.

I prepared cherry wood chips in a tin foil pouch with a few holes punched in, placed on one side of grill on top on I think they are called flavor enhancers and replace the grill. on the other side i put a foil tray with water in it, turned on the grill high on chips and medium to heat up the water on the other side. after a few minutes I turned the water side off the middle to low and kept the chips on high.

The temp stayed around 275 the smoked started billowing out and when that dissipated I slathered the chicken with some BBQ sauce. all in all it took a few hours until the temps where around right 165ish for breast and 180 for thigh. I let it sit in cutting board for a while before cutting up. I crisped up the chicken wings and Sofie, Gail and Mike came over with ribs so we heated those up. Lyn made an Orzo salad I made some corn.

Oh, It was Sofie approved

Sofie Approved

Father's day treat
Liang Main (Chilled Sesame Noodles)
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Liang Main (Chilled Sesame Noodles)

Lyn found this recipe and thought it would be good for our no meat Monday meal. It was! I love the taste of toasted sesame oil and have never used sesame paste so I thought give it a try. Couldn’t find it in the grocery stores in our area and seeing that there were no chinses markets close enough so it was Amazon to the rescue.

Ingredients

  • 1 lbs. fresh noodles or dry 8 oz..

Sesame sauce

  • 4 tbsp (1/4 cup) Chinese sesame paste.
  • 1 tbsp Mayonnaise.
  • 1 tsp Chili Oil (divided – 2 tsp and 1 tsp).
  • 2 tsp sesame oil (divided 1tsp-1 tsp).
  • 3 tbsp light soy sauce.
  • 5 tsp Chinese/Taiwanese black vinegar.
  • 4 tsp water .
  • 1 tsp Chinese/Taiwanese black vinegar rice vinegar or even wine. vinegar is fine if you can’t find this.
  • 4 tsp fine sugar.
  • 1 tsp garlic crushed.
  • 1 ½ fresh grated ginger.
  • ½ tsp fine salt to taste.
  • 1 tsp ground white pepper or a very generous grind of black pepper to taste.

Other optional ingredients

  • 4 hardboiled eggs
  • 160 g beansprouts (2 handfuls)
  • 4 scallions thinly sliced.
  • Persian or mini cucumber sliced in matchstick size.

Instructions

  1. Bring 3 quarts of slightly salted water to boil in a large pot. Add noodles and reduce heat to maintain a gentle simmer, stirring occasionally, 3-5 minutes until almost tender. See package instructions.  The center of noodles should be firm and slightly opaque.     Meanwhile place 1 tsp sesame oil in large bowl.
  2. Drain noodles very well in colander add to bowl and mix to coat. Transfer to baking sheet and spread into an even layer. Refrigerate until cold, about 20 minutes.
  3. While this is cooling whisk together sesame paste, mayonnaise, 2 tsp of chili oil and remaining 1 tsp sesame oil. Now add soy sauce, vinegar, water, sugar, 1 tsp garlic, and ginger and whisk until smooth.  Season dressing with remaining chili oil and ½ teaspoon of garlic.  Add noodles and toss until well combined.
  4. Divide noodles evenly among serving bowls and garnish your choice cucumber, scallions, eggs and bean sprouts or have these on separate plate for others to garnish how they wish.

Info

Chinese sesame paste and tahini are both made from sesame seeds, but they have different ingredients and flavors:

Ingredients

Chinese sesame paste is made from toasted sesame seeds, while tahini is made from raw sesame seeds.

Flavor

Chinese sesame paste has a stronger, nuttier flavor, similar to unsalted peanut butter and fresh-pressed sesame oil. Tahini has an earthy, slightly bitter flavor, with a toasted sesame seed flavor that’s not as sweet as peanut butter

Standing Rib Roast
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Standing Rib Roast

I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.

Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.

Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.

Ingredients

  • 1 standing rib roast* bone-in (4 pounds, 2 ribs)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves minced (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
  • 1/4 cup rosemary leaves finely chopped

How

  • For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
  • Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
  • Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
  • Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
  • Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  • This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
  • Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
  • I served with a Creamy Horseradish Sauce,

Creamy Horseradish Sauce Recipe

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
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Quick sort of BBQ Baked Chicken Thighs

I recently made a turkey meatloaf with a quick BBQ glaze which both Lyn and I said will make again. I thought the glaze or similar might be good on skinless chicken thighs.

Ingredients for 5-7 skinless boneless chicken thighs

Glaze

  • 1/4 cup ketchup
  • 3 tbsp brown sugar , lightly packed
  • 1.5 tbsp Coconut Secret* or soy sauce , all purpose or light (NOT dark)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlics , minced
  • *We use this all the time instead of soy

Instructions

  • Preheat oven to 420 F
  • Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
  • Line pan with foil (make super easy clean up), place thighs in pan.
  • Whisk together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), put the rest to the side.
  • Bake 15 minutes, remove pan.
  • change to broiler on high, (I remember that there never used to settings for broil ) adjust shelf to be 7-8″ from heat source.
  • Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
  • Broil chicken for 8 to 10 minutes until surface is nicely caramelized.
  • Remove and stand for a few minutes (uncovered) before serving.

Sorry we were starving I forgot to take pictures

The Bakery at Goat Cottage Farm
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The Bakery at Goat Cottage Farm

At the end of the long winding dirt drive way you arrive at “The Bakery at Goat Cottage Farm”. Great visit to the bakery at Goat Cottage farm yesterday. Delicious gluten free selection, great people and a very charming goat!
From Link In – In November 2013, Laura Raposa partnered up with Colleen Kearney, an enthusiastic gluten-free, dairy-free baker to open a bakery at Goat Cottage Farm, her family’s centuries-old farm in Westport, MA.  1154 Main Rd, Westport MA  (508) 636-2916

Their goal is to become the South Coast’s source for wheat-free and gluten-free sweets and savories.
I believe they are well on their way

1

Christmas menu

stikcybuns   COOKIES AND FOCCACIA

foccacia   foccacia (2)  cookie

13876398506921387639846087  13876398285881387639828588A1387639862745    1387639814561 1387639807693Laura Raposa & Colleen KearneyThe Goat  1387641297335  1387641289632 1495891_10151933169503143_1990310573_o 1459677_10152156810026532_1596789998_n

13876411589711387641168310

The Bakery at Goat Cottage Farm

1498756_10151933169508143_1891604230_o The Bakery at Goat Cottage Farm

Food Processor Ground Beef
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Food Processor Ground Beef

Did this last week with lamb so you can use lamb, beef, chicken, turkey whatever your heart or honey desires.
I had seen this on the food shows always said I would try but then we had a food grinder attachment for the blender, I just never got around to it.
Sorry I did not do sooner.

Benefits you get to control the fat content.

Ingredients

What ever poundage of meat needed -depending how much fat you trimming you may need slightly more that required for final ingredient.

Cube the meat trimming away and discarding the fat

Place on a flat cookie tray and into the freezer for 25-40 minutes until very firm

In batches put in food processor and pulse until desire texture is reached

 

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Related

American chop suey

American chop seuy and Mom’s old recipe

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Reign on Mashie-Topped Meatloaf Cupcakes – Week 12
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Reign on Mashie-Topped Meatloaf Cupcakes – Week 12

Someone asked me if I am a huge football fan is that why I do these weekly game day recipes? Yes I am a fan but I also am a fan of my son and patriotslife.com   the blog he is involved in. I would do it for CelticsLife.com  but I just can’t come up with that many recipes, beside the schedule would kill me or I would be 900 Lbs.,  anyway……

Meat and potatoes a man’s meal, a football man’s meal, a meal that will satisfy any half time hunger.

cows                                                                   Potato

Now grab that pastry bag or a plastic bag, stuff it with mash potatoes and start decorating the top of your meatloaf cupcakes. What you’re unsure of your manliness, afraid of a little Dolphin treatment in the living room? We all know that when watching a football game we live by a different set of rules.

Ingredients

Meatloaf

Ground Beef

  • 1 1/4 lbs. extra-lean ground beef (4% fat or less)
  • 1 cup finely chopped green bell pepper
  • 3/4 cup finely chopped onion
  • 1/2 cup fat-free liquid egg substitute or egg whites
  • 1/2 cup quick-cooking oats
  • 1/4 cup ketchup
  • 2 tsp. garlic powder
  • 1/2 tsp. each salt and black pepper


Mashies

Mashed Potaotes

  • 20 oz. (about 3 medium) white potatoes, peeled and cubed
  • 2 1/2 tbsp. light sour cream
  • 1 1/2 tbsp. light whipped butter or light buttery spread
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/8 tsp. paprika
  • Optional seasoning: black pepper

Preparation

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

2. In a large bowl, combine all meatloaf ingredients. Thoroughly mix.

3. Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.

4. Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.

5. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.

6. Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!

HG Tip! Use a piping bag to distribute the mashies. You can even create your own makeshift piping bag! Just transfer mashies to a plastic bag, and squeeze them down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!

Serving Size: 2 meatloaf cupcakes – Steve says: Ya right, these are poppers .

Mashie-Topped-Meatloaf-Cupcakes
This recipe was from hungry-girl.com
For further inspiration, Hungry Girl just released her official “Top Ate” reasons to love potatoes:
  1. Potatoes are seriously satisfying! A study of nearly 40 common foods found that potatoes deliver the most satisfaction.
  2. A 5.3-ounce skin-on spud (the size of a computer mouse) has 45% the daily value of vitamin C and only 110 fat-free calories. Potatoes also have fiber.
  3. Dining out? Top a plain baked potato with salad-bar goodies like broccoli & salsa.
  4. White veggies are underrated and provide key nutrients we need. In fact, potatoes have even more potassium than bananas.
  5. Gluten-free alert: Potatoes are a great alternative to pasta and bread. You can even make lasagna with spud slices instead of noodles, Lillien adds.
  6. Russets, reds, purples, fingerlings, yellows, whites & petites… So many possibilities!
  7. HG Lisa’s favorite way to eat a potato? Twice-baked, stuffed with light cheese and veggies.
  8. Potatoes are ALWAYS in season. “Put ’em on your grocery list today,” she says.

Thanks hungry girl even more reason to eat a manly potato.

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Paprika-Roasted Leg of Lamb
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Paprika-Roasted Leg of Lamb

It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild. 


From Food and Wine

Ingredients

  • 3 tablespoons sweet paprika
  • 1 tablespoon pure chili powder, such as ancho or pasilla
  • 1 1/2 teaspoons ground cardamom
  • One 6 1/2-pound boneless leg of lamb, butterflied
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 6 whole garlic cloves
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 1 lemon, sliced 1/4 inch thick

ingredients

I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done.  Even so it came out tasty and very tender.

 

How

Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.

sprinly with the rub

Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.

roasted

Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.

 slice 1/4 " and serve

Suggested Pairing

With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb

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Missi’s Dill Chicken with Tomato-Dill Relish
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Missi’s Dill Chicken with Tomato-Dill Relish

I’ve been relatively quiet these days, outside cleanup has taken a lot of my time just getting outside without bundling up is great. Lyn and I took a road trip, the ultimate test of the Prius, and gave a new meaning to a tank full of gas trip. We drove from Milford MA to Washington DC on about 10 gallons of gas about 58 MPG. Spent more of tolls than gas, heck spent more on what they pass off  as food at service areas than on gas. You get closer to DC and it is rural and you soon come to the realization that there is nothing at the exits and the service areas are the only choice.  Traffic gods were nice to us on the way down but on the way back they laid out one traffic jam after another. Amazingly enough after all these years of together we can still stay in a confined place together for long periods of time. Anyway we made it to DC and Missi even gave up her parking spot for us she guided us in over the phone as we drew close. It was a wonderful visit laid back and comfortable, individually they are great, together they are pretty perfect. Missi gently pounded the chicken as the 4 of us along with the cat and dog sat around the kitchen talking. Ever notice that the kitchen is the hang out room?  This chicken immediately made it to my favorite list and yesterday we tried to duplicate, did a good job but I just could not duplicate that missing ingredient “Missi Love”.

Simple and delicious

Ingredients

  • 4 (6-ounces) skinless boneless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped dill
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon grainy mustard
  • 1 tablespoon white-wine vinegar
  • 1 pint cherry tomatoes, quartered

ingredients

How:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

pound chicken (1)

Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup.

vinergarette

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

tuen to coat

Toss tomatoes with reserved dill mixture and salt and pepper to taste if you want.

quarter tomatoes add sauce

toss

Grill chicken, turning once, until just cooked through, 3 to 4 minutes total.

grill

Serve topped with relish.

cover

palted

dill chicken