Archives for May 2013

Slow Roasted Rotisserie Style Sticky Chicken


Slow Roasted Rotisserie Style Sticky Chicken
I love those rotisserie chickens from Costco. They are sticky, yet crispy on the outside and so juicy and moist on the inside. Now I've discovered that I can get exactly the same tender, juicy and delicious chicken by slow cooking it in the oven
  • 1 (3 to 4 pound) whole chicken
  • 2 tsp. of olive oil
  • 1 medium onion, cut into chunks
  • 4 tsp. of kosher salt
  • 2 tsp. pepper
  • ½ tsp. of Cajun seasoning or to taste
  • ½ tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of white pepper
  • 2 tsp. of paprika
  • 1 tsp. of dried thyme, crushed
  1. Wash and pat dry chicken. Rub the small amount olive oil all over the chicken and set aside. In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate for at least 3 hours to marinate.
  2. Preheat oven to 250 degrees. Put the onion you cut into chunks inside the cavity of the chicken. Place the chicken into a roasting pan. Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically about every hour. The skin will start to turn golden brown and the seasoning will create that sticky but crispy skin.
  3. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh. I usually insert a skewer in the thickest part of the leg and if the juices run clear, you're good to go!
If you remember, put this chicken together the night before so that it marinates overnight with the seasoning rub, but I've forgotten and just roasted it immediately after applying the rub with excellent results too.


Yogurt & Sour Cream Dressing for Cucumbers


Yogurt & Sour Cream Dressing
A nice light sauce for sliced cucumbers or a green salad.
Serves: make ¾ cup
  • ¼ cup plain yogurt
  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white sugar
  • 3 tablespoons extra virgin olive oil
  • 1 dash salt
  • 1 Tablespoon minced dill
  1. Whisk well all ingredients and taste.
  2. Chill well.
The yogurt and sour cream break down a bit to make a thin-ish sauce.

You could also add 1 clove garlic crushed or 1 tablespoon minced mint.

Try using fat free sour cream and yogurt for a lower calorie dressing


Lamb With Sweet Potatoes Cinnamon and Preserved Lemons


Lamb With Sweet Potatoes Cinnamon and Preserved Lemons
This delicious and hearty meal is made in just one pot.
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • Ingredients
  • 2 lbs. boneless lamb shoulder or leg
  • 1 tsp. Maldon sea salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. each: ground cinnamon, cumin and coriander
  • Pinch of Saffron
  • 2 cinnamon sticks (optional)
  • 2 cups chicken stock
  • 2 large shallots, peeled and quartered
  • ⅓ cup whole roasted almonds
  • 16 pitted prunes
  • 2 tbsp. chopped preserved lemons
  • 2 small sweet potatoes, peeled and quartered
  • ¼ cup chopped fresh mint
  1. Preheat the oven to 350°F.
  2. Trim the lamb of fat and cut the meat into 3" large chunks.
  3. Season
  4. all over with salt and pepper.
  5. Heat the olive oil in a large, lidded casserole pan or Dutch oven or Tagine dish
  6. Over medium heat on the stovetop.
  7. Sear the lamb in two batches, turning over until well browned, about 5 to 7 minutes. Return all lamb to the pot and sprinkle the spices overtop, turning to coat evenly.
  8. Add the cinnamon sticks and stock to the pan and bring to a boil. Cover the pan with the lid and bake in the oven for 1½ hours or until the lamb is very tender.
  9. Add the shallots, almonds, prunes and preserved lemons, stirring to combine. Place the sweet potatoes on top of the lamb. Put the lid back on the casserole and bake for another half hour.
  10. Remove lid and bake for half an hour more or until sweet potatoes are beginning to caramelize. Serve with fresh mint.
If you don't have preserved lemons readily available, you can quickly make an acceptable substitute by thinly slicing a fresh lemon and sautéing it slowly in olive oil, a little sugar and salt until very tender. Chop into small pieces and use the same as preserved lemons. Preserved lemon has a somewhat mellower, less acidic quality than fresh lemon, which is why I would not substitute fresh




Balsamic Roast Chicken with Caramelized Pearl Onions, Carrots, and Tomatoes

Balsamic roast chicken with Caramelized Pearl Onions, Carrots, and Tomatoes
A savory one-pot dish that marries succulent chicken with savory vegetables. This Chicken is moist and flavorful.
Serves: 4 - 6
Prep time: 
Cook time: 
Total time: 
  • 1 3-lb whole free-range organic chicken, cut into 8 parts
  • 1 tsp. Maldon sea salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 slices Bacon chopped
  • 1 cup pearl onions, peeled and halved
  • 1 tbsp. each: chopped fresh rosemary and thyme
  • 2 tbsp. aged balsamic vinegar
  • ½ cup white wine
  • ¾ cup carrots chopped into 1” pieces
  • 2 stalks Celery chopped into ¼ “ pieces
  • ½ pint grape tomatoes
  1. Preheat the oven to 350°F. Season the chicken pieces all over with salt and pepper.
  2. Heat the olive oil over high heat in a large cast-iron casserole pan or Dutch oven and sear the chicken pieces in two batches, turning occasionally, until well browned all over.
  3. Remove the chicken from the pan. Turn the heat down to medium and add the bacon cook until crisp 8 to 10 minutes. Remove from pan and set aside.
  4. Add .pearl onions; carrots, and celery and cook until the onions are caramelized 8 to 10 minutes.
  5. Drain all but 1 tablespoon of the oil from the pan and return the chicken pieces. Add the herbs, vinegar and wine and bring to a boil.
  6. Add the tomatoes and bacon then bake, covered, for 45 to 50 minutes, until the chicken is cooked through. Remove lid during last 15 minutes of roasting.


Volume Conversions — Mass & Volume Equivalents


 Volume Conversions Imperial


Volume Conversions


Mass &  Volume Equivalents Imperial




Three Alarm Chili Con Carne


Three Alarm Chili Con Carne
Chili can be served almost anywhere or anytime. Serve with a young California Zinfandel along with garlic or cheese bread and a good salad.
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
  • 1 lb. Lean ground beef
  • 1 lb. lean ground pork
  • 4 slices of chopped bacon
  • 1 medium onion chopped
  • 2 garlic cloves, minced
  • 2 19 oz red kidney beans drained and rinsed
  • 1 14 oz. (398 ml) can beans with maple syrup
  • 19 oz. Crushed tomatoes
  • 19 oz. spicy stewed tomatoes with red peppers
  • 4 tsp. chili powder
  • ½ tsp. cocoa chili blend
  • ½ tsp. cinnamon
  • 2 tsp. salt
  • ½ tsp. ground pepper
  • ¼ - ½ tsp. cayenne pepper
  • ½ tsp. oregano
  • ⅛ tsp. cumin
  • 1 bay leaf
  • 3 drops of hot sauce like tabasco
  • ½ cup ketchup
  • ½ cup chili sauce
  1. In a large Dutch oven cook bacon until crisp. Remove bacon and add onions. Cook until caramelized 8 minutes. Add garlic and cook for 30 more seconds. Add Beef and pork and cooked until browned. Add all of the rest of the ingredients. Stir constantly until bubbly.
  2. Reduce the heat to low and cover simmer chili 4 to 6 hours.
Chili should not contain too much liquid. If chili becomes runny, remove lid during last couple of hours.


Linguini with Sautéed Scallops and Peas


Linguini with Sautéed Scallops and Peas
Low calorie low fat and so quick to mak
Serves: 2
  • 4 oz. linguini, whole wheat or low carb
  • 1 cup frozen peas
  • 2 tbsp. chopped parsley
  • 1 tsp. extra virgin oil
  • 1 tsp. butter
  • 6 large sea scallops, cleaned
  • Coarse salt
  • Ground pepper
  1. Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve ½ cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
  2. Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.
Note: Try a handful of fresh spinach or sautéed kale or mushrooms or asparagus To cook scallops: Really hot pan, butter and olive oil. Sear on one side (DON'T TOUCH!!!), Turn with tongs when it will release- about 2 minutes. Cook one minute, they should still be springy to the touch and a have a beautiful caramel color on the seared side. Serve right away. Weight watchers pts. old points: 7 Points+: 9
Nutrition Information
Serving size: 1 cup 3 scallops Calories: 374 Fat: 6.5 g Carbohydrates: 56 g Sugar: 8 Sodium: 261 mg Fiber: 9 g Protein: 6.5 g Cholesterol: 40 mg


Sweet & Spicy Rosasted Kabocha Squash



Sweet & Spicy Roasted Kabocha Squash
This makes a yummy alternative to roast potatoes or sweet potatoes, with the added benefit that it takes less time to cook and you can eat the peel. Most squash is a pain to peel and this one you do not have to. It's also high in beta carotene and iron
  • 3 Tbsp. light brown sugar
  • ½ tsp. ground cayenne pepper or hot chili powder, more or less to taste
  • ½ tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 1 tbsp. soy sauce
  • Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, , or walnut oil
  1. Preheat the oven to / . Line a baking sheet or two with silicon baking liner or parchment paper.
  2. Deseed and cut the squash into slices about or thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
  3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  4. Spread the slices in a single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature.
Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian specialty, though they make it here in Switzerland too. It’s very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive Instead of cinnamon, nutmeg and cumin, you can use a ‘pumpkin pie seasoning’ mix You do need to use kabocha-type squash for this ideally, though butternut should work too. You will need a dense, starchy and sweet squash. Don’t use regular pumpkin, which is too watery and lacks sweetness.

Bacon Wrapped Chicken Bites


Bacon Wrapped Chicken Bites
Add bacon to anything and it will fly off the table. Certainly applies here.
  • 8 chicken tenders, flattened and cut in two**
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 8 slices bacon, cut in half
  1. Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
  2. Grill or fry Bacon until bacon is brown and crispy on both sides.
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders **I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy


Meatier Meatloaf

Meatier Meatloaf
A milk and bread panade gives meatloaf a tender and moist texture, but too much panade can dull meaty flavor. We were able to replace much of the panade with gelatin and umami-rich mushrooms without sacrificing texture. Browning the mushrooms with tomato paste and swapping the milk for chicken stock and soy sauce added additional savory notes. Cooking the meatloaf free-form and on a rack maximizes browning and prevents the loaf from stewing or steaming.
Serves: 6 to 8
  • Meatloaf
  • 2 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 6 ounces white mushrooms, trimmed and sliced thin
  • 1 tablespoon tomato paste
  • 3 tablespoons plus ½ cup low-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 large eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon unflavored gelatin
  • ½ slice hearty white sandwich bread, torn into pieces
  • ⅓ cup minced fresh parsley
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 pound ground pork
  • 1 pound 85 percent lean ground beef
  • Glaze
  • ½ cup ketchup
  • ¼ cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 1 teaspoon hot sauce
  • ½ teaspoon ground coriander
  1. FOR THE MEATLOAF: Adjust oven rack to middle position and heat oven to 350 degrees. Fold heavy-duty aluminum foil to form 9 by rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about apart). Spray foil with vegetable oil spray.
  2. Melt butter in skillet over medium heat. Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Add tomato paste and cook, stirring constantly, until browned, about 3 minutes. Reduce heat to low; add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom mixture to large bowl to cool.
  3. Whisk eggs, remaining ½ cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
  4. Pulse bread in food processor until finely ground, 5 to 10 pulses. Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses, scraping down bowl as needed. Transfer bread-crumb mixture to large bowl. Add pork and beef and mix with hands to thoroughly combine.
  5. Transfer meat mixture to foil rectangle and shape into 9 by loaf using wet hands. Bake meatloaf until it registers 155 to 160 degrees, 75 to 90 minutes. Remove from oven and turn on broiler.
  6. FOR THE GLAZE: While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
  7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving.
recommend using ground chuck for this recipe
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