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Tangy Chicken with Orzo Pilaf

  • 1 tbsp + 1 tsp vegatable oil
  • 4 checken leg quarters (about 3 pounds)
  • 3 bone-in chicken breast halves (~1.5 pounds)
  • coarse salt and pepper
  • 1 large white onion, minced
  • 3 garlic cloves, minced
  • 4 plum tomatoes, diced
  • 3/4 c. cidar vinegar
  • 2 medium carrots, diced
  • 1 1/4 C. orzo

Preheat over to 400 deg.  In a large dutch over or heavy pot, heat 1 tbsp oil over high.  Season chick on both sides with salt and pepper.  In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes.  Flip chicken over and cook 3 minutes more.  Transfer chicken to plate.

Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high.  Add onion and cook until translucer, about 5min.  Add garlic and cook, stirring, until fragrant, about 1 min.  Add tomatoes and season with salt and pepper.  Cook until beginning to break down, about 3 min.  Stir in vinegar and return chicken, skin side up to pot.  Bring liquid to a boil.  Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.

Meanwhile in a medium saucepan, heat 1 teasp oil over medium high.  Add carrots and cook until slightly softened, about 3 minutes.  Add orzo, tossing to coat.  Add 1 3/4C water and bring to a boil.  Reduce heat to low and cover.  Cook until water is absorbed and orzo is tender, about 15 min.  Remove from heat, fluff pilaf with a fork.

Serve.

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Green Beans & Spatzle

  • Green beans
  • spatzle
  • bacon
  • butter
  • thyme
  • italian seasoning
  • garlic powder
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Beanless Chili

Saute 1# hamburger, lean
1/4C diced onion
2tbs chilly powder
1c cord spaghetti/tomato sauce
1tsp sugar
1/2 tsp oregano
1/4 tsp salt
1/4 pepper
1C cheese added last.
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Chocolate Mouse

6 servings

If left for a long cooling, let warm to room temp for 10 minutes.
Serve with chocolate shavings and lightly sweetened whipped cream.
Can be held premade for about a day.

From Cook’s Illustrated, Jan/Feb ’06, modified/annotated

  • 8 onces bittersweet chocolate (or dark) chopped finely
  • 2 tablespoons cocoa powder, preferably dutch processed
  • 1 teaspoon instant espresso powder (I skip this)
  • 5 tablespoons water
  • 1 tablespoon brandy (I use kirsch)
  • 2 large eggs, seperated
  • 3 teaspoons of sugar
  • 1/8 teaspoon salt (I use a pinch)
  • 1 cup plus 2 tablespoons chilled heavy cream

Melt chocolate, cocoa powder, espresso, water, and brandy in a medium heat proof bowl (I use our smallest metal bowl) set over a saucepan filled with 1″ barely simmering water, stirring frequently until smooth.

Note, it when it seems smooth, it may still have some grains of unmelted chocolate.  Allow a little bit longer than you expect is needed to be on the safe side.  Remove from Heat.
Whisk egg yolks, 1.5 tsp sugar, and salt in a medium bowl (I use the medium metal bowl) until mixture lightens in color and thickens slightly, about 30 seconds.  Pour melted chocolate into egg mixture and mix until combine.  let cool until just above room temp, 3-5 min.
In stand mixer, beat egg whites at medium-lowuntil frothy, 1-2 mins. Add remaining 1.5tsp sugar and increase mixer speed to medium-high and beat until soft peaks form when whisk is lifted, about 1min.  Whisk last few strokes by hand.  Using whisk, stir about a quarter of the egg whites into the chocolate mixture.  Fold in in remaining egg whites with spatula until a few white streaks remain.

In mixer whip heavy cream at med. until it begins to thicken, ~30sec. Increase to high and whip until soft peaks form, ~15sec (took a lot longer for me). Using dspatula, fold whipped cream into mousse until no white streak remain. Spoon into individual serving dishs, then refrigerate till firm, at least 2 hours.

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Rice Krispie Treats

Yield: 24 servings
  • 1/2 c  Margarine or butter
  • 2 pk 10 oz. mini marshmallows
  • 1 Tb Vanilla
  • 12 c  Rice Krispies
Melt Margarine in large deep pan over low heat.  Add marshmallow
and stir until completely melted.  Add vanila.  Remove from heat
add Rice Krispies and stir until they are well coated.  Using
buttered spatula press mixture into buttered pan 13x9x2.  Cut when
cool.
VARIATION1:  Stir in 1/4 cup of peanut butter into marshmallow
mixture before cereal is added.  You could also use
colored marshmallows too.
VARIATION2:  Stir in 3 cups of M&Ms after cereal added, right
before pressing into pan.
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Mustard Lamb

  • 2 racks of australian lamb, frenched
  • olive oil
  • 1 tbs yellow mustard seeds
  • 1 tbs chopped fresh oregano
  • 1/2 cup fresh mixed herbs, chopped (pick 2 from tarragon, marjoram, thyme, or rosemary)
  • 2 tsp lemon zest
  • 1 cup white wine vinegar
  • 6 potatoes cut into wedges

Brush the lamb with olive oil, then salt and pepper.  Scatter mustard seeds and oregano on a plate and press the meat side of the lamb into the mix to cover.  Wrap tightly and refrigerate 1-2 hours or overnight.

Place the herbs and lemon zest in a food process with vinegar and process to combine.  Pour into jar or bowl and set aside.

Preheat over to 400degF.  Brush potatoes with oil and season with salt/pepper.  Place on tray and bake 25-30 minutes or until crisp.

When potatoes have been in the over for 10 minutes, place the racks in a roasting pan meat side up and roast for 12-15 minutes for medium rare.

Internal temp should be 140degF.  Transfer to warm plate, cover, and allow to rest for 5 minutes.

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Spaghetti Squash

Microwave It — Cut squash in half lengthwise; remove seeds. Placesquash cut sides up in a microwave dish with 1/4 cup waterCover withplastic wrap and cook on high for 10 to 12 minutes, depending on sizeof squash. Add more cooking time if necessary. Let stand covered, for5 minutes. With fork “comb” out the strands.
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Grilled Pizza Dough


Makes six 6-1/2-ounce dough balls

Ingredients

  • 5 Cups (22 1/2 ounces) unbleached all-purpose flour
  • 1 tablespoon sugar
  • 2 tablespoons table salt or 3 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 3 1/2 tablespoons olive oil
  • 1 1/4 cups room-temperature water

Directions

  1. With a large metal spoon, stir together the flour, sugar, salt, yeast 1 tablespoons of the olive oil, and the water in a 4-quart bowl or the bowl of an electric stand mixer until combined.
  2. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed.
  3. Let the dough rest for 15 minutes, then mix again on medium-low speed for an additional 2 to 4 minutes, or until the dough is smooth, supple and tacky but not sticky.
  4. Immediately divide the dough into 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Place each ball inside its own zippered freezer bag. Using the remaining 2 tablespoons olive oil, drizzle 1 teaspoon olive oil over the ball in each bag and seal the bags closed. Let the balls sit at room temperature for about 30 minutes, then refrigerate the balls for at least 3 hours or preferably overnight.
  5. Remove the dough balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for up to 3 days

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Crockpot Jambalaya

  • 1 pound skinless/boneless chicken breast in 1 in. pieces
  • 1 pound andouille sausage, 1 in. pieces
  • 28 oz. can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 2 tsp. Cajun seasoning
  • 1 tsp. Cayenne pepper
  • 1/2 tsp. dried thyme
  • 1 pound raw shrimp, peeled/deveined
  • 16 oz. frozen okra
  • 2 cups rice

DIRECTIONS

1. In a slow cooker, mix everything but okra and shrimp and cover.
2. Cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Stir in okra during last hour of cook time. Stir in the shrimp
during the last 30 minutes of cook time.
4. Serve with crusty baget bread.

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