I have a new method of preparing fried chicken. I cut the chicken the morning I plan to serve it. It gets sprinkled with paprika and put in the refrigerator uncovered for the day. Right before frying, it gets a buttermilk bath then is shaken with a mixture of flour, salt, pepper, dill, garlic and cayenne. Give it a try, I promise you’ll like it!
08 Apr 2013 2 Comments
We had roasted and dried tomatoes in the freezer and microbasil growing in our sunroom so I decided to make a sauce by combining them with red wine, garlic, capers and shrimp. Served over pasta with parmesan cheese. It’s fun playing with ingredients!
30 Dec 2012 4 Comments
Cinnamon rolls are a holiday staple at our house. We have them Christmas morning every year. I tried one year to make them before I went to bed so they would be ready to pop into the oven the next morning but they rose and then fell before I woke up. Now I just lay out everything I’ll need the night before and get up early to get them going. This recipe came from a Family Circle magazine probably 15 or 20 years ago. It was billed as the T.J. Cinnamon’s recipe. It is so very good, I hope you’ll try it!
Start by dissolving two packages of yeast in 1/2 cup of warm to the touch water and 1/2 teaspoon sugar. Let it stand for at least 5 minutes to get foamy. In a mixing bowl, combine 3 cups all purpose flour, 1/3 cup sugar and 1 teaspoon salt. At low speed, gradually add in 1 cup warm milk, 1/3 cup salad oil, 2 eggs and the yeast mixture until well blended. Slowly add in another 1.5 cups flour and knead the dough for 10 minutes. I knead mine with a dough hook in my stand mixture but you could knead it by hand on a floured surface.
Bake at 350 degrees for 25 minutes (until golden brown). I remove them from the cake pan after about 10 minutes and glaze with a mixture of 1 cup confectioner’s sugar, 1 Tbsp. milk and 1 tsp. vanilla. I hope you’ll give them at try, they will not disappoint!
27 Nov 2012 3 Comments
22 Jul 2012 1 Comment
19 Jul 2012 1 Comment
23 Feb 2012 2 Comments
I made paella last weekend and thought I’d post my recipe. My family loves it so now they know where to find the recipe when they need it. I make everything but the chicken and rice ahead of time then gently warm everything in the microwave and assemble it right before serving.
The first thing I make is lemon garlic mixture that will flavor the rice when it’s done. In my mini chopper, I whirl together:
The zest of a lemon
1/2 cup lemon juice
1/2 cup olive oil
12 garlic cloves
salt & pepper
This goes into tupperware and waits in the fridge for assembly.
Then I saute the sausage. I used a fresh chorizo and a fresh andouille sausage removed from their casings, crumbled and browned and smoked andouille sausage links sliced and browned.
Red and yellow peppers were sliced, seeded, splashed with red wine vinegar and olive oil then roasted for 45 minutes at 350 degrees. Once they’re cool enough to handle, I peel the skin off.
Then comes the seafood. Sea scallops patted dry and sauteed in a little olive oil just 2 minutes per side. Then shrimp were peeled, deveined and sauteed in a little olive oil. They just take a minute or two per side.
To do the chicken thighs, brown both sides in a little olive oil and butter. Put them skin side up on a baking pan, season with salt and pepper then put them in the oven at 450 degrees for 30-40 minutes depending on how big they are. They come out crispy and delicious.
Here’s what goes into the rice:
3 cups of long grain rice sauteed in a little butter
6 cups of chicken stock
A pinch of saffron
salt and pepper to taste
Bring to a boil then simmer for 15 minutes, toss 1 cup of frozen peas in during the last 3 minutes of cooking.
Assemble everything and enjoy!
13 Jan 2012 4 Comments
A bottle of Ocean Spray Cranberry Juice Cocktail (cheap store brands just don’t work for this, I think they probably have a lot of water in them)
Frozen orange juice concentrate (the large one, they come in two sizes)
Grab a container with a lid that’s freezer safe. I always use some sort of plastic for this recipe, like Tupperware. Dump in the entire container of cranberry juice into your container then add the frozen OJ concentrate. You may want to let it sit at room temp for about 30 minutes, that will help with mixing the OJ in. Depending on how strong you want it, fill the emptied frozen OJ can from 1/2 to completely full with vodka. Mix everything together well then put a lid on it and pop it in the freezer for overnight. The next day, scoop it into glasses and serve it with a spoon. The alcohol keeps the juice from freezing solid. It comes out like shaved ice and is super yummy.
20 Nov 2011 4 Comments
08 Sep 2011 9 Comments