This I found on an excellent cooking site: The Wednesday Chef.
This is an absolutely wonderful exotic use for .39/lb chicken quarters!!! Talk about an inexpensive impressive and flavorful meal. Serve this with rice of your choice...I prefer jasmine rice, but any type will do. Also, I prepare a simple tossed salad with ginger dressing.
Spicy Roasted Chicken Thighs
Serves 4
8 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled
1 2-inch piece fresh ginger root, peeled
1 small jalapeño pepper, seeded
Juice and zest of 1 whole lemon
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon coriander seeds or ground coriander
1. Heat oven to 400 degrees. Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
2. Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
3. Put thighs, skin side up, in a roasting pan. Roast for 45 minutes or until done.
Showing posts with label supper co-op. Show all posts
Showing posts with label supper co-op. Show all posts
Monday, January 12, 2009
Saturday, January 10, 2009
Meatloaf...with great reviews!!!
This recipe is a keeper! I have been using this one for over 10 years. I found it online. The source said that it was Rosie's Diner's recipe. Not sure where Rosie's Diner is, but the folks that live near it are blessed to have such good cookin'. There is no better meatloaf than this. Until this meatloaf...there was no meatloaf that I ever craved. Set this on a plate with real mashed potatoes, kernel corn, and green beans...you will be set to scoot! That means you will have a happy table full of diners.......... I also use this recipe for making meatballs...my man clan loves it that way too.
2 pounds ground beef
2 eggs, beaten
1 cup rolled oats
1/2 cup chopped onions
1/2 cup ketchup
1/4 cup chopped green pepper (optional...I never put them in)
2 TBS your favorite steak sauce
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder
Sauce:
1/2 cup ketchup
3 TBS packed brown sugar
1 tsp ground mustard
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan. (I use Demarle pans...AKA molds) In a large bowl, combine the ground beef and beaten eggs. Add the remaining ingredients and mix well....that means take off your rings and mix it with your hands!!! Transfer to the loaf pan or form into a loaf shape and smooth the top. In a small bowl, wisk the ingredients for the sauce and spread it over the meat loaf before baking. Bake for 1 to 1 1/2 hours or until the inside temperature reaches 160 degrees. Let the loaf sit for 10 minutes before slicing. Serves 6.
(Immediately when the meat loaf is taken out of the oven, it is a good time to pour off any excess hamburger grease. ) When hamburger meat is cheap, (i just found it for $1.29/lb) I make a triple batch and freeze 4 loaves and about 20 or more meatballs.
I am very picky about my meatloaf. I only want my version. I may be biased. I challenge you to try this one. You will like it!
2 pounds ground beef
2 eggs, beaten
1 cup rolled oats
1/2 cup chopped onions
1/2 cup ketchup
1/4 cup chopped green pepper (optional...I never put them in)
2 TBS your favorite steak sauce
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder
Sauce:
1/2 cup ketchup
3 TBS packed brown sugar
1 tsp ground mustard
Preheat oven to 350 degrees and grease a 9 x 5 loaf pan. (I use Demarle pans...AKA molds) In a large bowl, combine the ground beef and beaten eggs. Add the remaining ingredients and mix well....that means take off your rings and mix it with your hands!!! Transfer to the loaf pan or form into a loaf shape and smooth the top. In a small bowl, wisk the ingredients for the sauce and spread it over the meat loaf before baking. Bake for 1 to 1 1/2 hours or until the inside temperature reaches 160 degrees. Let the loaf sit for 10 minutes before slicing. Serves 6.
(Immediately when the meat loaf is taken out of the oven, it is a good time to pour off any excess hamburger grease. ) When hamburger meat is cheap, (i just found it for $1.29/lb) I make a triple batch and freeze 4 loaves and about 20 or more meatballs.
I am very picky about my meatloaf. I only want my version. I may be biased. I challenge you to try this one. You will like it!
Thursday, January 8, 2009
Mexicali Chili
This combination of spices is perfect! It is not necessary to revise it in any way. I usually double the recipe and have some to freeze. Always a family favorite. The only deviations from the recipe below is that I usually combine kidney beans, black beans and white northern beans.
Mexicali Chili
1/4 cup olive oil
1 cup chopped onion
1 cup chopped bell pepper (optional)
1 clove garlic, crushed
2 pounds ground turkey ground deer meat or ground chuck
1 (24 oz ) can diced tomatoes
1 can Rotel (if you like the spice) or another can of plain diced tomatoes
2 TBS chili powder
1 TBS salt
1/2 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil leaves
dash cayenne
2 (15 oz) cans kidney beans, drained
Saute onion, bell pepper, and garlic in hot oil about 5 minutes. Drain. Brown beef and drain. Add remaining ingredients, except beans. Simmer for 30 minutes or until thick. Add beans and heat several minutes.
This is the Colley revised version of the Mexicali recipe found in "Down Home In High Style" cookbook.
Mexicali Chili
1/4 cup olive oil
1 cup chopped onion
1 cup chopped bell pepper (optional)
1 clove garlic, crushed
2 pounds ground turkey ground deer meat or ground chuck
1 (24 oz ) can diced tomatoes
1 can Rotel (if you like the spice) or another can of plain diced tomatoes
2 TBS chili powder
1 TBS salt
1/2 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil leaves
dash cayenne
2 (15 oz) cans kidney beans, drained
Saute onion, bell pepper, and garlic in hot oil about 5 minutes. Drain. Brown beef and drain. Add remaining ingredients, except beans. Simmer for 30 minutes or until thick. Add beans and heat several minutes.
This is the Colley revised version of the Mexicali recipe found in "Down Home In High Style" cookbook.
Tuesday, October 14, 2008
So I decided to make a menu!
This weekend I perused through many menus from Organizing Junkie.
The aforementioned link is this weeks version of the website featuring menus from over 200 folks who have joined in on the idea that menu planning really does help one's daily duty of nourishing the ones they love.
Sunday evening I made out my menu for this week (which I will share next week) after I have compiled as many of the recipes with photos as possible. I have not yet joined the group, but am gearing up to do so.
I have attempted to do menu making in the past; however, for some reason I would not stick with it. Having started this week with a plan, has helped me tremendously! I loathe coming to the end of my afternoon in a den...(kitchen) full of hungry cubs (man & little men)....wondering what I ought to prepare for supper!!!!
Imagine coming to the end of Monday knowing that the refrigerator & freezer are stocked with groceries for planned meals through the coming Sunday! Just some hours of planning and shopping have me set for the week. It seems too that having a plan orders my time management for the week much better..especially during these crazy days of potty training!!!
Since, I already had the (Wed) grocery sales ads outlined. Making the menu in line with the reduced meat and produce, occurred fairly quickly. (such as spiral cut ham@ .77/lb and country style ribs @.99/lb & milk 2.69!) I am part of a supper co-op. Being a part of this certainly aids in the making of my weekly menu. Three nights of the menu are predetermined by the co-op. How can I complain about the simple chore of planning meals for 4 days. I can do this menu thing!!!!
The aforementioned link is this weeks version of the website featuring menus from over 200 folks who have joined in on the idea that menu planning really does help one's daily duty of nourishing the ones they love.
Sunday evening I made out my menu for this week (which I will share next week) after I have compiled as many of the recipes with photos as possible. I have not yet joined the group, but am gearing up to do so.
I have attempted to do menu making in the past; however, for some reason I would not stick with it. Having started this week with a plan, has helped me tremendously! I loathe coming to the end of my afternoon in a den...(kitchen) full of hungry cubs (man & little men)....wondering what I ought to prepare for supper!!!!
Imagine coming to the end of Monday knowing that the refrigerator & freezer are stocked with groceries for planned meals through the coming Sunday! Just some hours of planning and shopping have me set for the week. It seems too that having a plan orders my time management for the week much better..especially during these crazy days of potty training!!!
Since, I already had the (Wed) grocery sales ads outlined. Making the menu in line with the reduced meat and produce, occurred fairly quickly. (such as spiral cut ham@ .77/lb and country style ribs @.99/lb & milk 2.69!) I am part of a supper co-op. Being a part of this certainly aids in the making of my weekly menu. Three nights of the menu are predetermined by the co-op. How can I complain about the simple chore of planning meals for 4 days. I can do this menu thing!!!!
Tuesday, September 30, 2008
My Supper Co-op Chicken (New Recipe)
Ok, the co-op menu has me down for roasted chicken thighs.....I looked at that and thought, "BORING!!!!" Well, last night I googled for inspiration and I have found an impressive blog!!! 
This would be Luisa's pic of the recipe.
This recipe has unique flavors, not the everyday Southern fare. I have nothing against my dear adopted Southern cuisine. I have grown rather fond of it during my 20+ years in the South. There are times, however, that something just a little different seems essential. Often, when I am craving something different, Thai or Japanese flavors come to mind. I hope tomorrow supper does not disappoint! As I write, the chicken sits in the fridge soaking up the flavors of ginger, cumin, a touch of jalapeno, lemon....those I suppose would be the predominate flavors. I plan to serve it with jasmine rice and a fresh leafy salad topped with fresh ginger dressing. Don't worry my dear supper co-op partners...Next week's menu has be down for chicken alfredo. Humor me and let me try this exotic chicken dish on you.
This would be Luisa's pic of the recipe.This recipe has unique flavors, not the everyday Southern fare. I have nothing against my dear adopted Southern cuisine. I have grown rather fond of it during my 20+ years in the South. There are times, however, that something just a little different seems essential. Often, when I am craving something different, Thai or Japanese flavors come to mind. I hope tomorrow supper does not disappoint! As I write, the chicken sits in the fridge soaking up the flavors of ginger, cumin, a touch of jalapeno, lemon....those I suppose would be the predominate flavors. I plan to serve it with jasmine rice and a fresh leafy salad topped with fresh ginger dressing. Don't worry my dear supper co-op partners...Next week's menu has be down for chicken alfredo. Humor me and let me try this exotic chicken dish on you.
Subscribe to:
Posts (Atom)