Thursday, August 28, 2014

Spicy Coconut Chicken


Roast chicken is one of my favorite dishes to make, but every once in awhile I look for a new approach with it.  I found this recipe and gave it a try.  It didn’t turn out quite as expected but packed a wallop of spicy flavor in a deceptively calm looking dish.  This is a great dish to serve with veggies and rice.  It also made for great packed lunches for the rest of the week.

(note: If you're not a huge fan of coconut, don't worry, it's not an overwhelming flavor.  It mostly adds richness to the chicken.)

Spicy Coconut Chicken

8 servings
2 hours to prep
2 hours to cook

·       4 whole Chicken legs
·       1 cup of Coconut Milk
·       ½ cup of Cilantro (chopped)
·       3 Tablespoons of Soy Sauce
·       1 teaspoon Cumin
·       4 small Jalapenos (chopped)
·       1 teaspoon of Salt
·       ½ teaspoon of Cayenne Pepper
·       ¼ cup of Vegetable Oil
·       3 Tablespoons of Sugar

Put Chicken Legs in a bag and set aside.  Whisk the remaining ingredients in a large bowl until thoroughly combined.



Pour marinade in bag, seal and refrigerate for 1.5-2 hours.
 


Preheat Oven to 350 degrees.  Prepare a large baking dish.  Lay out chicken skin up in dish.  Drizzle a little of the marinade on each Chicken Leg.  



Roast for 1.5 to 2 hours.  Bast it with the juices as it cooks.  Allow resting for 10 minutes after roasting.  Serve with rice or mixed vegetables.  



Friday, August 22, 2014

Cinnamon Blueberry Muffins


I'm pretty currently obsessed with the taste of cinnamon.  Cinnamon buns, cinnamon raisin toast, cinnamon crunch bagels... So I was looking for a delicious cinnamon breakfast for each morning.
Also we have received an obscene amount of blueberries from our CSA.  My goal this week has been finding new and exciting ways of creating fun things to eat involving them.  While I like regular blueberry muffins, I really liked this recipe because of the addition of cinnamon.  It makes for a melt in your mouth pastry.  They also freeze well and you can pop out a couple every morning. 

Cinnamon Blueberry Muffins

20 min prep time
20 min bake time
Makes 12 muffins
·       2 Cups of Flour
·       ½ cup of butter
·       1 cup of granulated Sugar (plus more for coating)
·       1 teaspoon of Vanilla
·       2 teaspoons of baking powder
·       1 teaspoon Cinnamon (I added another ½ teaspoon)
·       ½ teaspoon Nutmeg
·       ½ teaspoon salt
·       2 Cups of blueberries (frozen or fresh
·       ½ cup of milk
·       2 eggs

Preheat the oven to 375 degrees and add paper cups to your muffin tin.  

Cream butter and sugar together in a mixer.  The add eggs, one at a time and beat into the mixture.  




In a separate bowl mix together the dry ingredients except for the blueberries together.
Slowly add the dry ingredients and milk in parts to the mixer.  Beat until mixed together and fluffy.



Slowly fold in blueberries and spoon into muffin tins. 



Sprinkle extra sugar on top of each muffin.



Bake for 20 minutes, muffins should look slightly browned and blueberries should be bursting.  
Holy Smokes Batman these were awesome.  Some came out a little lopsided but the taste was incredibly good.




















Friday, August 15, 2014

Lemon Zucchini Muffins


We're still getting boatloads and boatloads of zucchini! More and more are delivered every week.  I'm always looking for new recipes on how to use it up! Today I bring to you yet another magnificent Zucchini recipe!   
I'm also on the lookout for new zucchini recipes and ideas!! Please let me know what your favorites are! 

Lemon Zucchini Muffins

15 Muffins
20 minutes to prep
16-18 minutes to bake

·       1 Zucchini grated (6 oz)
·       1 Cup of Sugar
·       2 Cups of Flour
·       ½ cup of Milk
·       2 Eggs
·       2 teaspoons of Baking Soda
·       Zest of 1 Lemon
·       Juice of 1 Lemon
·       ½ Cup of Vegetable Oil
·       ½ teaspoon of Salt
·       2 teaspoons of Vanilla

Preheat oven at 350 degrees.  Ready a muffin tin with papers.
Begin to whisk 2 eggs in a large bowl, add milk, oil, lemon juice, sugar, salt, and vanilla.  Beat it together.




Add Zucchini, lemon zest and baking powder, combine thoroughly.  Begin to add flour a ½ cup at a time to the mixture until all flour has been added.


 
Pour an even amount into each cup, you may need a second muffin tin, this will make about 15 muffins.




Bake for 16-18 minutes.



Friday, August 1, 2014

Summer Salads


I love this time of year.  The warm weather helps to bring in lots of great veggies and fruits.  This week I’m bringing a couple different examples of salads to try out.  I tested these both out at home and my husband Tom’s favorite was the Peach Caprese Salad.
Peaches are in season right now and it's very easy to get sucked into buying an entire bag of them at the farmers market.  A different way to incorporate them into your weekly mealtime is it create a salad.  This is a twist on a traditional caprese salad.

Peach Caprese Salad


Serves 2
10 minutes to Prep
·       4 medium Peaches
·       ½ of a Mozzarella Ball (it’s about a ½ cup)
·       6-10 leaves of fresh Basil
·       3 cups of baby Spinach
·       3 Tablespoons Balsamic Vinegar (I used a cranberry walnut balsamic vinegar)
·       3 Tablespoons of Olive Oil 

Slice up the peaches and the mozzarella.  Pull out your serving platter and add baby spinach as the first layer. Then make a pattern of adding a slice of peach, slice of cheese, and a leaf of bail, alternating each in a circular pattern.  Drizzle balsamic vinegar and olive oil on top and serve.






So yes I’m bringing you yet another Kale recipe, but I promise it’s super good.  It’s also a great side dish to serve for a barbecue or just with sandwiches. 

Roasted Beet, Tomato, and Kale Salad


Serves 2
10 minutes to Prep
45-50 minutes to bake
·       3 medium Beets (I used Golden)
·       1 ½ cups of Cherry Tomatoes
·       4 Cups of Kale
·       3 coves of Garlic (chopped)
·       3 Tablespoons of White Balsamic
·       5 Tablespoons of Olive Oil

Preheat oven to 450 degrees.
Peel Beets, drizzle with 2 Tablespoons of Olive Oil and wrap in foil to bake in oven.



After 20 minutes or so add a pan with Kale, Garlic, and Tomatoes, Drizzle and toss with White Balsamic and Olive Oil and bake for 25 minutes.  Pull everything out and allow cooling for 15-20 minutes.  

Slice beets and add on top of Kale mixture. Serve as a main course or a side dish.