3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves, chopped
1 1/2 teaspoons olive oil
3 teaspoon rosemary
1/3 cup orange juice
fresh ground black pepper, to taste
salt, to taste
Preheat oven to 450 degrees F.
Remove skin from chicken. Rub each piece of chicken with a little
olive oil and then with the chopped garlic. Top with rosemary.
Place into a baking dish. Pour orange juice over. Cover and cook
for 30 minutes.
Turn chicken over and cook uncovered for another 10-15 minutes or
until browned.
Serves 6
Nutrition Facts: (per serving)
165 calories, 5g total fat, 86mg cholesterol, 80mg sodium,
28g protein
Monday, February 27, 2012
Sunday, February 26, 2012
Peppercorn Crusted Salmon With Wasabi Soy Drizzle
24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)
Prepare your favorite version or variety of wild rice, and hold
warm for service.
Add oil to heavy bottom pan over medium high heat.
Dust top of salmon with a mix of the peppercorns and salt.
Place salmon, pepper side down in hot oil. Cook approximately 2
minutes then flip to other side.
Cook salmon another 3 minutes.
Place asparagus in pan with salmon, and allow both to cook another
3-4 minutes depending on thickness of salmon.
Place rice on plate, top with asparagus, then salmon.
Drizzle with wasabi soy.
Wasabi Soy:
1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water
Combine sugar and salt.
Add 1/2 of mixture to food processor.
Add dried pineapple, and begin to blend. It may be necessary to
start and stop processor so pineapple can mix well.
Add remainder of sugar and salt mixture, and continue to blend
until desired consistency.
Store in cool, dry place
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)
Prepare your favorite version or variety of wild rice, and hold
warm for service.
Add oil to heavy bottom pan over medium high heat.
Dust top of salmon with a mix of the peppercorns and salt.
Place salmon, pepper side down in hot oil. Cook approximately 2
minutes then flip to other side.
Cook salmon another 3 minutes.
Place asparagus in pan with salmon, and allow both to cook another
3-4 minutes depending on thickness of salmon.
Place rice on plate, top with asparagus, then salmon.
Drizzle with wasabi soy.
Wasabi Soy:
1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water
Combine sugar and salt.
Add 1/2 of mixture to food processor.
Add dried pineapple, and begin to blend. It may be necessary to
start and stop processor so pineapple can mix well.
Add remainder of sugar and salt mixture, and continue to blend
until desired consistency.
Store in cool, dry place
Caramel Apple Popcorn
Print
Recipe by CheekyKitchen
Member since May, 2011
Caramel Apple Popcorn
This perfect mix of caramel, toffee, pecans, and dried apple chips is about as good as snacking gets!
Prep Time:
10 min
Total Time:
30
Servings:
10 servings
Ingredients
12 cups popped popcorn
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup cinnamon chips
1 cup toffee bits
1 cup whole pecans
1 cup dried apple chips
1 tablespoon butter
Directions
1 Place the brown sugar, light corn syrup, salt, and butter in a microwave safe bowl.2 Microwave for about 1 minute, just until the butter is melted, then stir together until well mixed.3 Return to the microwave and cook for 2 minutes, stir, then cook for an additional 2 minutes.4 Add the baking soda and vanilla to the caramel. Stir until well mixed.5 Place your popped popcorn in a large bowl and drizzle the caramel over the popcorn. 6 Sprinkle the cinnamon chips, toffee bits, pecans, and dried apple chips over the popcorn. Toss lightly. Allow to cool before serving
Recipe by CheekyKitchen
Member since May, 2011
Caramel Apple Popcorn
This perfect mix of caramel, toffee, pecans, and dried apple chips is about as good as snacking gets!
Prep Time:
10 min
Total Time:
30
Servings:
10 servings
Ingredients
12 cups popped popcorn
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup cinnamon chips
1 cup toffee bits
1 cup whole pecans
1 cup dried apple chips
1 tablespoon butter
Directions
1 Place the brown sugar, light corn syrup, salt, and butter in a microwave safe bowl.2 Microwave for about 1 minute, just until the butter is melted, then stir together until well mixed.3 Return to the microwave and cook for 2 minutes, stir, then cook for an additional 2 minutes.4 Add the baking soda and vanilla to the caramel. Stir until well mixed.5 Place your popped popcorn in a large bowl and drizzle the caramel over the popcorn. 6 Sprinkle the cinnamon chips, toffee bits, pecans, and dried apple chips over the popcorn. Toss lightly. Allow to cool before serving
Saturday, February 25, 2012
thai green curry
Thai Green Chicken Curry
Thai green curry paste:
2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil
Coarsely chop the chiles, onion, cilantro and lemon rind, and place
them in a blender. Add the black pepper, garlic, salt, coriander,
cumin, Laos powder and
With the blender running, slowly add the canola oil to make a
paste. This makes a generous cup of curry paste, more than is
needed for the remainder of the recipe. The paste can be frozen,
then thawed as needed to be used in recipes.
Thai green chicken curry:
2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped
In a large, heavy-bottomed pot, whisk together the coconut milk,
curry paste, lemon grass, fish sauce and salt. Add the chicken and
bring to a simmer over medium heat. Cook, gently simmering, until
the chicken is tender, 30 to 45 minutes.
Taste, adding additional curry paste if desired, and adjusting the
seasonings and flavorings if needed. Remove the lemon grass pieces
(or ask your guests to refrain from eating them). Stir in the
jalapeños and cilantro before serving. This makes about 8 cups of
curry. Ladle the curry into bowls.
Serves 6-8
Thai green curry paste:
2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil
Coarsely chop the chiles, onion, cilantro and lemon rind, and place
them in a blender. Add the black pepper, garlic, salt, coriander,
cumin, Laos powder and
With the blender running, slowly add the canola oil to make a
paste. This makes a generous cup of curry paste, more than is
needed for the remainder of the recipe. The paste can be frozen,
then thawed as needed to be used in recipes.
Thai green chicken curry:
2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped
In a large, heavy-bottomed pot, whisk together the coconut milk,
curry paste, lemon grass, fish sauce and salt. Add the chicken and
bring to a simmer over medium heat. Cook, gently simmering, until
the chicken is tender, 30 to 45 minutes.
Taste, adding additional curry paste if desired, and adjusting the
seasonings and flavorings if needed. Remove the lemon grass pieces
(or ask your guests to refrain from eating them). Stir in the
jalapeños and cilantro before serving. This makes about 8 cups of
curry. Ladle the curry into bowls.
Serves 6-8
foodie pick up lines....
find foodie love. All in 140 characters or less, these pick up lines are textable, tweetable and even short enough to put in writing on a cardamom cake, if that’s what you’re into.
1.You’re as intoxicating as a home distilled liquor.
2.You looking at me is making me turn as red as that roasted beet salad.
3.Can I sprinkle some sea salt on your salad?
4.I can last as long as a Le Creuset.
5.This first date is going so well. Should we drop everything and buy a food truck together?
6.How hot does your gas oven get?
7.Even my new stainless steel cookware set isn’t as slick as you.
8.If you shave your legs as well as that fennel, I can’t wait to touch them.
9.If this were an artisan meat market, I would take you home for dinner.
10.I’d turn vegan for you.
11.You’re my missing ingredient.
12.I’m local, all natural, homemade and certified organic: wanna taste?
13.Your skin is smoother than the finest panna cotta.
14.Do you prefer French Press or Bialetti for your morning coffee?
15.Have you ever tried bone luging?
16.If I was a chalkboard, would you write the daily special on me?
17.You’re spicier than sriracha.
18.I think we’d grow a great organic garden together.
19.Can I serve you a frittata made with local ducks eggs in bed tomorrow morning?
20.Your eyes are as effervescent as this sparkling water.
21.How about we skip the hors d’oeuvres and head straight for the digestif?
22.Have you ever tried hand-pulled, salted cardamom toffee? Why don’t we head back to my place and I’ll whip you up a batch.
23.You’re as complete as quinoa.
24.If you were a seed, I’d plant an entire community garden of you.
25.You’re so cute I could bottle you up in a mason jar.
26.Need a cooking partner? Because I am amazing in the kitchen.
27.I studied at a culinary school in France and know all the secrets to joie de vivre.
28.I just scored a rare sampling of imported olive oils; wanna come back to my place for a tasting?
29.Dinner is on me. I know the chef.
30.You make my soufflé rise; can I buy you a drink?
31.If I wrote a cookbook, you’d be the featured recipe.
32.Staring at you is better than looking at food porn.
33.Do you like reading? I’ve heard Omnivore’s Dilemma is the perfect bedtime story.
34.Let’s pretend you’re a farm and I’ll be the table.
35.Do you make your own kombucha? Because those probiotics are doing your body good.
36.When it comes to me, you’ve got free range.
37.If I threw you a dinner party, I’d use my good linen.
38.What are you doing this fall? How about we take advantage of the harvest season?
39.If you were a dessert, I would drizzle a balsamic reduction all over you.
40.You know, I cook best in the morning.
41.How about we go back to my place and make something to write about on my food blog?
42.If you were going to open a restaurant, what would you call it? Mine would be Devour.
43.Once the rainy seasons comes, we should forage together.
44.Do you need someone to help pitch your tent at farmers market?
45.God put as much work into you as a fine piece of artisan cheese.
46.I’m new in town, where’s the best place to get late night paté?
47.You & Me. Sounds like a great idea, or maybe the name of the next hot restaurant. You in?
48.You’re so hot, you could make creme brulée with just your looks.
49.This city has [insert number] of microbrews, but only this one has the blonde I want.
50.I would love to make you part of this season’s bounty.
1.You’re as intoxicating as a home distilled liquor.
2.You looking at me is making me turn as red as that roasted beet salad.
3.Can I sprinkle some sea salt on your salad?
4.I can last as long as a Le Creuset.
5.This first date is going so well. Should we drop everything and buy a food truck together?
6.How hot does your gas oven get?
7.Even my new stainless steel cookware set isn’t as slick as you.
8.If you shave your legs as well as that fennel, I can’t wait to touch them.
9.If this were an artisan meat market, I would take you home for dinner.
10.I’d turn vegan for you.
11.You’re my missing ingredient.
12.I’m local, all natural, homemade and certified organic: wanna taste?
13.Your skin is smoother than the finest panna cotta.
14.Do you prefer French Press or Bialetti for your morning coffee?
15.Have you ever tried bone luging?
16.If I was a chalkboard, would you write the daily special on me?
17.You’re spicier than sriracha.
18.I think we’d grow a great organic garden together.
19.Can I serve you a frittata made with local ducks eggs in bed tomorrow morning?
20.Your eyes are as effervescent as this sparkling water.
21.How about we skip the hors d’oeuvres and head straight for the digestif?
22.Have you ever tried hand-pulled, salted cardamom toffee? Why don’t we head back to my place and I’ll whip you up a batch.
23.You’re as complete as quinoa.
24.If you were a seed, I’d plant an entire community garden of you.
25.You’re so cute I could bottle you up in a mason jar.
26.Need a cooking partner? Because I am amazing in the kitchen.
27.I studied at a culinary school in France and know all the secrets to joie de vivre.
28.I just scored a rare sampling of imported olive oils; wanna come back to my place for a tasting?
29.Dinner is on me. I know the chef.
30.You make my soufflé rise; can I buy you a drink?
31.If I wrote a cookbook, you’d be the featured recipe.
32.Staring at you is better than looking at food porn.
33.Do you like reading? I’ve heard Omnivore’s Dilemma is the perfect bedtime story.
34.Let’s pretend you’re a farm and I’ll be the table.
35.Do you make your own kombucha? Because those probiotics are doing your body good.
36.When it comes to me, you’ve got free range.
37.If I threw you a dinner party, I’d use my good linen.
38.What are you doing this fall? How about we take advantage of the harvest season?
39.If you were a dessert, I would drizzle a balsamic reduction all over you.
40.You know, I cook best in the morning.
41.How about we go back to my place and make something to write about on my food blog?
42.If you were going to open a restaurant, what would you call it? Mine would be Devour.
43.Once the rainy seasons comes, we should forage together.
44.Do you need someone to help pitch your tent at farmers market?
45.God put as much work into you as a fine piece of artisan cheese.
46.I’m new in town, where’s the best place to get late night paté?
47.You & Me. Sounds like a great idea, or maybe the name of the next hot restaurant. You in?
48.You’re so hot, you could make creme brulée with just your looks.
49.This city has [insert number] of microbrews, but only this one has the blonde I want.
50.I would love to make you part of this season’s bounty.
Friday, February 17, 2012
Mexican Chocolate Pot de Crème
Mexican Chocolate Pot de Crème
Pot de crème:
1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped
In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.
Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly
whisk about one-fourth cup of the milk mixture into the eggs to
temper them, then transfer the eggs to the saucepan, whisking to
combine.
Cook the custard, stirring frequently, until it is slightly
thickened. Immediately add the chopped Mexican and bittersweet
chocolates to the pan. Remove the pan from heat. Stir until the
chocolate is melted and incorporated into the custard.
Strain the mixture into a large glass measuring cup or bowl. Ladle
the chocolate into small bowls. Refrigerate the custards until set
and chilled, at least 6 hours but preferably overnight.
Candied pumpkin seeds:
1/2 cup toasted pumpkin seeds
1 tablespoon sugar
In a medium, nonstick pan, combine the pumpkin seeds and sugar over
medium-low heat. Cook, stirring frequently with a heat-resistant
spatula, until the sugar is melted and coats the pumpkin seeds.
Remove from heat and spread the seeds on a greased or
parchment-lined baking sheet so the seeds do not stick together as
they cool.
Whipped cream and assembly:
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt
In a large bowl using a whisk or hand mixer, beat together the
cream with the vanilla extract and sugar to form stiff peaks.
Serve the pots de crème with a dollop of whipped cream, a
sprinkling of candied pumpkin seeds and a pinch of salt.
Serves 4-6
Pot de crème:
1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped
In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.
Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly
whisk about one-fourth cup of the milk mixture into the eggs to
temper them, then transfer the eggs to the saucepan, whisking to
combine.
Cook the custard, stirring frequently, until it is slightly
thickened. Immediately add the chopped Mexican and bittersweet
chocolates to the pan. Remove the pan from heat. Stir until the
chocolate is melted and incorporated into the custard.
Strain the mixture into a large glass measuring cup or bowl. Ladle
the chocolate into small bowls. Refrigerate the custards until set
and chilled, at least 6 hours but preferably overnight.
Candied pumpkin seeds:
1/2 cup toasted pumpkin seeds
1 tablespoon sugar
In a medium, nonstick pan, combine the pumpkin seeds and sugar over
medium-low heat. Cook, stirring frequently with a heat-resistant
spatula, until the sugar is melted and coats the pumpkin seeds.
Remove from heat and spread the seeds on a greased or
parchment-lined baking sheet so the seeds do not stick together as
they cool.
Whipped cream and assembly:
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt
In a large bowl using a whisk or hand mixer, beat together the
cream with the vanilla extract and sugar to form stiff peaks.
Serve the pots de crème with a dollop of whipped cream, a
sprinkling of candied pumpkin seeds and a pinch of salt.
Serves 4-6
Friday, February 3, 2012
Tomato and Feta Relish
Tomato and Feta Relish
1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several
olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving
In a large bowl, stir together the crushed tomatoes, olive oil,
garlic, salt, basil, chopped olives, onion, feta and red wine
vinegar. Cover and refrigerate overnight to give the flavors time
to marry.
Stir again and taste, adjusting the seasonings and flavorings, if
desired, before serving. Servings: Makes about 3 cups relish
1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several
olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving
In a large bowl, stir together the crushed tomatoes, olive oil,
garlic, salt, basil, chopped olives, onion, feta and red wine
vinegar. Cover and refrigerate overnight to give the flavors time
to marry.
Stir again and taste, adjusting the seasonings and flavorings, if
desired, before serving. Servings: Makes about 3 cups relish
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