Bone-In Chicken Breast with Roasted Red Pepper Relish
Chicken
4 Bone-in Chicken Breast, patted dry with paper towel and seasoned with Borsari
2 tablespoons oil
Sauce
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, minced
1 garlic clove, minced
2 roasted red peppers, chopped fine, equaling I cup (I used jarred peppers)
2 tablespoons red wine vinegar
2 tablespoons fresh basil, minced (may substitute parsley or cilantro)
Chicken
1. Preheat oven to 425 degrees F.
2. Heat a 12 inch pan and then add the oil. Add chicken skin side down and brown for 7-10 minutes until skin is a caramel brown. Flip the chicken and brown on the other side. Note: Do not crowd the pan. Chicken should not touch while browning. Do this in several batches if need.
3. Place chicken back in the pan, if it will fit or on a baking dish and place into the oven for 20-25 minutes and/or the internal temperature reaches 160 degrees F.
4. Remove chicken from pan/dish and tent with foil.
Sauce
1. In the same pan, add the oil and butter to the skillet and return to medium-high heat until butter had melted.
2. Add the shallot and cook until softened, about 2 minutes.
3. Stir in garlic and cook until fragrant, about 15 seconds.
4. Add the roasted peppers and vinegar and cook until warmed through, about 2 minutes.
5. Stir in any accumulated chicken juice.
6. Off heat stir in basil and season with salt and pepper to taste.
Sunday, June 20, 2010
Friday, June 18, 2010
Dehydrated Pineapple
1 pineapple, cored, peeled and sliced into quarters
dehydrator-
http://www.excaliburdehydrator.com/
Slice 3/16 setting
dehydrator-
http://www.excaliburdehydrator.com/
Slice 3/16 setting
(I love the OXO v-mandoline http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=80252§ion=10054) and lay each slice on the dehydrator tray
Set temperature for 135 degress for 12 -15 hours.
Set temperature for 135 degress for 12 -15 hours.
Zucchini Chips
Zucchini 5-7 large
sea salt
dehydrator- http://www.excaliburdehydrator.com/
Slice zucchini on 3/16 setting (I love the OXO v-mandoline http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?a=b&item=80252§ion=10054) and lay each slice on the dehydrator tray and sprinkle with salt.
Set temperature for 135 degress for 12 hours.
Tuesday, June 15, 2010
Colcannon
A St. Patrick's Day must have!
4 lbs potatoes boiled, if possible in the juice of a beef brisket
1 head cabbabe chopped and steamed
1 pound butter, cut into 8-10 cubes
Bosari Seasoning Salt (or salt, pepper, onion salt, garlic powder mix)
Once the potatoes are boils and the cabbage is steamed, saute all both together in a large pot and continue to stir in cubes of butter.
yummy
Mango Salad
This salad is great for kid and adults. Cut up mangos and apples and mix up. Them place in small containers for an on the go snack!
Sweet and Sour Meatballs
Sweet and Sour Meatballs
Meatballs
1 pound ground beef (may substitute ¾ lb beef and ¼ lb ground pork)
2 slices hearty white bread, crust removed, torn into pieces
¼ cup buttermilk
1/3 cup parsley, chopped
½ onion, diced
1 TBSP Worcestershire sauce
1 teaspoon Bosari (seasoning salt)
1 egg
Sauce
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon sea salt
Directions
1. Preheat oven to 400 degrees F
2. In a medium size bowl, place the torn bread and butter milk and allow to sit for couple of minutes and then mash the bread into a paste.
3. In a large bowl, thoroughly mix the ground beef, eggs, bread paste, and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
4. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 -20minutes; set aside.
5. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
6. Sir pineapple chunks and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly coated.
To make this a dinner add sautéed carrots and peppers to the sauce and serve over rice.
Meatballs
1 pound ground beef (may substitute ¾ lb beef and ¼ lb ground pork)
2 slices hearty white bread, crust removed, torn into pieces
¼ cup buttermilk
1/3 cup parsley, chopped
½ onion, diced
1 TBSP Worcestershire sauce
1 teaspoon Bosari (seasoning salt)
1 egg
Sauce
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon sea salt
Directions
1. Preheat oven to 400 degrees F
2. In a medium size bowl, place the torn bread and butter milk and allow to sit for couple of minutes and then mash the bread into a paste.
3. In a large bowl, thoroughly mix the ground beef, eggs, bread paste, and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
4. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 -20minutes; set aside.
5. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
6. Sir pineapple chunks and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly coated.
To make this a dinner add sautéed carrots and peppers to the sauce and serve over rice.
Pineapple Zucchini fruit leathers
Pineapple Zucchini (I also used yellow squash)
• 1/4 cup of lemon juice
• 1/3 cup of sugar
• 12-oz of pineapple juice which is equal to 2 6oz cans of juice
• 8 cups of zucchini that is peeled and sliced into 1/4-inch pieces
Directions:
1. In a stock pot put the lemon and pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High.
2. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush.
3. You will need to strain the mixture when done.
4. Place strained mixture into a blender and blend until it is like a smooth consistancy.
5. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand.
6. Dried it at 135 degrees F. for at least 3 to a total of 5 hours.
6. Break apart for chips.
Paraflexx, Teflex, and generic sheets are reusable and last for years.
• 1/4 cup of lemon juice
• 1/3 cup of sugar
• 12-oz of pineapple juice which is equal to 2 6oz cans of juice
• 8 cups of zucchini that is peeled and sliced into 1/4-inch pieces
Directions:
1. In a stock pot put the lemon and pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High.
2. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush.
3. You will need to strain the mixture when done.
4. Place strained mixture into a blender and blend until it is like a smooth consistancy.
5. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand.
6. Dried it at 135 degrees F. for at least 3 to a total of 5 hours.
6. Break apart for chips.
Paraflexx, Teflex, and generic sheets are reusable and last for years.
Subscribe to:
Posts (Atom)