Posted on January 10, 2017 by Renae
So I might be a little bit obsessed with this meal. It’s the kind of meal that I want to get every single flavor in every bite, but there are so many flavors that it can’t really (or can only barely) be done. It’s seasonal and beautiful (chicken notwithstanding) and super easy. A little bit of a disclaimer: cooked Brussel sprouts do not smell good. I took this meal to a friend’s house tonight to celebrate their new baby, and when we got back in the car, Clara said, “Are you kidding me? It still stinks in here?” Ha. But the taste is worth it.
- 1 pound Brussel sprouts, trimmed and halved (or quartered if they are really big)
- 2 small (or 1 medium) sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 small acorn squash, seeds removed and sliced thinly (peeled is optional)
- 1 1/2 cups fresh or frozen whole cranberries
- 6 boneless skinless chicken thighs (could also use chicken breasts)
- 4 tablespoons butter or ghee
- 7 fresh sage leaves
- salt and pepper to taste
- Preheat the oven to 415 degrees.
- Line a large baking sheet with parchment paper and spread the vegetables and cranberries on the sheet, then add the chicken on top.
- Melt the butter or ghee in a small saucepan, and add the sage leaves just until they wilt a bit.
- Drizzle the butter and sage over the chicken and vegetables and salt and pepper as desired.
- Bake for 30-35 minutes.
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Posted on December 31, 2016 by Renae
Yummy little bites that look like waffles and taste like donuts. Win win.
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon nutmeg
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 3 cups flour
for the topping (I had to make this twice for one batch of waffle donuts):
- 1 cup white sugar
- 3 teaspoons cinnamon
- 1/2 cup butter, melted
- In a large bowl, mix the sugar, baking powder, salt, and nutmeg.
- Add the eggs, milk, and melted butter and beat well.
- Stir in the 3 cups of flour, mixing well until it is thoroughly combined. You will have thick, sticky batter.
- Pre-heat your waffle iron.
- Place a teaspoon of batter in the middle of each waffle part (my waffle iron has 4).
- Cook for 3 minutes until golden brown.
- Remove the donuts and place on a cooling rack.
- Combine the cinnamon and sugar for the topping.
- Dip the waffles in butter, shake off, then dip into the cinnamon-sugar mixture.
Filed under: Breads, Breakfast/Brunch, Holiday | Leave a comment »
Posted on December 24, 2016 by Renae
Transforming a beautiful plate of vegetables into a beautiful-in-a-different-way plate of deep fried vegetables has become one of our favorite Christmas Eve traditions. I’m not gonna lie: tempura is not super easy to make because it’s pretty labor intensive. which is why it is a once-a-year kind of meal. But, it’s so delicious. The recipe comes originally from Alton Brown, and we have modified it over the past couple of years to reflect our family’s tastes. Although we do have chicken, the vegetables are by far everyone’s favorites.
- the vegetables and protein you’re going to fry–we use 2 small sweet potatoes, sliced; 1 zucchini or yellow squash, sliced; 1 head of broccoli, cut into small florets; green beans (1/2 pound maybe?); 1/2 avocado, sliced; 1 1/2 pounds chicken, cut into bite-sized pieces
- 1/2 cup (heaping) all-purpose flour
- 1/2 cup (heaping) white rice flour
- 1 1/2 quarts vegetable oil (for each pan that you use to fry; I used two this time, and it worked well)
- 1 1/2 cups cold seltzer water (or club soda or sparkling water; do not sub tonic water)
- 1/2 cup vodka
- 1 large egg, beaten
- (ice to line a bowl that you’ll set the batter in)
- salt to taste
- Prepare your vegetables and chicken–slice, trim, chop, peel; do what you need to do.
- Whisk together the flour and rice flour in a medium glass bowl. Divide in half and then set the flour mixture aside.
- Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees on a deep-fry thermometer (or until bubbles form around the handle of a wooden spoon; every year I have to Google how to tell if oil is hot enough).
- When the oil is getting close to ready, whisk the seltzer water, vodka, and egg together and divide the mixture in half. Put half the wet mixture in the refrigerator to reserve.
- Pour half the wet mixture into half of the flour mixture and which to combine. (I have generally found we need to add a little more flour to at least half of the batter, sometimes to both halves). It will make a thin (but not watery) batter.
- Set the bowl of batter into a larger bowl lined with ice.
- Dip the vegetables in the batter and let drain for a few seconds over the bowl, then drop them carefully into the hot oil. Fry 6-8 pieces at a time until puffy and very light golden, about 1-2 minutes (the chicken takes a little longer).
- Remove to a cooling rack lined with 3 layers of paper towels, and sprinkle with salt as desired.
- When you run low on batter, whisk up the other half of the liquid and the flours.
- Tempura may be held in a 200 degree oven to keep warm. Alton Brown said the texture would be compromised, but I thought it was just fine. :)
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Posted on December 14, 2016 by Renae
I made these saffron buns (original recipe here) for our impromptu St. Lucia’s Day celebration this year. They were fairly easy to make (setting the alarm to get out of bed and let the dough rise was the worst part), and they were very tasty. I was pleased to read that although they are traditionally served on St. Lucia’s Day (December 13), they are also served throughout the Advent season. Perhaps in years to come, we can make the celebration more authentic by having Clara serve us the buns in bed.
- 3/4 cup milk
- 1/2 teaspoon saffron threads
- 1 teaspoon plus 1/4 cup sugar
- 2 1/4 teaspoons yeast (or 1 package)
- 3 1/2 to 4 cups flour
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup sour cream (or quark if available)
- 2 large eggs
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Posted on December 14, 2016 by Renae
I found and saved this recipe on Facebook a few weeks ago. Finding again and then cooking from a recipe on FB? I don’t even know. So I’m putting it here on NMB, and I can have it for always.
This smelled amazing and hit all the right notes. You know a recipe is a keeper when the kids ask for more vegetables and then even after two helpings go pick at the pan for their favorites (garlic! celery!).
This didn’t cook in the time the original recipe said it would (maybe I had too many vegetables?), so I’m going to post it here just like I made it. It’s a little fussy with moving from one pot to two, but not overly so, I don’t think.
- 9-10 chicken drumsticks
- 3 cups butternut squash, peeled and chopped into 1-inch squares
- 3 medium potatoes, chopped into 1-inch squares (next time I’ll probably double the potatoes–they were a favorite)
- 4 stalks celery, chopped into 1-inch pieces
- 1 1/4 cup apple cider or spiced apple cider (I used plain apple juice because that’s what I had)
- 1 large yellow onion, halved and sliced
- 1/4 cup chopped fresh sage leaves
- 4-5 garlic cloves, peeled (I’ll use more next time, another favorite)
- 2 tablespoons coconut oil
- salt and pepper
- Start by chopping and peeling all the veggies and setting them aside. This doesn’t actually have to be done first, but I bet you’ll be happier getting it out of the way.
- Preheat oven to 350.
- Next, heat coconut oil in a large dutch oven or oven safe pot with lid. Sprinkle chicken with salt and pepper.
- Add garlic and chicken to the oil and let chicken cook on each side for about 3 minutes at medium/high heat. Remove and add 1/4 cup cider to the pan to deglaze. Using something soft like a spatula, stir to remove any stuck bits from the pan. After a minute or so, add chicken back in, then cover with veggies and sage, a sprinkle of salt, 1 cup of cider, and cover. Bake at 350 for 45 minutes.
- Now at this point, my chicken wasn’t nearly done, so I moved the drumsticks to a 9×13 glass pan and put the chicken and the veggies (now separated) back into the oven for about 15 minutes. If your chicken is done with the initial bake, great. Proceed to step 6.
- Scoop out all the chicken and veggies. There should be some of the cider and fat left in the pot. If its thick, you can use is straight up as gravy. If it’s still too thin, add some of the vegetables back in to the liquid and use an immersion blender to thicken into a gravy to serve atop chicken and veggies.
- Plate chicken with veggies, add a drizzle of cider gravy, and enjoy.
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Posted on August 24, 2016 by RT
Food photography is not my field. Despite the semi-boring photo above, this pasta had amazing flavor. Follow info below for a less-spicy version, as I will next time I make the dish for my pale-skinned Midwestern family.
1lb chorizo sausage**, halved lengthwise and sliced thin
1 onion, chopped fine
4 garlic cloves, minced
3 C chicken broth
1-10oz can Ro-Tel tomatoes**
1/2 C heavy cream
12 oz penne pasta
salt and pepper
2 C shredded pepper jack cheese
1. Adjust oven rack to upper-middle position and preheat broiler. On stovetop cook sausage and onion in a large oven-safe skillet (I used my Le Creuset dutch oven) until lightly browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Stir in broth, tomatoes, cream, pasta, 1/2 t salt and 1/2 t pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.
3. Off heat, uncover pan and stir in 1/2 C cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Serve.
**If you want a less-spicy dish or can’t find Ro-Tel tomatoes, substitute 1 1/4 cups canned diced tomatoes. Andouille, linguine or kielbasa sausage can be substituted for the chorizo.
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Posted on May 4, 2016 by RT
Taken from Good Housekeeping magazine and served to friends tonight, this dish is a winner. That pan sauce…yum!
2 t olive oil
2.5lb chicken thighs
3/4 t salt, divided
2 medium shallots, chopped
2/3 C white wine
1/4 t dried rosemary
3 T sour cream
1/2 C chicken broth
In a 12-inch skillet, heat olive oil on medium high. Season chicken thighs with 1/2 teaspoon salt. Cook, skin sides down, 6-8 minutes or until browned. Transfer to foil-lined baking sheet, skin sides up. Bake in 450 F oven 15 minutes or until cooked through.
To same skillet on medium, add shallots. Cook 2 minutes. Add white wine and rosemary, and 1/4 teaspoon salt. Simmer 2 minutes, scraping up browned bits. Whisk in sour cream and chicken broth. Serve chicken with sauce, garnish with snipped chives.
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