Just in time for the 4th, here is a recipe for Maple-Bourbon Barbecued Ham.
Ingredients:
> Maple-Ginger Spice Rub (see below)
> Maple-Bourbon Glaze (further below)
> 1 fresh ham roast, 9-14 lbs (I'm doing 3 smaller roasts instead) (I think a shoulder roast would work too)
> Several handfuls of hickory or apple chips or chunks, soaked in water or apple cider for up to 30 minutes (If using a gas grill, only use wood chips which you will need 2 cups)
Directions:
One or two days before grilling, massage the Maple-Ginger Spice Rub into the outer layers of fat and exposed meat. Wrap in plastic and refrigerate.
Several hours before you start to grill, remove the meat from the fridge and let it come to room temperature. If you are using a charcoal grill, let it warm up until the internal temperature is 220F. If you are using a gas grill, turn all the burners to high, then put the 2 cups of soaked chips in a foil tray and set it down directly on one of the burners. Close the lid and let it preheat with all burners on high until smoke billows out. Then turn off all burners except the one with the wood chip tray over it and let the temperature come down to 200F to 230F.
Place the ham roast in a large cast iron pan or skillet (or disposable roasting pan) on the side of the grill opposite the fire. If you are cooking on a charcoal grill, toss a few soaked wood chips or chunks on the coals. Close the grill lid. If using a charcoal grill, arrange the lid so that the vents are partially open and on the same side of the grill as the meat so that the smoke gets drawn through the meat. Monitor the grill temperature throughout the day, ensuring that it stays between 170F and 230F. Add coals or adjust the burner temperature as necessary. If you are cooking on a charcoal grill, add soaked wood chips every hour.
Cook the ham until the internal temperature is between 145F and 165F. The total cooking time will be between 30 to 40 minutes per pound of meat - approximately.
About 30 minutes before you remove the meat from the grill, bring the Maple-Bourbon Glaze to a simmer and use 1/3 of it on the meat, generously coating the roasts. After removing the roasts from the grill, brush the roasts with the glaze once more, then allow the roasts to rest for 15 to 20 minutes before carving. To serve, reheat the remaining glaze to a simmer at drizzle on each serving.
Maple-Ginger Spice Rub
> 1/2 cup granulated maple sugar (if this isn't available, you can boil down maple syrup into maple candy. Or you could use sucanat or another unrefined sugar)
> 1/4 cup dried mustard
> 2 Tablespoons cinnamon
> 1 Tablespoon ground ginger
> 2 teaspoons cayenne pepper
> 1/2 cup coarse sea salt
> 1/4 cup ground black pepper
> 1/4 cup rubbed sage
Combine all of the above ingredients in a small bowl and mix well.
Maple-Bourbon Glaze
> 1/2 cup maple syrup
> 1/2 cup bourbon
> 1/2 cup cider vinegar
> 1/2 cup apple butter
> 1/4 cup Dijon mustard
> 1/3 cup apple cider
> 1 onion finely chopped
> 1/2 cup butter
To make the glaze, melt the butter in a sauce pan over medium heat. Add the finely chopped onion an saute until translucent. Whisk in the remaining ingredients an allow the mixture to com to a boil for 30 seconds, then reduce to a simmer. Simer for 30 minutes to thicken and set asside.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Monday, July 1, 2013
Friday, February 3, 2012
Buffalo Chicken Dip
Just in time for your Super Bowl party! This recipe works great with our pre-cooked chicken.
Ingredients:
Preheat Oven to 350F
In a bowl mix cream cheese, blue cheese dressing, Franks Red Hot sauce and cooked chicken. Spread in a 9" by 9" pan and sprinkle with shredded cheese. Bake for 30 minutes. Serve warm with chips and celery sticks.
Ingredients:
- Two 8 oz packages of cream cheese
- One 8 oz container of blue cheese dressing
- One 12 oz bottle of Franks Red Hot Sauce
- Two cups of Coulee View pre-cooked chicken
- Two cups of shredded sharp cheddar cheese
- Chips
- Celery
Preheat Oven to 350F
In a bowl mix cream cheese, blue cheese dressing, Franks Red Hot sauce and cooked chicken. Spread in a 9" by 9" pan and sprinkle with shredded cheese. Bake for 30 minutes. Serve warm with chips and celery sticks.
Friday, December 23, 2011
Recipe for Roasted Heritage Turkey
Here is a heritage turkey recipe for the folks that purchased Christmas turkeys. This works with Heritage and Broad Breasted White Turkeys. We have used this recipe twice now with success both times. We found this recipe last year on the Local Harvest website at: http://www.localharvest.org/features/heritage-turkey-recipes.jsp
We are posting that recipe here with our comments in red.
We like this recipe for three reasons:
Recipe for Roasted Heritage Turkey
By Sandra Kay Miller
Besides the fact that most old fashion Heritage turkeys are also raised the old fashioned way -- with plenty of grass and sunshine -- they need to be cooked quite differently than their modern, factory-farmed counterparts. This tried and true recipe (which serves 10-12 people) will make the best of your Heritage bird this year.
Ingredients:
- 15-pound fresh heritage turkey at room temperature
- Kosher or sea salt & fresh ground pepper
- 4 cups giblet broth (see recipe below)
- Rosemary Maple Butter (see recipe below)
- Oiled parchment paper (Not necessary if using a Nesco type roaster.)
Directions:
A word about basting
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.
Giblet Broth
- 2 cups white wine (a deep, oaky chardonnay lends a wonder taste)
- 2 cups water
- Giblets & neck
- Bay leaf
Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren't your type of thing or they can be finely chopped and added to the broth.
Afterwards, use the broth, and drippings to make a great gravey by combining with flour and heating in a pan until bubbly. Pre-mixing the flour with a bit of warm water helps avoid flour clumps.
Rosemary Maple Butter
- 1/2 pound butter
- 1/2 cup pure maple syrup
- 1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients together.
Sandra Kay Miller raises pastured heritage turkeys on her farm in Pennsylvania. She owned a catering business, a deli and was a chef for a historic hot springs restaurant in southern California. Sandra has contributed to several cookbooks and frequently wrote for the Los Angeles Times Food Section. Her goal is to now raise the quality of food she has had the fortunate opportunity to be exposed to over the last 25 years. Sandra is listed at LocalHarvest.org under Painted Hand Farm in Newburg, PA.
We are posting that recipe here with our comments in red.
We like this recipe for three reasons:
- First, this recipe can be done in a Nesco type roaster, so it does not require oven time which is precious while preparing the Thanksgiving meal. If you do use a roaster, consider browning your turkey in your oven's broiler for a few minutes.
- Second, the broth and drippings from the turkey and the rosemary maple butter all mix together to make a great gravy. To make the gravy, first mix up some flour with warm water in a bowl and get all the clumps out. Next add some of the broth/drippings from the bottom of the roaster to a skillet and set to medium. As the broth/drippings warm up, stir in the flour/water mixture until the gravy is the right consistency and heat until it starts to bubble -- that's it.
- Third, this recipe does not require brining. We have had great success brining our turkeys and would recomend brining to anyone that is roasting their bird in the oven. Brining is not difficult, but we are busy delivering turkeys the day before Thanksgiving to think that far ahead.
Recipe for Roasted Heritage Turkey
By Sandra Kay Miller
Besides the fact that most old fashion Heritage turkeys are also raised the old fashioned way -- with plenty of grass and sunshine -- they need to be cooked quite differently than their modern, factory-farmed counterparts. This tried and true recipe (which serves 10-12 people) will make the best of your Heritage bird this year.
Ingredients:
- 15-pound fresh heritage turkey at room temperature
- Kosher or sea salt & fresh ground pepper
- 4 cups giblet broth (see recipe below)
- Rosemary Maple Butter (see recipe below)
- Oiled parchment paper (Not necessary if using a Nesco type roaster.)
Directions:
- Rub turkey inside and out with salt and pepper.
- Loosen the skin around the breast with your fingers and insert Rosemary Maple Butter between the meat and the skin as well as on the inside of the bird's cavity.
- Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.
- Add the giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.
- Pre-heat oven to 425F-450F. Roast the bird until the thigh temperature reaches 140F-150F. Let the bird rest 10-15 minutes before carving to let the juices settle.
A word about basting
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.
Giblet Broth
- 2 cups white wine (a deep, oaky chardonnay lends a wonder taste)
- 2 cups water
- Giblets & neck
- Bay leaf
Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren't your type of thing or they can be finely chopped and added to the broth.
Afterwards, use the broth, and drippings to make a great gravey by combining with flour and heating in a pan until bubbly. Pre-mixing the flour with a bit of warm water helps avoid flour clumps.
Rosemary Maple Butter
- 1/2 pound butter
- 1/2 cup pure maple syrup
- 1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients together.
Sandra Kay Miller raises pastured heritage turkeys on her farm in Pennsylvania. She owned a catering business, a deli and was a chef for a historic hot springs restaurant in southern California. Sandra has contributed to several cookbooks and frequently wrote for the Los Angeles Times Food Section. Her goal is to now raise the quality of food she has had the fortunate opportunity to be exposed to over the last 25 years. Sandra is listed at LocalHarvest.org under Painted Hand Farm in Newburg, PA.
Wednesday, December 21, 2011
Southern Coke Fresh Ham (or Ham Steak) Roast
Here is a great recipe for fresh (unsmoked) ham roasts. It would also work for ham steaks if you stack them in the crock pot.
Ingredients:
1/2 cup brown sugar
1 tsp dry mustard
Fresh ham roast or package of ham steaks
1 tsp prepared horseradish
1/4 cup Coke or other cola
Instructions:
Thoroughly combine brown sugar, mustard and horseradish. Moisten with just enough cola to make a smooth paste. Reserve remaining cola. Rub entire ham with mixture. Place ham in crock pot and add remaining cola. Cover and cook on high for six to seven hours. This can also be cooked in the oven for three to four hours at 250 F.
Ingredients:
1/2 cup brown sugar
1 tsp dry mustard
Fresh ham roast or package of ham steaks
1 tsp prepared horseradish
1/4 cup Coke or other cola
Instructions:
Thoroughly combine brown sugar, mustard and horseradish. Moisten with just enough cola to make a smooth paste. Reserve remaining cola. Rub entire ham with mixture. Place ham in crock pot and add remaining cola. Cover and cook on high for six to seven hours. This can also be cooked in the oven for three to four hours at 250 F.
Tuesday, December 13, 2011
Chicken Recipes: Classics vs. Shortcuts
I just ran accross this interesting series of classic vs. shortcut chickent recipes. I'm posting it here for everyone to enjoy (and to make sure that I can find thes recipes in the future).
These recipes (including pictures) can be found at: http://shine.yahoo.com/shine-food/recipe-showdown-classics-v-shortcuts-142000553.html
Recipe Showdown: Classics V. Shortcuts
By Southern Living
Posts..By Southern Living
Shine Food – Thu, Dec 8, 2011 4:49 PM EST
One is a classic tried-and-true recipe and the other has been reinvented for quick weeknight meals. How do you prefer your classic Southern recipes? Tell us!
Double-Crust Chicken Pot Pie (Classic Recipe)
Why We Love The Classic: classic key ingredients, flaky piecrust, and comforting appeal
Ingredients
1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg
Preparation
Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 3 ingredients.
Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
Bake at 375° on lower rack 55 to 60 minutes or until browned. Let stand 15 minutes.
Stovetop Chicken Pie (Shortcut)
Why We Love The Shortcut: 35-minute hands on time, flaky buttermilk biscuits, easy assembly
Ingredients
8 frozen buttermilk biscuits
1 small sweet onion, diced
1 Tbsp. canola oil
1 (8-oz.) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed
1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.)
1 cup frozen baby peas, thawed
Preparation
Bake biscuits according to package directions.
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.
Chicken and Dumplings (Classic)
Why We Love The Classic: tender homemade dumplings, one-dish family meal, makes enough to share
Ingredients
1 (3 3/4-lb.) whole chicken
1/2 tsp. garlic powder
1/2 tsp. dried thyme
2 1/2 tsp. salt, divided
3/4 tsp. pepper, divided
1 tsp. chicken bouillon granules
3 cups self-rising flour
1/2 tsp. poultry seasoning
1/3 cup shortening
2 tsp. bacon drippings (2 tsp. butter plus 1/4 tsp. salt may be substituted)
1 cup milk
Garnish: chopped fresh parsley
Preparation
Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
Easy Chicken and Dumplings (Shortcut)
Why We Love the Shortcut: only 7 ingredients, easy enough for weeknights, rich and flavorful broth
Ingredients
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 tsp. poultry seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Preparation
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch wide strips.
Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Chicken Under a Skillet (Classic)
We We Love The Classic: impressive presentation, wonderful flavors, great with any side dishes
Ingredients
1 (3- to 4-lb.) whole chicken
3 garlic cloves, peeled and quartered
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
1 Tbsp. fresh rosemary leaves
1 Tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1 1/3 tsp. herbes de Provence
1 tsp. freshly ground pepper
Preparation
Remove and discard giblets and neck from chicken. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken, breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place chicken in a baking dish or pan.
Pulse garlic and next 8 ingredients in a food processor until mixture forms a thick paste. Reserve half of paste. Rub remaining half of paste on both sides of chicken. Cover chicken with plastic wrap, and chill 1 hour.
Heat one side of grill to 300° to 350° (medium) heat; leave other side unlit. Place chicken, breast side down, over lit side of grill; top with a piece of aluminum foil. Place a cast-iron skillet on foil-topped chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned. Remove skillet and foil. Turn chicken over, and transfer to unlit side of grill. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion of breast registers 165°. Remove chicken from grill, and let stand 5 minutes. Brush with reserved paste.
Spicy Honey-Lime Grilled Drumsticks (Shortcut)
Why We Love The Shortcut: takes half the time, make-ahead barbecue sauce, no-mess assembly and presentation
Ingredients
8 chicken drumsticks
1 tsp. salt
1/2 tsp. pepper
Vegetable cooking spray
Spicy Honey-Lime Barbecue Sauce
Garnishes: fresh cilantro leaves, lime wedges
Spicy Honey-Lime Barbecue Sauce
Melt 1/4 cup butter in a small saucepan over medium heat; add 1 diced medium onion (about 1 cup), and sauté 4 to 5 minutes or until tender. Stir in 1 (12-oz.) bottle chili sauce, 1/4 cup honey, 2 Tbsp. lime juice, 1/4 tsp. pepper, and 1/3 cup water; bring to a boil. Reduce heat to low, and simmer 5 minutes. Store in refrigerator up to 1 week.
Preparation
Sprinkle chicken with salt and pepper. Let stand, covered, 30 minutes.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 5 to 10 minutes on each side or until browned. Reduce grill temperature to 250° to 300° (low) heat; grill chicken, covered with grill lid, 20 to 30 minutes.
Meanwhile, prepare Spicy Honey-Lime Barbecue Sauce. Reserve 1 cup sauce.
Brush chicken with remaining barbecue sauce. Cover with grill lid, and grill 10 more minutes or until done. Serve chicken with reserved 1 cup barbecue sauce. Garnish, if desired.
These recipes (including pictures) can be found at: http://shine.yahoo.com/shine-food/recipe-showdown-classics-v-shortcuts-142000553.html
Recipe Showdown: Classics V. Shortcuts
By Southern Living
Posts..By Southern Living
Shine Food – Thu, Dec 8, 2011 4:49 PM EST
One is a classic tried-and-true recipe and the other has been reinvented for quick weeknight meals. How do you prefer your classic Southern recipes? Tell us!
Double-Crust Chicken Pot Pie (Classic Recipe)
Why We Love The Classic: classic key ingredients, flaky piecrust, and comforting appeal
Ingredients
1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg
Preparation
Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 3 ingredients.
Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
Bake at 375° on lower rack 55 to 60 minutes or until browned. Let stand 15 minutes.
Stovetop Chicken Pie (Shortcut)
Why We Love The Shortcut: 35-minute hands on time, flaky buttermilk biscuits, easy assembly
Ingredients
8 frozen buttermilk biscuits
1 small sweet onion, diced
1 Tbsp. canola oil
1 (8-oz.) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed
1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.)
1 cup frozen baby peas, thawed
Preparation
Bake biscuits according to package directions.
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.
Chicken and Dumplings (Classic)
Why We Love The Classic: tender homemade dumplings, one-dish family meal, makes enough to share
Ingredients
1 (3 3/4-lb.) whole chicken
1/2 tsp. garlic powder
1/2 tsp. dried thyme
2 1/2 tsp. salt, divided
3/4 tsp. pepper, divided
1 tsp. chicken bouillon granules
3 cups self-rising flour
1/2 tsp. poultry seasoning
1/3 cup shortening
2 tsp. bacon drippings (2 tsp. butter plus 1/4 tsp. salt may be substituted)
1 cup milk
Garnish: chopped fresh parsley
Preparation
Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
Easy Chicken and Dumplings (Shortcut)
Why We Love the Shortcut: only 7 ingredients, easy enough for weeknights, rich and flavorful broth
Ingredients
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 tsp. poultry seasoning
1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Preparation
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch wide strips.
Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Chicken Under a Skillet (Classic)
We We Love The Classic: impressive presentation, wonderful flavors, great with any side dishes
Ingredients
1 (3- to 4-lb.) whole chicken
3 garlic cloves, peeled and quartered
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
1 Tbsp. fresh rosemary leaves
1 Tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1 1/3 tsp. herbes de Provence
1 tsp. freshly ground pepper
Preparation
Remove and discard giblets and neck from chicken. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken, breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Place chicken in a baking dish or pan.
Pulse garlic and next 8 ingredients in a food processor until mixture forms a thick paste. Reserve half of paste. Rub remaining half of paste on both sides of chicken. Cover chicken with plastic wrap, and chill 1 hour.
Heat one side of grill to 300° to 350° (medium) heat; leave other side unlit. Place chicken, breast side down, over lit side of grill; top with a piece of aluminum foil. Place a cast-iron skillet on foil-topped chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned. Remove skillet and foil. Turn chicken over, and transfer to unlit side of grill. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion of breast registers 165°. Remove chicken from grill, and let stand 5 minutes. Brush with reserved paste.
Spicy Honey-Lime Grilled Drumsticks (Shortcut)
Why We Love The Shortcut: takes half the time, make-ahead barbecue sauce, no-mess assembly and presentation
Ingredients
8 chicken drumsticks
1 tsp. salt
1/2 tsp. pepper
Vegetable cooking spray
Spicy Honey-Lime Barbecue Sauce
Garnishes: fresh cilantro leaves, lime wedges
Spicy Honey-Lime Barbecue Sauce
Melt 1/4 cup butter in a small saucepan over medium heat; add 1 diced medium onion (about 1 cup), and sauté 4 to 5 minutes or until tender. Stir in 1 (12-oz.) bottle chili sauce, 1/4 cup honey, 2 Tbsp. lime juice, 1/4 tsp. pepper, and 1/3 cup water; bring to a boil. Reduce heat to low, and simmer 5 minutes. Store in refrigerator up to 1 week.
Preparation
Sprinkle chicken with salt and pepper. Let stand, covered, 30 minutes.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 5 to 10 minutes on each side or until browned. Reduce grill temperature to 250° to 300° (low) heat; grill chicken, covered with grill lid, 20 to 30 minutes.
Meanwhile, prepare Spicy Honey-Lime Barbecue Sauce. Reserve 1 cup sauce.
Brush chicken with remaining barbecue sauce. Cover with grill lid, and grill 10 more minutes or until done. Serve chicken with reserved 1 cup barbecue sauce. Garnish, if desired.
Friday, October 28, 2011
Home Rendered Lard & Cracklings
Most of the pork and poultry shares for October contained freshly rendered lard and cracklings. If you have cast iron pans, lard is the best choice for seasoning. Lard also makes the best pie crusts. There are are also recipes that specifically call for lard or bacon grease. Note that most commonly available lard is hydrogenated and therefore shelf stable but not healthy. Our lard is not hydrogenated and therefore needs to be kept frozen or refrigerated. It will last a year or more in the freezer or several weeks in the fridge.
The cracklings are the solids that are left over after the rendering process. You can find a recipe for crackling corn bread at this link that will use the 1 cup of cracklings in the share: http://www.foodnetwork.com/recipes/emeril-lagasse/cracklin-bread-recipe/index.html
The cracklings are the solids that are left over after the rendering process. You can find a recipe for crackling corn bread at this link that will use the 1 cup of cracklings in the share: http://www.foodnetwork.com/recipes/emeril-lagasse/cracklin-bread-recipe/index.html
Saturday, April 16, 2011
PINEAPPLE CHICKEN STIR FRY
Ingredients
2 chicken breasts, skinned and boned.
(De-boned legs and thighs can also be used.)
3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 (15 1/2 oz.) can pineapple chunks
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. oil
1 med. onion, cut in wedges
2 c. broccoli flowerets
Directions
Slice chicken into 1/2" strips. In bowl mix chicken, soy sauce, sherry, cornstarch, sugar, garlic powder and ginger. Cover and marinate 20 minutes. Drain pineapple and reserve juice. Add water to make 1 cup. Dissolve cornstarch in juice and add soy sauce; set aside. Heat oil over high heat. Add vegetables and stir fry 3 minutes. Remove and keep warm. Add more oil as needed. Add chicken and stir fry 2 minutes. Add reserved juice mixture, stirring constantly until thickened and translucent. Add vegetables and pineapple. Heat through. Serve over rice*.
* If you have a rice cooker and lost your instructions like we did, check out this website for instructions that work. Especially note the differing amounts of water that need to be used with different types of rice.
http://www.wikihow.com/Cook-Rice-in-a-Rice-Cooker
2 chicken breasts, skinned and boned.
(De-boned legs and thighs can also be used.)
3 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 (15 1/2 oz.) can pineapple chunks
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. oil
1 med. onion, cut in wedges
2 c. broccoli flowerets
Directions
Slice chicken into 1/2" strips. In bowl mix chicken, soy sauce, sherry, cornstarch, sugar, garlic powder and ginger. Cover and marinate 20 minutes. Drain pineapple and reserve juice. Add water to make 1 cup. Dissolve cornstarch in juice and add soy sauce; set aside. Heat oil over high heat. Add vegetables and stir fry 3 minutes. Remove and keep warm. Add more oil as needed. Add chicken and stir fry 2 minutes. Add reserved juice mixture, stirring constantly until thickened and translucent. Add vegetables and pineapple. Heat through. Serve over rice*.
* If you have a rice cooker and lost your instructions like we did, check out this website for instructions that work. Especially note the differing amounts of water that need to be used with different types of rice.
http://www.wikihow.com/Cook-Rice-in-a-Rice-Cooker
Saturday, March 19, 2011
Jaimie Oliver's Potato and Chorizo Omelet with a Kinda Parsley Salad
I found this recipe on Jamie Oliver's website and loved it. It is a great way to use our chorizo and also our eggs.
Here is a link to the recipe:
http://www.jamieoliver.com/recipes/egg-recipes/potato-chorizo-omelette-with-a-kinda?clicked_from_search_results=true&query=chorizo omelette
Below I also pasted the recipe in case the link ever stops working:
serves 2
This omelet is a cross between a Spanish tortilla and an Italian frittata. It’s Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it –potatoes, sausage and eggs.
Ingredients:
• 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large free-range or organic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• a bunch of fresh flat-leaf parsley, leaves picked
Preheat your oven to full whack (I think I used 400F), or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 20cm (8") non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelet is golden brown on top and just cooked through in the middle.
While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
Here is a link to the recipe:
http://www.jamieoliver.com/recipes/egg-recipes/potato-chorizo-omelette-with-a-kinda?clicked_from_search_results=true&query=chorizo omelette
Below I also pasted the recipe in case the link ever stops working:
serves 2
This omelet is a cross between a Spanish tortilla and an Italian frittata. It’s Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it –potatoes, sausage and eggs.
Ingredients:
• 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large free-range or organic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• a bunch of fresh flat-leaf parsley, leaves picked
Preheat your oven to full whack (I think I used 400F), or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 20cm (8") non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelet is golden brown on top and just cooked through in the middle.
While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
Wednesday, March 16, 2011
Chicken Feet!
Chicken feet. Seriously!! Chicken feet were historically used to make broth and their use makes the BEST broth! The use of chicken feet makes a thicker, heartier broth. The thought of using chicken feet for anything other than chicken locomotion really grossed me out at first, but I talked to some old timers and researched it a bit and finally tried it. Now I wouldn't think of making chicken broth without adding feet (also add a tablespoon or so of vinegar to help get minerals out of the bones and into your broth).
Our feet have the membrane peeled and talons and callus pad removed, so they are ready to use. Note that chicken feet regularly puncture the packaging; because chicken feet are very stable, compromised packaging does not hurt the product.
Below I've pasted several websites that describe how to use the feet. There are a lot more - just Google "chicken feet broth"
http://simplyrecipes.com/recipes/how_to_make_stock_from_chicken_feet/
http://nourishedkitchen.com/chicken-feet-stock/
http://kellythekitchenkop.com/2010/07/chicken-feet-in-my-soup-sick.html
Our feet have the membrane peeled and talons and callus pad removed, so they are ready to use. Note that chicken feet regularly puncture the packaging; because chicken feet are very stable, compromised packaging does not hurt the product.
Below I've pasted several websites that describe how to use the feet. There are a lot more - just Google "chicken feet broth"
http://simplyrecipes.com/recipes/how_to_make_stock_from_chicken_feet/
http://nourishedkitchen.com/chicken-feet-stock/
http://kellythekitchenkop.com/2010/07/chicken-feet-in-my-soup-sick.html
Sunday, December 12, 2010
Baked Goose or Duck in Mushroom Wild Rice
Ingredients:
Clean and cut birds into quarters. In a large Dutch oven, place all ingredients. Cover and bake at 325 degrees for 3 hours, until rice and meat are tender. We usually place in a cockpot and cook on low for 6 to 8 hours until the meat is tender and rice is done. Remove bay leaves.
Adapted from Wild Game Cooking Made Easy
Ingredients for Basic Chicken Stock:
Place all ingredients in a large stockpot. Allow everything to sit, with the heat off, for 30 minutes. Turn the heat on high, bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours-the longer the broth simmers, the richer it will be.
Strain the liquid, discarding the vegetables but reserving the carcass. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.
Pick off the remaining meat from the carcass, and either return the meat to the broth for chicken soup or use it to make something else( such as Chicken and rice).
Adapted from The Grassfed Gourmet Cookbook
- 2 wild ducks or 1 tame duck, cut into quarters (or 1 pheasant or 1 guinea fowl)
- 3 cups chicken stock
- 2 cans cream of celery soup
- 2 cups halved fresh mushrooms
- 1 1/2 cups uncooked wild rice
- 1 cup diced red onion
- 1/2 cup sunflower seeds
- 1 tablespoon Worcestershire Sauce
- 2 bay leaves
- 1/2 teaspoon black pepper
Clean and cut birds into quarters. In a large Dutch oven, place all ingredients. Cover and bake at 325 degrees for 3 hours, until rice and meat are tender. We usually place in a cockpot and cook on low for 6 to 8 hours until the meat is tender and rice is done. Remove bay leaves.
Adapted from Wild Game Cooking Made Easy
Ingredients for Basic Chicken Stock:
- 1 medium onion, coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 carrots, scraped and cut into large pieces
- 1 bay leaf
- 2 tablespoons white vinegar
- 4 quarts water
- 1 leftover chicken carcass and pan drippings or stewing hen or necks and backs
Place all ingredients in a large stockpot. Allow everything to sit, with the heat off, for 30 minutes. Turn the heat on high, bring to a boil, then lower the heat and simmer the broth for a minimum of 6 hours-the longer the broth simmers, the richer it will be.
Strain the liquid, discarding the vegetables but reserving the carcass. Place broth in a container, cover tightly, and refrigerate. When it is chilled, skim the fat from the surface.
Pick off the remaining meat from the carcass, and either return the meat to the broth for chicken soup or use it to make something else( such as Chicken and rice).
Adapted from The Grassfed Gourmet Cookbook
Asian-Style Duck with Peanut Noodles
Ingredients:
- 1/2 cup tamari
- 1/2 cup honey
- 1/4 cup dry white wine
- 1 duck, about 4 1/2 pounds
- 3 whole cloves garlic, peeled
- 1-inch piece fresh ginger, peeled
Prep:
Preheat oven to 350 F.
Line a roasting pan with foil. Whisk together the tamari, honey, and wine. Set aside.
Rinse the duck, and pat it dry with paper towels. Using a sharp knife, prick the skin of the duck repeatedly to pierce through the layer of fat that lies underneath the skin, taking care not to puncture the meat. Set the duck, breast side up, on a rack in a roasting pan; place the garlic cloves and ginger in the cavity. Brush the duck with the tamari sauce, and roast for 1 1/4 hours. Remove the pan from the oven, brush the duck with more tamari sauce, and roast 20 minutes longer. Brush the duck with tamari sauce once more and increase oven temperature to 500 F. Continue roasting the duck until the skin becomes crisp, about another 15 minutes.
Remove the duck from the oven, loosely tent with foil, and let rest for 15 minutes before carving. Pour the tamari sauce into a saucepan, and whisk in 1/2 cup of pan juices. Bring the mixture to a boil over high heat, then lower the heat and simmer the sauce until reduced by half. Pour the sauce over the carved duck, and serve with Peanut Noodles.
Ingredients for the Peanut Noodles:
- 1/2 pound vermicelli or soba noodles
- 1 tablespoon sesame oil
- 1 cup creamy peanut butter
- 1/2 cup strong black tea
- 1/2- inch piece fresh ginger, peeled and finely minced
- 2 cloves garlic, minced
- 2 teaspoons honey
- Dash of pepper sauce
- 4 scallions, thinly sliced
Prep:
Cook the spaghetti until al dente. Rinse under cold water to stop cooking, drain thoroughly, toss with the sesame oil, and set aside.
Put the peanut butter in a small saucepan, and slowly whisk in the tea. Heat the mixture until just melted, promptly remove from the heat, and stir in the ginger, garlic, honey, and pepper sauce.
Just before serving, toss the noodles with the peanut sauce and scallions, using your hands to ensure even coating.
Adapted from The Grassfed Gourmet Cookbook
Roast Goose with Sherry Oranges
Ingredients:
- 1 goose, roughly 8 to 10 pounds
- 2 tablespoons unsalted butter
- 1 goose neck
- 3 shallots, sliced
- 1 1/2 cups dry sherry
- 4 oranges, quartered
- 1 quart chicken broth
- 1 cup fresh orange juice
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Coarse salt and freshly ground black pepper to taste
Prep:
Using a metal skewer, prick the goose skin all over, but avoid piercing the meat. Submerge as much of the goose as possible in a large pot of boiling water. Hold it there for 1 minute. Remove the bird, return the water to a boil, then submerge the other part. Hold it for 1 minute longer. Drain the bird, and thoroughly dry it inside and out with paper towels. Lay it on a rack in a roasting pan, and refrigerate for 24 hours. Do not cover. The intent is to dry it out as much as possible.
Preheat oven to 325 F degrees.
Melt the butter in a large saucepan over medium heat. Brown the goose neck, about 2 1/2 minutes per side. Add the sliced shallots, and saute' until translucent. Pour in 3/4 cup of the sherry, and add 1 of the quartered oranges. Simmer until the liquid is reduced by 1/4, scraping up any browned bits. Pour in the chicken broth and the orange juice, and simmer until the sauce is reduced to 2 cups. Strain out the shallots and orange quarters. Remove the neck, and when cool, pull off the meat, shred it, and return it to the sauce.
While the sauce is simmering, place the goose, breast side down, in an oven rack in a large roasting pan. Roast for 1 hour Remove the bird from the oven, and spoon off the fat from the bottom of the pan, being careful to leave behind any browned bits. Turn the bird over, breast side up, and roast for 1 hour longer, or until the skin is puffy and the meat inside the drumstick is fork-tender (the meat is adequately cooked when it reaches 170 F in the thigh, but for it to tender, it needs to cook longer). A slice at the base of the thigh should reveal no pink juices whatsoever.
Remove the goose to a large baking pan, increase oven temperature to 400 F, and continue roasting until the skin is deep brown and crisp, about 15 minutes longer. Meanwhile, add 1/2 cup of the sherry to the original roasting pan. Heat it on the stove top over low heat, scraping up any browned bits. Pour in the sauce made from chicken broth and orange juice. Simmer for 2 minutes. Dissolve the cornstarch in the remaining 1/4 cup of sherry, stirring until smooth. Whisk this mixture into the sauce, and boil until thickened, about 5 minutes. Stir in the honey and lemon juice, and season to taste with salt and pepper.
Remove the goose from the oven and let rest for 30 minutes, uncovered, before serving. Carve the goose, garnish with remaining orange quarters, and pass the sauce separately.
Adapted from The Grassfed Gourmet Cookbook
Honey-Mustard Chicken
We enjoy this with vegetables and rice.
Ingredients:
Ingredients:
- 1/4 cup honey
- 2 tablespoons butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon orange juice
- 1/8 teaspoon curry powder
- 2 boneless skinless chicken breasts halves
- 1 tablespoon canola oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Prep:
Combine the honey, butter, mustard, orange juice and curry powder. Spoon half of the mixture into a greased 8-in. baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place chicken over sauce in baking dish; turn to coat.
Bake, uncovered, at 350 degrees for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170 degrees.
Yields: 2 servings
Adapted from Best of Taste of Home Vol.2
Chicken Dumpling Soup
This is a great recipe to use with pasture raised chicken necks and backs or a stewing hen.
Chicken Ingredients:
Chicken Ingredients:
- 2 to 3 pounds chicken necks and backs or stewing hen or leftover roast chicken frame
- 8 cups water
- 2 large carrots (sliced)
- 3 large celery stalks (diced)
- 1 medium onion (chopped)
- 6 cloves fresh garlic (minced)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon fresh sage (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup milk
- 1/3 cup all-purpose flour
Chicken prep:
Put the chicken into a large Dutch oven or heavy-bottomed pot, and add all the "chicken" ingredients, except for the milk and flour.
Bring to a boil, then reduce heat and simmer for 2 1/2 hours, stirring occasionally to prevent sticking.
After one hour of cooking, add 2 1/2 cups more water.
When chicken is tender, remove from the broth and allow to cool until it can be handled. When cool enough to handle, remove meat form the bones and cut into bite-sized pieces. Set the meat aside.
Whisk the milk and flour together until smooth, and then pour it into the boiling broth. Continue to whisk as the broth thickens.
Once the broth thickens, add the meat.
Dumplings Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons softened butter
- 1 cup whole milk or buttermilk( or combination)
(While making the dumplings, preheat your oven to 375 degrees.)
Dumpling Prep:
Combine flour, baking powder and salt.
Cut the butter into the dry ingredients, using two knives, until it's about the consistency of cornmeal.
Add a small amount of the milk at a time, gently tossing the mixture with a fork to uniformly moisten the dry ingredients.
Turn dough out onto a well-floured surface and knead lightly 4 or 5 times. Form the dough into golf ball-sized pieces and flatten them to 1/2-inch thick.
When all the dough has been formed into dumplings, gently place the dumplings into the boiling liquid one at a time. Cook for 10 minutes, uncovered, frequently ladling broth over the dumplings to submerge them and help them cook evenly.
Finish by baking (without the lid) in a preheated oven at 375 degrees for 10 minutes.
Remove from oven and serve.
Adapted from: Chickens Magazine(Summer 2010)
Sunday, December 5, 2010
Ham & Bean Soup with Vegetables
Use the bone from your leftover ham or use smoked hocks to make this awesome soup.
Ingredients:
Ingredients:
- 1 cup dry navy beans
- 1 to 1.5 lbs meaty smoked pork hocks or 1 to 1.5 lb meaty ham bone
- 1 Tablespoon butter or fat from your ham
- 1.5 cups sliced celery (about 3 stalks)
- 1.5 cups chopped onion
- 1/4 teaspoon crushed dried thyme
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 Tablespoon vinegar (helps get mineral out of the bones)
- 2 cups sliced carrots (about 4 medium carrots)
- 2 cups sliced parsnips or chopped pealed rutabaga
Instructions
- Rinse beans. In a 4 qt Dutch oven combine beans and 4 cups water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for one hour. (Or place beans in water in the Dutch oven. Cover and soak for in a cool place for 6 to 8 hours or overnight). Drain and rinse beans and set aside.
- In the same Dutch oven brown ham bone or pork hocks in hot butter or pork fat over medium heat. Add the celery and onion. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, four cups fresh water and vinegar. Bring to a boil, reduce heat and simmer covered for 1 to 1.5 hours or until beans are tender. Remove pork hocks or ham bone and let cool until it can be handled. Cut the meat off of the bones and coarsely chop the meat. Discard the bones and bay leaf. Slightly mash the beans if desired.
- Stir in carrots and parsnips or rutabaga and return to a boil. Simmer covered for 15 minutes more or until vegetables are tender. Stir in chopped meat. Season to taste with additional salt and pepper if desired.
Adapted from Better Homes and Gardens New Cook Book, 12th Edition
Monday, November 1, 2010
Lemon Chicken Wings
Here is a great recipe for wings.
INGREDIENTS:
INGREDIENTS:
- 4 lbs chicken wings
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 2 Tablespoons minced fresh rosemary, or 1/2 teaspoon ground dried
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Rinse the wings, pat dry with a paper towel and then tuck back the tips (or snip the tips for a neater presentation). Mix all of the above ingredients, except the wings, in a stainless steel or other bowl that won't react to the lemon juice. Add the chicken and marinade overnight.
Preheat oven to 350F
Roast the wings, uncovered, for one hour. Serve promptly as an appetizer or for a meal over cooked barley, local mashed potatoes or rice.
This recipe was adapted from The Grassfed Gourmet Cookook by Shannon Hayes. We highly recommend this cookbook for its recipes and tips for preparing grassfed and pasture raised meats. Checkout the website for Shannon's family farm at http://www.sapbush.com/ We also recommend Shannon's personal website for some good cooking tips at http://www.shannonhayes.info/ and her meat blog at http://members2.authorsguild.net/shayes/disc.htm
You can purchase Shannon's books at http://www.grassfedcooking.com/ .
Tuesday, October 26, 2010
Chicken Skillet Supper
Here is a nice one-skillet recipe to try.
Ingredients:
Add onions, potato and almonds to pan juices; cook until onion is tender (about 3 minutes), add tomato sauce, broth and sugar. Bring to a boil. Add vegetables and chicken. Cover and cook until the vegetables are tender and the chicken is cooked through (about 10 minutes or to an internal temperature of 165F)
Makes 4 to 6 servings.
Adapted from Cooking for Less $$ - Chicken
Ingredients:
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground paprika
- 1 whole cut-up chicken (about 3 lbs)
- 1 Tablespoon canola oil
- 2 Tablespoons water
- 1 medium onion, chopped
- 1 medium potato, peeled and cut into small pieces
- 1 Tablespoon slivered almonds (optional)
- 1 can (8 oz) tomato sauce
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 pkg (10 oz) frozen mixed vegetables or French-cut green beans or fresh vegetable equivalent.
Add onions, potato and almonds to pan juices; cook until onion is tender (about 3 minutes), add tomato sauce, broth and sugar. Bring to a boil. Add vegetables and chicken. Cover and cook until the vegetables are tender and the chicken is cooked through (about 10 minutes or to an internal temperature of 165F)
Makes 4 to 6 servings.
Adapted from Cooking for Less $$ - Chicken
Chicken Tropicale
Ingredients:
Adapted from the 2011 Taste of Home Annual Recipes book
- 3 medium sweet potatoes, peeled and cut into 2-inch squares
- 1 can (8 oz) sliced water chestnuts, drained
- 1 cup dried cranberries
- 1 can (20 oz) unsweetened pineapple tidbits
- 2 lbs bone-in chicken breast halves, skin removed
- 2 Tablespoons Caribbean jerk seasoning
- 1/4 cup dried minced onion
- 3 Tablespoons minced fresh ginger root
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon grated lime peel
- 1 Tablespoon cumin seeds, crushed
- 3 fresh thyme sprigs
- Hot cooked rice (consider using brown rice) (a rice cooker makes rice a LOT easier and more consistent)
Place potatoes in a four or five quart slow cooker. Add the water, chestnuts and cranberries. Drain the pineapple and reserve the juice for later. Add the drained pineapple to the slow cooker. Top with chicken and sprinkle the jerk seasoning over the chicken.
Combine the onions, ginger, Worcestershire sauce, lime peel, cumin seed and the previously reserved pineapple juice. Pour over the chicken. Top with thyme sprigs.
Cover and cook on low for 5 to 6 hours or until the chicken or vegetables are tender. /Serve over rice.
Makes four servings.
Adapted from the 2011 Taste of Home Annual Recipes book
Oven Roasted Whole Chicken
Roasting a chicken in the oven is one of the easiest things to do. A lot of you probably already know how to do this. Way back when, we did have to figure it out when we started to really cook meals from whole foods. We figured it was just us, but we have found that a lot of folks actually don't know how to roast a whole chicken in the oven.
You will need a roasting pan for this recipe. We use a ceramic coated type roasting pan. The roasting pan is important to the cooking time. We tried this in a covered stock pan once and it took twice as long. Somehow the geometry of the roasting pan is important.
> Pre-heat the oven to 350F.
> Place a wire rack on the bottom of the roasting pan.
> Add a little bit of water (about a cup, give or take) in the bottom of the roasting pan.
> Sprinkle the chicken with salt and pepper or any of the many commonly available rubs.
> Place the chicken in the roasting pan.
> Add potatoes and carrots - as many or little as you want. Feel free to try other vegatables. Sprinkle veggies w/ the same rub as used on the chicken.
> Place the covered roasting pan in the pre-heated oven and cook for 1 to 1-1/2 hours our until the internal temperature is 165F.
You will need a roasting pan for this recipe. We use a ceramic coated type roasting pan. The roasting pan is important to the cooking time. We tried this in a covered stock pan once and it took twice as long. Somehow the geometry of the roasting pan is important.
> Pre-heat the oven to 350F.
> Place a wire rack on the bottom of the roasting pan.
> Add a little bit of water (about a cup, give or take) in the bottom of the roasting pan.
> Sprinkle the chicken with salt and pepper or any of the many commonly available rubs.
> Place the chicken in the roasting pan.
> Add potatoes and carrots - as many or little as you want. Feel free to try other vegatables. Sprinkle veggies w/ the same rub as used on the chicken.
> Place the covered roasting pan in the pre-heated oven and cook for 1 to 1-1/2 hours our until the internal temperature is 165F.
Slow Cooker Chicken
We use our slow cooker a lot. Here is a great and easy recipe for using a whole chicken in the slow cooker.
> Start by adding a little bit of water (about a cup, give or take) in the slow cooker.
> Sprinkle the chicken with salt and pepper or any of the many available rubs.
> Place the chicken in the slow cooker
> Add potatoes and carrots - as many or little as you want. Feel free to try other vegatables. Sprinkle veggies w/ the same rub as used on the chicken.
> Set slow cooker to low and cook for 4 to 6 hours
> Start by adding a little bit of water (about a cup, give or take) in the slow cooker.
> Sprinkle the chicken with salt and pepper or any of the many available rubs.
> Place the chicken in the slow cooker
> Add potatoes and carrots - as many or little as you want. Feel free to try other vegatables. Sprinkle veggies w/ the same rub as used on the chicken.
> Set slow cooker to low and cook for 4 to 6 hours
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