Month: September 2015

Month: September 2015

3-Step Oven Fried Chicken

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You all know how much I love easy recipes. I’ve never been a fan of spending lots of time in the kitchen, unless it’s a holiday and we are having the family over. One of my favorite go-to easy recipes is this 3-Step Oven Fried Chicken recipe that my uncle made years ago. It was one of those recipes that had me saying now why didn’t I think of that!

Whenever I make my 3-Step Oven Fried Chicken, I never have to worry about the kids complaining. That is a major bonus in itself. Let us all raise our glass (of wine) to mother’s all over the world who have to listen to their children complain about dinner. I feel ya. We feel ya.

If you like to prepare your meals ahead of time you can easily do the first two steps, leave the chicken in the Ziploc bag and keep it refrigerated until it’s time to bake. Hello time saver!

You will need exactly 3 ingredients for this 3-Step Oven Fried Chicken:

  • boneless skinless chicken breast
  • olive oil
  • bread crumbs

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Preheat oven to 350 degrees and cut chicken into cubes. You can cut them into bite size pieces, 2 inch cubes, or even leave them whole. It’s completely up to you. My kids are dunkers so it’s easy, (and keeps the table tidier) if I cut them into cubes. They kind of have big mouths too so I don’t bother with the bite-sized pieces.

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Add your choice of bread crumbs to a Ziploc bag. I like to use Gia Russa Whole Grain Italian Seasoned Bread Crumbs. I also like to line my baking pan with Reynold’s No Stick Aluminum Foil. That stuff rocks! I’m not going to list the amount of bread crumbs to add to the bag because it’s all dependent on whether you are feeding 4 or 14. I would suggest adding a little at a time so you don’t end up wasting bread crumbs (like I usually do).

Then, drizzle the olive oil over the chicken breast (which should be in a bowl) and with your hands mix it all up so the chicken is evenly coated. I usually just use one hand so I can keep the other hand chicken juice free. With that same chicken juiced hand, I add the chicken into the Ziploc bag. Then, (after I thoroughly wash my hands) shake the bag and squish it around until the chicken is coated with bread crumbs.

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Dump the bag of chicken onto your baking sheet and voila! dinner is in the oven! About 30 minutes later, when you can visibly see the juices running, it’s done! Now please keep in mind that again, this is all dependent on how many pieces of chicken breast you are cooking.

I usually serve this with broccoli (because dinner wouldn’t be dinner without the kids complaining) and crusty bread. It’s a super easy weeknight meal that can be whipped up in no time.

So, what do ya think? Is this something your family would eat? Does using olive oil instead of egg scare you? In my opinion, it makes the chicken juicier.

Source: www.whatroseknows.com

CHICKEN STOCK

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INGREDIENTS

  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large carrots, peeled and roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 3 large celery stalks, roughly chopped
  • 1 head garlic, cut in half widthwise
  • 1 ounce dried mushrooms (I used shiitakes), lightly rinsed
  • 6 sprigs thyme
  • 6 sprigs flat leaf parsley
  • A handful of basil leaves
  • 3 fresh bay leaves
  • 1 cup dry white wine (such as sauvignon blanc)
  • 1 tablespoon black peppercorns, toasted
  • 2 chicken carcasses
  • 16 to 18 cups water, or enough to cover

INSTRUCTIONS

Start by peeling 3 carrots and removing the skin from 1 onion.  Also trim root and leafy ends from 3 stalks of celery.  Roughly chop carrot, celery and onion.  Precision is not needed here.

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Next, cut the entire head of garlic in half widthwise. Keep the skin on the garlic, but discard any loose bits that may fall off. Quickly rinse any grit off 1 ounce of dried mushrooms (I used shiitake), then shake off excess water. These vegetables provide a flavorful base for the stock. The mushrooms will add a distinct savoriness (umami).

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Rinse fresh herbs including 6 sprigs of parsley, 6 sprigs of thyme, 3 fresh bay leaves and a handful of basil leaves. Herbs will add a little complexity without overpowering the chicken flavor.

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Warm 3 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat in a large stock pot (mine is 16 quarts). The olive oil will keep the butter from burning.

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Once the butter starts foaming, add the carrot, celery, onion, garlic and mushrooms, stirring to coat vegetables in the fat.

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Let the vegetables cook for a few minutes without moving them. Eventually the vegetables will release water, the water will cook off and then the vegetables can start caramelizing. While the veg is cooking, wrap the herbs up in a bundle and secure with cooking string.

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Also, place 1 tablespoon black peppercorns in a small, dry skillet (no oil). Warm over medium heat until fragrant (about 2 – 3 minutes). Once toasted, transfer to a small bowl. Toasting whole spices is an easy way to bump up flavor.

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Once the vegetables start caramelizing (turning golden brown), stir every few minutes. Caramelization = flavor. If you are constantly stirring, the caramelization process can take a while, so resist the urge. You probably won’t be able to caramelize all the bits and pieces, but try to get some color on most of them.

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If you notice that your vegetables are burning quickly, you probably have the heat too high. Drop the heat a bit and continue cooking. I move on to the next step once I start feeling the vegetables stick to the bottom more frequently (10 – 15 minutes).

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This is how my pot looks by the end of the caramelization process. The bottom may look burnt, but it’s not. Those brown bits are pure flavor.

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Next, deglaze the pan with 1 cup of dry white wine (I use sauvignon blanc). This means, pour the wine into the pot and scrape the bottom with a wooden spoon, releasing all of the brown bits from the bottom. Stir then cook until most of the liquid has cooked off.

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Now add herb bundle and toasted peppercorns.

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Top with two chicken carcasses. When I make roast chicken, I save all of the bones in a large plastic bag. I then store that bag in the freezer. Once I have collected bones from two chickens, I make chicken stock!

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Pour over water to cover everything. I usually use 16 to 18 cups of water. If you use too much water, you can dilute the flavor of your stock. So just fill up the pot until it reaches the top of the carcasses.

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Increase heat to medium-high and cook until small bubbles start coming to the surface (this can take about 10 minutes). Do not bring the mixture to a boil. If you cook the stock violently, the water movement will cause the vegetables and chicken to break down. These small bits are difficult to strain and will cloud your stock. Once you start to see bubbles coming to the surface, drop the heat to low and simmer for 2 1/2 hours. Do not stir the stock. This will also cloud your finished product. During the first 10 minutes of cooking, skim off any gray bubbles that float to the surface. You don’t have to stress and skim everything. Just try to remove most of it.

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After the stock has simmered for 2 1/2 hours, remove it from the heat. Next, strain the stock once with medium-mesh strainer then again with a fine-mesh strainer. There are many ways to do this. I’ll walk you through my process. I like to start by scooping the large solids into a medium-mesh strainer set over a large bowl with a pour spout. I gently press on the solids to extract all liquid. I then discard the solids.

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Once most of the large solids have been strained, I pour the stock through the medium-mesh strainer into the big bowl with pour spout until 3/4 full. Then, I pour the liquids through a fine-mesh strainer into a large metal bowl. I repeat this process until all stock is double strained.

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Using a large spoon, skim off congealed fat and discard. It’s not the end of the world if you don’t skim off all of the fat.

 

Source: www.kitchenkonfidence.com

 

Hyderabadi Chicken Biryani

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Ingredients:

  • 500 gms Basmati Rice
  • 500 gms Onion chopped
  • 250 gms Tomatoes chopped
  • 200 gms Potatoes chopped
  • 250 gms Yogurt
  • 4 Tejpata Leaves (Bay Leaf)
  • 7 to 8 Cloves
  • 6 to 7 Sweet Spice
  • 4 to 5 Green Cardamom
  • 4 Cinnamon Sticks
  • 1 Mace (Javitri)
  • 12 to 14 Pepper corn (Kalimiri)
  • 1 tbsp Shahi Jeera
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Shaan Biryani Masala
  • ½ t/s Red Chili Powder½ tbsp Coriander Seeds powder
  • 3 to 4 Strands or Mint Leaves
  • 2 to 3 Strands of Coriander Leaves
  • 3 Green Chilies
  • 1 t/s Turmeric
  • 4 tbsp Ghee Or Oil
  • 2 strands of Saffron mixed with warm milk Or 1 tbsp Food Color
  • Salt as per taste
  • Marination:500 gms Chicken
  • 4 tbsp Yogurt
  • 2 tbsp Ginger Garlic Paste
  • Salt as per taste
  • Garnishing:1 Onion juliennes
  • Few Coriander leaves

1. Marinate the chicken pieces with salt, yogurt, ginger-garlic paste for about 1 hour. Keep it aside. in the meanwhile we will make rice.

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2. First take a big wok or vessel. Add water with few spices ( 1 bayleaf, 2 inch Cinnamon stick, 3 green Cardamom, 1 Mace, 4 Cloves, 4 to 5 Pepper corn). Boil the water with all these garam masala. Take water as required to make the basmati rice.

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3. Please note you just have to par boil the rice (half cook). Don’t cook the rice completely. Remove from fire once the rice is half cooked. Strain the water and keep the rice aside.

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4. For Garnishing: Take some oil in a pan and fry the chopped onion till dark brown and crispy. Chop coriander leaves and keep it aside.

5. Grind Mint Leaves, Green Chilies and Coriander leaves in the processor. Add little water if requires. Keep this green paste aside.

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6. Please keep the gas flame on low mode. Now take a big wok or vessel. Add ghee to it.

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7. Saute 3 Bay leaves, shahi jeera, rest of cloves, pepper corn, cinnamon and green cardamom.

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8. After about 2 mins add chopped Onion to it. Fry them until they are dark brown in color but on low flame.

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9. Now add ginger garlic paste to it. Stir for some time.

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10. Add the green paste as well. Stir for a minute more. Now add biryani garam masala, coriander seed powder, turmeric, red chili powder. Combine all of them well. It is time to add tomatoes and few coriander leaves. Saute tomatoes for 1 more minute.

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11. Add yogurt and combine all of them well. Let it cook for a minute.

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12. Put potatoes to them. Let it again cook for a minute more.

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13. Finally add marinated chicken along with all yogurt. Let it cook for about 5 mins. Please don’t boil the chicken completely. Just half cook the chicken. Switch off the gas.

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14. Now we will arrange layers for the biryani. Take another big vessel. Now add half of the above chicken gravy to it.

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15. Gently spread half of the par boiled rice to it. Sprinkle some saffron mixed with warm milk Or if using food color to the rice along with some ghee on it.

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16. Now again spread the rest of chicken gray on the rice.

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17. Finally spread the rest of par boiled rice on it. Again top the rice with ghee and rest of saffron mixed with warm milk or food color.

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18. Place it on low heat. Keep a large heavy bottomed tava or pan on the gas. Now place the stacked layers of biryani vessel on the heavy bottomed pan . Now cover with a lid. Also you could cover with dough covering the edges of the vessel. But We have chosen to cover with a lid and than placing a grinding stone on it. If you don’t have a grinding stone you could place any heavy object which is fire proof on the lid. This process is important to give dum (pressure) to the biryani. Alternatively you could seal the vessel and lid with dough over all the edges and cook on slow heat.

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19. Roughly about 20 -25 mins your Hyderabadi Chicken Biryani is ready. Switch off the gas and keep it on low mode for the entire process of making Biryani. Serve hot with salad or raita.

20. Garnish your Hyderabadi Chicken Biryani with fried onion and coriander leaves and serve hot.

Summertime Potato Salad

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Ingredients:

  • 7-8 medium red potatoes, diced
  • 1 stalk celery, finely chopped
  • 1 small apple, finely chopped
  • 1 tbsp onion, minced
  • 1/4 cup sweet pickle relish
  • 1/3 cup mayonnaise
  • 1/8 cup mustard1 tsp dried dill
  • salt
  • pepper

Preparation:

Rinse the potatoes and then dice into bite size chunks. Place in a medium size sauce pan and cover with water. Boil for ten minutes or until fork tender. Drain and spread out on a baking sheet to let cool. Place baking sheet in the freezer for about 15 minutes to cool faster.

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Prepare the apple, celery and onion by finely chopping each.

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In a medium bowl combine the mayonnaise, pickle relish and mustard and mix well. Fold in the apple, celery, onion, and dill and add a pinch of salt and pepper to the mixture then blend.

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Once the potatoes have cooled, fold in the mayonnaise mixture with a spatula.

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Store in the refrigerator until serving. Don’t forget to garnish with paprika!

Margarita

The world of tequila is as complex as the rest of the spirits world. Once you get into it, you’ll be talking about your favorite blancos, reposados, and añejos without skipping a beat. If you’re new to tequila, though, this can all be a bit overwhelming.

There are various tales of how the margarita came to be, but one of those stories involves a recipe of equal parts. This, we will consider to be the original margarita and tweak it ever so slightly for sweetness.

Ingredients:

  • Kosher or coarse sea salt
  • 1½ ounces freshly squeezed lime juice
  • 1½ ounces 100% blue agave tequila
  • 1½ ounces Cointreau
  • ¼ ounce agave nectar or simple syrup (optional)

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Start by rimming your glass. Fill a saucer (or plate) with a good amount of salt. Cut a lime in half, and use it to moisten the outside edge of the glass. Then, with the glass tilted slightly downward, twist the glass through the salt, making sure you have a nice even layer of salt around the outside of the rim.dsc_1463

With your glass prepared, it’s time to mix the drink. First things first… fresh lime juice. That means that you squeeze the juice yourself. Don’t worry, it’s not hard. You can squeeze by hand or invest in a good citrus juicer. Fresh juice makes a world of difference, and it’s amazing that more bars don’t squeeze citrus on the spot for their drinks. Each lime will yield about an ounce of juice, so you’ll use about one and a half limes per drink. Also, there’s a trick to juicing limes — don’t refrigerate them. You’ll get more juice out of a room temperature lime than you will from one that’s chilled.

With your ingredients ready, you’re just a quick mix and pour away. Add a generous amount of ice to a cocktail shaker (small pieces of ice are better). Add the lime juice, tequila, Cointreau, and agave nectar. Shake for about 20 seconds. Strain and serve.

There’s a good amount of room for flexibility here as well. Play around with the tequila — choose anything from a blanco to an añejo, but stick to 100% agave. I generally use blancos and reposados. You can also consider using Key limes instead of Persian limes, but note that they ripen to yellow. Try substituting a different orange liquor or skipping the extra sweetness of the agave. The ratio can also be tweaked depending on your tastes. Many margaritas will be a bit more heavy on the tequila. If you’re making a drink for a friend who loves the sweetness of restaurant style margaritas, use ½ an ounce of simple syrup to kick up the sweetness a bit.

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This is a really fantastic cocktail that’s easy to make. These days, you’re likely to find me with a margarita in my hand. And when you don’t, I’ll probably be sipping some lime flavored carbonated water. Because in the end, it’s all about the lime.

 

Source: casademilo.wordpress.com/