Sunday, July 18, 2010

Herb Roasted Chicken

I cannot help but love the combination of shallots, saffron, and rosemary. There is something about the incredible combination of these ingredients that seem to heighten the senses. At least the smell and taste ones. :)

Herb-Roasted Chicken

1 - 4 lb free-range hen
1/4 cup white wine
2 shallots coarsley chopped
kosher salt
1 tsp saffron
2 tsp fresh rosemary
1 tsp ground white pepper
2 cloves garlic - minced
2 tlbs extra virgin olive oil

Preheat oven to 300 degrees

Scrub hen with kosher salt inside and out, rinse, and pat dry. Place your saffron and shallots inside of the hen. Mix together the olive oil, ground white pepper, garlic, rosemary, and white wine. Rub onto hen. Place inside a foil lined pan. Cover hen with foil and bake for 3 hours at 300 degrees. Take out and remove foil from the hen. Place back into the over and let the top crisp for about 15 to 20 minutes. The chicken will be fall apart tender and incredibly moist, so don't worry about having to get a knife out. :)

Monday, July 12, 2010

Have a chocolate craving? Not after this you won't....

So who has NOT heard of the Neiman Marcus cookie? Well thanks to relishmag's Tamar Haspel and to Rowena for giving me the clipping, here is one better. Eat your heart out ya'll!

Chewy Flour less Chocolate Cookies

1 3/4 cups powdered sugar
1/2 cup Dutch process cocoa
2 tsp cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or walnuts, toasted ( I am NOT a fan of either, so here is where i changed the recipe I used 1 1/2 cups of toasted sliced mm I cannot describe the wonderfulness that it was.)

Preheat oven to 300 degrees Fahrenheit

Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until the mix forms a dough. It should be thick enough to form into balls, if not add more powdered sugar and cocoa. Add nuts, mix well.

Form dough into 15 balls. Place on a parchment lined baking sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely....though it will be very hard to resist snagging one while me... oh and your going to want like a full half gallon of milk to go with these. :)

Makes 15 cookies
110 calories each
7 grams fat
0 grams cholesterol
1 gram protein
16 grams carbs
1 gram fiber
45 mg sodium

Monday, June 14, 2010

New Recipes!!

I know, you thought they would never come. However, your patience has paid off!

Paprika Roast Chicken with Sweet Onions

1 tlbs Extra Virgin Olive Oil
1 1/2 tlbs paprika
1/2 tsp cinnamon
1/2 tsp cayenne
1 1/2 tsp salt
1 tsp pepper
3 1/2 lbs chicken
1 sweet Vidalia onion cut into 1/2 inch wedges

Preheat oven to 500 with rack in the upper third position. Mix oil with spices, 1 1/2 tsp salt and 1 tsp pepper in a large bowl. Add chicken and onion ,tossing to coat. Arrange chicken (skin side up)  and onion in a 3 quart shallow baking dish. Bake until chicken is cooked through and skin is golden. - About 30 minutes.

I was thinking that this recipe would be good on the grill as well, I would use chicken breasts and cook over Direct High heat for 5 minutes on each side and then move the chicken to Indirect Medium heat for around 25  to 30 minutes. 


Friday, February 12, 2010

I know, I know, I've been neglectful....

However I am going to make it up to all of you....btw I am on twitter if any of you have any questions regarding cooking or cooking gluten free feel free to ask me. My twitter name is melfrose. Now as promised are 3 recipes that have been tweaked and made GF Friendly....

Pigs in a Blanket

Now these pancakes are much lighter than what you will be used to, so don't freak out about the consistency or how much batter the recipe makes..I promise it all works out.
First off, go ahead and cook 8 sausage links of your choice.
While they are cooking go ahead and make up your batter
Pancake Batter
1/2 cup milk
2 eggs
1 1/2 tablespoons butter
1 tablespoon GF baking powder
1 cup rice flour (or substitute corn, chickpea or tapioca flour)
Extra butter for frying pancakes

1.) In your mixing bowl stir quickly or on speed 2 all liquid ingredients. Slowly add the baking power and flour.
2.) Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it; when the butter sizzles, start pouring the batter to about 2 inches in diameter.
3.) When bubbles come to the top, continue to cook until mostly done. Add your sausage link to the pancake and quickly roll it up and allow it to finish cooking.

Warning: These pancakes are very thin, almost like crepes so they will not be thick or heavy or fluffy.
Note: For lighter pancakes, separate the eggs and beat the whites stiffly. Then add to batter.

These really are scrumptious and light, you can add whatever topping that you prefer on to it.

Next up:
Grandma's Cornbread
Goes wth everything, is moist, and incredibly delicious.
The smart thing to do when deciding to make cornbread is to go ahead and fix breakfast, b/c you will need the bacon grease for the cornbread or it just won't taste as moist. The bacon grease is imperative and there is no substitute.
You will also need a sifter that you hand turn, trust me this is integral as well. While mixing your ingredients together you want your bacon grease to be in a well seasoned cast iron skillet (medium size). Heat oven to 450 and place your skillet in the oven to melt the grease.

Barely 1 cup yellow stone ground cornmeal ( I use Lamb's)
1 1/2 tablespoons cornstarch
3/4 tsp salt
1/4 tsp baking soda
1 tsp GF baking powder
a dash of sugar
(NOTE: In a large bowl place your sifter. Add all of these ingredients to the sifter and sift them together, allowing them to fall into the bowl below.)
Then add the following:
1 egg
Barely 1 cup buttermilk
Stir ingredients thoroughly. Take hot skillet out of the oven and pour off bacon grease into your mixture. Stir again, and pour into hot skillet. Immediately place back into oven and cook for 15 minutes exactly.
When ready take out your skillet and flip cornbread out onto a plate by turning the skillet over, if you have a well-seasoned skillet this will be no problem.. if you do not, I suggest you heavily oil your skillet before use.
Enjoy hot with butter!

And finally recipe #3:

Pork Steaks
2 tlbs vegetable oil
4 pork steaks
onion powder
garlic powder
1 large onion chopped
4.5 ounces of sliced mushrooms
2 cans GF cream of mushroom soup
1 cup water
1 pkg GF dry onion soup mix
1 tablespoon Worcestershire

Heat oven to 350.
Heat oil in heavy skillet over medium/high heat. Season meat with salt and pepper. Brown for 3 to 5 minutes on each side. While browning, season both sides with onion and garlic powder to your liking. Transfer steaks into a baking dish and sprinkle chopped onion and sliced mushrooms. In a small bowl combine mushroom soup, water, onion soup mix,  and worcestershire sauce. Mix until smooth and pour over steaks. Cover pan with aluminum foil and bake for 90 minutes.

I hope you all enjoy these recipes, I will be leaving for Panama on the 1st of March, and if I have a spare moment I will try to share some of the recipes that I gather from there. I will go ahead and post one more before I leave,  but I didn't want to post it with these.. I figure I can't tell all of my secrets.   :)