campbells recipes: January 2012

Bell Pepper Rajas Recipes

Ingredients

1/2 ea Green bell pepper; *
1/2 ea Red bell pepper; *
1/2 ea Yellow bell pepper; *
1/4 teaspoons of Red pepper; crushed
3/4 cups of Monterey Jack cheese; shredded
2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

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Red Devilled Eggs

Ingredients

6 Eggs-hard boiled
2 tablespoons Mayonnaise or salad dressing
1 teaspoons of grated onion
1 teaspoons of mustard
1/2 teaspoons of Worcestershire Sauce
1 can Devilled ham (2 1/2 oz)
Salt and pepper to taste

Directions

Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

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Bacon Turkey Bites Recipe

Ingredients

1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
1/2 cup honey mustard dressing
8/10 slices bacon, cut crossways into thirds.
1/2 cup jellied cranberry sauce
2 tablespoons ground mustard
1 to 2 tablespoons chopped fresh chives.

Directions

In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing. Cover and refrigerate 30 minutes to marinate.
Remove turkey from marinade; discard marinate. Wrap bacon pieces around each turkey piece; secure with a toothpick. Please on ungreased boiler pack wrack.
Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard. Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive.
Serve turkey bites with sauce.

You can make these 24 hours in advance. Cover tightly and refrigerate. Just before serving, heat for 15 minutes at 375 degrees Fahrenheit.

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Chicken Tacos with Quick Pickled Poblano Strips with all recipes

Chicken Tacos with Quick Pickled Poblano Strips

Why this Recipe works: Poaching is an ideal way to cook chicken breasts since it produces meat that’s tender and moist. For robust flavor, we call on Worcestershire sauce, with its bottled blend of vinegar, molasses, cloves, tamarind, and other potent ingredients. Chipotle chiles give our poaching liquid a smoky, full-bodied flavor, and orange juice, instead of chicken broth, lends a touch of sweetness. We use butter to sauté the garlic and chipotle; it adds richness to both the chicken and the sauce, which we make by reducing the leftover poaching liquid.

Ingredients: serve 4

½ cup cider vinegar

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Breaded Herbed Chicken Fingers with all recipes

Breaded Herbed Chicken Fingers

Why this recipe works: We look classic breaded chicken breasts and gave them a festive twirl by opting for chicken tenderloins and serving them with a sweet and spicy dipping sauce. There’s no need to turn on your oven for this recipe: The chicken tenderloins cook so quickly in the skillet that the first batch doesn’t even have time to cool down before the second batch is done. Adding a combination of parsley and tarragon to the panko coating boosts flavor and gives the chicken a more sophisticated taste. The simple to make dipping sauce has just the right balance of sweet, tart, and spicy flavors. With just three ingredients, it can be assembled in minutes, leaving plenty of time to bread and cook the chicken. The sauce can be made a head of time and refrigerated, but we like it served at room temperature. Add the hot sauce in increments, tasting after each addition, until the dipping sauce reaches the heat level that you prefer.

Ingredients: serve 4

½ cup apricot preserves

¼ cup Dijon mustard

2 – 3 teaspoons hot sauce salt and pepper

¼ cup all purpose flour

2 large eggs

1 cup panko(Japanese style bread crumbs)

¼ cup chopped fresh parsley

¼ cup chopped fresh tarragon

1 ½ pounds chicken tenderloins

½ cup vegetable oil

Procedures:

Combine apricot preserves, mustard, and hot sauce in small bowl and season with salt and pepper.
Spread flour in shallow dish. Beat eggs in second dish. Spread panko and herbs in third dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge each tenderloin in flour, dip in eggs, and coat with panko, pressing to adhere.
Heat ¼ cup oil in large nonstick skillet over medium heat until shimmering. Cook half of chicken until golden brown, about 3 minutes per side. Transfer to paper towel lined plate. Wipe out skillet and repeat with remaining oil and chicken. Server chicken with apricot and mustard dipping sauce.

Quick Prep Tip: Breading Chicken 101

Coat the tenderloins liberally with flour before tapping the excess off, leaving only the barest film. Using tongs, dip the floured chicken in the egg, taking care to coat the entire surface before letting the excess drip back into the dish. Toss the chicken in the crumbs to coat and then press with your fingers for an even distribution.

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Glazed Grilled Chicken Skewers with all recipes

Glazed Grilled Chicken Skewers

Why this recipe works: we love the way the sweetness of the kecap manis, or sweet soy sauce, turns this marinade into a delicious sweet and savory glaze. You can make your own sweet soy sauce if kecap manis is not available. Simply bring ½ cup sugar, ¼ cup soy sauce, and ¼ cup water to a boil in a small saucepan, turn the heat down to low, and simmer the mixture until it is thick and syrupy, about five minutes. Be sure to select plums that are ripe yet still firm; if they’re overly ripe, they’ll be too soft to effectively skewer. Plus, the plums look nicer in the salad when they’re not mushy. When choosing sesame seeds, buy them already toasted. If you need to toast them yourself, put them in a dry pan over medium – low heat until they turn slightly golden and have a toasted aroma, about five minutes.

Ingredients: 4 serving

¼ cup honey

2 tablespoons sweet soy sauce

3 tablespoons lime juice

2 teaspoons toasted sesame oil

4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1½ inch chunks

6 plums, stones removed, 4 plums sliced into quarters, 2 plums sliced into ¼ inch wedges

Salt and pepper

2 tablespoons toasted sesame seeds

2 tablespoons vegetable oil

2 bunches watercress, trimmed

Procedure:

whisk honey, soy sauce, 2 tablespoons lime juice, and sesame oil in large bowl. Transfer half of glaze to small bowl and set aside. Toss chicken and plum quarters with glaze remaining in large bowl. Thread four 14 – inch metal skewers with marinated chicken and plums, reserving glaze. Transfer skewers to plate and season with salt and pepper.
Grill skewers over hot fire until chicken is just cooked through, about 8 minutes, brushing frequently with reserved glaze from large bowl. Transfer skewers to platter. Sprinkle skewers with sesame seeds and tent with foil.
whisk remaining lime juice and vegetable oil into reserved small bowl of glaze and season with salt and pepper. Toss watercress and remaining plums in dressing. Season with salt and pepper. Serve with chicken and plum skewers.

Smart Shopping: Sesame Seeds

Sesame sees are considered to be the world’s first recorded seasoning, mentioned in Assyrian records from 300 B.C. The seeds were brought to America by African slaves, and they subsequently became popular in Southern Cooking. Sesame seeds come in a variety of colors, from creamy white to black, through the creamy white ones, and the toasted versions of them, are more common in our supermarkets. When they are used whole in cooking, their high oil content contributes a rich, nutty flavor; they are also sometimes ground into a paste, such as tahini. Sesame seeds also yield sesame oil commonly used in Asian cuisines. When used whole, they can be baked into or onto foods, such as hamburger buns, or sprinkled on top as a garnish. Because of their high oil content, sesame seeds turn rancid relatively quickly. They can stored in an airtight in a cool, dark place for up to three months, refrigerated for up to six months, or frozen for up to a year.

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Grilled Spice Rubbed Chicken thighs with all recipes

Grilled Spice Rubbed Chicken thighs

Why This Recipe Works: chicken thighs are a fatty cut, so be sure to trim off excess fat and skin before applying the spice rub. This step will help reduce flare –ups while grilling. If flare –ups do occur, simply move the chicken to another part of the grill until the flames die down. Chicken thighs contain dark meat, which must be cooked to a higher internal temperature than delicate white meat. To cook the thighs through without singeing the exterior, we start cooking over medium heat, then we adjust the burner setting as needed depending on how quickly the chicken is browning. To accentuate the corn’s sweetness, we pair salty Cotija cheese with savory spices. If Cotija is not available, try Pecorino Romano. Coleslaw or potato salad also makes great accompaniment for this dish.

Ingredients: serves 4

1½ tablespoon chili powder

2 tablespoon brown sugar

2 teaspoon paprika

1 teaspoon dry mustard

½ teaspoon garlic powder

½ teaspoon cayenne

1 ½ teaspoons salt

1 teaspoon pepper

4 ears corn, shucked

1 ½ tablespoons butter, melted

8 bone – in, skin – on chicken thighs (about 3 pounds), excess fat trimmed sour cream or mayonnaise

½ cup crumbled cotija cheese

Procedure:

In small bowl, combine chili powder, sugar, paprika, mustard, garlic powder, cayenne, salt, and pepper. Brush corn with butter and sprinkle each ear with about ½ teaspoon spice rub. Season chicken thighs on all side with remaining spice rub.
Grill chicken over medium fire until skin is charred an crisp and chicken registers 175 degrees, 18 to 20 minutes total, adjusting heat as needed and turning thighs frequently to prevent scorching. Meanwhile, grill corn over medium heat, turning occasionally, until lightly charred, about 15 minutes.
Spred corn with sour cream or mayonnaise, then sprinkle with cotija cheese. Serve with grilled chicken.

Smart shopping: Cotija Cheese

Made from either cow’s milk or goat’s mil, Cotija is also know as queso añejo and queso añejado. It comes semisoft to very hard, and since it’s very salty, is mainly used to season Mexican – style dishes. It takes its name from Cotija de la Paz, a town in the Mexican state of Michoacan. It is now being produced in the United States as well.

Quick prep tip: Husking Corn

Like many people, we love corn on the cob but hate to do all that shucking. Here’s the fastest way we’ve found to get the job done. From the top of the cob, pull down approximately 1 inch of the husk (with its silk), leaving the pulled husk attached. From here, just snap off the stalk and remove the entire husk, silk and all, with just one tug.

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Your Super Bowl XLVI Recipe Guide (New York Giants vs. New England Patriots)

Having people over for the big game? The Cooking Blog is here to help with some excellent Super Bowl recipes. You can find some Super Bowl Approved Recipes all over the site but I gathered them into their own category and here are some of the highlights.

Other Super Bowl recipe ideas

Epicurious has some fantastic recipe ideas and points me to these chicken taquitos
Martha Stewart has several game day recipes but after looking at them, Jordon said that he would never watch a game at her house.

So whoever wins the game, the New York Giants or the New England Patriots, at least your guests will leave well fed. Enjoy the game!

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Vietnamese – style Noodles with chicken

Vietnamese – style Noodles with chicken

Why this Recipe Works: this simplified version of bun cha, a quintessential Vietnamese street food offering, gets its bold flavor from boneless, skinless chicken thighs that have been coated in an assertive marinade. The thighs cook quickly and, thanks to a fair amount of fat, remain moist. Their succulence adds richness to an otherwise fat-free dish. If desired, cilantro leaves can replace the mint leaves, or you can try a mixture of both.

Ingredient: 4 serving

7 tablespoon fish sauce

7 tablespoon sugar

2 garlic cloves, minced

½ teaspoon pepper

8 boneless, skinless chicken thighs (about 1½ pounds), trimmed of excess fat

1/3 cup lime juice

5 tablespoon water

8 ounces rice vermicelli

4 cups shredded romaine lettuce leaves (6 to 8 leaves)

2 cups bean sprouts (about 6 ounces)

¾ cup shredded fresh mint leaves

½ cup chopped roasted salted peanuts

Procedure:

Combine 2 tablespoons fish sauce, 2 table spoon sugar, garlic, and pepper in medium bowl and stir until sugar dissolves. Add chicken thighs and turn to coat.
In small bowl, combine remaining 5 tablespoons fish sauce, reaming 5 tablespoons sugar, lime juice, and water and stir until sugar dissolves.
Bring 4 quarts water to boil in large pot. Remove from heat, add vermicelli, and let stand until vermicelli are tender, 6 to 8 minutes. Drain in colander and rise vermicelli with cold running water until cooled. Drain well.
Divide lettuce, bean sprouts, and mint among 4 individual bowls. Top vegetables with vermicelli, dividing evenly.
Grill chicken over medium – hot fire until charred and chicken registers 170 degrees, 5 to 6 minutes per side. Cut chicken crosswise into ½ - inch strips. Place chicken on top of vermicelli and sprinkle with peanuts. Serve, passing sauce on side for pouring over individual servings.

Smart Shopping Rice Vermicelli

Asian noodle nomenclature can cause confusion in the grocery store. For this recipe, look for thin rice noodles called rice vermicelli – they are also some times labeled as rice sticks or as mainfun. But be warned: other rice noodles are also labeled as rice vermicelli and rice sticks. Always look closely at the noodles themselves – for this recipe and other like it, purchase the fine, wiry noodles in strands that resemble angel hair pasta. To add to the confusion, there are no standard weights for rice vermicelli packages – some contain 6.75 ounces of noodles, others 8.8 ounces. Both of these sizes should be enough to serve four, but if you’re less than 7 ounces, consider supplementing the dish with additional vegetables just to be sure.

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Grilled Turkey Sausage with Fennel Salad

Grilled Turkey Sausage with Fennel Salad

Why this Recipe Works: Supermarket turkey sausage is a great choice for a summer dinner: It’s inexpensive, easy to find, cooks up quickly, and tastes great hot off the grill. Plus, it comes in a variety of different styles, with numerous flavoring and seasoning combinations. For this recipe, we like mild, Italian style turkey sausage, since its flavors pair well with the fennel salad. But any fresh, uncooked sausage will work, so fell free to be creative. The salad is a study of familiar yet contracting textures are flavors: apples and oranges, fennel and olives, scallions and cider vinegar. We use a sparse amount of oil cured olives, chopped up, to get a subtle but recognizable hit of intense briny flavor in each bite. If you’re using another, less assertive variety of olive, up the amount form ¼ cup to 1/3 cup. We recommend using a mandoline to slice the fennel into thin, even ribbons. The thinner the slices, the more tender the fennel becomes and the easier it is to eat. While the mandoline is out, go ahead and use it to slice the apple – there’s no better way to cut even, thin slices quickly. And don’t peel the apple; the green flashes of peel add visual interest to the dish. The sweetness of the orange is key to the flavor profile of this particular salad, so be sure to remove all of this particular salad, so be sure to remove all of the bitter, white pith from the orange segments. If you don’t the oranges less pleasing bitter qualities will carry over into the salad.

Ingredient: 4 serves

2 fennel bulbs, cores removed and sliced very thin on mandoline

1 granny smith apple, cored and sliced thin

2 oranges, peel cut away and segments removed

2 tablespoons cider vinegar

¼ cup olive oil

4 scallions, sliced thin

¼ cup oil cured olives, chopped salt and pepper

1 ½ pounds turkey sausage

Procedures:

Toss fennel, apple, oranges, vinegar, oil, scallions, and olives together until combined. Season with salt and pepper
grill sausages over hot fire until golden brown and cooked through, about 12 minutes. Transfer to platter. Serve with fennel salad.

Quick prep tip SHAVING FENNEL

Because of its awkward bulbous base and feathery foliage, working with fennel can be tricky. Here’s how we handle this oddly shaped vegetable in the test kitchen. We cut off the stems and the feathery fronds on top and then trim a very thin slice from the base of the bulb. Next, we slice the bulb in half lengthwise from top to bottom before cutting out the tough, triangular – shaped piece of the core located on the bottom of each half. Finally, we carefully run the fennel, cut side down, down the length of the mandolin. Since the blade of the mandoline is very sharp, many mandolins come equipped with a safety device that elevates your hand away from the blade.

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Greek Lemon Soup with Chicken Meatballs

Greek Lemon Soup with Chicken Meatballs

Why this Recipe Works: How exactly do you make a creamy, rich soup without any cream? The answer is by using an egg liaison – a mixture of egg yolks and lemon juice – as a binding agent. To avoid scrambling the eggs, we don’t add the yolk mixture directly to the hot soap; we “temper” the liaison first by slowly adding some of the hot broth to the yolk mixture and then whisking the warmed yolk mixture back into the soup. At this point, there’s a gentle simmer will both cook the yolks and thicken the soup. Whit rice can be substituted for the orzo. The mixture for the meatballs will be fairly wet and loose. To tighten the mixture up, we use panko (Japanese-style bread crumbs). We found that they absorb more moisture than regular bread crumbs do.

Ingredient:

8 cups low sodium chicken broth

1 pound ground chicken

1 small onion, grated(about 1 cup)

½ cup panko(Japanese-style bread crumbs)

3 tablespoon chopped fresh mint

3 tablespoon chopped fresh dill

¼ cup chopped fresh parsley

3 large egg yolks and 1 whole egg salt and pepper

1 cup orzo

3 medium carrots, peeled and sliced into ¼ inch rounds

3 tablespoons lemon juice

Procedure:

Bring broth to boil in large saucepan. Cover and set aside. Combine chicken, onion, bread crumbs, mint, dill, parsley, whole egg, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Knead mixture until well mixed. Shape mixture into 1 inch meatballs(mixture will be soft).
Add meatballs, orzo, and carrot to broth and bring to simmer. Lower heat to medium-low and simmer until meatballs are cooked through and orzo is tender, about 15 minutes.
Gently whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup, again whisking constantly. Gently simmer soup on low heat until slightly thickened, about 2 minutes. Season with salt and pepper.

Quick prep tip

TEMPERING THE EGGS WITH THE SOUP

Whisking constantly, pour the hot broth in a slow, steady stream into the beaten egg yolk mixture. Once the broth is fully incorporated, slowly pour the warm egg yolk mixture back into the soup, again whisking constantly. Bring the soup back to a gentle simmer and cook until the soup is slightly thickened.

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Fiery Thai Salsa Recipe

Ingredients

1 large ripe mango, peeled, seeded and coarsely chopped
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
1 teaspoon minced garlic

Directions

MIX all ingredients in medium bowl until well blended. Cover.
REFRIGERATE until ready to serve.

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Chi Chi's Seafood Enchilada Recipe

Ingredients

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat , flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Directions:

Sauce

Melt the butter in a 2 quart saucepan over medium heat. Add the flour. Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened.

Crab Mix

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce and mix well.

Enchiladas

Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.
Place flap side down onto a plate or in your baking dish. Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.
Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven. Watch and do not allow to burn(brown spots).
Sprinkle with paprika.

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Cheesy Spinach Soup Recipe

Ingredients

1 tablespoon soft reduced calorie margarine
1/4 cup chopped onions
2 cups fat free milk
1/2 pound Velveeta cheese, cut into 1/2 inch cubes
1 package frozen chopped spinach, cooked, well drained
1/2 teaspoon ground nutmeg
Dash of pepper

Directions

Melt margarine in a medium sized saucepan on medium heat. Add onions; cook and stir until tender.
Add remaining ingredients; cook on low heat until the Velveeta is melted and soup is heated through, stirring occasionally.

Makes 4 servings.

Substitutions: You can use frozen chopped broccoli instead of spinach.

Source: The Soup Bible

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Thai Red Curry Shrimp Recipe

Ingredients

1 can (14 ounces) coconut milk
2 tablespoons Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil (optional)
2 tablespoons Fish Sauce
Cooked Basmati Rice
Fresh red chillies, thinly sliced (optional)

Directions

BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked rice, if desired. Garnish with additional basil and red chile slices, if desired.

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Red Curry and Rice Recipe

This recipe came from my friend Katherine Siebert after Jordon raved about it after having it at a dinner meeting.

Ingredients

A large drizzle of vegetable oil or olive oil
1 tablespoon of red curry paste. Cock Brand Thai Red Curry Paste was recommended by Katherine but I tried Thai Kitchen paste the first time
2 cans of organic coconut milk
Fish sauce to taste (it cuts the heat so just add it to taste)
Any vegetables or chicken you desire.
- thinly sliced mushrooms, carrots, bamboo shoots, green beans and snow peas are all recommended
Basmati rice

Directions

Start with heating the oil then adding the curry paste to combine. Add the coconut milk and stir for a bit. Let it heat up. Next add the fish sauce until it's a desirable heat. Then add any precooked chicken and vegetables.
Serve over cooked basmati rice.

If you have any, serve up some spring rolls and raw vegetables on the side.

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Beer Can Chicken Rub Recipe

In case you are looking for the perfect rub for your beer can chicken

Ingredients

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 can of beer (or alcohol free beer)
1 large whole chicken (4 to 5 pounds)

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup.

Directions

Take three tablespoon of rub and set aside. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
Pop the tab on the beer can. Using a church key style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

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Buttermilk Biscuit Recipe

Ingredients

1/2 pound of cold butter
4 cups flour
2 tablespoons of sugar
4 teaspoons of baking powder
1/2 teaspoons of salt
2 eggs
1 cup buttermilk

Directions

Preheat oven to 400 degees F. Put butter in food processor bowl. Add flour, sugar, baking powder and salt. Process to coarse crumb consistency (about 12 seconds).
Whisk the eggs and buttermilk together. Stir into flour and butter mixture just until dough comes together. (Do not over mix.) Place on to a lightly floured surface and knead a few times until all flour is incorporated.
Roll dough out to 1-inch thickness. Cut into rounds with a glass. Press leftover dough together and roll until smooth; repeat cutting. Place on parchment paper on a baking sheet. Bake at 400 degrees F for 8 minutes.
Turn pan 180 degrees. Bake another 8 minutes or until golden.

Makes 12 biscuits.

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The Ultimate Mac and Cheese Recipe

I know in Canada it’s just called Kraft Dinner but this is so much more than that. It comes from Martha Stewart (it’s a good thing) and you need to read the whole article on how it came to be (the recipe has it’s origin’s with Thomas Jefferson). I just want to post the recipe here as I think I will be making it again and again.

The Ultimate Mac and Cheese Recipe

Ingredients

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

Directions

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

via

The Ultimate Mac and Cheese Recipe

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Restaurant Review: The Rook and Raven

Today for lunch I joined some of Jordon’s co-workers at The Lighthouse and wandered down to the Rook and Raven for lunch. I ordered the potato and leek soup while Jordon ordered the loaded burger. While the atmosphere was fantastic, Jordon’s Diet Pepsi was flat and there was a large chunk of bone in his burger as he bit into it. I had to add a serious amount of salt and pepper to the soup as it was beyond bland. I wasn’t impressed.

After Jordon pulled the piece of bone out of his mouth, he did finish the rest of the burger which he described as “meh” and that could kind of sum up the entire meal. Lots of hype but it was pretty bland. That being said, the service was pretty good and the atmosphere was relaxing. I am sure that it is a nice place to come for drinks but as a lunch spot, “meh”.

The Rook and Raven
(306) 665-2220
154 2nd Ave South
Saskatoon

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Mini Biscuit Breakfast Sandwich Recipe

Ingredients

4 Pillsbury Grands! mini frozen buttermilk biscuits
1 egg
1 tablespoon milk
1 teaspoon butter
2 slices bacon, crisply cooked, cut into halves
1 slice (1 oz) Cheddar cheese, cut into quarters

Directions

Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
Beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

Serves 2

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"Denny's" Cheese Soup Recipe

Ingredients

4 tablespoons butter or margarine
10-oz. cream of chicken soup
10-oz. cream of celery soup
1/2 Soup can Kraft’s mayonnaise
8-oz. jar Cheese Whiz
14-oz. can chicken broth
salt and pepper, to taste

Directions

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot but be careful not to let it boil.

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Texas Breakfast Casserole Recipe

Ingredients

1 can of Crescent Rolls
1 pound of sausage - cooked and drained
Fresh Mushrooms – sliced
3/4 of a pound of Monterey Jack Cheese – grated
6 eggs – beaten
1 can of Cream Of Onion Soup

Directions

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

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Red Pepper Cauliflower Soup Recipe

Ingredients

1 tablespoon of oil
1 large onion
1 red pepper chopped
2 cloves of garlic
1 medium carrot sliced
4 medium potatoes thinly sliced
1 head of cauliflower
1 teaspoon of thyme
1/4 tsp. red pepper flakes (optional)
cracked pepper
1 tsp. curry or to taste (optional)
6-8 cups of low sodium chicken broth
1 cup of milk
1/4 cup Parmesan cheese
1-2 cups of old cheddar cheese
2 small turkey pepperoni, smokey or farmer sausage

Directions

Saute the onion, peppers, garlic in oil until soft. Add the farmer sausage or pepperoni at this time
Add the remaining vegetables, and broth.
Cook about 20 minutes till all the vegetables are tender.
Puree with an immersion blender
Add the milk .
Stir in the cheese. The stronger the cheese the more flavourful the soup.

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Creamy Dill Dressing and Dip Recipe

Ingredients:

1 cup mayonnaise
1/3 cup sour cream
3 tbsp half and half cream
1 1/2 tsp sugar
3/4 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp worcestershire sauce
2 to 3 tbsp fresh chopped dill

Directions

In a small bowl combine all ingredients and whisk until smooth.
Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
Serve over a garden salad or as a dip for veggies or chips.
Store in refrigerator.

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Cabbage Borscht Recipe

Ingredients

2 pounds of soup bones, with lots of meat
8-10 cups of water
2-4 carrots, sliced
4 medium potatoes, cubed
1 large (or 2 medium) onions, chopped
1 medium head cabbage, chopped fine
2 teaspoons salt
1/4 teaspoon pepper
2 whole red chilli peppers (dried)
fresh dill, to taste
2 cans of tomato soup
2 cups diced tomatoes

Directions

Cover soup bones with water and simmer until meat is tender (several hours).
Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
Add vegetables and seasonings, and cook until vegetables are tender.
Add tomato soup, diced tomatoes, and shredded beef...and bring to a boil.

Serve with sour cream.

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Chicken adobo aloha

Ingredients

400g chicken cut into serving portion

1 pouch (115g) Del Monte Pineapple Tidbits drained (reserve syrup)

6 cloves garlic crushed and fried to brown

Marinade

3 cloves garlic crushed

1 ½ tbsp Del Monte Red Cane Vinegar

1 tbsp Datu Puti Soy Sauce

¼ Peppercorns crushed

Pineapple syrup

Procedure

Marinate chicken for 30 minutes. Drain and reserve marinade.
Fry chicken in oil until brown
Combine chicken with marinade, then, simmer until chicken is tender. Season with sugar to taste.
add DEL MONTE Pineapple Tidbits. Top with fried garlic.

Make 4 servings.

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Cheese Fondue Recipe

Ingredients

3/4 cup of apple juice
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper
pinch of nutmeg
1 clove garlic, peeled
1 loaf of fresh French bread, cubed
Assorted vegetables or cooked meat for dipping

Directions:

Rub inside of large saucepan with the clove of garlic.
Bring the apple juice to a boil over medium heat...then reduce to low heat.
Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
Cook and stir constantly for 3-4 minutes...or until cheese is melted.
Transfer to a fondue pot to keep warm.
Serve with cubed bread, assorted vegetables, and cooked meat for dipping.

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Spicy Thai Mayonnaise Recipe

Give your mayonnaise some zip.

Ingredients

1/4 cup mayonnaise
1 tablespoon Thai Kitchen® Spicy Thai Chili Sauce

Directions

MIX mayonnaise and chili sauce in small bowl. Cover.
REFRIGERATE until ready to serve. Use as a spread for sandwiches.

Makes 1/4 cup.

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Restaurant Review: Souleio

One of the big changes this fall in our household was Jordon resigning from his job at The Salvation Army Community Services and taking a job at The Lighthouse. A change in locations meant that would be eating less on 20th Street and in Riversdale and more downtown. The first restaurant that I checked out with Jordon was Souleio.

The Souleio experience starts when you walk in the doors. It isn’t just a restaurant but also a market. Walking in the menu is written on a floor to ceiling chalkboard that reaches easily 20 feet high. Located in the historic McLean Building, it features massive windows, a bright and cheerful interior, and a decor that made me forget the cold and blustery day that surrounded up outside.

As for the food, on the day we went, I tried the Chicken Panini which featured a tasty Panini and a wonderful side salad. The coleslaw almost stole the show and had obviously been made from scratch. Jordon enjoys the Panini but recently tried the Crispy pork belly sandwich w/ sauerkraut. It was a new taste to him but he thought it was exceptional.

Actually that could be said for almost everything at Souleio. Souleio works closely with local farmers to put healthy local food on their tables. Not only does it support local producers, help the environment but it also keeps their menu fresh and exciting a food comes and goes out of season. One of the best parts about Souleio is as the seasons change, so does the menu.

While the argument against eating local has been the cost, the price for a lunch for Jordon and I is comparable to most other restaurants in the city and was actually less expensive then some national chains who make no effort to eat local, create the same kind of dining experience Souleio does or match the quality of the food. Souleio not only gave me a great lunch but it also raises my expectations for other restaurants in Saskatoon.

As I mentioned there is a wonderful fresh market and a bakery and deli full of both unexpected and local food but that will be a post for another day.

Web: www.souleio.net| Menu | Facebook | @souleio

Location

265 3rd Ave S.
Saskatoon, SK

tel : (306) 979-8102

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Jamaican Jerk Chicken Recipe

Ingredients:

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Directions:

Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

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Beer Cheese Soup Recipe

Ingredients:

4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed

Directions:

In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

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Jamaican Beef Patties Recipe

Ingredients

Pasty

2 cups of flour
1/4 teaspoon of salt (or salt substitute)
1/4 cup of solid shortening
1/4 cup (1/2 stick) of margarine
1/3 cup of cold water

Meat Filling

2 tablespoons of margarine
1 small white onion, finely chopped
1/4 teaspooons of chopped Scotch Bonnet pepper
1/2 pound of lean ground beef
1/2 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/4 cup breadcrumbs
1/4 cup beef or chicken stock
1 egg, beaten
1/4 cup of water

Directions

Note: Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area’s West Indian grocery stores, or use jalapenos as a substitute.

Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use.
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown.

Yield: 10 patties.

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Nacho Dip Recipe

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Directions:

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

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Buffalo Chicken Wings Recipe

Ingredients

12 chicken wings (about 2 pounds)
1/2 cup of all purpose flour
2 tablespoons butter or margarine
1/4 cup sliced green onions
1 medium clove garlic – finely chopped
1 cup (8 ounces) French Dressing
1 teaspoon thyme leaves
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon Frank’s Hot Sauce

Directions

If you want First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. If you want Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Frank’s Hot Sauce.
In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil.
Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with
garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme,
oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
Serve with chunky blue cheese dressing and celery sticks.

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Chicken Puffs Recipe

Ingredients

2 tablespoons of butter
1/4 cup of flour
1 egg
1/4 cup of shredded Swiss cheese
2 cup of chicken (cooked, fine chopped)
1/4 cup of celery (finely chopped)
2 tablespoons of Pimento (chopped)
2 tablespoons of dry white wine
1/4 cup of mayonnaise

Directions

Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously.
Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat and cool slightly.
Add egg; beat vigorously until smooth. Stir in cheese.
Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.
Bake at 400F for 20 minutes. Remove from oven; cool and split.
Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

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Crab Quiche Bake Recipe

Ingredients

8 eggs, beaten
2 cups half & half cream
1 package (8 ounces) imitation crabmeat, chopped
1 large sweet red pepper, chopped
1 cup soft bread crumbs
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1 /2 cup chopped green onions
1 teaspoon salt (or a salt substitute)
1/2 teaspoon pepper

Directions

In a large bowl, combine all of the ingredients. Transfer to a greased 13-inch by 9-in by 2-inch baking dish.
Bake uncovered for 30-35 minutes or until a knife inserted near the centre comes out cleaner.
Let stand for 10 minutes until cutting.

Yield: 6-8 servings.

Source: Taste of Home: Casseroles, Slow Cooker & Soups

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