Thank you so much for bearing with me! The past 3-4 weeks have been a hectic mix of vacation, unannounced visitors and pure exhaustion. I have indeed been cooking but in this case, only wanted to document the most popular dishes from the past several weeks. I will continue blogging weekly now. Promise!!!
Oven Fried Chicken with Broccoli-Carrot Slaw
Adapted from June 2011 Real Simple
1/2 teaspoon paprika
1 1/4 cups buttermilk
2 3/4lbs bone-in chicken parts (we used 4 legs and 4 thighs, enough for dinner for the both of us)
1 cup crushed ritz crackers (we used/made whole wheat breadcrumbs from three slices of bread and put them in the food processor)
1/4 cup mayo (Tater's recipe!)
1 tablespoon cider vinegar
12oz broccoli slaw from a package (or 1 large bunch of raw broccoli florets)
1 large carrot, coarley grated
1/2 small shallot, chopped
1. Heat oven to 375. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup buttermild and 1/2 teaspoon each of salt and pepper. Add the chicken and turn to coat.
2. Place the crushed crackers in a shallow bowl. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and done, about 40-45min.
3. Meanwhile, in a bowl whisk together the mayo, vinegar and remaining 1/4 cup buttermilk and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the broccoli, carrot and shallot and toss to combine. Serve with chicken.
Homemade Baked Beans
Adapted from June 2011 Real Simple
This recipe takes about 4.5 hours to make and that's not including the soaking of the beans overnight. Plan ahead! Makes a lot of servings for sure (more than 8).
4oz sliced bacon, cut into 1/2 inch pieces
1 onion, chopped
1lb dried navy beans, soaked in water overnight and drained (we used "small white beans" but you can use White Beans or Great Northern Beans)
1/2 cup molasses
1/4 cup ketchup
1 tablespoon dry mustard
2 tablespoon cider vinegar
1. Heat oven to 300. Cook the bacon in a dutch oven over medium heat until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the onion is soft another 4 to 6 minutes.
2. Add the beans, molasses, ketchup, mustard and 5 cups waqter to teh pot and stir to combine. Bring pot to a boil.
3. Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2 1/2 hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1 1/4 hours more. Stir in vinegar and serve.
We chopped up some chicken franks to add some meat to this dish. That way it will be good to go for lunches!
Greek Lentil Salad
Adapted from June 2011 Vegetarian Times
This can be made as a side dish or main meal. I'm preparing this to have with baked whole trout!
1 cup green lentils, rinsed and drained
1/4 small onion, whole
2 bay leaves
1 large shallot, finely chopped
2 Tbs lemon juice (about half of a large Lemon)
1 small cucumber, diced
2 medium tomatoes, diced
1/4 cup chopped fresh mint
1 tablespoon olive oil
1/4 cup crumbled feta cheese
1. Place lentils, onion, bay leaves and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low and cook 25-30 minutes or until lentils are tender. Drain, remove onion and bay leaves and let cool.
2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint and oil; stir to combine. Season with salt and pepper if desired.
Chill and top with feta when you serve!
Mustard Sauce
Used in a recipe from Real Simple, June 2011
This mustard sauce was meant to be served over pork loin, but it brought back memories of my childhood with my dad. My dad used dijon mustard in EVERYTHING and when I made this sauce, Tater and I both agreed that it's SERIOUSLY versatile. THis can go over any meat, any vegetables and can be used as a salad dressing. In fact, it reminded me of a sauce my dad made to dip steamed artichoke in. Enjoy!
1/4 cup red wine vinegar (I used white because I didn't have any red)
1/4 cup dijon mustard
1/4 cup freshly chopped parsley
1. In a small skillet under medium heat, add a teaspoon of olive oil. Swirl to coat the pan or use a folded paper towel to coat oil on bottom of skillet.
2. Carefully add the vinegar, mustard and parsley and stir to combine and head through. I used a tiny coated whisk to incorporate the fat and acid.
Serve as you'd like!
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