Monday, September 29, 2014

Bacon Wrapped Chicken Over Rice


I found this recipe in 200 Really Easy Recipes, by Louise Pickford. 

Ingredients:
6 boneless chicken thighs
6 pieces of thick bacon
salt & pepper
1 teaspoon Trader Joe's South African Smoke (or other smoke seasoning)
1 teaspoon Trader Joe's BBQ Rub and Seasoning with Coffee and Garlic (or other BBQ rub)
2-3 cloves of garlic, chopped
1 1/4 cups long grain rice
2 cups chicken stock
1 teaspoon turmeric
1/2 teaspoon oregano

Instructions:
Season chick thighs with salt, pepper, smoke seasoning and BBQ rub. Wrap each piece of chicken with a piece of bacon (can secure with toothpick if desired). Saute chicken in an oiled dutch oven over medium-high heat until both sides are browned. 

Remove chicken from dutch oven and reduce heat to low. Add rice and garlic to the dutch oven and scrape the bottom with a wooden spoon. Cook until rice is golden. 

Add chicken stock, turmeric and oregano. Bring to a simmer. Add chicken back to the dutch oven and place on top of rice. Cover and bake for 50 minutes at 350 degrees Fahrenheit.

Chocolate Mascarpone Tart with Berries




Crust Ingredients:
1 cup flour
1/4 cup cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/3 cup butter
2 teaspoons ice water
1 egg yolk

Instructions:
Combine flour, cocoa powder, sugar and salt in food processor and pulse until combined. Add butter and pulse. Add ice water and egg yolk and pulse. Pack into ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. Pack into tart dishes or small ramekins. Bake at 350 degrees for 20-25 minutes.

Filling Ingredients:
1/2 cup mascarpone cheese
1/2 cup plain Greek yogurt
1 egg
1 teaspoon vanilla
1/4 cup sugar
2 Tablespoons flour
Pinch of salt

Instructions:
Fully combine all ingredients together. Pour into cooled crust. Bake at 325 degrees for 15-20 minutes or until golden.

Berry Topping Ingredients:
3 cups berries (used strawberries and raspberries)
1/4 cup sugar
1 teaspoon lemon juice
2 Tablespoons water
1 Tablespoon corn starch

Instructions:
Over medium-high heat cook berries, lemon juice and sugar. Mash berries. Cook for 5 minutes. Mix water and corn starch in a bowl until fully combined. Whisk corn starch mixture into berries. Simmer until thickened.  Pour berry topping over tarts and refrigerate. 

Thursday, September 25, 2014

Beer Cheese Soup



Ingredients:
4 cups (32 oz) chicken broth
8 oz shredded sharp cheddar (Tillamook Extra Sharp)
1 12 oz amber or brown ale
2-4 cloves garlic, minced
1/2 cup flour
2 cups milk of choice (unsweetened original almond milk works great)
Pepper to taste

Instructions:
Sauté minced garlic with a small amount of vegetable oil over medium heat.  Add beer and broth and bring to a boil.  Reduce heat to a simmer. 

Warm 1 cup of milk in microwave, not hot. Whisk in flour until fully dissolved.  Add mixture to beer and broth.  Whisk together and add another cup of milk. Slowly add in cheese a small handful at a time, whisking until smooth. Simmer and continue to whisk for 10-12 minutes. The soup will begin to thicken.