Roasted Chicken with Tangerines and Olives

Now, you all know I am a huge fan of EveryDay Food Magazine. Really, Martha, what were you thinking by getting rid of our beloved little digest!?

And there has never really been a recipe I tried from EveryDay Food that I haven’t liked … until now. I think it’s just a matter of taste as I am sure many have tried this and loved it, but the brininess of the olives and the sweetness of the tangerines … well, YUCK. It just didn’t work for me. That and someone around here does not like olives. That should have been my first clue.

It may work for you.

• 1 whole organic chicken, cut into pieces
• salt and pepper
• 3 tangerines, unpeeled, quartered
• 2 T tangerine juice
• 2/3 C pitted green olives 4 oz
• 4 large garlic cloves, crushed
• 2 T honey

Preheat oven to 400 degrees.

Arrange chicken pieces on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives and garlic to pan. Roast 30 minutes.

NOTE: I used only thighs.

Whisk together juice and honey. Remove pan from oven and brush chicken with juice mixture. Return to oven for another 10-15 minutes, until chicken is cooked through.

NOTE: If I make this again, I’ll skip the olives and perhaps add in fennel, or something that better compliments the tangerines.

Uncle Nicky’s Irish Cream

They say that music hath charms to soothe the savage breast … and yes, it’s breast, not beast. I received 20 bonus points on an American History final for knowing just that!

But, I digress …

’round our house, my Irish cream recipe has charms to soothe the savage Dad, or any other grumpy person that comes our way when there’s a pitcher of this around. We traditionally have this Christmas morning, but every once in a while, the boy can cajole me into making it just ‘because’. This recipe came from my Uncle Nicky, I tweaked it a tiny bit, changing whiskey to Amraretto – a mellower flavor in my opinion. But make no mistake, whether whiskey or Amaretto, this goes down VERY quickly and will soothe any bah humbug person and go to your head rather quickly!

• 1 can sweetened condensed milk (12oz)
• 12oz. heavy cream
• 2 T Honey
• 2 egg yolks
• 6-8oz of Amaretto
• squirt or two of chocolate syrup

NOTE: I pour the heavy cream into the condensed milk can to make life easier. I usually go with 6 oz. We do, after all, usually drink this Christmas MORNING! You can sub in Whiskey or Bourbon if you prefer. I’ve never measured the squirt. It all depends on how chocolatey you like things. Add a squirt, blend taste, add more if that’s to your taste.

Throw everything in a blender, blend well. Chill and serve.

NOTE: Best ice cold.

I always use Amaretto instead of whiskey as it gives it a much more mellow flavour, but the same KICK!!!

Moomie’s Buns

What is it about being stuck inside on cold, snowy days that makes you want to bake, and knead, and hibernate, and FEED people? The harder the snow comes down, the more you want to be in the kitchen creating delicious smelling things to fill the home. And nothing fills a home with comforting aromas more than bread.

These are super easy. Next snow storm heads your way, try these!

• 1 C water
• 2 T butter or margarine
• 1 egg
• 3 1/4 C all-purpose, unbleached flour
• 1/4 C sugar
• 1 t salt
• 1 T instant yeast

Preheat oven to 375

Add the yeast and a pinch of sugar to 1/4 cup lukewarm water (100-105 degrees). Let this sit for about 5 minutes until the yeast is dissolved and bubbling.

While you are waiting, melt the butter.

In separate bowl, whisk egg lightly, add remaining 3/4 cup water and the melted butter. When yeast mixture has bloomed add to water mixture and stir. Pour mixture in the bowl of a stand mixer fit with a dough hook.

In a separate bowl, whisk together the flour and sugar. With the stand mixer on the lowest setting, start adding flour/sugar mix slowly until it is all  incorporated. Turn mixer up to setting 2 and let it knead for 4-5 minutes. Do this long enough so the dough looks smooth and is clinging to the dough hook. Add 1 tsp of salt during the last minute of kneading.

Lightly flour a flat surface, remove dough from mixer and lightly knead by hand for a minute of two.

Shape dough into a ball and place in greased bowl in a warm spot, covered for 1 hour.

Shape into 8 buns and place on cookie sheets, cover and let rise again for 30-40 minutes.

Bake for 12-15 minutes until golden. Cool on wire racks.

NOTE: Letting them cool is SERIOUSLY the hardest part!

Thanksgiving Burgers

Thanksgiving is my favorite meal to cook.

Unfortunately, I find myself only doing the whole magilla once a year.

But, you know, every once in a while I just get a HANKERING for those wonderful Thanksgiving flavors!

Serve this with sweet potato fries and you’re all set, any time of year!

• 1 lb ground turkey
• 1/3 C chopped toasted pecans
• 1/3 C dried cranberries
• 1/2 t Bell’s Seasoning
• 1 box Stove-Top Stuffing
• 1/4 C chopped, toasted pecans
• 1/4 C dried cranberries
• Cranberry sauce

NOTE: I used cranberry sauce I made from scratch. In a pinch you can use canned whole berry cranberry sauce, just put it in a small pan and melt it down a little so it because more saucey.

NOTE: Yes, yes, I know. A box of StoveTop. It’s quick and easy. And so much less fussy than starting stuffing from scratch. And, besides, stuffing from scratch kind of defeats the whole purpose, doesn’t it? I used the cornbread mix.

Preheat oven to 350.

Spray cookie sheet with cooking spray.

Make stuffing according to package directions. When you take the stuffing off the heat to let sit, stir in the 1/4 C each of toasted, chopped pecans and dried cranberries. Allow to cool so it’s easier to handle.

While waiting for the stuffing to cool, mix the first four ingredients in a bowl and form 4 flattish patties. Place on cookie sheet.

Once cooled, form the stuffing into 4 flattish patties. Place on cookie sheet.

NOTE: You want the patties to be about the same diameter and not too thick.

Place cookie sheet in oven and cook until burgers are done, about 30 minutes, flipping the patties once.

Once cooked through, assemble the burger. A stuffing patty, a turkey patty, some cranberry sauce on top. A side of sweet potato fries. Voila! Thanksgiving dinner is served!

Turkey Vegetable Chili

It’s cold.

I’m sick.

Bubonic plague sick.

Oh, no, not the flu. The flu would be too simple. Here’s some drugs, get some sleep, you’ll be better.

I have the energy sapping, can’t keep your eyes open, will not go away virus that is sweeping the nation.

I needed to make something. Something warm. Something healthy. Something that freezes well.

The solution, this wonderful one-pot turkey vegetable chili. Filled with veggies and turkey. It’s hearty without being too much. Best part, it’s a Weight Watcher’s recipe and each one cup serving is only ONE POINT.  Okay, I made my Grandmother’s Biscuits to go with, so it’s no longer one point, but I’m ill and can afford the extra calories, and besides, I’m shooting for filling, healthy and yummy, not diet conscious.

There’s a lot of energy sapping chopping here, but the end result is totally worth it!

• 10 oz. extra lean ground turkey
• 1 medium onion diced
• 1 green bell pepper, diced
• 2 28 oz cans diced tomatoes (I use mexican style w/ green chiles)
• 2 medium zucchini – diced
• 2 medium yellow squash diced
• 15 oz can black beans – rinsed & drained
• 2 cans fat free low sodium beef broth
• 4 celery stalks diced
• 1 or 2 packages dry chili seasoning or to taste

NOTE: This is the original recipe. I usually use low sodium chicken broth. I use one packet of the chili seasoning.

Saute turkey, pepper, and onion in the bottom of a large stock pot until browned.

Add remaining ingredients and simmer over medium heat until veggies are tender (about 30 minutes).

I like to simmer mine for a while longer to help the flavors blend, but it’s definitely not necessary.

Makes approximately 20, one cup servings.

NOTE: When I freeze tis I freeze it in ziploc bags, laying flat, in both one and two cup portions.

Cloverleaf Rolls

HAPPY NEW YEAR, EVERYONE!

Ever wake up in the morning and just NEED to bake something? Just.must.have.hands.in.dough. This was me … May have been being home alone on New Year’s Ever, or those I love being so far away, or wanting to take my angst out by beating oops, kneading dough a bit. Whatever it was, these Cloverleaf Rolls from the Williams-Sonoma Baking Book did just the trick. Careful not to overwork the dough or they will be a bit tough.

• 1 C milk
• 2 T unsalted butter
• 1 T sugar
• 2 t instant yeast
• 3/4 t salt
• 2 3/4 C (14 oz) all-purpose flour
• 1 egg, well beaten (for egg wash)

Combine the milk, butter and sugar in a small saucepan. Heat over low just until the butter melts. Set aside and cool to 105-115 F.

Meanwhile, in the bowl of a stand mixer fitted with the dough hook, combine the yeast, salt and flour. Mix briefly to combine. Once the milk mixture cools sufficiently, turn the mixer to low and slowly pour the liquid down the side of the mixing bowl and beat until a rough dough forms. Continue to knead on low speed until the dough is smooth and elastic, about 4-5 minutes. If the dough is too sticky you can add a little bit of flour, and if it seems dry (like mine did) add a bit more milk.

Spray a large bowl with cooking spray. Add the dough, turning to coat, and cover the bowl with plastic wrap. Set in a warm place to rise until doubled, about 1 1/2 hours.

Grease a 12-cup muffin pan. Turn the dough onto a floured work surface and divide it into 12 equal portions. Divide each of those portions into thirds. Roll each of the 3 pieces into small balls (they don’t have to be perfect) and place them in one of the wells of the muffin pan in a triangle shape. Repeat with the other portions of dough. Cover the muffin pan with a kitchen towel and let the rolls rise in a warm place until doubled, about 1 hour.

Meanwhile, preheat oven to 375 F. Brush the tops of the rolls with the egg wash. Bake for about 15 minutes, or until the rolls are puffed and golden and the sides are crisp. Transfer the pan to a wire rack and remove the rolls from the pan immediately. The rolls are best when served warm, but if you make them ahead of time you can re-warm them before you serve – wrap them tightly in aluminum foil and pop in a 350 F oven for about 15 minutes.

NOTE: I sprinkled the tops with caraway seeds and sea salt before baking.

Cranberry Sauce

I have never quite understood the appeal of canned cranberry sauce. I know people who swear by it … whose families would call for a mutiny if there was not a jelled, can shaped blob on the table when turkey is served. Okay, you don’t want to go through the trouble of making your own, at least mush the canned stuff up a bit so it isn’t can shaped, rings and all!

My dad’s family has always been very fond of a cranberry relish, which is raw and really a bit tart for my delicate palate … hush up, all you naysayers, I am SO delicate!

My bestie Ernie gave me this recipe, and she gives it to me EVERY year, as I always misplace the scrap of paper I wrote it on, AND I ask her the same question every year after she sends it to me and I have promised to keep the recipe in a safe place!

This is so simple and so tasty and it freezes really well too! It’s best made days in advance so the flavors have a chance to meld. And besides, before you get down to the hysteria of cooking a Thanksgiving meal, this can be done and tucked into the fridge and you have a (false) sense of security that you’ve begun your cooking!

• 2 bags (24 ozs) cranberries
• 1 orange, zest and juice
• 3/4 C water
• 2 C sugar

Preheat oven to 350

Stir all ingredients together. Pour into an 8×8 Pyrex dish. Cover with foil. Bake for 1 hour.

NOTE: I have stirred this in the Pyrex dish itself and in a bowl. If you’re a bit of a messy cook, like me, the bowl is easier!

Let cool completely. Refrigerate.

NOTE: This will look very loose when it comes out, and you’ll want to call Ernie, as I do EVERY year, and say IT’S TOO LOOSE. But, once it cools it will thicken, I promise. You can also easily halve this recipe if necessary.