Turkey thighs are one of the most economical cuts of poultry, and they are DE-LISH. This is an easy tray bake recipe I developed, inspired by Jamie Oliver's recipe (here). NOTE: You'll need to brine the thighs for 2 days ahead of baking. Ingredients: 2 turkey thighs, with bone and skin Olive oil Brining water/addititves (see technique here) Baby Yukon Gold potatoes, cooked until tender Marniated tomatoes with their marinade juice 6 garlic cloves, peeled Smoked sausage, sliced (I use about half of a package of Pederson's Sweet German Smoked Sausage) Maple syrup Instructions: Brine the turkey thighs in a brine mixture for 2 days. Drain brined turkey and pat dry. Heat a cast iron skillet to medium-high heat with a glug of olive oil. Brown the thighs, skin side down. You'll know they are ready when they no longer want to stick to the pan. Set aside. They will not be done -- that's okay. We're gonna bake 'em. Preheat oven to 400 degrees F. In a baking pan, line the bottom with the cooked potatoes, the tomatoes, the garlic and the slices of smoked sausage. Pour the marinade from the tomatoes over all. Make a well for each of the turkey thighs, and put the thighs, skin down, in the wells. Drizzle liberally with maple syrup. Bake for 45 minutes, until thighs register 170 degrees internal temp. If the juices that run out are clear, the turkey is done. If you see any red tinge of blood, keep cooking for a little longer.
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Happy birthday, Bill Murray! Bill was born September 21, 1950 in Illinois. In Coffee And Cigarettes, the Wu-Tang Clan make a point of always calling Bill Murray by his full name. This is one of my favorite scenes. Here's a coffee recipe in honor of him. Grilled Pork Chops with Coffee Barbecue Sauce
Plan in advance to brine pork chops basted with a coffee barbecue sauce in this recipe from a famous NYC chef. Ingredients: 1/4 cup fine sea salt, plus more for seasoning pork 2 pounds pork chops, preferably center-cut Freshly ground pepper Coffee Barbecue Sauce (recipe below) Instructions: Pour 1 quart of water into a deep container. Add the salt and stir until it is dissolved. Put the pork chops in the solution, submerging them completely and weighting them down with a plate if necessary. Refrigerate for at least 12 and no more than 24 hours. Remove the chops from the brine and pat them dry with paper towels. Prepare an outdoor grill or preheat a grill pan over high heat on the stovetop. Season the chops with salt and pepper and put them on the grill over direct heat. Cook for 5 minutes on each side, or less if the chops are thinly cut. After turning the chops, baste them with coffee barbecue sauce, letting the sauce caramelize onto the pork. Serve from a platter with extra barbecue sauce alongside. Yield: 4 to 6 servings Coffee Barbeque Sauce Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork, beef, or chicken. The sauce may be covered and refrigerated up to 2 weeks. Ingredients: 1/2 cup brewed espresso or strong, dark coffee 1 cup ketchup 1/2 cup cider vinegar 1/2 cup firmly packed light brown sugar 1 onion, peeled and finely chopped, about 1 cup 2 cloves garlic, peeled and crushed 3 fresh hot chili peppers, or milder/hotter as desired, seeded 2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water 2 Tablespoons Worcestershire sauce 2 Tablespoons ground cumin 2 Tablespoons chili powder Instructions: Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade. The barbecue sauce can be covered and refrigerated for up to 2 weeks. Patsy Cline was born on September 8, and to celebrate her birthday, I'm posting an easy and yummo crockpot flank steak recipe. Here's a link to remind you of this woman's gift to music -- a video of her singing "I Fall to Pieces." Ingredients:
2 lbs flank steak 2 T olive oil 2 red onions, sliced 2 cloves garlic, minced 3/4 cup ketchup 1 tsp salt 1/4 tsp pepper 3 sprigs thyme Instructions: In a large skillet, heat the oil and brown the steak on all sides; remove from pan and place in the crock pot. Add the remaining ingredients to the oil, scraping the pan to gather all the juices. Scrape skillet ingredients over the steak, cover and cook on low for 8-10 hours or until steak is tender. WWP+: 10 pts Sweet Kate, my best friend. I have made this pizza kit for you. Xoxo
Ingredients: 1 Whole Foods pizza crust Mozzarella cheese Caramelized onions Spinach 2 T. Alfredo sauce 2 Slices of bacon, crumbled ½ cup of cooked, cubed chicken Instructions: Assemble all, mozzarella last. Cook directly on oven rack for 12 minutes. To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 T of red wine vinegar.
Put a 1 1/2 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary or thyme. To celebrate my best friend's move into her summer digs, we decided to cook together and challenge ourselves to use whatever we found in the just-unpacked pantry and refrigerator. We found: eggs, chicken breasts, cashews, chicken stock, dried herbs, frozen vegetables, and rice. We had fun collaborating on this
lighter version of cashew chicken, and it came out GREAT! So light and fresh for summer! Ingredients: 2 egg whites (see ideas for the extra egg yolks here!) 1/4 cup chicken stock 1 tsp celery powder 1 ½ tsp powdered ginger 1 skinless, boneless whole chicken breast (2 breast portions), cut into small strips for stir-frying 1 c. cashews, chopped Olive oil 1 bag frozen vegetables Salt and pepper to taste 2 cups cooked rice Instructions: Mix the egg whites and chicken stock together until well-combined, add the celery and ginger powders, and then marinate the chicken in the mixture while you cook the cashews. Heat olive oil over medium heat, and gently toast the cashews. They should not turn very brown– just enough to bring out the best of them. Drain on paper towel. Prepare vegetables as directed. Heat wok over high heat with 1 T. olive oil. When a drop of water sizzles and pops in the oil, you know you’re ready to stir-fry. Add the chicken and marinade to the wok, and stir-fry for about 2 minutes, just until the chicken is done, and then add in the vegetables and cashews. Cook another 30 seconds or so, and salt and pepper to taste. Serve with rice. Ingredients:
3/4 pound(s) uncooked chicken or turkey sausage, casings removed 1 T. olive oil 1 cup shredded carrots 1 medium onion, chopped 28 oz canned diced tomatoes 10 oz frozen green peas, thawed 2 T. tomato paste 3 tsp. of your favorite Italian herbs Salt and pepper to taste 12 oz uncooked whole-wheat rigatoni pasta, cooked according to package 8 oz shredded part-skim mozzarella cheese Instructions: Preheat oven to 350 degrees F. Brown sausage in 1T. olive oil. Remove from skillet and set aside. Add carrots and onions to the skillet and saute about 3 minutes, or until soft. Add the tomatoes, peas, tomato paste, herbs, salt and pepper. Cook 5 minutes until nicely settled. Add cooked pasta and half of the cheese. Stir. Spread evenly in 9 x 13 baking pan, and top evenly with remaining cheese. Baked until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand at room temperature for 20 minutes before slicing into 8 pieces. Weight Watchers PPs: 8 Ingredients:
1 to 2 tablespoons vinegar, like cider, balsamic, or red wine 2 to 3 teaspoons dried herbs, like thyme, oregano, or crumbed bay leaf 1 to 2 tablespoons mustard, whole grain or Dijon 1 to 2 teaspoon garlic or onion powder, optional 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast, each about 6 ounces Instructions: Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through. Note: Can freeze pre-made recipe for up to 2 weeks. Thaw in the refrigerator overnight. Weight Watchers: 5 PPs Found in fridge and pantry: 1 avocado, leftover sour cream, 1/2 can of San Pellegrino Aranciata soda, wilting cilantro, flat iron steak, 5 tortillas, maple syrup, little bit of parsley flakes, and a bit of Gouda cheese. I mixed equal portions of soy sauce with the soda, then added garlic, parsley and maple syrup to taste. Marinated the flat iron steak for a few hours, then threw on the Forman grill for 3 minutes. The quesadillas were also made on the Forman grill with the steak, gouda cheese and cilantro. I mixed equal parts avocado and sour cream for a great garnish. Enjoy! Following a day full of meetings, I needed something that would cook itself. This recipe is fast and tasty, and will be a staple for reliable, last-minute dinners. Cornbread topping ingredients: 3/4 cup cornmeal 1 1/4 cup flour 1 cup milk 1/4 cup sugar 1 egg 1 tsp baking powder Filling ingredients: 1 lb ground meat, browned and de-greased on paper towel (I used ground turkey) 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 T cumin 1/2 tsp paprika 1/4 cup green onion 1/2 cup shredded cheddar cheese Note: You can also clean out the fridge and add leftover spinach, beans, cooked carrots, etc. Instructions: Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. In a separate bowl, mix together the cornbread topping, then pour evenly over the filling. Cover and cook on low for 4-7 hours or on high for 2-4. |
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