Wednesday, November 26, 2008
Tuesday, November 18, 2008
Ok Here it is…… Ta…da……
Melinda’s Cabin Chicken Chili:
I promise you will fight over the last spoon full… it’s that good J
2-3 lbs of skinless boneless chicken thighs (cut up in to 1 inch pieces with a scissor)
3 tablespoons of chili powder
4 tablespoons of cumin
One large bottle of mild salsa (or 2-3 med size bottles)
2 (small 8-10 ozs) cans of chicken stock
2 cans red kidney beans (drained but not rinsed)
2 cans Negro black beans (drained but not rinsed)
1 large stock pot (the kind you boil pasta in)
Once you have cut up the chicken thighs sauté the meat in 3 tablespoons of vegetable oil on medium heat
Add the chili powder and cumin while sautéing the chicken thigh meat and stir frequently so the chicken does not stick to the bottom of the pot.
Once the chicken is partially cooked add in your remaining ingredients, bring to a boil and let cook for an additional hour on medium –low heat, and then serve with corn bread (see recipe below)
If you like the taste of cilantro and lime, cut up fresh cilantro and sprinkle on top of the chicken chili in individual bowls and then squeeze 1/8th of a lime into the chili in individual bowls (yum-yum)
You can add some hot sauce too, it doesn’t need to be added when cooking (the taste doesn’t change)
Makes enough for 6-8 people
To serve a bunch (like up at the cabin) just double triple or quadruple the ingredients- it last in the frig for up to a week and can be frozen for up to 6 months (don’t be surprised if it thickens, I personally like it best the second day when it has thickened more!
Brad’s Smack Your Lips Corn Bread
One box corn bread mix- follow the directions on the side of the box
In place of the liquid in the directions, substitute a can of creamed corn, bake as directed ( in a 9inch pan or individual cup cake papers and a muffin pan) Serve hot, some like breaking up the corn bread into the chicken chili, I love it with a little butter melting on top… to each his own…
Bon Appétit mes Amie!! Love to all Melin
Monday, November 17, 2008
Sunday, November 9, 2008
....but there isn't an "after" photo! The smell of them cooking together was overwhelming....I even opened the oven door with a fork in my hand a couple of times.....as soon as it came out of the oven, it was on the plate. Wow.....it was delicious! So, the next time you make the butternut squash, try adding some crushed garlic and/or thyme, and/or rosemary....then toss and bake. It's yummmm!
Friday, November 7, 2008
At first I just did what my Mom did....stuffed it with my stuffing, buttered, salted and peppered the top and threw it in the oven until the plastic thing popped up. I threw out the plastic thing quite some time ago, but the other things I still do. But I've added a few new tricks to my repertoire!!
I have also deep fried my turkey, but it was always as a back up. I can't stand the thought of not having that baking turkey smell in my kitchen on Thanksgiving Day, nor would I ever be able to live without those intensely flavored drippings in the bottom of the pan for my gravy!
I've even smoked turkeys.....in fact, add about 40 more turkeys to that count above! There was a time that about two weeks before Christmas we spent EVERY evening smoking a turkey, wrapping in in cellophane, topping it with red plaid ribbon and holly and delivering it to a wonderful friend! They were delicious, but again, no turkey aroma or drippings!
For the last two years, Dennis and I have brined our turkeys! For those who wish to brine, here's my recipe:
Now........this year I've heard about a new way of cooking a turkey. The premises is that the water in the brining tends to make the meat a little rubbery, albeit very juicy. This technique is called "salting". According to Bon Appetit, "the salt draws moisture from the interior of the bird to the surface, where it combines with the salt and other seasonings. Eventually, that flavorful salted liquid is reabsorbed by the meat, seasoning it throughout". Of course, I did some other researching on the internet and those who have tried it say it has the flavor of brining, but has a better texture. Just for you, we tried it!
I bake my turkey at 325 degrees until the thermometer registers 170 degrees. Once you take it out of the oven, baste the turkey again so that taking off the cheesecloth won't tear the skin. The cheesecloth is a "MUST".....it helps to keep the turkey moist and it makes for an evenly browned skin.Voila....a beautifully browned turkey.....and the meat was juicy and tender...not dry and rubbery. I think I may have found a winner....not that it will keep me from my annual turkey cooking research! I'm always looking for a new way to make my food better! Before I go, let me add a tip..........make sure your turkey has no additives or preservatives....that will completely ruin your bird! You just want a nice, fresh turkey.....or nice, freshly frozen bird!
Let me know how yours turns out!