I am overwhelmed with the recipe response--I've already received 19 recipes in less than than 12 hours. At this rate, I'll have more than 1,500 recipes by the March 5 deadline. I'm already salivating and it's only 7:00 am.
Thank you all!
For those of you working on Macs or who cannot post a comment, submit your recipe to my email address: annbudd@annbuddknits.com.
Feel free to submit as many recipes as you want, but your name will go in the hopper just once.
My current plan is to make a downloadable pdf of all the recipes when this is over. It just doesn't seem fair for me to have all the good eats.
skip to main |
skip to sidebar
in my own little world
Links
About me
Search AnnBuddKnits
Blog Archive
-
▼
2010
(78)
-
▼
February
(14)
- Recipes!
- What’s for Dinner?
- Why I’m a Spoiled Brat—# 5
- A Stitch in Time
- What I Did Today
- Five Things I’ve Learned from Blogging
- I've Added Links
- Why I’m a Spoiled Brat—#4
- A Personal Challenge
- A Fine Pair of Socks
- Why I’m a Spoiled Brat—#3
- A Recent Photo Shoot
- I Have A Website!
- Why I’m a Spoiled Brat—#2
-
▼
February
(14)
Posts
Powered by Blogger.
4 comments:
Ann, I probably have a dozen recipes that would be perfect, but it really depends on what you love to eat. This is an oven-fried chicken recipe from Cooking for Mr. Latte by Amanda Hesser that her mom first made - the results are great for the amount of effort you put in (not a lot).
Ingredients
3 tablespoons sea salt
8 chicken thighs (Amanda recommends the best chicken you can afford, preferably organic)
2 tablespoons unsalted butter
1/2 cup all-purpose flour
1 teaspoon coarsely ground black pepper
Instructions
1. In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time.
2. Preheat your oven to 400°F (200°C). Remove the chicken from the fridge and pat dry completely with paper towels. Put the butter in a roasting pan large enough to fit the chicken in one layer. Place the pan in the oven. In a 1-gallon freezer bag, pour in the flour, remaining 1 tablespoon salt and the pepper. Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. As you lift them out of the bag, shake them off vigorously. This is vital. You do not want a gummy coating. Line them up on a plate, and repeat with the rest.
3. Lay the chicken pieces in the roasting pan, skin side down, and oven-fry until a chestnut brown and crisp on the bottom, about 40 minutes (sometimes it takes as long as an hour). Don’t flip them until this happens. Use a thin spatula to scrape them up off the pan and turn them; cook the other side the same way. Remove the pieces from the oven as they finish cooking, and place on a plate lined with paper towels. Just before serving, grind fresh pepper over top and sprinkle lightly with sea salt.
Oh, I really like your plan to share the recipes!!!
are people having mac-related problems posting comments to your blog? i'm a mac user and everything looks fine from here!
Here's one of my faves.
White Chicken Chili
- makes 2 to 3 servings -
Ingredients
1 teaspoon olive oil
2/3 medium onion, chopped
1 cloves garlic, minced
1 seeded jalapeño pepper, chopped
1 can (4-ounce) chopped green chilies
2/3 teaspoon ground cumin
1/2 teaspoon dried oregano or Italian seasoning
Pinch ground cloves
Pinch cayenne pepper
1 can large white beans, undrained
2 cups chicken broth
1 1/2 cups diced cooked chicken
1/2 cup grated low-fat Monterey Jack or white cheddar cheese
Procedure
1. Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don't worry if it's a little soupy.
2. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency that will be thickened even more by the cheese. Speaking of...
3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole if you like, or have fresh warmed flour tortillas or tortilla chips on the side.
Printed from http://www.seriouseats.com/recipes/2009/02/white-chicken-chili-healthy-delicious-recipe.html
Post a Comment