Archive | July, 2012

Chicken On A Stick

22 Jul

This recipe is adapted from one that a friend gave to me…I wanted something for a summertime luncheon that I could make ahead and would be appealing to kids. It’s basically oven-fried Chicken Drumsticks, but I think this name is more fun! If you do a Google search, you’ll see that most Chicken On A Stick recipes involve skewers and you could definitely do this with breast or thigh meat in the same manner, but the idea of the Drum “stick” makes it even easier and probably a little safer for young kids too.

  • 8 Chicken Drumsticks
  • 2 c Buttermilk
  • 2 Tbsn Worcestershire Sauce
  • 1 Tsp Tabasco
  • 2 Tsp Kosher Salt
  • 1 Tbsn Paprika (I prefer the Spanish Pimenton which has a smokey flavor)
  • 1/2 c finely grated Parmesan or Romano Cheese
  • 1/2 c Breadcrumbs (I had Breadsticks on hand last time I made this and crushed them in a bag with a rolling pin–worked well too!)
  • 1 Tsp dried Oregano
  • Black Pepper
  • 2-3 Tbsn Olive Oil

1. In a medium bowl, mix Buttermilk, Worcestershire Sauce, Tabasco, Paprika and Salt. Let the drumsticks marinade in this for at least 30 minutes or more (up to 12 hours or overnight).

2. On a small sheet pan or shallow dish, mix up the remaining dry ingredients.

3. With tongs, remove Drumsticks one at a time, drain off the liquid and roll in the dry mixture.

4. Place Drumsticks on a Sheet Pan, drizzle Chicken lightly w/Olive Oil

Bake @ 375 F for 35 minutes, turn Chicken over, continue baking 30 minutes. Note: if you have a rack to put on top of the Sheet Pan, it will help to crisp up the chicken–put it under the Chicken when you turn it after 35 minutes.

You can serve them hot, room temperature or cold–delicious either way and great for a picnic too!

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Organic Blueberry Brown Butter Tarts

19 Jul

I absolutely love fresh berries in the peak of summer and when I see a local farm stand selling them, I can’t resist stocking up! In the winter time, the location of the Sonoma Swamp Blues Organic Blueberry farm stand is under water from the Laguna de Santa Rosa, but in the summer, Blueberries are grown here. We bought a pound of them and when I got home, I started thinking about what kind of dessert I could make with them.

One of the simplest ideas is to make a Compote, which is so versatile and can be stored in the refrigerator for about up to a week. Compotes can be made out of many types of fruit, such as Berries, Apples, Pears, Apricots, and various others.

For breakfast, I especially like to put warm Compote on Pancakes or cold Compote on Yoghurt, with my homemade Granola sprinkled on top (I’ll share that recipe another time).  For a no-fuss dessert, it’s a great topping on Vanilla Ice Cream.

Since I was on vacation when we bought these, I decided to do something a bit more fancy and baked up some Brown Butter Tarts. The Tart Shell recipe is from Paule Caillat. I love it because it doesn’t involve any rolling of the dough. You press it into the Tart pan with your fingers and poke the bottom all over with a fork before baking them until golden brown (see before and after baking photos below). I didn’t have the suggested size Tart pan, so I used four 4.75 inch individual tart pans, which are particularly convenient for individuals or couples, since you can add the filling right before you are ready to eat dessert. The Tart Shells store well in an airtight container for at least a week.

To make the Blueberry Compote, over low heat, cook the Blueberries in a medium pot on top of the stove with a 1/4 cup of water and 1-2 Tablespoons of Sugar (or to taste, depending on the fruit’s sweetness). You could use Agave or Maple Syrup if you prefer. I like to add the zest of 1/2 Lemon or Orange, and a Teaspoon of Cinnamon or Garam Masala spice blend. It’s a good idea to keep your eyes on the pot since it will bubble over and make a mess if you’re not careful.

I spooned approximately a 1/3 cup of the Compote in the Tart Shell, and garnished with a sprig of Mint. Of course, there are many other options for filling the Tarts, like Lemon Curd, sliced Peaches or Plums on a layer of Pastry Cream, or fresh Raspberries on top of a thin layer of melted Chocolate, but this couldn’t have been easier!

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Mushroom & Gruyere Omelette

3 Jul

Omelettes are wonderful for a satisfying meal any time of day! I enjoyed this one for lunch at K & L Bistro. Eggs are a great option for eating vegetarian, and I prefer a meatless meal much of the time. I love vegetables and just about any of them go with eggs.

There are so many ingredients for filling them, such as sauteed red and yellow peppers, onions, spinach (one of my favorites in an omelette!), feta, peaches, sliced prosciutto, crab, and more! They are also a great vehicle for using up leftovers, like a ratatouille, or sausage ragu.

If you’re not comfortable with the idea if making an omelette, you could also use the same ingredients to do a frittata or even just scrambled eggs. Add a salad of greens and you’ve got a quick, delicious and affordable meal that won’t heat up your kitchen for more than about 10 minutes!

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