Monthly Archives: April 2016

Sweet and Spicy Apple Butter Chipotle Chicken Thighs

Yes I still have some apple butter in my fridge! A few weeks ago I made something sweet; apple butter bars; that I hope some of you might have tried making as they were moist, flavorful and delicious!

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When I was looking up recipes to use up the apple butter I hadn’t even considered going the savory route till I found a recipe for chicken thighs and it also asked for 10 cloves of garlic; nothing can go wrong with 10 cloves of garlic. I used to be strictly a boneless skinless chicken breast; now my go to chicken is bone in skin on chicken thighs. They are so versatile, very forgiving and pretty inexpensive. They can stand up to cooking for longer times than chicken breasts, which can dry out if you are distracted or just plain over cook.them. If you are worried about the extra fat being that the skin is still on, you can cook the chicken; get all the flavor from the skin and remove it before you eat it.

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With a little planning you could make this a weeknight dinner. Don’t stop reading here just yet. The only reasons I say a little planning is; you’ll want to marinate the chicken for at least 3 hours. So you could make the marinade and place the chicken in it overnight you won’t be disappointed.

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Sweet and Spicy Apple Butter Chipotle Chicken Thighs

8 chicken thighs
3-5 Chipotles adobo sauce, chopped (use your discretion with the heat tolerance)
1 medium yellow onion, rough chopped
10 Garlic cloves, minced
¼ cup worcestershire sauce
¾ cup apple butter
1 teaspoon kosher salt

Mince the garlic, chop the chipotles, and rough chop the onion.
Combine the garlic, chipotles, onion, worcestershire and apple butter in a ziploc bag.
Put the chicken in the bag and squish it around so the chicken is completely covered.
Refrigerate for at least 3 hours, OK overnight

Preheat oven to 425’
Line a 9×13 dish with foil, spray it with nonstick spray.
Place the thighs skin side up and cover them with the marinade
Bake for 45-50 minutes or until the internal temp is 165’ F
Allow chicken to rest for 5-6 minutes for best results

 

Recipe adapted from http://asouthernfairytale.com/2010/

 

Egg Rolls with Asian dipping sauces

I realize I write a weekly food blog and have hosted food classes in my home so it may seem to some that I know what I am doing in the kitchen. I do know my way around and enjoy making and eating yummy food but there are so many things I have never attempted for fear of intimidating ingredients or the process seems out of my realm.

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I pulled some egg roll wrappers and a package of ground pork out of the freezer last week in hopes in trying my hand at making egg rolls. This is one of those times where I have always wanted to try but had a little fear that maybe this is one of those things I leave to my local take out joint. Boy was I wrong they couldn’t have been easier and tastier; plus I knew exactly what went in them. That in itself made me wonder why I took SO long to make them. Sometimes I cut open those tasty little packages and inspect what they put inside. Somethings are undetectable to the naked eye but they must be there for a reason. They add flavor or texture. I’ve always heard that you shouldn’t really look at your food. Not sure who said that but I always look at my food most times so I could potentially recreate the dish at home. 

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I added to this week’s groceries list; fresh artichoke; this is another one of those ingredients that is a little intimidating to me but I have wanted to check it out. I do hope if you ever had an interest in making egg rolls with a couple of super simple dipping sauces. This one is easy and delicious!

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Egg Roll

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon ground garlic powder
2 cups shredded cabbage
1 cup shredded carrots
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
8 7 inch square egg roll wrappers

Season pork with ginger and garlic; mix thoroughly. Heat medium skillet with a little bit of oil, fry pork till no longer pink. Taste and adjust before you set aside

In a large skillet heat oil to 375 F degrees or medium high heat.

Combine water and flour in a small bowl to make a paste for closing the the wrappers

In a separate bowl combine the cabbage, carrots and pork mixture till combined.

Lay the wrapper with the corner pointed toward you. Place about ¼ cup of the mixture folding the corner over the pork, the fold left and right corners toward the center and roll to opposite corner. Brush a bit of the paste on the final corner to seal the edge of the egg wrapper.

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Fry rolls, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.

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Honey Sesame Sauce – in a small mixing bowl add first 4 ingredients and top with last two

½ cup honey
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
¼ cup soy sauce
Fresh ginger sliced thin
Toasted sesame seeds

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Spicy Soy Sauce – in a small mixing bowl add first 3 ingredients and top with last two

¼ cup soy sauce
2 teaspoon chili sauce
1 teaspoon honey
Chopped green onions
Toasted sesame seeds

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Egg roll adapted from allrecipes.com by Angela Hamilton
Asian dipping sauces Recipe by Culinary Ginger at http://culinaryginger.com/spring-egg-rolls-with-trio-of-asian/

 

Buttermilk Waffles

In keeping with my recent theme of using up what I have on hand I had some leftover buttermilk. I bought it for a specific use of making a Texas Sheet Cake to bring as a little something sweet for the group of us that were cleaning out my uncle in-laws house that he has lived in for 56 years which the last 24 were alone as his wife had passed. He is still with us but will be spending his final years with a little more assistance and a lot closer to us so we can keep a better eye on him.
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Last waffle before I ate it

So what to do with your extra buttermilk, because I have never seen it in a smaller than a quart container and I have yet to use the whole thing in any recipe. You can make buttermilk biscuits as I did with the last bottle I had on hand or marinate some chicken in it which is always yummy. This weekend I wanted something a little different; I could have gone with the buttermilk pancake stand by but we all worked super hard yesterday and I figured waffles could be our little reward; and it was! This is a super easy recipe that felt like a reward but so doable anytime.
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Plus it made the house smell so sweet like vanilla and cream. I am currently sitting here at the island and the sun is shining so bright out there and I can see the 2 loads of laundry that I hung out and are swaying in the breeze it makes me want to go outside until I notice it is a whopping 30′ F out there brrr for April. Still not the right time for me to get out in the gardens; guess I stay in the planning mode but soon I hope.
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Back to the buttermilk waffles – they were a huge hit and I can prove it since there wasn’t any left over. I also wanted to mention that I do try capture what I am making in pictures to share with you all but on occasion(s) I forget to take the after photo of the pictures just before serving. I think the smell and anticipation of eating what I made I tend to forget that I need to take a picture to share. So I took a picture of the first waffle and the last one just before I ate it.
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Chemical reaction happening

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First waffle

1 stick of butter melted and cooled; or left on the counter till soft
3 large eggs
1 1/2 cup buttermilk
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt only if you used unsalted butter above
Room temperature ingredients work best so take all your cold ingredients out about a half an hour before you want to begin or longer if you have the time. You can melt the butter and let it set aside while the other ingredients are warming up.
In a large bowl place all your dry ingredients and whisk to blend. In another bowl whisk the eggs till frothy, add the other wet ingredients to the eggs and beat into well combined; pour the wet ingredients into the dry ingredients and with a wooden spoon stir all ingredients together till combined. Batter should be a little lumpy and have air bubbles from the chemical reaction between the buttermilk and the leavening powder and soda.
make sure your waffle iron is hot and if needed spray with non stick to help it a little. Enjoy!!!
Recipe
© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/419258 submitted by The Swedish Chef

Apple Butter Bars

Woke this morning to the ground covered in beautiful snow! I know it’s April and I know it won’t be sticking around so that is why I can say it is beautiful.Snow April 3rd

For the last 3 weeks I have been buying less groceries and using up what I have and I swear I have barely made a dent; at least in the freezers. I am even going as far as trying to find uses for those jars of “specialty” items that end up in the back of the fridge. If you are reading this I can bet you also have some of these same types of jars! I haven’t made it yet but there is a kimchi fried rice meal in my future.

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This morning I focused on the largest of the fridge jars; apple butter while I have nothing against apple butter it just isn’t in my repertoire; yet.

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Looking around the internet this morning I came across a sweet and spicy apple butter chipotle chicken thighs recipe that sounds promising; Well actually it sounds more than just promising, it has 10 cloves of garlic um yeah I am all over this and I will use up the chicken thighs from the freezer and I have a small jar of Chipotle peppers in adobo in the back of the fridge – perfect!

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It is a thick batter – spread it out with a knife or whatever you are using

I did have to remind myself it was 7am and we would not be eating dinner this early. Then I found an apple butter bars recipe; now we are talking! It looked simple enough and I had almost everything except for the apple pie spice but I figured that was just a combination of other spices and I am sure I must have them or most of them in my cupboard.

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The bars were delicious according to my husband and myself; kids weren’t home. I wanted to share them with you all just in case you have some apple butter taking up real estate in your fridge.

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I actually took 2 pieces out before I took my finished photo!

Apple Pie Spice which I doubt I will ever buy can easily be made with 4 spices you might already have sitting in your pantry. ½ teaspoon Cinnamon, ¼ teaspoon Ginger, ⅛ teaspoon All Spice and ⅛ teaspoon Nutmeg. You will only need a ½ teaspoon but it makes such a small amount I didn’t mind chucking the rest of it; remember I am cleaning out not creating more containers of stuff I use occasionally.

Apple Butter Bar

1/2 cup butter
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 egg
1 cup apple butter
1/2 teaspoon baking soda
1/2 teaspoon apple pie spice
1 cup chopped apples peeled

Icing for drizzling over (optional)
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 350’ F. Grease a 13 x 9 x 2 inch baking pan. Cream butter and sugar then beat in egg and apple butter. Mix in half of the flour with the baking soda and apple pie spice. Beat in remaining flour, then stir in apples.  Spread into pan and bake for 20-25 minutes or till toothpick in center comes out clean. Cool in pan and cut into bars.

To Make Icing: Mix 1 cup confectioners’ sugar, 1/4 teaspoon vanilla and 1 – 2 tablespoons milk. Mix to drizzling consistency and drizzle over cooled bars – I didn’t use all of this, it’s pretty sweet so use your discretion.

 
recipe adapted from sidehill farm