With a fresh new year, I’ve been thinking of some fresh new ideas for bloggage. And here it is my friends….
Dave – my husband, my partner in crime, my doggy-daddy, the ‘other half of the newlywed whole’ fueling this blog – really hasn’t gotten much air time since we started just about a year ago. Sure he’s there in the kitchen for better or worse recipes, often times taking the reigns himself and coming up with some really great meals, but to be honest with you, I like to enjoy the full benefits of being cooked for, which includes throwing my feet up with a glass of wine and control of the remote while Dave slaves away in the kitchen.
So once a week, coming to a kitchen near you, is Dave’s Dish! (let’s hope he doesn’t make quite as much clamor and is easier to understand than the real Swedish chef :))
First up is these AMAZINGLY delicious Maple Chicken wings that we made for that um…big sports game on Sunday night (too soo…still too soon). For those of you that will be continuing to watch football in the next couple weeks, these are a perfect finger food for watching. Took a little bit of patience, but as with most recipes that take a bit of doing, it was well worth the wait.
Maple Chicken Wings
*Adapted from Southern Food
*yields about 3 – 4 dozen chicken wings
4 pounds chicken wings
(preferably the type that are ready to cook so you can avoid the clipping/prepping/etc.)
1 cup maple syrup, dark or grade B
(we used pure Vermont Maple Syrup)
1/2 cup packed brown sugar
2 cloves garlic, finely minced
3 green onions, chopped
1/3 cup reduced sodium soy sauce
1/3 cup teriyaki sauce
1/4 teaspoon ground black pepper
2 pinches of cayenne pepper, optional
*Cilantro, sesame seeds, or chopped green onions, for garnish
(we used green onions & sesame seeds)
1) Line a large baking pan bottom and sides with heavy duty foil.
2) Wash the chicken wings and pat dry. In a large mixing bowl, combine the maple syrup, brown sugar, garlic, green onions, soy sauce, teriyaki, and peppers.
3) Add the chicken wings to the bowl with the marinade. Coat wings evenly with the marinade and then cover the bowl with plastic wrap, letting the wings marinade in the refrigerator for at least an hour, up to overnight (the longer the better).
4) After your wings have marinaded, arrange the chicken wing pieces in the prepared baking pan and pour the sauce over them.
5) Bake the wings for 1 hour at 350 degrees, turning 3 to 4 times during that hour. After an hour, increase the oven temperature to 400 degrees and bake for about 30 minutes longer, turning the wings every 10 minutes to brown evenly.
6) Remove the wings to a serving dish and garnish with chopped cilantro, sesame seeds, or chopped green onion.
We’re baaaa-aaaack! Were you nervous we had flown the coop? Well technically, I guess we did for a bit, now we’re back and ready to blog our socks off!
Where’ve we been for the last 2 weeks and change? Well I’ll tell you!
We spent a long weekend in Vermont with lots of:
1) Great friends & foliage:
2) Great Beer:
3) The wedding of a GREAT couple, our friends Maggie and Vinny! It was the picture perfect Vermont wedding, with every last detail covered, down to hand written notes from the bride and groom to every single guest at the wedding – my hand is cramping just thinking of it! What a great day it was.
4) A week in Chicago for the greatest metal show on earth (a.k.a – my ‘real life’ job as a metal tradeshow planning machine)
And all the celebrating, beer drinking and metal’ing has left me feeling a little under the weather with a headcold that hit me like a ton of bricks. That and the chilly fall air that has made it’s way to Boston, made me realize that it’s Chicken Chili time. It’s a great spin of that delectable Black Bean Vegetable Soup, with a few adaptations to make a little more ‘chili’esque’, while still being healthy.
1lb 99% fat-free boneless skinless chicken breasts
1 packet of mild taco seasoning
2 tbsp. olive oil
2 large carrots, peeled and chopped
1 medium onion, chopped
2 large garlic cloves, minced
1 tbsp. Chili powder
1 tbsp. cumin
2 cups chicken stock
2 – 15oz. cans black beans, rinsed and drained
1 – 28oz can crushed tomatoes
1 – 8.75 oz. can whole kernel corn
salt & pepper to taste
1) Coat the chicken breasts with taco seasoning. Cook both sides of chicken in a large saucepan over medium heat until just browned on either side, and set aside.
1) In a large saucepan or dutch oven, heat olive oil over medium heat; cook onion, carrots and garlic until onion is softened (about 5 minutes). Season cooked veggies with salt and pepper.
2) In the meantime, take the crushed tomatoes and 1 can of black beans and puree them together in a food processor. Set aside.
3) Add chili powder and cumin to onion/carrot/garlic mixture and cook stirring for about a minute.
4) Add the chicken stock, 1 can of black beans and can of kernel corn and bring to a boil.
5) Once the veggies have come to a boil, add the black bean and tomato puree and browned chicken breasts to the pot. Reduce heat, cover chili, and simmer for about an hour. After an hour, the chicken will be fully cooked which will allow you to shred it using 2 forks. You can remove it from the chili to shred or shred right in the dutch oven. If you shred it outside, make sure to return the chicken back to the chili. Simmer on low heat for another 1-2 hours so the shredded chicken can absorb the flavors.
This is great for Sunday Funday, or even divvy’ing it up into individual containers for lunch during the week. It also freezes really well too, in case you have left overs.
I hope these last couple weeks have been as good for you guys as it’s been for us! But – it’s good to be back 🙂
It’s been way too long since Buffalo Chicken has showed it’s mug here. So happy Buffalo Chicken Monday to all!
While most of the Buffalo Chicken recipes on this Blog have been pre-meditated, this one was purely by accident. Yesterday morning, while still half asleep, I reached my hand in the freezer, did an “eenie, meenie, miney, moe” and pulled out what you could call the ‘pandora’s box’ of the freezer – ground chicken. For some reason, I continue to buy this at the store, and then when faced with doing something with it, always seem to be left scratching my head. Last time I was faced with this was back in April, when Southwest Chicken Burgers were born. And last night, almost 4 months later, a new ground chicken master piece was born, and Buffalo Chicken Tacos was it’s name! You could use rotissere chicken or shredded chicken breast for this as well.
Buffalo Chicken Tacos
1 lb. ground chicken
(I used the 93/7 mix)
2 stalks of celery, diced small
1 carrot, shredded
1/2 onion, diced small
1 garlic clove, minced
1/2 cup Frank’s Hot Sauce
1/4 cup Ranch dressing (or blue cheese, depending on your preference)
(I used a light version, but you could use full fat or fat free too)
2 tbsp. crumbled blue cheese
6 (or so) corn tortillas
1) Cook celery, carrot, onion and garlic over medium heat in a non-stick skillet until translucent (about 5 minutes)
2) Add ground chicken to vegetables and sautee until cooked through.
3) Take the Frank’s and ranch dressing and whisk together in a small dish, then pour the mixture over the vegetable/chicken mix. Add blue cheese and stir until melted.
4) Let simmer over low heat for 5-10 minutes, until some of the sauce has absorbed.
5) Cook corn tortillas over direct flame until char marks appear, then flip and repeat on the other side.
6) Top with minced celery and carrot and sprinkle some blue cheese and ranch or blue cheese dressing.
Before tonight, I questioned the sanity of the person who came up with the idea of shoving a can of beer into the rear-end of a dead chicken and calling it dinner. But, my mind has been changed.
6 months of marriage was achieved on Saturday! So Dave and I decied to try this new restaurant in the neighborhood that opened up called M3. M3’s predecessor, Al Fresco, seemed like it was in business forever, one of those small italian eateries that never had a packed house or a line out the door, but their longevity in the area implied they were doing something right. Well – I guess they weren’t, because one day as I was jogging by, expecting a waft of roasted garlic and simmering meatballs as I passed by, Al Fresco was gone. And the next time I ran by, M3 was there, and it was PACKED! I tried to figure out what type of place this was, as the name isn’t very telling. I saw a lot of intriguing things 1) Chalkboard tables – perfect for 5 (and 30) year old patrons 2) Beer in cans 3) The dessert menu – FRIED fluffenutter! What????? Apon further investigation, I discovered that it was a Southern Joint, toteing all of pre-diabetic Paula Deens faves – Fried Chicken, Fried Green Tomatoes, Fried Cheese curds (are you picking up on a theme?) and my dinner for the evening, Beer Can Hen. And after blushing when the waitress placed the violated cooked hen on the table, I was able to dig in (only after the hostess came over and helped me remove the can from it’s rear – she must have seen that this was unchartered territory for me). My only disappointment was Harriet the Hen didn’t have quite as much meat on her bones as I would have liked. But, it was a great excuse to try it the next night for dinner! And strangely enough, my mom bought Dave a special “Beer Can Chicken” grill pan for his birthday, so it seemed as though it was written in the stars.
Spice Rubbed Beer Can Chicken
*A K&D Original recipe
1 – 3-4 lb. Chicken Roaster
1 – 12oz. can of beer (your choice – we used a summer lager)
SPICE RUB INGREDIENTS
1 tbsp. chilli powder
1 tbsp. cumin
1 tbsp. seasoned salt
1 tbsp. garlic salt
1 tbsp. onion powder
1 tbsp. brown sugar
1/2 tbsp. red pepper flakes
few shakes of salt and pepper
1) Remove giblets from the inside of the chicken. Rinse and pat the chicken dry.
2) Prepare your grill for indirect heat – we basically lit two piles of charcoal on either side of the grill, leaving a space in the center of the grate for the chicken that wouldn’t be directly over the heat (this is a really good video tutorial). But, if you’re using a gas grill, turn on all burners until grill reaches 350 degrees, then turn off the burners on one side. If cooking in an oven, preheat oven to 350 degrees. Line a shallow roasting pan with tin foil to catch any drips.
3) Get rid of half of the can of beer (how you choose to do this is completely up to you – I suggest drinking it :)). If using a special BCC pan, place can in the compartment reserved for it. If not, place can upright into the chicken, making sure it’s fitted within the cavity of the chicken.
4) Coat the outside of the chicken with olive oil and then coat it in the spice rub.
5) After your briquettes have become ‘ashy’ looking, you can place your chicken onto the grate. Roast for 1.5 – 2 hours, rotating about halfway through cooking time, until an instant read thermometer reads 180 degrees.
6) Take chicken off of the grill and let sit for about 10 minutes before serving.
I’m gonna go ahead and say that this may have been the best tasting chicken I’ve ever had in my life – swear. The moistness was unreal, and the slow roasting really let the flavors of the beer and the spices seep into the meat. And the great thing about the pan was that you could just toss your potatoes and veggies right onto the grill with the chicken. Even if you didn’t have Beer Can Chicken specific pan, you could probably do the same with another vegetable roasting basket for the grill (place the chicken with the beer can in the center of the roasting basket and place the sides around it).
So if you’re looking for the most tender and flavorful chicken you’ve ever had in your life, and you don’t mind sticking an aluminum can in the butt of a chicken, well then you’ve got yourself a doozie of a recipe here!