Crispy Ginger-Lime Chicken Thighs

Serves 4

1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder
4 scallions, minced
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs
Directions

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and teaspoon pepper.
Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.


Read more at Marthastewart.com: Crispy Ginger-Lime Chicken Thighs Recipe - MarthaStewart.com

Tandoori-Style Chicken Burgers

Ingredients

Serves 4

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin yogurt sauce (see recipe below)
Watermelon slices (optional)


Read more at Marthastewart.com: Tandoori-Style Chicken Burgers Recipe - MarthaStewart.com

Ligert Sesame Chicken

Serves 4

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Directions

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.


Read more at Marthastewart.com: Lighter Sesame Chicken Recipe - MarthaStewart.com

Serves 4

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Directions

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.


Read more at Marthastewart.com: Lighter Chicken Enchiladas Recipe - MarthaStewart.com

Thai Chicken and Noodle Salad

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Prep: 20 minutes
Total: 50 minutes

Ingredients

Serves 4
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
Directions

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Lighter General Tsos

Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Prep: 45 minutes
Total: 45 minutes

Ingredients

Serves 4

• 1 1/4 cups long-grain brown rice
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil, such as safflower

Directions

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

foil dinners

Tin foil dinners are easy to make and clean up, not to mention delicious. Try one for your next camping adventure or throw one in the oven for an easy meal.

Ingredients

cubed potato

cubed or sliced veggies of choice (onion, carrot, peppers, etc.)

ground beef or turkey; or, other sliced or ground meat (pork, steak, chicken, etc.)

salt and pepper

dry onion soup mix (optional)

Equipment

heavy-duty aluminum foil

Directions

Roll out two foot long sheets of foil. Arrange potato, meat and veggies; season with salt and pepper and/or onion soup mix. Top with another two layers of foil. Wrap it all up and throw it in the fire coals (or the oven at 350) for 30-45 minutes.

Enjoy!

Granola

I'd never really thought about making my own granola, Lonnie suggested I give it a try. but Max loves to eat only the Bunches from Honey Bunches of Oats and I decided I could make something to replace it.

I used what I had in my cupboard...

all aprox
4 cups oats
1 cup inseed
1/2 cup peanuts
Mix together

On stove top:
1/4 cup butter
1/4 cup olive oil
1/2 honey
1/2 brown sugar
3T backstrap molasses
Cook until boiling for 2-3 mins

Slowly stir liquid mix into dry, mixing to cover. Pour into pan and put in over set to 350 degree F for 20-30 mins. Stir every 10 mins until completely covered. Remove from oven. Stir every 5-10 min until cooled. This last step is very imprortant or the mixture will turn into a brick. Store in an airtight container.

Coconut Pound Cake

Ingredients

• 2 cups white sugar
• 1 cup butter
• 5 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk (I used coconut cream instead and omitted the extract. The cake turned out amazing)
  
• 3 1/2 ounces flaked coconut
• 1 teaspoon coconut extract
• 1 cup white sugar
• 1/4 cup water (Cut this water in half and instead use coconut cream, omitting the extract)
  
• 1 teaspoon coconut extract
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan, or two bread pans.
2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon

pancakes

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons and 1 teaspoon baking powder
• 2 teaspoons salt
• 2 tablespoons white sugar
• 2-1/2 cups milk
• 2 egg
• 1/4 cup and 2 tablespoons butter, melted

Lemon drizzle cake

Lemon Drizzle Cake

Muffins: 400F 15 mins
Brad pan 350F 1 hour, cover after 40 min if cake gets too dark.

4oz/110 g soft butter
6oz/170g self raising flour
60z/170g Caster Sugar
4Tb Milk
Grated rind of large lemon
2 eggs

syrup:
3Tb icing sugar
Juice of a lemon

Beat all ing together ¨ntil smooth, scrape into prepared pan or muffin tins.

Mix syrup while cooking. While cake it still warm prick it all over with fork. Pour syrup onto cake. Leave to cool before serving.

banana banana bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Artisan Bread in Five Minutes

3 cups lukewarm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups unbleached, all-purpose flour
cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be soft. Loosely cover. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Put rounded dough on cookie sheet generously sprinkled with cornmeal; let rest and rise 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place an oven proof dish with about 1+ cup water on the bottom rack in your oven. (This will ensure a crispy crust.) Preheat oven to 450 degrees.

4. After the dough has risen, dust top of dough with a little flour, slash top with serrated knife three times. Bake until well browned, about 30 minutes.

Tip: To keep the "crusty-like" crust on the bread, don't wrap it or put it in a tightly sealed container after baking.

Yield: about 4 loaves

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Baked Salmon

• 2 teaspoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons grated fresh ginger
• 1 pound salmon fillets

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, blend olive oil, honey, Dijon mustard and ginger
3. Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Basic Crusty Bread

Ingredients

½ tbsp. dry active yeast
2 cups very warm water
3 cups whole wheat flour
2 tsp. salt
3 cups flour

Directions

In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.
Stir in the first 3 c. of flour and the salt.
Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
Punch the dough down and divide it in half.
Shape the dough into 2 long loaves.
Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
Meanwhile, preheat the oven to 450 degrees F.
Place a shallow pan of hot water in the bottom of the oven.
Slash the loaves in several places.
Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
Bake 15-20 minutes more.
Remove bread from pans and cool on racks.
Makes 2 loaves, 16 slices each.