Paella

Ingredients

Spice Mix for chicken, recipe follows
3-pounds chicken wings
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed

1/2 pound mussels, scrubbed

1/2 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

 

Special Equipment:

Large paella pan or wide shallow skillet

 

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Sauté the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sautéing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.



Spice Mix for Chicken

1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

 

Lora’s Thoughts: I found this recipe on the Food Network Website (Tyler Florence Ultimate Paella). His recipe used a 3 pound chicken, cut into 10 pieces. I substituted the chicken wings. The recipe has such a great diversity of ingreidence that I did not want big hunks of chicken; I wanted everyone to get a piece of chicken and still be able to get the great seafood and sausage. I also substituted ½ pound of shrimp with a ½ pound of mussels.

 

Why do paella? My daughter’s boyfriend took a trip to Turkey recently and brought me back a large supply of spices which included saffron; a key ingredient in paella. Please check out Turkish Spices under Pot Luck on my website.

Posted in Dinner | Leave a comment

Pickled Onion, Blue Cheese, and Berry Salad

Ingredients

  • 1/4 cup water
  • 1/4 cup sherry vinegar, divided
  • 4 teaspoons agave nectar, divided
  • 2/3 cup thinly vertically sliced Vidalia onion
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 2 (4-ounce) packages baby mixed herb salad
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1 (6-ounce) package fresh raspberries

 

Directions

1. Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl. Add onion; toss to coat. Marinate at room temperature for 30 minutes; drain.

2. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add salad greens; toss gently to coat. Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.

Thanks to Cooking Light and Barb Montoya for sending me this recipe. It is healthy and a wonderful summer salad. If you cannot find Agave (located in the baking aisle) you can substitute Honey. To use for a buffet: this will serve at least 16 people.

Posted in Sides | Leave a comment

Baked Parmesan Potaotes

Ingredients Potatoes

  • 4 large Idaho Potatoes
  • 1/2 Stick of Unsalted Butter
  • 1 TBS Garlic Salt
  • 1 TBS Pepper to taste
  • Slivered Parmesan Cheese

Directions

Preheat oven to 350°. In a small sauce pan or microwave dish; melt butter,

garlic salt and pepper. Taste. Season to your liking.

Take the raw potatoes and place in microwave on a microwavable dish. Poke with a folk to prevent exploding! Microwave for 10 minutes. Remove and place in glass oven proof dish. Score (see above picture). Pore melted butter, garlic salt and pepper over potatoes. Shave Parmesan Cheese with a potato peeler making small slivers. Place in the scored marks of  the potato.

Bake at 350° until potatoes are completely cooked and butter is slightly browned about 30-45 minutes.

My husband said these were the best bake potatoes he has ever had! Enjoy

Posted in Sides | Leave a comment

Cool Beans

Ingredients

  • 3-14 oz cans of Cannellini beans, drained and rinsed
  • 6 TB extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup chopped red onion (more or less to your liking)
  • 2 TB red wine vinegar
  • ½ cup chopped Cilantro (more or less to your liking)
  • Sea salt and freshly ground pepper
  • Add a pinch of cayenne pepper for a little spice

 

Directions

Once drained and rinsed, place beans in a large bowl.  In a separate bowl, whisk together oil, vinegar, garlic, and cilantro.  Add sauce mixture to beans and gently stir.  Stir in seasonings to your liking.  Let it chill for a bit in the fridge (about an hour) so all the flavas can get combine.

Serve as a side.  Feeds around 6 people.  Top with crumbled feta if you feel fancy!

ENJOY


Posted in Sides | Leave a comment

Herbed Yogurt Sauce

Ingredients

  • 1 cup Greek Yogurt
  • ½ cup chopped peeled Cucumber
  • 1 clove Garlic
  • ½ teaspoon dried Chives
  • ½ teaspoon dried Dill
  • 1 teaspoon Lemon Zest
  • Salt and Pepper to taste

 

Directions

In a small bowl, mix together the yogurt, cucumber, garlic, chives, dill and lemon zest. Add salt and pepper to taste.

Chill until ready to serve. Use as a sauce for salads or whatever you would like. Be creative.

For marinade: pour over chicken and marinade for 48 hours.

Posted in Sides | Leave a comment

Herbed Yogurt Sauce

HAPPY SPRING AND HAPPY MAY!

Finally in the State of Wisconsin Spring has finally arrived. We just purchased a new Weber Stainless Steel Grill that attaches to our homes natural gas. We did this because we grill all year long…snow, rain or summer heat.

We recently celebrated Mother’s Day and I needed to grill something healthy and tasty so I decided skinless chicken breasts. The problem with skinless chicken breast is that they can become dry if over cooked on the grill so I found an Herbed Yogurt Sauce in our local paper and turned it into a marinade.

I marinade the chicken breasts with this Herbed Yogurt Sauce for 48 hours in my fridge. I Took out the chicken breasts from the fridge and cleaned off the remaining marinade from the chicken breasts (removing the cucumber and garlic) with my hands. Discard the remaining marinade.

I then marinated and grilled some multi colored peppers and onions on bamboo skewers. I marinated these with olive oil and a sprinkle of salt and pepper for about 30 minutes to an hour.

We grilled the chicken breasts until they reached 170° internal temperature. I grilled them medium high heat on the grill to get some great grill marks them turned the grill down to finish the cooking process. The skewers were grilled until they also had some great grill marks. Remove veggies from skewers and keep warm.

We served the sliced chicken breasts and veggie skewers in pita bread with a fresh batch of the Herbed Yogurt Sauce. Sprinkle with crumbled Feta Cheese.

Please enjoy!

Ingredients

  • 1 cup Greek Yogurt
  • ½ cup chopped peeled Cucumber
  • 1 clove Garlic
  • ½ teaspoon dried Chives
  • ½ teaspoon dried Dill
  • 1 teaspoon Lemon Zest
  • Salt and Pepper to taste

 

Directions

In a small bowl, mix together the yogurt, cucumber, garlic, chives, dill and lemon zest. Add salt and pepper to taste.

Chill until ready to serve. Use as a sauce for salads or whatever you would like. Be creative.

For marinade: pour over chicken and marinade for 48 hours.

Posted in Pot Luck | Leave a comment

Apple Baked French Toast

Ingredients

 BATTER:

  • 1 12 to 14 ounce loaf Challah Bread, cut into cubes
  • 6 large eggs
  • 1 cup milk
  • 2 cups low fat organic plain yogurt
  • ½ teaspoon sea salt
  • ¾ teaspoon brown sugar
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 3 tablespoons maple syrup, divided
  • non-stick cooking spray for casserole 9×13 casserole dish

APPLES:

  • 1 cup peeled and diced apple (1 to 2 apples, depending on size) I used Gala
  • 1.5 teaspoons ground cinnamon
  • 2 tablespoons brown sugar

 

TOPPING:

  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • pinch sea salt

 

Instructions

  1. Cube Challah
  2. Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
  3. Using whisk, beat eggs in a large glass bowl.
  4. Add in Milk, Yogurt, sea salt, brown sugar,  1.5 teaspoons of vanilla extract, 1.5 teaspoons of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined and set aside.
  5. Peel and dice apple(s).
  6. Toss with 1.5 teaspoons ground cinnamon and 2 tablespoons brown sugar.
  7. Combine remaining 2 tablespoons date sugar, ½ teaspoon cinnamon and pinch of sea salt in a small dish.

 

ASSEMBLE:

  1. Toss cubed Challah into batter and gently fold until completely moistened. Gently stir in cinnamon and date sugar coated apple pieces.
  2. Pour into casserole dish and evenly sprinkle with topping.
  3. Cover with saran wrap and refrigerate overnight.

 

COOK:

  1. Preheat oven to 350°. Immediately take casserole out of refrigerator, uncover and let sit out while oven heats up.
  2. Bake for 45 minutes. Let cool for 10 minutes. Serve with Maple Syrup and Enjoy!

 

 

 

Posted in Breakfast | Leave a comment

Adam’s Beef Stew

Beef Stew: This is my nephew Adam’s Recipe (he is one of my favorites…love, love, love him). He, like his aunt and mom loves to cook). You can see his creativity in this recipe. He took the time to send me his recipe so  please enjoy!

Ingredients

3lbs Chuck Roast

2 Onions

3 Stalks of celery

2 Parsnips

Mushrooms

Three sticks of carrots

Pack of Bacon

Red Wine

Beef Stock

Thyme

Rosemary

Garlic

Directions

Start out by cutting the bacon into lardons (Lardons are a French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork) and cooking it in the Dutch oven till it is golden brown. While the bacon is cooking take the chuck roast and cut it into pieces and season it with salt and pepper. Still while the bacon is cooking coat the beef in flour. Once the bacon is cooked remove it with a slotted spoon and start cooking the beef in the bacon drippings. Cook on all sides till brown. Remove the meet and drain out any burnt oil out of the pan. Deglaze the pot with red wine and Beef stock and scrape the bottom of the pan. Now in the chopped up onion, mushrooms, parsnips, celery, garlic, thyme and rosemary into the pot. Once cooked for about 5 minutes at medium heat fill Dutch oven half way with beef stock and red wine. Cover and cook for ten minutes. Now add the meat and cover and simmer again for 10 minutes. Preheat the oven to 350. While the stew is cooking on the stove add a spoonful of flour to thicken it a little bit and add the bacon back into the stew. Cover the stew and put it in the oven for 25 minutes to cook.

     Lardons

 

Posted in Dinner | Leave a comment

Sriracha Aioli

Ingredients

  • ½ Mayonnaise
  • 1 large clove Garlic grated
  • 2 squirts Sriracha
  • Salt & Pepper to taste
  • 1 squeeze of Lemon Juice

Directions

Mix all ingredients in a small bowl. Serve with fish, meats and anything you can think of. This is a “garlic” punch. Be creative in serving this!

Posted in Sides | Leave a comment

Roasted Idaho Potatoes

Ingredients

  • 6 large Idaho Potatoes Quartered then halved
  • Olive Oil
  • Garlic Powder
  • Salt & Pepper to taste

 

Directions

Preheat oven to 350°. Spray with vegetable spray a foil lined cookie sheet. Take potatoes and place in a large bowl. Sprinkle with olive oil. Toss to coat. Sprinkle with garlic powder, salt and pepper. Place potatoes on lined cookie sheet skin side down. Bake for about 1 hour until lightly browned. Serve with Sriracha Aioli.

Posted in Sides | Leave a comment