Monthly Archives: October 2011

Honey Chipotle Barbeque Sauce

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I decided to make this because I thought my husband would appreciate a spicy barbecue sauce to go along with these chicken strips. Woo – this was spicy! Not so much that it cleared our sinuses, but it has a kick to it. The future chili head, Little Boy didn’t break a sweat. Sometimes I wonder if he’s covering it up, but he didn’t even flinch! I guess it has something to do with his love of all things spicy for the past 5 years of his 8! 😉 Next time I would cut down on the amount of chipotles, maybe two instead of the three large ones I used. I love that I have such a wide variety of spices in my cupboard 🙂 Ancho and smoked paprika are hard to find so I end up purchasing them online. I love online shopping because it’s always a treat to get a package in the mail 😉 Thanks for reading, enjoy!

Honey Chipotle Barbecue Sauce – adapted from Crumb

  • 1 cup finely diced onion
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp unsulfured molasses
  • 3-4 chipotle peppers in adobo sauce, chopped
  • 1 1/2 tsp Worcestershire sauce
  • 2 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp dry mustard powder
  • Salt and pepper to taste
Directions –
1. In a small saucepan set over medium-high heat, saute the onions and garlic in olive oil for 8-10 minutes, or until onions are very soft and lightly golden. Stir in the remaining ingredients. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, for 20 minutes to blend the flavours.
2. Using an immersion blender or food processor, puree the mixture until very smooth. If the sauce is too thick or chunky, add a little water (a tablespoon or two at a time), until the desired consistency has been reached.

Soft Garlic Knots

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Soup needs bread! 😉 I didn’t have a couple of the ingredients that these knots required, but thankfully my improvisations didn’t ruin these. The dough improver is a necessary ingredient though with all the shaping these required. It prevents the dough from snapping back easily and rolling these out and tying them up would have been a pain with out it. These were fun to shape, but I didn’t roll them out like in the directions. I made sure that all my 16 pieces were at least 1.5 ounces each before shaping so I could make sure that they would all bake evenly. I took each ball and rolled it into about 11 inches (think of Play Doh snakes!) and made the knot, then tucked in the ends per the instructions. I baked off all 16 but only buttered half of them so I could store or freeze the rest. My family enjoyed these and they were a perfect accompaniment to our chicken noodle soup. Thanks for reading, enjoy!

Soft Garlic Knots – adapted from King Arthur Flour

Dough:

  • 3 1/4 cups (13 3/4 ounces) Mellow Pastry Blend or 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (1 ounce) Baker’s Special Dry Milk
  • 3 tablespoons (1 1/4 ounces) potato flour (*I used a couple TBSP of potato flakes)
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 3 tablespoons King Arthur Easy-Roll Dough Improver (optional)
  • 1 1/4 teaspoons salt
  • 4 teaspoons Pizza Dough Flavor (*I didn’t use this)
  • 2 tablespoons (7/8 ounce) olive oil
  • 1 cup (8 ounces) lukewarm water*

*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.

Glaze:

  • 2 to 6 cloves peeled, crushed garlic
  • 4 tablespoons melted butter
  • 1/2 teaspoon Pizza Seasoning or Italian seasoning, optional (*I used parsley flakes)

Directions: 

Dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead — by hand, mixer, or bread machine — to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.

Shaping: Divide the dough into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the melted butter and garlic. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm. Yield: 16 garlic knots.

Chicken Noodle Soup

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It’s officially Fall which means I get to make pot roast, chicken pot pie and other belly warming dinners again. It hasn’t exactly started cooling down here yet, but I was craving a rich chicken noodle soup. This wasn’t quick by any means, but the flavor that the three hour simmering  created was well worth it. I also have three quarts of flavorful chicken stock stashed in the freezer! Thanks for reading, enjoy!
Cooking the Chicken – 
  • 1  4 – 5 pound whole chicken (rinsed and dried)
  • 1 box of chicken stock
  • 2 – 4 carrots cut in half
  • 2 – 4 stalk celery, roughly chopped *make sure you put lots of leafy tops in too*
  • 1 large onion, quartered
  • 5 – 6 garlic cloves, smashed
  • 1 TBSP peppercorns
  • 3 -4 bay leaves
  • 1/2 tsp dried sage
  • 1 TBSP dried parsley
  • 1 tsp dried thyme
  • 3 sprigs lemon thyme
  • kosher salt and pepper
  • enough cold water to cover the chicken
Directions:
1. Place all the ingredients in a large stock pot, bring to a boil then lower to a simmer for 45 minutes or until the chicken is cooked through. Carefully pull the chicken out of the pot and set it aside to cool – about 40 minutes. Once it’s cooled, shred – place pulled chicken in a container and place the carcass back into the stock pot.
Chicken Stock –
  • two chicken carcasses (* I had one in the freezer from this)
  • reserved cooking water
Directions:
1. Simmer the contents of the stock pot for at least three hours. Carefully strain the finished stock over a fine mesh strainer into a large container. Discard the bones and vegetables. Set the stock aside to cool. Skim as much fat off the top or place in the refrigerator for the fat to solidify. Store in air tight containers and place in the freezer.
Chicken Noodle Soup –
  • 2 quarts chicken stock (*more or less depending on how “soupy” you like it)
  • 2 cups shredded chicken
  • 4 cups total of chopped carrots, celery and onion
  • 2 TBSP olive oil
  • 2 cups egg noodles (*I used No Yolks)
  • lemon thyme
  • lemon zest
  • kosher salt and pepper
Directions –
1. Heat a large soup pot to medium and add olive oil. Once the oil is warmed, add all your diced veggies to the pan. Saute for 10 minutes or until vegetables are tender. Meanwhile, place a soup pot with the chicken stock to simmer and add the cooked vegetables and shredded chicken to the soup pot. Bring to boil, season to taste and add the egg noodles and peas. Cook until the egg noodles are tender, about 8 to 10 minutes. Taste again, season if needed – enjoy the soup with a crusty loaf of bread…yum!

Kid Friendly Dinner – Baked Chicken Strips

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This is a perfect meal for our busy Wednesday nights and the kids love foods like these, and I doubled the recipe so we would have plenty of leftovers. I used three chicken breasts that were 9 ounces each, which I pounded and cut into roughly 3 ounce strips. You could buy chicken tenders, but those are so expensive. The other day my buttermilk expired so I substituted by taking one cup of milk and adding one tablespoon of fresh lemon juice. It curdles and thickens really quickly – it’s pretty cool how it looks so much like the real thing. I’ll keep this in mind if I don’t feel like spending the extra money for the buttermilk later.

The kids loved these and my daughter even said she’d eat these for breakfast – I’m pretty sure she meant she’d eat the leftovers. Hubby M reminded me “Well, there are Corn Flakes on them.” 😉 The faux buttermilk tenderized the chicken so well we could cut the meat with a fork – no knife necessary! Next time I’ll season the crumbs and maybe try some other seasonings in the marinade. Hot sauce in the buttermilk would be a good addition, but Little Girl wouldn’t be too happy if I did that. Thanks for reading, enjoy!

Baked Chicken Strips – adapted from Simple Bites

  • 1 lb chicken tenders
  • 1/2 cup buttermilk (* I substituted 1 cup milk + 1 TBSP lemon juice)
  • salt & pepper
  • 1/2 tsp paprika
  • 1 cup corn flakes, crushed into fine crumbs
  • 1 cup panko bread crumbs
  • salt & pepper

Directions:

1. In a small bowl, mix buttermilk, salt, pepper and paprika. Add in fillets and marinate for at least 30 minutes.
2. Preheat oven to 375°F.
3. Mix corn flakes and panko together on a plate, season with salt & pepper.
4. Place one or two pieces of chicken at a time on plate, thoroughly coating each piece in crumbs.
5. For best results, bake on a greased metal cooling rack set atop a baking sheet. This allows the hot air to crisp all sides of the strips, instead of just one side. If you cannot get this set up, simply spray a baking sheet with baking spray and place strips directly on sheet.
6. Bake for 8-10 minutes or until thoroughly cooked. (*Mine were finished in 20 minutes because I didn’t use chicken tenders*)