Sunday, December 26, 2010

Happy Holidays from K&K!

Was Santa good to you? Just in case he wasn't and because you are all on my "Nice List" this year, K&K Test Kitchen is giving away a gorgeous Anthropologie apron and potholder set.

I gave this set to my mom (the other K) and my sister (and myself too!) for Christmas. In order to spread the holiday cheer a little further, I'm giving a set to one of my lucky readers as well. You will be able to cook without fear of splashes and splatters, and look stunning in the kitchen.




To ENTER:
  • First, if you haven't already "liked" K&K on Facebook, click here: http://www.facebook.com/pages/KK-Test-Kitchen/167017259989892.  If you do already "like" us, suggest the page to a friend.
  • Second, leave a comment on this post, with an answer to this question: 
    • "What was your favorite holiday food/drink (Christmas, Hanukkah, Festivus, Kwanzaa...)? Turkey and stuffing? Cookies? Cocktails?"
The giveaway will end one week from today on Sunday, January 2, 2011 at 3 p.m. (EST). I will randomly select a winner and announce the result Sunday evening! Happy Holidays!


Saturday, December 25, 2010

Test: Ina Garten's Fruit Salad with Limoncello

Christmas day breakfast is a big deal in our house. After the presents are opened, we always have a yummy breakfast to power us through the afternoon and our tradition of going to the movies. This year, we are going gourmet: creme brulée french toast, maple-peppercorn bacon, and fruit salad with limoncello from Barefoot Contessa: Back to Basics. My sister was in charge of the french toast, and the other K was in charge of the bacon. Since the two K's were the only ones up early on Christmas morning, I took over the fruit salad.  The first thing I discovered was that we didn't have any lemon curd and since Ina's recipe suggested using "a good lemon curd" for this breakfast salad, I decided I had to make it from scratch. I didn't think it was possible, but I actually may have shown up the Barefoot Contessa by making this fresh, creamy curd instead of buying some from the store. (Although let's be honest, she probably has an entire freezer full of fresh lemon curd available.)

The fruit and yogurt was delicious, although this may be better as a dessert! It is quite sweet and the best bites are towards the bottom of the bowl, where things get a little boozy. The lemon curd can be served on shortbread, toast, or be used as a filling in tarts.

Lemon Curd
From Fine Cooking

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.



Fruit Salad with Limoncello
From Barefoot Contessa: Back to Basics by Ina Garten

7 oz. Greek yogurt
1/3 cup good bottled lemon curd (or use recipe above)
1 tbsp. honey
1/4 tsp. pure vanilla extract
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tbsp. sugar
3 tbsp. limoncello liqueur
1 banana, sliced
(Fresh mint sprigs)

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the berries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of lemon yogurt on top.



Tuesday, December 21, 2010

Holiday Test: Maple Sponge Toffee...Disaster? No!

The second part of the holiday surprise for my co-workers was meant to be Maple Sponge Toffee from Butterfly Food, but I forgot the butter, which didn't turn out to be too much of a problem. The toffee was really tasty. I also tempered the chocolate again. However, I recommend adding the butter to your's if you decide to make this recipe!

Thanks to Nigel, there is also a video for this recipe (and I even forget to mention the butter on it!). There will be more video recipes to come in the New Year!



Chocolate Maple Sponge Toffee
from Butterfly Food


2 cups white sugar
1/2 cup honey
1/3 cup maple syrup
120g butter
1 tbsp baking soda
400g dark chocolate, melted

Place the sugar, honey, maple syrup and butter in a large saucepan over medium heat and stir with a metal spoon until the sugar is dissolved. Place a candy thermometer in the saucepan and simmer for 7-8 min or until mixture reaches 150c. Remove the thermometer and pan from the heat. Add the baking soda and mix until golden and foamy. Pour into a 20cm x 30cm lined baking tin. Set for 30min. Melt chocolate in a double broiler then spread over the toffee and let set for 1hour or until set. Remove from tin and break into pieces.



Family Recipe: Chocolate Peanut Butter Balls

After talking to my mom about the adventurous day she had with my aunt and cousins when they baked their holiday cookies, I decided I had to make these peanut butter balls. Apparently these were the big hit of the day, and although I didn't have quite the experience they did (12 Bellevue firemen showed up to my aunt's house!), I think my version turned out just as yummy!



Chocolate Peanut Butter Balls (Snowballs)
From the cookbook my mom (K) made me!

1 cup peanut butter (I used natural, chunky)
1 cup powdered sugar
1 cup Rice Krispies
1 tbsp. butter
1/2 cup chopped nuts (optional if you use chunky PB)
170 g dark chocolate
170 g milk chocolate

Cream together butter, powdered sugar, and peanut butter until smooth. Add Rice Krispies and nuts. Roll into small balls. 

Melt together the two types of chocolate in the microwave, removing every 20-30 seconds to stir. 

Dip peanut butter balls in the chocolate mixture. Use a slotted spoon or fork to remove the balls and place them in a baking dish lined with wax paper. Chill in the refrigerator until the chocolate hardens. Serve immediately or keep refrigerated in an air-tight container. 

Holiday Test: Peppermint Bark

One of my favourite holiday treats is peppermint bark. For some of my colleagues, I made a double chocolate peppermint bark this week to spread some holiday cheer. I tried to temper the chocolate so that it would not have to be refrigerated since I took it in to work. If you don't want to temper the chocolate, you can just melt it, but then the bark will need to be kept in the refrigerator and will melt easily when you touch it. I'm not sure if my tempering process worked as well as I hoped, but the bark turned out quite well and didn't melt when I left it out overnight.

The beginning of the tempering process for the white chocolate
Read the Ghirardelli directions and watch the video that is linked at the bottom. It is very helpful and makes the tempering process a lot easier than I previously expected. Thanks to Daffodil Lane for sharing this Chocolate Peppermint Bark on Flickr.



Final product!
 White and Dark Chocolate Peppermint Bark

600 g Dark Chocolate
500 g White Chocolate
1/2 tsp. peppermint extract
Crushed Candy Canes

Cover 2 jelly roll pans with wax paper.

Chop two-thirds of the dark chocolate into small pieces and place in a metal bowl, which will be used as the top part of a double boiler.

Heat water to hot, not boiling, in a medium-small sauce pan over medium-high heat. Place the bowl of chocolate over the pan. Stir chocolate constantly until it reaches between 110F and 115F. When it reaches the temperature, remove from heat and place on a towel. Then, stir in the rest of the chocolate (should be chopped, but only into medium pieces). Continue stirring until the chocolate is melted.

Spread chocolate onto the prepared pan in a thin layer. Let harden for 15-30 minutes. You can put it in the refrigerator to harden the chocolate faster.

Repeat the tempering process with the white chocolate. Once the white chocolate is tempered, mix in the peppermint extract and the crushed candy canes. Spread the white chocolate mixture over the hardened dark chocolate.  I sprinkled some of the extra candy cane pieces on top as well.

Sunday, December 19, 2010

Roast Lemon and Herb Chicken

All the credit for this recipe goes to Nigel, since he was the master chef for the Roast Chicken. He's been talking about making this chicken for a long time, and we finally had a chance to make it recently. It turned out really well, although N claims that we could try to make it healthier next time by using less butter.



Roast Lemon and Herb Chicken

1 whole chicken
4 tbsp. butter
3 cloves garlic, minced
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme
1 tsp. cayenne pepper
Salt and Pepper
3 lemons, quartered

5 red potatoes
2 large carrots, sliced
3 cloves garlic, whole
2 shallots, halved

Preheat oven to 450F.

Rinse chicken and place in a glass baking dish. If chicken legs are tied together, unhook legs. 

Prepare rub for chicken:
Chop herbs (sage, rosemary), mince garlic, and then mix with chili powder, salt, pepper, and juice from a quarter of a lemon. 

Massage the entire chicken with butter, including under the skin of the breasts, and legs. Then, massage the rub over the entire chicken and under the skin of the breasts and legs.

Cut remaining half of lemon into chunks and stuff into cavity of chicken. Rehook legs using the string. 

Mix carrots, potatoes, salt, and pepper with some olive oil. Arrange in the baking dish around the chicken. Place the rest of the lemon quarters, shallots, and whole garlic cloves around the dish.

Bake at 450 for 20 minutes, this will help seal in the juices. After 20 minutes, turn the heat down to 350 and cook for about another hour. Every so often, baste the chicken with the juices from the bottom of the pan.

When the chicken is cooked, remove from the oven and let stand for 10 minutes before cutting. 


Tuesday, December 14, 2010

Wild Rice and Chicken Soup

My apologies for the plethora of soup and cookie recipes lately! It is definitely winter here in Ottawa, and the only thing I want to eat is soup! Today we had quite a bit of snow, and I was informed that this was only just the beginning. Besides that, Nigel has gone to Toronto for the week, and I can justify making soup for one person, since I know that I will be able to eat it for lunch AND dinner again tomorrow. This wild rice and chicken soup was a bit of an experiment. I was starving on my walk home, so I decided to stop in at Herb & Spice, a grocery store on the way to my house. My purchase was a bit odd- wild rice and swiss chard for the soup, juice berries (candy), and echinecea tea (just to have for winter sicknesses). So, the soup was an experiment. I decided to use beef broth to make it a bit heartier than chicken or vegetable broth would have made it, and the choice of herbs was just based on the fact that I had fresh rosemary in my fridge.  The result was actually decent, though I would suggest a few tweaks based on your own taste. I ended up adding a lot of water, because the rice soaked all the liquid up, so the broth wasn't quite as flavourful as it could have been. It was a nice, hearty soup though, and I won't mind having it for lunch tomorrow.



Wild Rice and Chicken Soup

2 tbsp. olive oil
2 cloves garlic
1 small yellow onion
1 tbsp. chopped fresh rosemary
1 tsp. dried thyme
4 tbsp. Balsamic vinegar, separated
2 cups carrots, sliced
1 1/2 containers, low sodium beef broth (I only used one... but recommend another half)
2 cups water
1 cup wild rice
2 chicken breasts, oven roasted
1 bunch red swiss chard, chopped
Salt and pepper, to taste (for chicken and soup)

Pre-heat oven to 350. Cut chicken breasts into a few pieces and arrange in a glass baking dish. Drizzle with olive oil and salt and pepper. Cook for about 25-30 minutes. When cooked, let cool, then shred chicken on a plate.

While the chicken is cooking, in a stock pot, heat oil on medium-high. Add chopped garlic, onions, and herbs. When the onions start to soften, add 2 tbsp. Balsamic vinegar and the carrots. Stir for another minute or two.

Add broth, water, and rice to the pot and bring to a boil. Once the soup starts to boil, turn down to medium and cover with a lid. Let the rice cook for about 15-20 minutes. (Add a little bit more water if soup gets too thick). Next, add shredded chicken. Wait a few minutes to add swiss chard and the remaining 2 tbsp. Balsamic vinegar. Once the swiss chard wilts, you can serve the soup!

Sunday, December 12, 2010

Broiled Grapefruit with Cinnamon

Just a quick post on a Sunday morning... 

This morning I finally got to make this Broiled Grapefruit that I saw on the Kitchn a few weeks ago. It just seemed like such an odd, yet intriguing flavour combination, and I've been dying to try it. The result was an easy, warm, and flavourful breakfast that maintained the tartness of the grapefruit, but that had touches of sweet, cinnamon-y goodness. Nigel and I both agreed that we'd have to make it again soon. 



Broiled Grapefruit with Cinnamon Sugar 

1 large ruby grapefruit
2 tablespoons cinnamon sugar

Heat the oven to broil. Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. Then make small, deep cuts next to each segment's membrane, to loosen the fruit from the membrane. (If you have serrated grapefruit spoons, this step is less necessary.)

Sprinkle each half with cinnamon sugar and put in an oven-safe dish, sugar-side up. Broil for 15 minutes, or until the top turns quite brown and caramelized. Let cool for 5 minutes and eat while warm.

Saturday, December 11, 2010

Cookie Exchange!

On Thursday evening, I hosted my first holiday party and what better way to celebrate the holidays, but to have a cookie exchange. We had a really lovely evening, with dinner, wine, good conversation, and plenty of sugar! Thanks to the girls for sharing their recipes!


Kelsey:lemon Italian cookies recipe


Lemon Italian Cookies


(from Wegmans Menu Magazine Holiday 2004 via Laura Rebecca's Kitchen)

1 cup shortening (if desired, use butter in place of half or all the shortening)
1/4 cups granulated sugar
4 eggs
1/3 cup plus 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
Grated zest of 1 lemon
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder

Icing
1 cup confectioners' sugar (feel free to add more sugar to get the right consistency, I used about 1 1/2 cups)
2-3 Tbsp warm milk
1/2 tsp lemon juice (optional)
Preheat oven to 350 degrees.

Beat together shortening and sugar in medium bowl until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened.

Shape dough into small balls, using about 1 level Tbsp for each. Arrange about 1 inch apart on parchment paper-lined cookie sheets. (Press down slightly or the tops will crack) Bake 10 to 12 minutes, until lightly browned. Do not over bake. Remove from pans and cool.
Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add lemon juice if desired; stir briskly until well-combined. Dip tops of cookies into icing; decorate with sprinkles if desired. Let set until icing is dry to the touch. Store in closed container.
Yield: approximately 4 dozen cookies.

chocolate candy cane cookies recipe
Chocolate Candy Cane Cookies
from SimplyRecipes.com

1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
8 candy canes, crushed (go for traditional peppermint)

METHOD

Preheat the oven to 350°F.

Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
Fold in the crushed candy canes.
Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Makes approximately 3 dozen cookies.


Anne:

Christmas Fudge
One package of chocolate chips
One package of butterscotch chips
One cup peanut butter
Approx. half a package of mini marshmallows

Melt chips together in microwave, stir in peanut butter and add marshmallows. Pour in pan and let chill.

Tip: don't overheat the chips as it will melt the marshmallows.


Kasia:

Raspberry Cheesecake Cupcakes(makes 24 cupcakes)

Filling
3- 8oz packages of Philadelphia cream cheese
5 eggs
1 cup sugar
1tsp. vanilla
Mix all together.  Line cupcake tins with paper liners.  Fill ¾ full with filling.  Bake at 350°F for 30 minutes.  Remove from oven and cool 5 minutes (filling will sink).

Topping
1 cup sour cream
¼ cup sugar
¼ tsp. vanilla

Mix all together.  Put topping on cupcakes.  Place frozen/fresh raspberries/strawberries on topping.  Put back in oven for 6 minutes.


Brittany:

Skor Bars
1 box Ritz crackers, crushed
1 bag Skor bits/chipits
1 can (approx 14 oz.) sweetened condensed milk
Optional:
Chocolate chips
Directions:
- Crush crackers into small chunks (If using larger Skor pieces, you'll want to crumble those up too.)
- In a large bowl, mix crackers, Skor bits, and milk. (You may wish to add some chocolate chips, too!)

- Press into bottom of greased 9x13 pan.

- Bake at 350F for about 10 minutes

- Cool in the pan. Drizzle with melted chocolate or cream cheese icing. Chill before cutting into squares.  Very rich and very sweet, so cut into small pieces!


Annie:
LEMON SHORTBREAD COOKIES

10 tablespoons unsalted butter, softened (1 1/4 sticks)
1/4 cup powdered sugar
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon lemon juice
1 teaspoon lemon zest
additional sugar for sprinkling tops
1. In large mixer bowl beat butter and sugars, salt and lemon zest until very fluffy and well blended.
2. Gradually sift in flour and mix well. Sprinkle lemon juice over dough and lightly knead until dough holds together. If the dough is too dry, add a few more drops lemon juice, the dough should just come together- do not over moisten it.
3. Press into an 8" x 8" pan and pierce deeply with a fork in a decorative pattern. Bake at 325 degrees for about 40 minutes or until just slightly darker at the edges. Turn out of the pan while still warm and cut into bars and sprinkle with sugar. Allow the cookies to cool completely on a rack.


Raspberry Poinsettia Blossoms

¾ cups butter or margarine, softened
½ cup sugar
1 teaspoon vanilla
1 box (4 serving size) raspberry-flavoured gelatine
1 egg
2 cups all-purpose flour
2 tablespoons yellow candy sprinkles
1. In large bowl, beat butter, sugar, vanilla, gelatine and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
2. Shape dough into 1 ¼ -inch balls. Cover and refrigerate 1 hour

3. Heat oven to 375 degrees F. On ungreased cookie sheet, place balls about 2 inches apart. With shape knife, make 6 cuts in op of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into centre of each cookie.

4. Bake 9-11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Chewy Chocolate Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Erica:

Oatmeal Cookies
1 lb butter
1 egg
1 tsp vanilla
3 cups oatmeal
1 cup flour
1 cup brown sugar
1 tsp baking soda
Mix together the butter, egg, vanilla, and sugar. Add in the dry ingredients and blend well. Bake at 350 for 8-12 minutes.




Monday, December 6, 2010

Christmas Cookies Part 1: Chewy Molasses Spice Cookie

The holiday baking season has officially started! Tonight I made the first batch of cookies, Chewy Molasses Spice Cookies from Angela via the Tasty Kitchen. I will probably have to make these again, since they were delicious and they are already almost gone! These cookies were also very quick and easy to make.


Chewy Molasses Spice Cookies
from Angela via the Tasty Kitchen


2 cups All-purpose, Unbleached Flour
1-½ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Ground Clove
¼ teaspoons Ground Ginger
½ teaspoons Salt
1 cup Sugar
¾ cups Unsalted Butter, Softened (1 1/2 Sticks)
1 whole Large Egg
¼ cups Molasses
½ cups Sugar (for Rolling)


1. Preheat oven to 350F degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, clove, ginger, and salt. Place ½ cup sugar on a plate to roll your cookie dough balls in.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each about 1 tablespoon. Roll balls in reserved sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until cookies puff and turn a golden brown, edges of cookies should be slightly darker, 10 to 15 minutes. Cool 2-3 minutes on baking sheets; transfer to wire racks to cool completely. Store in an airtight container up to 4 days.

Tips:
1. Do not under cook or your cookies will be mushy. The cookies should puff 2-3x the end size, then start to flatten almost immediately once removed from the oven.
2. Cook them one sheet at a time. I know this takes a lot longer, but it is the only way to evenly cook them and get a nice cracked cookie.

Sunday, December 5, 2010

Slow Cooker Pork Tacos



Today, I made slow cooked pork tacos for dinner. It's now been almost two months since I bought my slow cooker, and sadly, this is only the third time that I've used it. The concept of using a slow cooker is a bit strange to me still, especially since I had to start making dinner at noon today! It was totally worth it though and actually, this dinner was fairly easy to make, despite the long cooking time. The tacos turned out really well, and the pork was tender and didn't dry out. Two thumbs up for these (another hit from Serious Eats), and now I have another reason to use my slow cooker!

Slow Cooker Pork Tacos
From Serious Eats

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt (we used pork rib roast)
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce (we used Chipotle sauce only)
1/4 medium red cabbage, thinly sliced
1 tablespoon sugar
1 tablespoon juice from 1 lime
1 teaspoon white wine vinegar (or use more cider vinegar)
2 teaspoons vegetable or canola oil
4 flour tortillas
1 avocado, cubed


1. Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

2. Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.

3. Meanwhile, combine 1 teaspoon salt, sugar, 1 tablespoon lime juice, and oil in large bowl. Julienne or shred remaining half of the carrot on large holes of box grater, and toss with cabbage to combine. Allow to sit for at least one hour. Season to taste with more salt, sugar, or vinegar.

4. Serve pork, cabbage, and diced avocado with warm flour tortillas, passing extra lime wedges tableside.

Saturday, December 4, 2010

Dr. Oz's Maple & Mustard Chicken with Maple Brussels Sprouts

Last Sunday night, we needed something a little healthier to eat for dinner. We went to the store thinking that we would make some sort of dijon mustard sauce, but when we got home, I ended up finding this Dr. Oz recipe for Maple & Mustard Chicken. As I've told you all before, we have a lot of maple syrup to put to use, so expect a lot of recipes that use maple syrup. This chicken turned out fairly well and the brussels sprouts (my own) were the best I've made yet. I wasn't thrilled with the chicken the second day when I took it to lunch, but Nigel said his was good again (he is a boy though...).


Maple & Mustard Chicken
from Dr. Oz

3 tbsp. dijon mustard
2 tbsp. maple syrup
2 tbsp. olive oil
1 tbsp. fresh thyme, or 1 tsp. dried thyme
3/4 tsp. fresh cracked pepper
1/2 tsp. salt
3 large chicken breasts, bone-in, skin removed

Whisk mustard, maple syrup, 1 tbsp. olive oil, thyme, salt, and pepper in a large bowl. Add chicken and turn to coat evenly with the mustard mixture. Cover and let marinate in the refrigerator for 30 minutes.

Preheat the oven to 400F. Place chicken in a glass baking dish and bake for 40 minutes, or until juices run clear.

Maple Brussels Sprouts

2 cups brussels sprouts, cut in quarters
3 tbsp. butter
Salt and fresh cracked pepper
2 cloves garlic, minced
2 tsp. maple syrup

Melt butter in a frying pan. Add garlic and sauté for 30 seconds. Put brussels sprouts in the pan and cook until they become slightly browned. Put the cooked brussels sprouts in a small bowl, and pour the maple syrup on top.
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