Maple and Chipotle Broiler-Barbecued Chicken Thighs

Maple and Chipotle Broiler-Barbecued Chicken Thighs

For the sauce

1/2 cup ketchup

1/3 cup pure maple syrup

2 Tbs. mild unsulfured molasses

2 Tbs. cider vinegar

1 Tbs. minced chipotle chiles (from a can of chipotles in adobo)

1 Tbs. Worcestershire sauce

1 tsp. dry mustard

1 tsp. onion powder

1/2 tsp. garlic powder

For the chicken

1 Tbs. sweet smoked paprika

1 Tbs. packed dark brown sugar

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. chipotle powder

Kosher salt and freshly ground black pepper

8 large bone-in chicken thighs (about 3 lb.), skinned

Vegetable oil, for brushing

TIP:

Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.

Make the sauce

In a 1- to 2-quart saucepan, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors. Set aside.

Make the chicken

In a small bowl, combine the paprika, sugar, garlic powder, onion powder, chipotle powder, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Arrange the chicken on a platter or baking sheet, sprinkle both sides with the spice rub, and pat gently. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Position a rack about 4 inches from the broiler and heat the broiler on high. Line the top rack of a broiler pan with foil and slit or puncture the foil at the openings to allow fat to drain.

Brush both sides of the chicken with oil and arrange skin side down on the pan. Broil for 5 minutes. Flip the chicken with tongs (rearranging them if the broiler heat isn’t even) and broil until they’re barely pink inside when cut into, 4 to 5 minutes. Brush the chicken with some of the sauce and broil until the sauce begins to caramelize, 1 to 2 minutes. Flip and brush the chicken with more sauce; broil until they’re just cooked through (165°F), and the sauce is nicely caramelized, 1 to 2 minutes more. Transfer the chicken to a clean platter and let rest 10 minutes before serving.

Make Ahead Tips

The sauce can be made up to 1 day ahead and refrigerated.

nutrition information (per serving): 

Calories (kcal): 540; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 5; Protein (g): protein g 48; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 41; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 1030; Cholesterol (mg): cholesterol mg 265; Fiber (g): fiber g 1;

Chiken

Posted by mk in Chiken

Maple and Chipotle Broiler-Barbecued Chicken Thighs

Foolproof Beef and Dark Stout Stew

Foolproof Beef and Dark Stout Stew

Ingredients 

• 2 lbs Stewing Beef, cubed
• 1 tbsp Unsalted Butter
• 3 tbsp Vegetable Oil
• 3 tbsp All Purpose Flour
• 3 tbsp Tomato Paste
• 1 cup chopped Carrots
• 1 cup chopped Celery Heart
• 1 cup chopped Yellow Onion
• 1 cup sliced Leeks, white and light green parts only
• 3 whole Garlic Cloves
• 1 pint Dark Stout Beer
• 1 tbsp chopped Fresh Thyme
• 1 tbsp chopped Fresh Rosemary
• pinch Cayenne Pepper
• Black pepper and Kosher Salt to taste

Directions

1. Cube the beef into bit-size pieces trimming excess fat or gristle.

2. Heat the butter and vegetable oil in a large pot over high heat.

3. Toss beef with flour, season with salt and pepper, brown the meat on all sides.

4. Rough chop carrots, celery, onions and leek.

5. Remove beef, adding tomato puree, sauté until browned.

6. Combine carrots, celery, onions, leek and chopped garlic and cook until tender.

7. Return the beef to the pot and any drippings.

8. Deglaze the pan with the dark stout beer, continue to cook until almost dry.

9. Add water to cover ingredients, adding fresh herbs

10. Simmer for 2-3 hours until the liquid has thickened and meat is tender. 10. Season with salt and pepper to taste

beef

Posted by mk in beef

Foolproof Beef and Dark Stout Stew

Beef & Roast Vegetable Lasagne

Beef & Roast Vegetable Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Ingredients

• 
  
• 2 capsicums, quartered and seeded
• 
  
• 2 medium zucchini, sliced thinly lengthways
• 
  
• 1 large eggplant, sliced thinly
• 
  
• 1 tbsp olive oil
• 
  
• 1 medium brown onion
• 
  
• 2 cloves garlic, crushed
• 
  
• 500g (1lb) lean ground beef
• 
  
• 800g (1 3/4lb) canned diced tomatoes
• 
  
• 1/2 cup beef stock
• 
  
• 1/3 cup tomato paste
• 
  
• 1 tsp dried oregano
• 
  
• 2 tbsp fresh basil, shredded
• 
  
• salt and pepper
• 
  
• 40g (1 1/2oz) butter
• 
  
• 2 tbsp plain flour
• 
  
• 400ml (13 1/2fl oz) milk
• 
  
• 1/3 cup (20g or 3/4oz) Parmesan cheese, finely grated
• 
  
• 375g (13oz) instant or fresh lasagne sheets
• 
  
• 1 1/2 cup (150g or 5 1/3oz) mozzarella, grated or torn into small pieces
• 
  
• 1/2 cup (30g or 1oz) Parmesan cheese, finely grated, extra

Instructions

1. Preheat the oven to 220°C (425°F).
2. Place the capsicum cut side down on a greased tray. Place the zucchini and eggplant on a couple of other greased trays and sprinkle with a little salt. Roast vegetables for approx 15 minutes or until soft and brown. Remove from the oven and peel the skin from the capsicum and discard. If the skin is being stubborn, return to the oven for a few minutes longer. Cut the capsicum into strips. Set the roasted vegetables aside.
3. Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and cook until the onion has softened. Add the mince and cook, breaking up any lumps, until browned. Add the tomatoes, stock, tomato paste, oregano and basil. Bring to a simmer and cook for 10-15 minutes or until the sauce thickens slightly. Season to taste. Set aside.
4. Reduce the oven to 190°C (375°F).
5. White sauce: Melt the butter in a saucepan over a medium heat. Add the flour and stir until well combined and foaming. Add the milk and stir until the sauce it comes to the boil and has thickened. Remove from the heat and stir in the Parmesan cheese and season with salt and pepper. Set aside to cool for 10 minutes.
6. Grease a 7cm x 22cm x 29cm (9 x 11 inch) ovenproof dish. To assemble, spread thin layer of the meat sauce over the base and top with a layer of lasagne sheets. Spread third of the remaining meat over the lasagne sheets, add a layer of the roasted vegetables and sprinkle with pieces of mozzerella and a little parmesan. Repeat with layers finishing with a layer of pasta sheets. Top with the white sauce and sprinkle with mozzarella and parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20-25 minutes or until golden brown and the pasta is tender. Remove from the oven and allow to stand for 10 minutes. Garnish with basil leaves and serve with garden salad and crusty bread.

Notes

Instant lasagne sheets are oven ready and do not require pre-boiling.

Recipe by: Michelle McKinnon - Flour & Aprons

beef VEGETABLE RECIPES

Posted by mk in beef, VEGETABLE RECIPES

Beef & Roast Vegetable Lasagne

Honey Bun Cake

Honey Bun Cake

Ingredients

• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1 box yellow cake mix
• 1 cup sour cream (or plain yogurt)
• 4 eggs
• 3/4 cup vegetable oil
• for Glaze
• 2 cups powdered sugar
• 5-6 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Blend brown sugar and cinnamon in a small bowl and set aside. Stir together cake mix, sour cream, eggs and oil.
2. I just whisked it all together, lumps are fine. Spoon half of your batter into a greased or sprayed 9 x 13 pan (or something close) Spread to the edges. Sprinkle brown sugar mixture over top, it'll seem like a lot but use it all.
3. Spoon remaining batter over top, try to cover top evenly but don't try to spread it. Using a knife, swirl batter, just run the knife in a zig-zag.
4. Bake in a preheated 350 degree oven for 40-45 minutes, until a toothpick comes out clean.
5. While cake is baking, mix up your glaze. Combine powdered sugar, milk and vanilla until smooth. Once cake is done, remove from oven and drizzle glaze over top.
6. Let set for five long minutes before cutting and serving.

Breakfast dessert

Posted by mk in Breakfast, dessert

Honey Bun Cake

Lazy Day Oatmeal Cake

Lazy Day Oatmeal Cake

INGREDIENTS

BATTER

• 1 cup uncooked rolled oats (instant or regular, I used rolled oats)
• 1 1⁄4 cups boiling water
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

TOPPING

• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 cup brown sugar
• 3 tablespoons cream or 3 tablespoons milk
• 3⁄4 cup flaked coconut
• 1⁄3 cup chopped nuts (optional)

DIRECTIONS

1. In a shallow bowl soak oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
3. Beat in eggs and vanilla.
4. Sift and measure flour, sifting again with the soda and spices.
5. By this time the oats will be soaked and cool.
6. Remove beaters from creamed mixture and fold in soaked oats.
7. Sift flour mixture over and fold in.
8. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
9. Mix all the topping ingredients.
10. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
11. Watch carefully.

Breakfast cake

Posted by mk in Breakfast, cake

Lazy Day Oatmeal Cake

Cheesy Parmesan Crusted Chicken

Cheesy Parmesan Crusted Chicken

INGREDIENTS

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

SERVES: 4          PREP TIME: 10 Minutes          COOK TIME: 20 Minutes

Chiken

Posted by mk in Chiken

Cheesy Parmesan Crusted Chicken

chicken soup recipe

chicken soup recipe

Ingredients:

2 packages boneless skinless chicken breasts

3 large Swanson broth low sodium

5 cups water

1 box of quinoa

Hot sauce

bag of mini carrots

2 stocks of celery

2 sweet onions

Sazon seasoning

Directions:

Grill chicken on stove until fully cooked

Cut all veggies

In a large pot add broth, water, quinoa, seasoning and veggies until boil

Simmer

Add chicken cut up

Eat and store the rest

Chiken

Posted by mk in Chiken

chicken soup recipe