Sunday, June 27, 2010

Creamy Lavender Vinaigrette

Here is the second recipe I found. This one was a dressing that ended up being quite tasty as well. It is kinda of scary testing new recipes out on people sometimes, but every now and then you just gotta jump in with both feet and say what the heck.

3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup hone
1/3 cup olive oil
1 tsp lemon juice
1 tsp herbs de provence
1 1/2 tsp lavender (I used the leaves and the flowers this time and ground them to a fine powder)

Combine all ingredients in a bowl and mix with a wisk until combined well. Keep in an air tight container.

Lavender Butter

I had a friend who was kind enough to bring me in some of her lavender from her garden the other day. She wasn't sure what to do with it so i found some recipes. Lavender is a an interesting herb to cook with. Most often you find recipes that say you can replace rosemary with lavender. Most recipes call for you to use the flower part of the lavender verses the actual leaf of the lavender, so here are a couple of the recipes that I made.

1 stick softened butter, salted
1 tsp fresh lavender, crushed (i used just the flower)
1 tbsp honey

Mix the ingredients thoroughly together with a wisk until light and fluffy and wrap with waxed paper. Store in the refrigerator until hard. I made her a lavender, rosemary, parmesan bread that was just fantastic with the butter.

Monday, June 21, 2010

Chili-Orange Chicken

I found this recipe in a Woman's day magazine and tried it. It turned out fantastic. With the left overs we are actually going to be shredding the chicken and making enchiladas from them. The only difference we did, in order to make the recipe our own, was to add minced chipotles to the dish.

3/4 cup mild enchilada sauce
1/4 cup barbecue sauce (I used a bbq sauce that had honey in it, any brand)
2 tbsp salt free chili powder
2 tsp ground cumin
4 bone-in chicken breasts
1 chipotle pepper, minced
3 tbsp orange marmalade
2 tsp grated orange zest

Mix enchilada sauce and barbecue sauce in a 6-quart or larger slow cooker. mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker along with the minced chipotle pepper and turn the chicken to coat with the sauce. cover and cook on high 3 to 4 hours or on low 5 to 7 hours until chicken is cooked through. Turn off cooker. Remove chicken to a serving platter. Stir marmalade into sauce until blended. Stir in the grated orange zest. Pour over the chicken.

Saturday, June 12, 2010

Chicken with a Lemon Herb Sauce

I made this last night and it turned out excellent. Hope you all enjoy it. My darling hubby helped me with this one. He grilled the chicken while I made the broth. It is good to tag-team with this one unless you happen to be one of the lucky ones to have a grill built into your stove ;).

6 bone-in breast of chicken
8 oz pkg of crimini mushrooms, sliced
8 oz pkg of shitaki mushrooms, sliced
2 small leeks, sliced
15 large cloves of garlic, leave whole
3 tbsp olive oil
1/2 stick of butter, unsalted
2 cups white wine
2 cups chicken stock, unsalted
1/2 cup fresh lemon juice, plus the rind from one lemon
1 lemon, sliced into thin slices
4 sprigs of rosemary, stems removed, chopped
4 sprigs of fresh oregano, stems removed, chopped
4 sprigs of fresh margoram, stems removed, chopped
1 tbsp crushed red pepper
salt and pepper

Preheat the oven to 350 degrees. Flash grill the chicken breasts so the skin gets crispy and the chicken is about 50% cooked. Even though the skin will not be crisp once you finish making the dish, it is the smokey flavor you get from the grill that you are after. While the chicken is grilling, In a large oven safe pot (must be deep), add the olive oil and bring up to medium heat. Saute the leeks until they become translucent. Add both kinds of mushrooms and saute until they are cooked through. Add the garlic and the butter. Deglaze the bottom of the pan with the wine. Add the remaining ingredients, the herbs, chicken stock, lemon juice and sliced lemons, and the salt and pepper. By this time the chicken should have been pulled from the grill. Add the chicken to the mixture. make sure it is covered with the broth. If it isn't, add equal parts of the stock and wine just until there is enough. Cover and put into the oven. Let it cook for 45 minutes. We ended up taking the cover off at around 10 minutes and increasing the temperature of the oven to 425.

It was excellent. The garlic just melted in your mouth!!!

Tuesday, June 8, 2010

Mustard Glazed Grilled Pork Roast

My dad sent me this recipe and said that you all HAVE TO TRY IT!!! Which I am guessing means that it was excellent :)

½ Cup of Grainy Brown Mustard

6 tbsp Apple Jelly

2 tbsp Brown Sugar

2 tbsp Olive Oil

2 tsp Chopped Thyme

3 Cloves Garlic Minced

½ tsp Salt

¾ tsp Pepper

3 to 4 pound Center Cut Pork Loin with FAT CAP attached

Mix well all the ingredients except the roast. Please reserve 1/3 of the mustard glaze in a bowl for later use. Score the fat cap in a checker fashion taking care not to cut into the meat. Tie the roast with butchers twine. Dry the roast and rub ½ the remaining glaze covering the meat on all sides. Preheat the grill and clean and SEASON the grates with oil. (Do this to prevent sticking.)

Place the roast on the grill over the burners on high and brown on all sides. After browning, continue to cook with indirect heat making sure the fat cap is on top. Baste with the remaining sauce every ten minutes until the internal temp is 140 degrees. Remove from grill and let rest at least 10 minutes for internal temp to rise to 150. Add any drippings from the roast to the reserved glaze. Slice and add the reserved glaze to the slices as gravy.

Melts in your mouth.