Fried Pickles

makes 12

Ingredients: 

1 jar of pickles spears (dill, kosher your choice)

flour

1 cup buttermilk

2 cups whole wheat panko

1 tsp cayenne pepper

1 tsp paprika

1 tsp garlic powder

salt

pepper

oil for frying

Directions:

Place pickles on paper towels and pat to dry.  Begin heating your oil over medium heat to 350 degrees.  Combine panko, cayenne, paprika, garlic salt and pepper in a bowl and set aside.

Place flour in a plate and buttermilk in a bowl.  Dredge pickles in flour, dip in buttermilk and then coat with panko mixture.  Press the panko slightly onto pickle,  try to coat the pickle surface evenly.

Fry in batches, paying close attention they will fry quickly and burn.  Skim execss coating from oil before you fry another batch.  Lay your fried pickles on paper towels, sprinkle on salt and serve along side dip of your choice.

If frying with a child please be careful.

Read more at http://sweetlifebake.com/2010/07/06/deep-fried-pickles/#ixzz28qz4w66Z

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Sweet Potato Fries with Paprika and Cayenne pepper

Ingredients:

2 large sweet potatoes, peeled

2 tsp olive oil

1 tsp cayenne pepper

2 tsp paprika (preferably smoked paprika)

1/2 tsp salt

Directions:

Preheat an oven to 400°F. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt, and lay the pieces on a baking sheet. Bake for 35 to 45 minutes, until they’re browned on the outside and tender all the way through.

Recipe from: http://gymflow100.com/spicy-sweet-potato-fries/

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Lemon Roasted Potatoes

Ingredients:

Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Directions:

Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.

Recipe from: http://sweetpeaskitchen.com/2011/03/lemon-roasted-potatoes/

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Garlic Roasted Chicken

Ingredients:
1 4 pound air chilled, free range chicken (1.8 kg)

Salt and pepper

3 whole heads of garlic, split in half horizontally

1/2 bunch fresh thyme

2 tablespoons extra virgin olive oil (30 ml)

Kitchen or butchers twine

Directions:

Preheat an oven to 400°F

Remove the giblets and neck from the chicken and discard or freeze for gravy making.

Do not wash the chicken as this prevents the bird from crisping up during roasting and washes away flavour.
Season the cavity of the bird. Put all of the garlic and thyme into the cavity of the bird. The amount of garlic or type of herb used can be altered to suit individual tastes.

Truss the bird. This means to bind the legs and wings of the bird close to the body of the bird so that the breast meat is protected during cooking and the finished shape of the cooked bird is pleasing.

Rub the outside of the bird with the extra virgin olive oil and season.

Place the chicken, breast side up, in a pan large enough to hold it.

Place the pan into the preheated oven and roast the bird for 30 minutes

After 30 minutes, baste the bird with the fat from the pan. Basting will give the finished chicken crisp and golden skin.

Return the bird to the oven and continue to cook for another 15 minutes, again removing and basting the bird.

The chicken is ready after 1 hour of roasting or when a thermometer reads at 150°F.

Remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes.

Remove the trussing string and carve.

This recipe is from: http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=5811

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Roasted Root Vegetables

Ingredients:
3 to 4 carrots, peeled
3 to 4 parsnips, peeled
1 large sweet potato, peeled
2 to 3 potatoes
3 tbsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste 

Directions:
Preheat oven to 425 degrees Fahrenheit. Cut all the veggies into similarly sized pieces. Place all the cut vegetables in a single layer on a baking sheet. Drizzle with olive oil and toss well so all pieces are lightly coated. Add salt, pepper and herbs to taste. Roast for 25 to 35 minutes until all the vegetables are tender, turning once. Garnish with fresh herbs. Serves 6. 


Read more: http://www.motherearthnews.com/real-food/roasted-root-vegetables-zmrz10zgri.aspx#ixzz28loKWMJg Pin It

Chicken Marbella

This is my FAVOURITE DISH! I always have this for my birthday dinner! 

Ingredients:
4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
coarse salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Directions:
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. 

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. 

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. 

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.


Read More http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030#ixzz28lkXy7Eg Pin It

Ale Braised Short Ribs

Ingredients:
3½ lbs (1.75 kg) beef short ribs cut 2- to 3-inches thick (5- to 8-cm) and sliced into pieces with 1 to 2 bones in each (for meatier pieces use 1 bone, if smaller use 2 bones)
Salt and pepper to taste
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) onions, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
2 tbsp (25 mL) tomato paste
2 cups (500 mL) dark ale
1 cup (250 mL) beef stock

Directions:
1. Heat oven to 350°F (180°C). 

2. Generously season short ribs with salt and freshly ground pepper. 

3. In a large ovenproof pot, heat oil over medium heat. Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot. Place browned ribs aside on a plate. 

4. Discard excess oil from pot, add onions, garlic and sage and sauté until onions are nearly tender, about 10 minutes. Add tomato paste and cook for 1 minute longer. 

5. Place ribs back in pot along with ale and beef stock. Bring to a simmer, cover and then place in preheated oven. Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from oven. 

6. Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid. Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes. 

7. Season to taste and place everything in a transportable and oven-friendly dish. When ready to serve, place in a 350°F (180°C) oven and warm through. Serve ribs covered with sauce. 

Recipe from LCBO.com 

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