Wednesday, September 19, 2012
Wednesday, September 12, 2012
Monday, September 10, 2012
So Babe and her Dad had a come to Jesus talk with me a few weeks ago. They ever so gently (snort) told me that I am wasting my talents serving them the same rotation of meals every week O_o See how they gang up on me?? Well to that end, I was on the hunt for "new and exciting" dishes to serve the troops. So for the next couple of weeks I will be cooking that "new, new ish"
Today I made these wings! Bay-bey!!!!! These wings right here were all of THAT and easy to prep to boot. You can use any curry powder you choose. I used a generic McCor.mick brand and a bit of garam marsala. I completely eliminated the salt (of course) because it truly did not need it. The melted apple jelly set this wings off. There was nothing but lip smacking and finger licking at the table. Um, yes we did have Southern fried okra with this Indian style dish! LOL
Adapted from Cuisine at Home, Issue 57 June 2008
What you need:
- 1/8 cup of your favorite curry powder
- 1/8 cup garam marsala
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 16 chicken wing pieces
- 1/4 cup oil (you need enough oil to evenly coat the wings)
- 1/2 - 1 cup apple jelly
- Preheat oven to 425 degrees
- Combine the curry powder, garam marsala, pepper flakes and pepper in a resealable plastic bag; reserve 1 Tbs of mixture
- In a medium bowl add the chicken and the oil; using your hands evenly coat the chicken
- Add the chicken, seal the bag and shake to coat
- On a baking sheet place the wings in a single layer and roast for 30 minutes or until cooked through
- In a medium skillet add the reserved spice mix along with the apple jelly; warm just enough to melt the jelly. Place the cooked chicken in the apple jelly mixture and gently stir to coat.
Thursday, September 6, 2012
Tuesday, September 4, 2012
What you need:
- 4 large eggs
- 1 cup brown sugar
- 3 T unsalted butter
- 2 cups half and half
- 1 1/2 cups whole milk
- 2 t pure vanilla extract
- 1 cup chocolate chips
What to do:
- In small bowl, whisk together the brown sugar and egg yolks until pale and fluffy. Set aside.
- In a small saucepan, melt the butter until it’s a deep golden brown color. There will be brown tiny flecks at the bottom of the pan and have a delicious nutty smell
- Add the half and half and heat until just about to boil
- Take the half and half mixture off the heat, and *temper the eggs until about half of the half/half is mixed into the egg/sugar mixture.
*Temper: to gradually introduce hot liquid to eggs while stirring. Do this so you won't cook the eggs with the hot liquid.
- Pour everything back into the sauce pan. Heat until the mixture coats the back of a spoon; be sure to consistently stir the mixture while heating.
- Off the heat add the whole milk and vanilla
- Cool the mixture in the fridge; I usually do this overnight.
- Transfer to your ice cream maker and follow the manufacturer's instructions for churning
- When the ice cream is almost fully churned, add the chocolate chips
- Freeze overnight
Monday, September 3, 2012
True Random Number Service
There were 9 items in your list. Here they are in random order:
Timestamp: 2012-09-04 01:46:50 UTC