Grilled Chicken Leg Quarters with Cilantro Chimmichurri

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Grilled Chicken Leg Quarters with Cilantro Chimmichurri
 
Who doesnt love chimmichurri? There are a variety of herbs you can use to make this delicious sauce. Be sure to let marinate as long as possible to really get the flavor to be intense.
Author:
Recipe type: Main
Ingredients
  • 6 garlic cloves, minced
  • 4 teaspoons kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons grated lime zest plus 2 tablespoon juice
  • 2 teaspoon plus ¼ cup olive oil
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 4 chicken leg quarters, trimmed
  • 3 heaping tablespoons chopped fresh cilantro
  • 3 heaping teaspoons chopped fresh oregano
Instructions
  1. Combine garlic, salt, sugar, lime zest, 2 tsp oil, cumin, pepper, and cayenne in a bowl and mix to form paste. Reserve 2 tsp garlic paste for dressing.
  2. Pat leg quarters dry with paper towel. With skin side up, slice4 parallel diagonal slashes in chicken. With 1 across drumstick, 1 across leg joints and 2 across thighs. Should be deep enough to reach the bone. Make one more slash on other side of drumstick. Rub remaining garlic paste all over chicken and into the slashes. Refrigerate chicken for a least 1 hour or even better overnight.
  3. Turn all the burners on to high and let it get very hot. Then turn primary burner to medium and others to low. Place chicken on cooler side of grill skin side up. Cover and cook until underside of chicken is lightly browned, 9 to 12 minutes. Flip chicken and cover and cook until leg joint registers 165, 7 to 10 minutes.
  4. Transfer chicken to hotter side of grill, skin side down and cook covered until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint is 175 about 3 minutes longer. Put to a plate and let rest for about 5 minutes.
  5. While resting, whisk remaining ¼ cup oil, lime juice, cilantro, oregano and reserved galic paste together in bowl. Spoon half of dressing over chicken and serve. Yummy!

 

Czech Kolaches

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Czech Kolaches
 
This recipe takes some time to make so plan ahead. My husband is part Czech and loves sweets. So this Czech treat is a winner. You can also make these with fruit filling of your choice like a lemon curd would be delish!
Author:
Recipe type: Breakfast
Ingredients
  • Dough
  • 1 cup whole milk
  • 10 tablespoons unsalted butter, melted
  • 1 large egg plus 2 large yolks
  • 3 ½ cups all purpose flour
  • ⅓ cup sugar
  • 2 ¼ teaspoons instant or rapid rise yeast
  • 1 ½ teaspoon salt
  • Cheese Filling
  • 6 oz cream cheese, softened
  • 3 tablespoon sugar
  • 1 tablespoon all purpose flour
  • ½ teaspoon grated lemon zest
  • ¾ cup ricotta cheese, whole milk is best
  • Streusel
  • 4 tablespoon plus 2 teaspoon flour
  • 4 tablespoon plus 2 teaspoon sugar
  • 2 tablespoon unsalted butter cold cut into pieces
  • 1 large egg beaten with 1 tablespoon milk for brushing
Instructions
  1. For the dough
  2. Grease large bowl. Whisk milk, melted butter, and egg and yolks together in a bowl. (batter will form clumps) Whisk flour, sugar, yeast, and salt together in a bowl of stand mixer. Fit mixer with a dough hook, add milk mixture to flour mixture and knead on low speed until no dry flour remains, about 2 minutes. Increase speed to medium and knead until dough clears sides of bowl but still sticks to bottom, 8 to 12 minutes.
  3. Transfer dough to greased bowl and cover with plastic wrap. Cover with dish cloth and let rise in a warm place for an hour or more till it has doubled in size.
  4. For the cheese filling
  5. Using a mixer with paddle, beat cream cheese, sugar, flour, and lemon zest on low speed until smooth, about 2 minutes. Add ricotta and beat until just combined about 30 seconds. Transfer to bowl, cover wih plastic and refrigerate until ready to use.
  6. For the Streusel
  7. Combine flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and keep in frig till ready to use.
  8. Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide into quarters and cut each quarter into 4 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth.
  9. On counter, cup each ball in your palm and roll into a smooth tight ball. Arrange 8 balls on each prepared sheet and cover loosely with plastic and a dish cloth. Place in a warm place and let sit to rise till doubled it size. About 90 minutes.
  10. Heat oven to 350. Grease and flour bottom of a ⅓ cup measuring cup and make a deep indentation in center of each dough ball by slowly pressing until cup touches sheet.
  11. Gently brush kolaches all over with egg-milk mixture. Divide filling evenly among kolaches and smooth with back of spoon, sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching and rotating sheets halfway through baking. Let kolaches cool on pans for about 10 minutes. These are great warm or cold.

 

Beet Gnocchi with walnut sage butter

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Beet Gnocchi with walnut sage butter
 
When thumbing through April's issue of Food & Wine magazine, I was very excited to find this amazing recipe. I love Beets and they are so very good for you too. This recipe takes some time but the results are worth every minute.
Author:
Recipe type: Main
Ingredients
  • 2 pounds medium beets, scrubbed
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper
  • 1 cup fresh ricotta (8 ounces)
  • 1 large egg, lightly beaten
  • Pinch of nutmeg, preferably freshly grated
  • ¾ cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup coarsely chopped walnuts
  • 1½ sticks unsalted butter, cubed
  • 16 small sage leaves
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat the oven to 375º.
  2. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add ¼ cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely. You can also boil the beets till tender about 45 minutes.
  3. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.
  4. In the bowl of a standing mixer fitted with the paddle, combine 1½ cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the ¾ cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.
  5. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
  6. Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a ½-inch-thick rope. Cut the ropes into ½-inch pieces and transfer the gnocchi to the prepared baking sheet.
  7. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.
  8. In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.
  9. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table.

 

Green Chili with Zucchini Quiche

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Green Chili with Zucchini Quiche
 
I like to make everything mini size. These are great to make mini and serve them with a brunch menu or take a dozen with you to work and get praised. You can buy store made pie crust to make it easier, but there really isnt anything better than from scratch.
Author:
Recipe type: Breakfast
Ingredients
  • For Pie Crust
  • 2½ cups flour
  • 2 sticks unsalted butter cold
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons ice water
  • For Filling
  • 1 Tablespoon olive oil
  • ½ cup diced shallots
  • 2 cups shredded Zucchini
  • ¼ c all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • 3 eggs beaten till fluffy
  • 3 cups of two or more kinds of cheese ( cheddar, gouda, parmesan, etc)
  • 1 cup cottage cheese
  • 1 (4 oz) can chopped green chiles, drained (roast your own in 400 oven, peel, seed, chop. so much better then canned and easy)
Instructions
  1. Preheat the oven to 375 degrees.
  2. To make the dough for the pie crust, mix 2½ cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. or pulse in a food processor.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. roll the dough on a floured surface to the desired size.
  5. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
  6. Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 5 minutes, for a full-size quiche, about 10 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
  7. While the crusts are baking, grate the zucchini and use a paper towel or two to take out as much moisture as you can. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until soft then add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 5 minutes. set aside
  8. Combine all the rest of the ingredients and then add the zucchini mixture, beat until combined.
  9. Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Allow to cool for about 10 minutes before serving.