Tuesday, April 17, 2012

Tuesday, April 17, 2012

Coconut Drumsticks

Ingredients:

1/4 cup cilantro (chopped)
pack of chicken drumsticks
1 Tbsp diced ginger
2 minced garlic cloves
1 can coconut milk
juice of 1 lime
salt and pepper
(optional red pepper if you'd like a kick)

Directions: Combine all ingredients in a large freezer bag, shake up to mix ingredients. Put in refrigerator and marinate for at least two hours. Grill to internal temp. of 180 degrees.

Thursday, April 12, 2012

Thursday, April 12, 2012

Roasted Asparagus and Goat Cheese Quiche 

Ingredients

  • 1  refrigerated rolled pie crust
  • 0.5 pound(s) asparagus, trimmed and cut into 1-in. pieces
  • 1 tablespoon(s) olive oil
  •  Kosher salt and pepper
  • 4 large eggs
  • 0.75 cup(s) sour cream
  • 0.5 cup(s) whole milk
  • 0.25 teaspoon(s) freshly grated nutmeg (optional)
  • 4  scallions, thinly sliced on a diagonal
  • 0.25 cup(s) fresh mint leaves, chopped
  • 4 ounce(s) goat cheese, crumbled (1 cup)

Directions

  1. Heat oven to 425°F. Fit the pie crust into and up the sides of a pie plate; fold the edge of dough underneath itself to create a thicker 1/2-in. border that rests on the lip of the pie plate and crimp as desired. Place on a rimmed baking sheet and bake until lightly golden, 12 to 15 minutes.
  2. Meanwhile, on a rimmed baking sheet, toss the asparagus, oil, and 1/4 tsp each salt and pepper, and roast on the oven rack underneath the quiche shell until just tender, 6 to 8 minutes. Remove crust and reduce oven to 375°F.
  3. In a large bowl, whisk together the eggs, sour cream, milk,1/4 tsp each salt and pepper, and nutmeg, if using. Add the asparagus, scallions and mint, and mix to combine; fold in the goat cheese.
  4. Pour the egg mixture into the crust. Bake until just set and a knife inserted in the center comes out clean, 35 to 40 minutes. Let rest for 5 minutes before serving.
http://www.womansday.com/recipefinder/roasted-asparagus-goat-cheese-quiche-recipe-122911

Wednesday, April 11, 2012

Wednesday, April 11, 2012

Homemade Ketchup Recipe

Ingredients:
1 (15 ounce) can no salt added tomato sauce
2 tsp water
1/2 tsp onion powder
1/2 cup sugar
1/3 cup cider vinegar
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/8 tsp ground cloves
pinch ground allspice
pinch nutmeg
pepper
2/3 tsp sweet paprika

1. Add all ingredients, except paprika, to the slow cooker. Cover and stir occasionally. Cook for 2-4 hours or until ketchup reaches desired consistency.
2. Turn off slow cooker and stir in paprika. Allow mixture to cool and then put in covered container (reuse old ketchup bottles). Store in refrigerator.

Thursday, April 5, 2012

Thursday, April 5, 2012

Easter Ham Glaze Recipes

1. Mint and lemon sprinkle: Combine 1/2 cup snipped frresh mint, 1 Tbsp shredded lemon peel and 2 cloves minced garlic.

2. Lemon-mustard glaze: In a bowl stir together 1/2 cup lemmon curd, 1/4 cup dijon mustard, and 4 cloves of minced garlic. Makes 3/4 cup glaze.

3. Apricot-cherry glaze: In a bowl stir together 1/2 cup each apricot preserves and cherry preserves and 1 Tbsp lemon juice. Makes 1 cup glaze.

4. Peach-pineapple glaze: In a saucepan combine one undrained 8-oz. can of crushed pineapple, 1/2 cup peach preserves, 2 Tbsp cider vinegar and 1/2 tsp ground ginger. Cook and stir over medium heat until heated through. Makes 1-1/4 cups glaze.