Friday Recipes

Enjoy!

COKE-BRINED FRIED CHICKEN

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House. In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish. But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way. Let the meat sit in the brine for a few hours before using, but not so long as overnight, where it really begins to break down. Then dry the thighs, dredge them in seasoned flour, and fry in peanut oil, ideally enhanced by lard. The result is mahogany-brown chicken with a crisp crust and a luscious interior." Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

For the Brine:

5 cups Coca-Cola

1 tablespoon kosher salt

10 sprigs fresh thyme

4 cloves garlic, peeled and sliced

4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula

8 to 12 chicken thighs, preferably free-range, organic

For the Seasoned Flour:

3 cups all-purpose flour

1 tablespoon kosher salt

2 teaspoons ground black pepper

2 teaspoons smoked Spanish paprika

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon cayenne pepper

For the Frying:

3 cups peanut oil

1 cup lard, optional, or replace with peanut oil

For Serving:

Hot sauce

Preparation

Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.

Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.

Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.

Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.

The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 165 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

CORN MUFFINS

This comes from Ina Garten of The Food Network show Barefoot Contessa. Total Time: 55 minutes; Prep Time: 5 minutes; Inactive Time: 10 minutes; Cook Time: 40 minutes; Yield: 12 muffins; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe.print.html?oc=linkback

Ingredients

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

SWEET AND SPICY GRILLED CHICKEN BREASTS

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.” Yield: 4 servings.

To view this online, click here.

Ingredients

4 (6-ounce) boneless, skinless chicken breasts

2 tablespoons dark brown sugar

2 teaspoons ground coriander

1 1/2 teaspoons kosher salt

1 1/2teaspoons dry mustard powder

1/4 teaspoon cayenne

1 1/2 tablespoons extra-virgin olive oil, more as needed

4 tablespoons Dijon mustard

2 teaspoons minced fresh chives

Preparation

Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.

Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

EASY CHERRY COBBLER

This comes from the GE Appliances e-newsletter. Makes 6 servings in 30 minutes.

To view this online, click here.

Ingredients:

1 (20 to 22 ounce) can cherry pie filling

1 (9 ounce - 1 layer size) box yellow cake mix

1/4 cup butter, melted

1/2 cup pecans or walnuts, chopped coarsely

1-teaspoon cinnamon

Directions

Preheat oven to 350 degrees F.

Spread cherry pie filling in an 8-inch square-baking dish that has been sprayed with non-stick cooking spray.

In a small bowl, mix cake mix, melted butter, nuts and cinnamon.

Sprinkle evenly over top of cherries or arrange in rows so that the cherries are visible.

Bake for 25 to 30 minutes until mixture is bubbly.

Serve with vanilla ice cream.

HERBED BEEF KABOBS

This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.

To view this online, click here.

Ingredients

1 envelope (1 ounce) dry onion recipe soup & dip mix

1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth

2 tablespoons vegetable oil

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder or small clove garlic, minced

1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces

2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)

Instructions

Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.

Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.

Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Source: TBC

Find this recipe at: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g