The recipe chosen this week for CEiMB, using Ellie Krieger's cookbook, The Food You Crave: Luscious Recipes for a Healthy Life, was selected by Tessa at Handle the Heat and is Maple-Mustard Chicken Thighs, found on page 212.
These were delicious, one of Mark's favorites so far as he likes dark meat chicken and mustard, so the combination was a treat for him. Recipe is super easy, combine mustard, maple syrup, garlic, and marjoram to brush on top of skinless chicken thighs and bake for 50 minutes. The sauce forms a sort of crust on the top of the chicken, which looks and is great. Definitely a keeper.
I have been a little behind here at CEiMB in posting recipes that I have made, so here are a few rewinds. I made last week's Confetti Chili, found on page 187, and there might not be another chili recipe in this house from now on...this was fantastic. We were all a little skeptical about the corn in the chili, but the hot chipotle adobo chilis in it made the corn a refreshing little tidbit. I will be making it again soon as chili is a favorite for eating while watching ballgames.
Another favorite was Mom's Turkey Meatloaf, on page 216. I had never made turkey meatloaf before as the guys are big fans of beef meatloaf and I wasn't sure how it would go over to be serving a turkey version. They ate it with great enthusiasm, not a bit left over. It's a little hard to compare it to beef meatloaf, so we started to call it Turkey Loaf and they decided they would eat it anytime I wanted to make it. I loved the red peppers in it...the rest of the ingredients with the ground turkey breast were oats, milk, onion, eggs, Worchestershire sauce, ketchup, salt, pepper, and tomato sauce. Go ahead, try it, it's very good!
One more recipe for this segment was Baked Shrimp with Tomatoes and Feta, on page 234. (Affectionately called "Shrimp on the Floor" around here in tribute to Cathy as, believe it or not, this was the recipe that finalized my decision to buy this cookbook and start cooking. I figured anything that looked that good on the floor must be worth making.)
The combination of the flavors in this dish is wonderful. I love Greek flavors, and there are plenty of them in this recipe: tomatoes, garlic, onion, olive oil, feta cheese...combine that with the shrimp and this recipe was another hit around here.
I've just shown you four recipes, buy the book already and start cooking! It's all wonderful. Next week: Crab Cakes with Smarter Tarter Sauce, page 240-241.
Thanks to MacDuff of The Lonely Sidecar for her Tuesdays with Dorie pick of Cafe Volcano Cookies, found on page 153 of Dorie Greenspan's Baking from My Home to Yours cookbook.
These are very interesting cookies, I will say. The only ingredients are walnuts, almonds, egg whites, espresso powder, and sugar. The cookies are assembled in a flash by combining the ingredients in a saucepan until just barely warmed, spooned in heaping teaspoonfuls onto a cookie sheet, and baked for twenty minutes. How much easier could it be?
They are very tasty, light in texture from the airiness of the egg whites, and very crunchy (I always love crunchy). Completely satisfying and delicious, especially if you enjoy the taste of nuts, which I do. Guys verdict: "Very good."
Next week: Beth from Someone's in the Kitchen with Brina has chosen My Favorite Pecan Pie, found on page 327. TWD blogroll found here.
Posted at 09:03 PM in Blog Along Groups - Eating Italian and Cooking Italy | Permalink | Comments (12) | TrackBack (0)
A little while ago Nancy found a recipe from Dan Lepard (one of our favorite bread bakers) for some rolls called Buttermilk Baps (baps being a word for a sort of roll in England), and a twitter bake-along was organized with Nancy, Margaret, Tracey, and then later Di and I baked the baps as well.
I have had very little experience baking with buttermilk in things so now that I have discovered the joys of this, I am constantly looking for more ways to use buttermilk in baked items. Buttermilk gives a nice lightness to the batter/dough and has a lovely tang of flavor that we all enjoy.
These dinner rolls were easy and very good. Need to remember to make them more often actually.
If you would like the recipe, you can link here. If you haven't discovered baking with Dan Lepard's recipes yet, you really need to, he has such an easy style that produces such great results, even for a beginner.