Friday, September 28, 2012

It's Five 0' Clock Somewhere- Tequila Oasis Cocktail

It is Friday folks!  You can spice up your fall weekend by shaking up this tequila cocktail for yourself, or this recipe can be easily doubled and tripled, so invite a few friends, to kick-back and enjoy. 

Tequila Oasis Cocktail
Makes 1
Recipe from Food Network Magazine

Shake 3-ounces pineapple juice, 1-1/2-ounces tequila, 3/4-ounce lime juice and 1/2-ounce triple sec in a shaker with ice.  Strain into an ice-filled glass.  Garnish with a lime twist.


Wednesday, September 26, 2012

Wordless Wednesday

Photo by Tomatoes on the Vine

Friday, September 21, 2012

Not Your Mama's - "Jacked-Up" Banana Bread

I eat bananas at the peak of yellow...Not a shade before, not a shade after.  The problem is I buy more than one banana at a time. Which equates to having a half-dozen bananas that have passed their shade of yellow.  Now at shades of black, I toss them into a ziplock freezer bag, and into my freezer.  Fast forward a few months, and I suddenly get a hunkering to do something with my stash of frozen black bananas.

Like everyone else with a stash of overripe bananas, I make banana bread.

Smitten Kitchen  has an over the top banana bread recipe.  This is a NO MIXER needed, slightly boozed-up version. This is one good banana bread recipe! You will be hard pressed to top with any banana bread recipe that you may have lying around.  I will even go out on a limb and say if you have a family favorite, toss it, this one is better.

"Jacked-Up" Banana Bread
Makes 1 loaf
Recipe from Smitten Kitchen

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on your level of sweetness, that your prefer)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1-1/2 cups of flour

 Preheat the oven to 350 degree F.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg vanilla and bourbon, then the spices.  Sprinkle the baking soda and salt over the mixture and mix in.  add the flour last, mix.  pour mixture into a buttered 4x8-inch loaf pan.  Bake for 50 minutes to one hour, or until a tester comes out clean.  Cool on rack.  Remove from pan and slice to serve.


Wednesday, September 19, 2012

Wordless Wednesday

Photo submitted by Sharon Rudd

Friday, September 14, 2012

Braised Chicken Thighs with Saffron, Green Olives and Mint

I am attracted to family style meals that you can platter up, and serve up with little to no fuss.

In this family meal, the chicken thighs are browned and then braised for almost an hour in its own juices, with a little help from chicken broth, spices, carrots and olives.  Chopped fresh mint is stirred in at the very end for a very subtle extra kick of flavor. The chicken thighs were served over large pappardelle noodles, and served family style.

I avoided going to the store for extra-ingredients.  I made do with what I had in my pantry. The recipe called for red onion, I used white onion and no saffron. I had a mix of green and black olives, rather than only green olives.  Still? The recipe rocked-Enjoy.

 The original recipe without adaption is below.

Braised Chicken Thighs
Serves 6 
Recipe from Mario Batali

1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
12 bone-in chicken thighs with skin (about 2-1/2 lbs.)
Kosher salt and freshly ground pepper
2 large red onions, halved lengthwise and thinly sliced crosswise
Small pinch of saffron
1 cup small pitted green olives (about 4-ounces)
1 medium carrot, finely diced
3 cups chicken stock or low sodium broth
1/2 cup lightly packed mint leaves, chopped

1.  In a large enameled cast-iron casserole, heat the olive oil until shimmering.  Spread some flour in a shallow bowl.  Season the chicken with salt and pepper, then dredge in the flour.  Add half of the thighs to the casserole, skin side down.  Cook over moderately high heat, turning once, until golden brown, about 8 minutes.  Transfer to a platter.  Repeat with remaining chicken.

2.  Spoon off all but 2 tablespoons of the fat in the casserole.  Add the onions and saffron and cook over moderately high-heat, turning once, until golden brown, about 8 minutes.  Transfer to a platter.  Repeat with remaining chicken.

3,  Uncover the casserole and simmer over moderately low heat until the sauce is reduced slightly, about 15 minutes longer.  Arrange the chicken thighs on a platter.  Season the sauce with salt and pepper and stir in the mint.  Spoon the sauce over the chicken and serve.


Wednesday, September 12, 2012

Wordless Wednesday

Photo submitted by Maureen Johnson

Thursday, September 6, 2012

Tokyo Kaikan Gimlet

These last two months, I could not tell you if I was coming or going.   Finally a weekend to catch my breath.   Looking forward to getting the garden plot ready for the fall season, and evenings enjoying a good meal, and a good cocktail.

It has been awhile since I posted a cocktail recipe.  My apologies.

Tokyo Kaikan Gimlet
Makes 1 drink

1/4 gin (preferably Gordon's)
1 Tbsp, plus 2 tsp. fresh lime juice
1Tbsp. simple syrup
1/2 tsp. Rose's Sweetened Lime Juice

Pour into a shaker filled with ice cubes.  Cover; shake vigorously until outside of shaker is frosty.  Strain into coupe glass; add 1 large ice cube from shaker.


Wednesday, September 5, 2012

Wordless Wednesday

Photos submitted by Krista Bjorn