Wednesday, May 26, 2010

Spicy Chicken Skewers ~ Thighs

Spicy Chicken Skewers (Thighs)
As shared from the kitchen of Once Upon a Plate
4 Servings

8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)

½ cup olive oil
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve

Whisk paprika, chili, garlic, salt, olive oil and Worcestershire sauce in a bowl, add chicken and toss to combine. Cover and refrigerate for 30 minutes, or up to 3 hours.

Heat a stovetop grill pan or barbecue over high heat. Thread the chicken onto skewers* and char-grill or barbecue for 3–4 minutes* or until cooked through. Sprinkle with mint leaves and serve with lemon wedges.
Donna's recipe instructs to grill for 3 to 4 minutes or until cooked through. I cooked about 3 to 4 minutes per side, until cooked through. Don't overcook or the thighs will be tough.

*For easier turning and serving, I skewer 2 thighs on two parallel skewers.

Recipe adapted from Donna Hay

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Thursday, May 6, 2010

My Favorite Homemade Biscuit Recipe ~White flour or Whole wheat

My Favorite Homemade Biscuit Recipe
As shared from the kitchen of Once Upon a Plate
Makes 6 to 8 average size biscuits (depending upon the size of cutter you use.)

These are delicious made with all-purpose flour for a traditional biscuit, or substitute half of the flour with whole wheat flour for biscuits which are a little more nutritious. The one in the photo is 50% whole wheat.

2 cups all-purpose flour (or 1 cup all-purpose flour & 1 cup whole wheat flour)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening (or butter, softened)
1 cup milk (or buttermilk)

Preheat oven to 425 degrees F (220 degrees C)

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface pat or roll dough out to 1 inch thick, don't overwork the dough or the biscuits will be tough. Cut biscuits with a large cutter or juice glass dipped in flour, press straight down & don't use a twist action (for the highest rise.) Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in hot oven, until biscuits begin to brown.

Adapted from J.P.'s Big Daddy Biscuit Recipe

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Wednesday, May 5, 2010

Cream of Spinach Soup

Cream of Spinach Soup
As Shared from the kitchen of Once Upon a Plate
4 servings

1 medium yellow/brown onion (or 1/2 large), finely chopped
4 Tablespoons butter (1/2 stick). May use 2 Tablespoons olive oil & 2 Tablespoons butter.
1/4 cup all-purpose flour
1 1/4 cups chicken stock (may use canned/boxed broth)
2 1/2 cups whole milk, heated. (May use lower fat versions, but soup won't be as creamy)
1 (10 to 12 ounce) package fresh baby spinach, chopped, OR 1 package chopped frozen spinach, thawed & drained
Salt & White Pepper to taste (may use black pepper)
1 whole bay leaf (optional)
Nutmeg to taste (optional)
3 Tablespoons heavy cream, or Half & Half (optional)

Heat butter over medium heat until hot, add onion and saute until transluscent but not browned. (About 4 to 5 minutes.) Sprinkle flour over the cooked onions, stir over low heat for about 2 minutes or so, to remove raw taste from flour. Whisk or stir in the chicken stock, cook, stirring constantly, for about 2 minutes until mixture is thick and smooth. Gradually whisk or stir in the heated milk until mixture is smooth, add nutmeg and bay leaf if using, then add spinach and season with a bit of salt and pepper. Cook over medium heat, stirring frequently until spinach is done to your liking; 10 to 20 minutes. Remove bay leaf, stir in cream, taste for seasoning and serve, piping hot.

NOTE if you prefer a smooth soup: After cooking, remove bay leaf and puree mixture in blender then pour back into soup pot and reheat. Add cream and nutmeg before serving.

I hope you enjoy!

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