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Food Pic Friday ~ Winner Winner Chicken Dinner November 8, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

photo (7)

 

I love crispy chicken skin and I’ve been known to make my own sauces, dry rubs and breadcrumb mixtures for it but I took the easy way out and used Progresso Italian breadcrumbs for this dinner.  No egg mixture needed, just moistened with water and coated skin side down for 20 min at 375 degrees then I flipped it over for another 20-25 minutes.

Potatoes were pan fried with onions, diced sweet peppers and seasoned with salt and pepper,  then tossed with fresh rosemary, spicy oregano and fresh garlic for the last few minutes.  Zucchini was tossed in olive oil and fresh basil then salted with Murray river finishing salt at the end.

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Food Pic Friday ~ Pioneer Woman’s Chicken Asado Recipe May 31, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

Here is an easy recipe for pollo asado from the Pioneer Woman’s website. The only thing you really need to remember is to marinate a day ahead of time.  Very flavorful and delicious.  I would definitely make it again.

http://http://thepioneerwoman.com/cooking/2011/06/pollo-asado/

Ingredients

  • ½ cups Olive Oil
  • ½ cups Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)
  • 2 whole Lemons, Juiced
  • 2 whole Limes, Juiced
  • 4 whole Garlic, Cloves Peeled And Smashed
  • 2 whole Onions, Peeled And Quartered
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 16 whole Chicken Legs
  • Flour Tortillas, Warmed
  • Corn Tortillas, Warmed
  • Pico De Gallo
  • Guacamole
  • Cooked Beans (pinto, Black, Refried)

Preparation Instructions

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours–several hours is better. Toss a few times during the marinating process.

Preheat broiler to high. Arrange oven rack toward bottom of oven.

Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.

Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

asado

 

Food Pic Friday ~ Nectarine And Blueberry Galette May 17, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

nectarine and blueberry galette

I love frozen puff pastry!  The desserts are always beautiful and it looks like you’ve spent longer than you really did to put it all together.

Defrost the pastry according to directions (45 min on your counter) and get everything else in place while you wait: put parchment on your baking sheet, get your floured surface ready, get some butter ready for brushing over the pastry, get your tools out such as a rolling-pin, pizza cutter, pastry brush and prep your toppings.   This won’t take 45 min but I like to have things in place so I don’t have to open cabinets or drawers once I’m ready to assemble everything.

Heat oven to 400 degrees and start slicing up 2 nectarines and grab a handful of  blueberries and throw them in a bowl and stir in some turbinado sugar, cinnamon and 1/2 of a freshly squeezed lemon.  I don’t measure, just enough to coat.

I roll out the defrosted dough on a floured surface (rolling away from me twice before rotating it 1/4 turn so the one section isn’t over worked).  I repeat the 1/4 rotation and roll until my desired thickness is reached. I cut the edges and place them on the borders creating a “frame.”  Prick the bottom with a fork (don’t puncture the whole way through) and brush some melted butter on top and sprinkle some turbinado sugar.  I forego the egg wash because the butter does brown it nicely and gives it more flavor.  I layer the nectarines and once it’s assembled, I throw it back in the fridge to firm up for about 15 min.  Puff pastry doesn’t puff well when it gets too warm.  You can add sprinkles of butter over the nectarines but I usually skip that.

Bake it for about 20-25 min and once it’s out of the oven, brush it with some apricot jam that’s been mixed with a splash of water and microwaved for 15-20 seconds.  This will create a nice sheen on the top.

 

 

 

Food Pic Friday ~ Pork Roast, Kale & Gruyere Gratin and Rosemary Garlic Potatoes March 8, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

2 day dry rub marinade

2 day dry rub marinade

First off, I don’t cook like this every day. This was a New Year’s Eve meal and I decided to try a couple new recipes.  The dry rub is kosher salt, chili powder, smoked paprika, sugar and dry mustard.  I also inserted slivers of garlic all over the pork shoulder.  Recipe is here: http://abirdinthekitchen.com/home/2012/8/26/dry-brined-slow-roasted-pork-shoulder

The kale and gruyere gratin was heavenly and topped with panko breadcrumbs (my latest favorite cooking ingredient).  Recipe adapted from this one but it’s meant to have leftovers so it can easily serve 3 or 4 http://lizthechef.com/2012/12/07/tuscan-kale-gratin-for-two/

No meal is complete for me without potatoes.  Delicious!

We ended up using the leftovers for pulled pork sandwiches the next day!

Roast with kale and gruyere grating and rosemary garlic potatoes

Roast with kale and gruyere gratin and rosemary garlic potatoes

 

Food Pic Friday ~ Chicken Pot Pie January 11, 2013

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time

Chicken Pot Pie

Chicken Pot Pie

Chicken pot pie using left overs from a whole roasted chicken, homemade broth, random veggies and store-bought puff pastry.

 

Food Pic Friday ~ Palmiers January 4, 2013

Filed under: Dessert,Food Pic Friday — Food Freaks Unite @ 4:20 pm
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Palmiers

Palmiers

Palmier: Cookie made out of puff pastry and a ridiculous amount of sugar.  They are sooo good out of the oven.  You can begin drooling now….

Food pic Friday: Random photos of food or drinks I make or put together at home because for some reason I can’t eat out all the time