Summer’s Roast Continued

Last blog post, I wrote about roast chicken and Summer ingredients. This blog post will be somewhat similar because I used the same techniques.

Cooking a meal or in my case, dinner, doesn’t have to be fancy. And let’s be honest, on a weekday when everyone’s at work, most people don’t even want to think about what to cook/ eat because of the stress and or workload they’ve had that day. Probably, no one will find a recipe and follow every exact and precise ingredient and or measurements. I’ve found that trial and error works best when deciding what to have for dinner.

My parents tend to stock up the freezer with meats and poultries. And I’ve been trying to clean it out. I decided the night before to have the chicken defrosting in the fridge. The next day, I wasn’t going through recipe books or searching online for chicken recipes, but looking in the fridge and pantry of what ingredients would taste good with chicken.

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I had nine chicken thighs to play around with. I split the chicken in 4 and 5, so I could make marinate the chicken using different ingredients. With my thinking cap on, I was quite random at first. I reused my lemon-salt and pepper recipe because I know that my family likes it and it’s easy to make. I was skeptical about using thyme as a main element in the next marinade. Since my brother had bought a mini thyme plant, I cut some branches, took the leaves off and mixed it with the remaining chicken. Thinking I was done, I put the two chicken with marinades in the fridge. I glanced in the fridge and I was looking at orange juice. It hit me that I could use orange juice with the chicken-thyme. I poured a bit of juice as well with adding a a hint of orange zest before packing it away in the fridge. Then I found fresh parlsey in the fridge and cut some up to add to the lemon chicken.

To cook, I just threw them on the grill, until cooked.

To recap—
1. My lemon-salt and pepper recipe can be found here.
2. Marinate chicken using thyme (fresh or dried), orange juice (fresh or bottled) and orange zest. There are no measurements.

I hope you enjoyed this blog post.

E N J O Y ! : )

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Muffin-Pan Potato Gratins

Continuation from Dough to Bread Buns post.

I stumbled upon this side dish while looking on Martha Steward’s recipes. I had several days before the family dinner and tested it out. I found this dish presentation cute, as these gratins take the a round shape of the muffin tin.

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Good thing that my dad had invested in a food processor. Or I would have been slicing potatoes forever!

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I used a non-stick muffin tin. It’s much easier if it’s non-stick, although the recipe tells you to butter the sides, the butter doesn’t help much with removing the gratins from the tins. (I have tried to bake these gratins, using the same recipe and following all the steps, the butter just doesn’t help with the potato removal.)

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Six medium  potatoes will fill a 12-muffin tin tray. I wish that the potatoes browned more, they were somewhat soggy.

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P.S. I used chicken stock because of allergy reasons. Original recipe uses heavy cream.

The full Martha Steward Muffin-Pan Potato Gratins recipe can be found here.

*The recipe used above does not belong to me and have been used for leisure purposes.

New Discoveries (with salsa)

A couple weeks back, I had wanted to make salsa. I bought all the ingredients and I was just lacking the time. I finally told myself that if I wanted to eat salsa, I would have to make it on my own. And I made a discovery…

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I chopped up the ingredients, tomatoes, onions, garlic, and seasoned with oil.

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After 15 minutes on broil, I took my salsa base out to cool.

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And this is what happened! Although my ‘salsa’ wasn’t in chunks (because I was lazy and used a stick blender instead of a food processor), my salsa became liquidly. BUT, I’ve been trying to make my own tomato sauce for pasta, and with my approval of my mom and brother, this recipe and my method works for a smooth pasta sauce.

Roasted Tomatillo Salsa*
2 pounds fresh tomatillos, husked and washed
1 small onion, chopped coarse
1 jalapeno chile, stemmed, halved, and seeds reserved
2 garlic cloves, peeled
2 teaspoons olive oil
1 cup fresh cilantro leaves
2 tablespoons lime juice
Salt

1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss tomatillos, onions, jalapeno, and garlic with oil and spread out over aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are well charred, about 15 minutes.

2.Let broiled vegetables cooled for 5 minutes, then transfer to food processor. Add cilantro, lie juice, and half teaspoons salt and process until coarsely chopped, about 10 pulses. Transfer to serving bowl and season with minced jalapeno seeds and salt to taste. Serve, (Salsa can be refrigerated for up to 2 days. Makes 3 cups.)

*Recipe taken from The America’s Test Kitchen Menu Cookbook