Friday, March 25, 2011
1 cup oil
1 pint cider vinegar
4 tsp. salt
3 tsp. poultry seasoning
1/4 cup chopped parsley (dried will work if you don't have fresh)
2 Tbsp. tarragon
1/2-1 tsp. garlic powder
2 tsp. chili powder
3/4 tsp. pepper
2-3 drops Tabasco sauce (optional) (I don't think that we've ever really opted for the Tabasco sauce, but I'm giving you the recipe as is)
Whisk all ingredients together in a large bowl and add chicken. This makes enough marinade for about 2-4 pounds of chicken. Marinate 2-10 hours, then grill.
Sugared Curried Pecans
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder (I don't love curry, so I leave it out)
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
1 (10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
creme de la creme: chocolate pie. This is the easiest pie to make, and looks and tastes totally impressive. I love chocolate pie in the summer, served cold with a dollop of whipped cream. It makes any meal feel like a party.
1 cup sugar
1/2 cup flour
1/2 cup butter, melted
2 Tbsp. cocoa
1 tsp. vanilla
1 9 inch unbaked pie crust (I keep a pack of the frozen ones in my freezer at all times, in case we have a pie emergency)
Mix together sugar, flour, melted butter, cocoa, vanilla and eggs. Pour mixture into unbaked pie crust. Bake in a 350 degree oven for 30 minutes or until the pie filling looks puffed and slightly cracked. If the filling jiggles in the middle, the pie is not done.
Thanks for being here to celebrate 100 blog posts with me! This weekend, we're looking forward to a trip to the botanical gardens and taking pictures of some of my newest projects. Hope your weekend is grand!