Citrus & Thyme Chicken Thighs

While I can't read, hear or think of the word "thyme" without starting to sing Simon and Garfunkel's classic Scarborough Fair.... "parsley, sage, rosemary and thyme...." I'm sure you can.

This recipe brings together the flavors of lemons, orange zest, fresh thyme and baked dark-meat chicken to fill the house with wonderful smells and the dinner plate with delicious fare. Fall-off-the-bone, juicy and mouthwatering chicken.

Yumm!

Ingredients:

• 4 Chicken Legs (thigh and drumstick)
• Handful of Thyme Sprigs
• Salt & Pepper Grinders 
• 1 Lemon (cut in thick slices)
• 1/2 Yellow Onion (cut into huge pieces)
• Orange Zest (fresh or dried works fine)
• 2 Tbs Unsalted Butter 

Arrange the chicken quarters in the pan, here we used two pie pans instead of one larger roasting pan. Coat the skin of the chicken in the orange zest, liberally crack fresh pepper all over the chicken and just two salt grinder twists on each quarter. Toss in the large chunks of onion around the legs.

Place the lemon slices around the quarters and arrange the thyme springs evenly. Bake the chicken in a preheated 350 degree oven for 45minutes, then place 1/2 Tbs of unsalted butter on top of each quarter and continue baking at 350 for another 45 minutes. 

This chicken pairs great with honeyed carrots and wild rice, enjoy!

Crispy Thin Crust Pizza

You can take me out of New Jersey, but you cannot take away my pizza! 

Even if I have to make it myself. For everyone away from the culinary greatness that is the corner pizzeria, here is a recipe for you. Enjoy this crisp, fresh and easy to make pizza from dough to toppings.

Love in the Oven

For the pizza dough I love starting out with a simple night-before recipe by Jesse and Christa found HERE on FeedingMyLove. (check out all their great talent for cooking and sarcasm)

Lovingly highjacked from HERE

Next you're going to need a sauce worthy of eating, and I don't mean the kind that comes in a jar. 

• 3 Roma Tomatoes (diced)
• 4 leaves Fresh Basil (chopped)
• 4 Cloves Garlic (chopped)
• 1 Tbs White Onion (finely chopped)
• Fresh Ground Pepper 
• 2 Tbs Olive Oil 
• 1 Tbs Tomato Paste (optional)

Salute the garlic and onion in the olive oil, if desired add the tomato paste. Add the diced tomatoes and turn down the heat to a simmer, add the basil and ground pepper and cover. Allow the sauce to simmer while you prepare you're toppings and roll out the dough. 

Homemade Sauce, ready to go

So fresh, so delicious 

Toppings, oh the possibilities! Just remember that too much water leads to mushy, soggy crust. For mushroom loves I recommend using baby bella mushrooms, they hold less water than their white cousins and have a more robust flavor. Searing the pepper, onions, garlic and mushrooms prior to topping the pizza can help eliminate some water and save your crust too. 

For this masterpiece I seared baby portobello mushrooms, bell peppers, onions, and garlic. Diced lean ham was a perfect choice to keep the moisture down and the flavor up!

The toppings are prepped, the sauce is smelling great and its time to roll out the dough. On a floured surface use a floured rolling pin to "encourage" the dough into your desired shape, I often find myself using kitchen items to hold the rolled out dough down, and avoid it creeping back into a smaller shape. The olive oil bottle works great for that!

An oiled cookie sheet is your best friend to avoid sticking, combined with the floured bottom of the crust you are looking at a future of easy to transfer tastiness opposed to fighting with a stuck blob of awful. Transfer the dough to the oiled sheet first, then assemble your pizza to perfection: sauce, a mixture of low moisture Italian cheeses, toppings and here a few super thin slices of Roma tomatoes just because. 

Pop this bad boy on a rack in the middle third of a 425 degree oven. Everyone's oven cooks differently, I watch my pizza like a hawk through the oven window, after about seven minutes I'll check the bottom of my crust and if its cooked and holding I like to transfer it directly to the oven rack for a little extra crisp. 

 

You won't find this in Missouri.

February Challenge: $100 Budget

February, new month, new challenge!

Meal planning is coming along, with a big hand from batch cooking. We have gotten better about identifying what soups, stews or other prepare-ahead-of-time dishes that we want to enjoy throughout the week. Some favorites are venison chili, chicken soup and corn chowder. Also, one large batch of shredded chicken for build-your-own tacos keeps great in the fridge and tastes even better on day two or three.

In a similar vein to last month's culinary motif this month we will be focusing in on the amount of money that we are spending each week on food and drink.

Yup, we're capping the grocery bill at $100 a week. 

Again, by getting into gear now we hope to make the transition to Intern Year smoother. By having good cooking/planning/prepping habits we will be able to keep eating clean/healthy and by tracking and paying closer attention to spending we should be able to maintain our goal budget of $100 a week.

WHY? You ask... because we love to travel, to dance, to live. By no means will we be starving ourselves, but we will cut out impulse buys, late night pizza ordering and other financial/health potholes. 

Heres to another month, and a new challenge!

Apple Oatmeal Bites

No flour? No salt? No butter? Sweet! These sweet little bites pull together three of my favorite flavors into one delicious finger food.

Fresh Apple Oatmeal Bites 

Don't be fooled, these are not cookies nor muffins...think of a cross between an oatmeal cookie and fresh granola. Perfect for breakfast on the go!

Ingredients:

• 2 Tbs Coconut oil (solid)
• 1/4 cup brown sugar
• 1 Whole Egg
• 1 Cup Rolled Oats 
• 1/3 Walnut Pieces 
• 1 Apple (peeled and diced)
• 2 Tsp Cinnamon 

Preheat oven to 350. Combine oil and sugar well, then add in the egg and combine. Toss in the rolled oats, apple, walnuts and cinnamon and mix well. Using mini muffin tins with baking papers this recipe yields 18 bites. Fill the papers evenly and bake at 350 for 10 minutes. 

Shredded Chicken-Under-A-Bowl Tacos

Chicken underwear? My frying pans don't have lids....so I improvise frequently. I do however have a good set of metal, uncoated, mixing bowls that I frequently use to trap heat/juice/flavor in the pan and  occupant of said pan to ensure the most flavorful food possible.

Like I've said may times: dining options in Kirksville are slim at best. So I cook.

For Shredded Chicken-under-a-bowl tacos you'll need a few simple, wholesome and identifiable ingredients.

Ingredients:

• 2 Boneless Skinless Chicken Breasts 
• 1 tbs Avocado Oil
• 1/2 Yellow Onion (cut into long/thin strips)
• 1 Bell Pepper (red/yellow or orange) (cut into long/thin strips)
• 1/2 Sweet Green Pepper (cut into matchstick size pieces)
• 4 Cloves Garlic (coarsely chopped)
• 2 Sprigs Cilantro 
• 1 Lime (cut into wedges)
• Mission corn tortillas 

Seasoning:

• Garlic powder - 1/2 tsp
• Red pepper flakes -1/2 tsp
• Cayenne pepper - dash
• Chili powder - 1 tsp
• Cumin - 1/4 tsp
• Smoked Paprika 1/2 tsp 
• Salt - dash (used smoked salt if you have it)

Toppings:

• Salsa of choice (I love mango/pineapple based ones)
• Guacamole (use the recipe on this sweet link)
• Crumbled Mexican Cheese (
• Fresh Lime Juice (Hence the wedges)

In a large metal bowl (that you will use to cover the pan later) rub the seasoning mixture onto the chicken and squeeze the juice of two lime wedges over the chicken. If you have time, let the chicken rest for a half hour, if not don't worry.

Bring the avocado oil to to temperature in a large frying pan over medium/high (6/10) heat. Add half the garlic and allow it to begin browning. Increase the heat to high (9/10) and place the chicken in the pan, on top of the garlic, cover with the metal bowl (or lid if you have one) and turn the heat down to low/medium (4/10). Allow the chicken to cook uninterrupted for about seven minutes, then remove the bowl and flip the chicken over, replace the bowl and let it cook for another five.

In the meantime prepare the guacamole, crumble the cheese and select your salsa of choice. Serving the toppings in little bowls and allowing everyone to make their own tacos is fun and oh-so tasty.

Back to the chicken. Remove the bowl and place the whole chicken breasts and half the liquid from the pan back in the bowl and set it off to the side. Turn the heat back up to medium (6/10) and after waiting a moment toss in the peppers, onions and remaining garlic. Here I like to turn the heat up a touch more to get a nice fajita style look to my veggies. Now is the best time to place corn tortillas in the oven, they take on a much better flavor when you heat them up for a few minutes before serving.

While the veggies are cooking, take two forks and shred the chicken breasts apart thoroughly. Once the peppers and onions are cooked (some char is great) and the garlic is real golden brown transfer them to a warm platter (setting the oven to 170 is safe for dishes/food/hands). Put the chicken back int he pan with its juice for just a moment, toss it around to pick up the last of the flavors lingering, then add it to the serving platter.

Share this dish with family and friends, enjoy!

Share and Enjoy!

Check out these Steak Tacos with black beans and guacamole too!

Fredricksburg, TX

Fredricksburg, TX
Situated in Texas Hill country is an enchanting little German town home to unique shopping, tons of romantic Bed and Breakfasts, several award winning wineries and intimate gourmet dinning experiences. Recently named on CNN's list of "6 most romantic small towns in America" Fredricksburg, TX is more than deserving of the title. Take a weekend to visit and discover the charm of the Texas Hill Country for yourself.

Stay

• Absolute Charm 



Inn on the Creek Dinning Room

• Absolute charm is a convenient B&B reservation service that has compiled the most luxurious inns and cottages in the area. Their easy to navigate website highlights the amenities, locations and close-by attractions to each unique B&B. Check-in and check-out is extremely simple and their communication prior to your arrival is very thorough without being overbearing. They also offer customizable services to make your stay even more special, such as wine or champaign upon arrival, massages, and much more.

• Inn on the Creek 
• This five room B&B just off of Main St. offers unique experiences in each suite, some with in-room Jacuzzis, elegant four poster beds, soaking tub and richly appointed decor. 
• Breakfast is an event not to be missed at this property, the chefs prepare a three course feast every morning for the guests, making sure everyone is fully satisfied and ready for a full day of exploring the surrounding town and vineyards.  

Play

• Texas Wine Country 
• Route 290 ambles through the beautiful rolling hills that serve as the back drop for one of the hottest destinations for wine enthusiasts. Don't miss the opportunity to visit and immerse yourself in the gorgeous vineyards and unique tasting rooms at each of the thirteen different wineries along this stretch of highway. 
• Check out the event schedule at WineRoad290.com for upcoming events and festivals to make the most of your visit. There are special events nearly every weekend of the year, as well as tour busses and shuttle services available.  

• Main Street



View down Main Street

• Strolling down Historic Main Street is a great way to work up an appetite before dinner, while satisfying your appetite for unique boutiques. Enjoy the distinct art galleries and fine jewelry stores along side German preserve shops and western leather and spice stores. There is something for everyone, from the chef to the quilter to the fashionista and the kids. 
• Multiple wine bars bring the vineyard tasting good to Main Street, check out House.Wine.http://www.yelp.com/biz/house-wine-fredericksburg for a cool atmosphere and a wide selection of local and international wines. Just off of Main street, on Lincoln you will find the larger and more rustic feeling Lincoln Street Wine Bar, complete with outdoor fireplace and wicker seating. 

• Enchanted Rock
• Located a short drive out side of Fredricksburg, Enchanted Rock is a must see destination for a fun day in the great outdoors as well as a good way to work off some of the fine meals you're sure to enjoy during your visit.
• Enchanted Rock rises 425 feet above the elevation of the park, climbing the Summit Trail is similar to climbing up the stairs of a 40 story building. The highest point offers beautiful views of the surrounding Hill Country at 1,825 feet above sea level. The three visible peaks (Little Dome, Enchanted Rock and Turkey Point) are just the visible portions of the entire granite deposit, which covers over 640 acres. 
• Make sure to check the Park Website to ensure the park is open, as they hold private hunts in January and close the park on occasion. Enchanted Rock is one of the most popular destinations of the Texas State Park system. 

View headed up the Summit Trail

Eat

• Otto's



Seared King Salmon over potatoes augrauten 

• A converted house makes for an intimate setting perfectly fitting the fine cuisine you will encounter at Otto's. They have left the rafters bare to create as open of a space as possible in this tiny establishment where you are in the same room with the chefs and full service bar. With only a handful of tables you will be treated like friends by the waitstaff, and the head chef makes rounds to check on every table and gather insight about your experience. 
• A must for dinner, they are open late all year round. Unique cocktails for reasonable prices include an Absinth Old Fashioned and Black Forest Sparklers. Call ahead and make a reservation! 

• Rathskeller
• Located in the basement of the Historic Keidel Hospital Building Rathskeller's is a rough little gem serving breakfast, lunch and dinner: gourmet food at diner prices served up in a funky little basement.



Texas Hill Country Hash

• Recommend trying his spot for breakfast, the Texas Hills Hash with Duck and Poached Eggs is fantastic! Fried breakfast potatoes with onions and peppers support two poached eggs and a healthy scattering of roasted duck meat all tenderly brought together with hollandaise sauce. For the non-egg-eaters: the German Style Pancakes are reminiscent of thick crepes served with banana pieces on top, be sure to add the maple syrup!

• Java Ranch
• The only actual coffee bar in Fredricksburg. They make a great latte and cappachino with a  wide choice of flavors and prices similar to Starbucks. Stop in for a little pick-me-up.