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6 ounces pimento stuffed green olives , chopped 2 teaspoons lemon zest 2 garlic cloves , grated 3 tablespoons smoked paprika 1 tablespoon olive oil 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper , freshly ground 8 bone-in skin-on chicken thighs 2 lbs yukon gold potatoes , unpeeled and thinly sliced 1 medium yellow onion , sliced 1 Preheat oven to 375 degrees F. 2 Combine the olives, lemon zest and garlic in a small bowl. Set aside. 3 Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl. 4 Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. 5 Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack. 6 Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.). 7 Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

Source: food.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I'll be featuring several Easter breads over the next few weeks, and I thought this would be a good recipe with which to begin the series. It's the easiest of the lot to make and it will be doing double duty as a table prize and centerpiece at an upcoming church luncheon. Those of you who are long-term readers of One Perfect Bite probably remember the Flower Pot Bread that was used in the same way. This year, however, I was asked to find a bread that was edible as well as decorative. I found this recipe at Allrecipes and it was just what I was looking for. Fortunately, this will be a group effort and my responsibility is limited to demonstrating how the bread is made. The real work will be done by a dozen other gals who will actually bake the coffee rings. I don't anticipate there will be any problems if the recipe instructions are followed, but this bread differs from some of the others that are floating around. The eggs that are inserted into the dough are not cooked prior to baking. That means they must be carefully handled when they are dyed. This braid is especially attractive when the eggs are intensely colored, but pale or brightly hued, they must be thoroughly dry before they are inserted into the dough. Moisture will cause them to bleed and spoil the appearance of the bread. Alton Brown has a recipe in which eggs are baked rather than boiled or steamed. I'm including a link to it, here , because it's a technique you might want to use with your Easter eggs. This bread is best served freshly made but it will keep a day or so if you intercept the eggs before serving. Here's the recipe. Braided Easter Egg Bread ...from the kitchen of One Perfect Bite courtesy of Allrecipes.com Ingredients: 2-1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 2-1/4 teaspoons (1 package) active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 4 to 5 uncooked eggs, dyed and thoroughly dried 2 tablespoons butter, melted Directions: 1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well. 2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted. 3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes. 4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes. 6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring. One Year Ago Today: TapenadeTwo Ways - Black and Green Olive Spreads Two Years Ago Today: Avgolemono - Greek Lemon Chicken Soup

Source: oneperfectbite.blogspot.com

1 (14 -16 lb) frozen young whole turkey 1 Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. 2 Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket or 20-quart stock pot. (If you make the brine the same day you need to use it, just use a 7 lb bag of ice and 2 cups of cold water to chill it down fast.). 3 Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. If not refrigerated, add a couple pounds more ice halfway through to keep it good and cold. 4 A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. 5 Remove bird from brine and rinse inside and out with cold water. Discard brine. 6 Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary, sage, oregano, lemon and orange. Tuck wings under breasts and coat whole bird liberally with canola (or other neutral) oil. 7 Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven, pour in 3 cups of broth and scrape up any fond (browned bits) on the bottom of the pan. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. After 45 minutes, add 1 more cup of broth. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15-30 minutes before carving. 8 For the gravy, strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Source: food.com

2 (3 ounce) packages ramen noodles 1/2 cup dried mushroom , chopped 20 large raw shrimp , peel and deveined 1/2 cup finely chopped onion 1/2 cup sliced scallion 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1 quart vegetable broth 1/2 cup mirin 1/4 cup soy sauce 4 teaspoons sesame oil 1 Preheat oven to 400 degrees. 2 Divide ramen noodles evenly in the center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of the pouch up to form a small basket shape leaving an opening at the top to pour in the liquid. 3 In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes Serve immediately.

Source: food.com

5 lbs red potatoes 1 lb smoked bacon 1 large white onion 8 eggs 1 cup sugar 2 cups white vinegar 1/2 cup all-purpose flour 1 Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning. 2 Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it. 3 While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside. 4 While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds. 5 Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain. 6 Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done. 7 While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover. 8 After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot. 9 Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.

Source: food.com

2 tablespoons yellow mustard seeds 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon black peppercorns 2 tablespoons hot sauce 1 cup cider vinegar 2 tablespoons sugar 1/4 cup kosher salt 6 garlic cloves , peeled and crushed 2 cups water 1/2 lb ice 1 1/2 lbs boneless pork butt 1 Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice. 2 Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day. 3 Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

1 tablespoon butter 1 tablespoon olive oil 2 red onions , thinly sliced 1 sweet onion , thinly sliced 1/2 tablespoon sugar kosher salt fresh ground black pepper 1/4 cup cognac 1/2 cup dry white wine 1 cup beef stock 1 bay leaf 4 sprigs thyme , leaves only 15 -20 wonton wrappers 1 cup gruyere , grated 1/3 cup parmesan cheese , grated 2 tablespoons butter chives or fresh thyme sprig , for garnish 1 Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and pepper, and cook for 30 minutes, stirring occasionally. You may have to turn your heat down to low if you find them caramelizing too quickly. You want them very soft, but not burnt. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes. 2 After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. Measure the cognac in a liquid measuring cup, then move the pan off the heat, pour in the cognac, and return the pan to the stove. Let the cognac reduce for 1 minute. Add the wine, beef stock, bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes. 3 Set the onions into a strainer over a bowl to cool to room temperature. Reserve both the onions, and the broth that drains from them. 4 Preheat the broiler. Spray two individual gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up). 5 Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp of the onions in the center of the wrapper. Bring all four corners together, pinching and twisting to form a small pouch (called a beggar's purse). Place dumpling, seam side down, into gratin dish. Continue until both dishes are full. 6 Top each dish with half the Gruyère and half the Parmesan. Dot each dish with 1 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.

Source: food.com

4 ounces soymilk 4 ounces acai juice, grape juice or 4 ounces pomegranate juice 1 frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches 1 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours. 2 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed. 3 3. Once medium speed is reached, blend for one minute. 4 4. Serve. 5 Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.

Source: food.com

1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1/2 teaspoon kosher salt 1 lb ground chuck 8 (3 inch) buns (or 8 rolls split in half) 2 -3 tablespoons mayonnaise 1 Preheat the oven to 250 degrees F. 2 Preheat a griddle to 350 degrees F. 3 Combine the onion powder, garlic powder, pepper, and salt in a small bowl. 4 Set aside. 5 Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. 6 Cover the meat with a large sheet of plastic wrap. 7 Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. 8 Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. 9 Fold the meat in half, from side to side, using the parchment paper. 10 Use a pizza wheel to cut the meat into 8 even squares. 11 Wrap the buns in foil and place in the oven for 5 to 10 minutes. 12 Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side. 13 Remove the buns from the oven. 14 Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. 15 Serve immediately.

Source: food.com

unsalted butter , for the pan 12 ounces flour (plus extra for pan) 12 ounces grated carrots , medium grate (approximately 6 medium) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar (approximately 1 1/3 cups) 2 ounces dark brown sugar (approximately 1/4 cup firmly packed) 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil 1 Preheat oven to 350 degrees F. 2 Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. 3 Put the carrots into a large mixing bowl and set aside. 4 Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. 5 In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. 6 With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. 7 Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Source: food.com

My family loves buttermilk pancakes, but only if they're super fluffy. So, to please them, I've long been on a search for a recipe that will yield just such a pancake. Well, the search is over and I have one thing to declare - Alton Brown is the MAN!!! His recipe differs from all others because it requires you to separate the egg and then make two liquid mixtures. The egg white is mixed with the buttermilk and the yolk is combined with the melted butter. Then, these two mixtures are combined before adding it to the dry ingredients. I have no idea scientifically how this works. All I know is that when you flip that pancake over in the pan, it magically puffs up giving you the ultimate light, fluffy pancakes. My family flipped over these pancakes and I'm sure you will too. Buttermilk Pancakes ( Alton Brown ) 2 c. flour 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 Tbsp. sugar 1 egg 1 c. buttermilk (or 1 Tbsp. vinegar added to enough milk to make 1 cup) 2 Tbsp. melted butter Heat a frying pan on medium heat. Combine the flour, baking soda, baking powder, salt, and sugar and set aside. Whisk together the egg white and the buttermilk in a small bowl. In another bowl, whisk the egg yolk with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Add the liquid ingredients to the dry ingredients. Using a whisk, mix the batter just enough to bring it together, about 10 seconds (resist the urge to work out all the lumps). Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle/pan is ready if the water dances across the surface. Lightly butter the griddle or frying pan. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle/pan (about 1/4 cup). When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. It will take about 1 minute on each side. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield: 8 pancakes This recipe is linked to: Made it on Monday Recipes I Can't Wait to Try Whisking Wednesdays Full Plate Thursday Friday Potluck Fat Camp Friday Sweet Tooth Friday What's Cookin' in the Kitchen

Source: sweet-as-sugar-cookies.blogspot.com

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