Friday, November 26, 2010

Baking Bonanza: Flax Pancakes

Time for Baking Bonanza Part 2: Flax Pancakes. (And for those of you thinking that you have to have an oven to bake, please note that defines baking as “to cook by dry heat in an oven or on heated metal or stone.”) I made these for breakfast on Thanksgiving morning. We needed a special treat for the holiday since we ate in the living room and watched the Macy’s Parade, but I wanted something kind of healthy since we were going to indulge later in the day. These are pretty good—I was afraid they would be kind of chalky, but they’re tender and have great flavor. They’re not really sweet, which was nice, too.

Thursday, November 25, 2010

Baking Bonanza: No-knead Oatmeal Bread

This is the first installment of “Baking Bonanza”! It’s Thanksgiving week, which gives me 4 days off with nothing to do, so it’s a great time to get ahead on the baking. The first thing I baked was No-Knead Oatmeal bread from King Arthur Flour’s Baker’s Catalogue. I’ve made this bread three times because it is sooooo good and so easy to make.

Sunday, November 14, 2010

Chicken Adobo

This week was a great week- mostly because I wrapped up work travel for awhile. That leaves me with free time to start my weekly tradition of trying at least one new recipe. This week’s pick is Chicken Adobo from the January 2011 issue of Cook’s Country. It really is a great magazine filled with great tips and fantastic recipes.

Chicken Adobo is simple, inexpensive, and spicy! The flavor has a lot of layers as a result of the molasses and instant coffee, and the use of chicken thighs instead of white-meat chicken.

Monday, November 8, 2010

Thanksgiving-style Skillet Chicken

Fall is here and that means Thanksgiving is right around the corner. And that also means I start craving stuffing. Nothing fancy, I’m happy with the stuff right out of the cardboard box, so that’s why I was excited to find a recipe for Thanksgiving skillet chicken in the latest issue of Cook’s Country. This recipe had a TON of stuffing—in all honesty you could probably feed 6-8 people with it if you increased the number of chicken pieces. It’s also really quick and easy—it took about 35 minutes from start to finish.

This is really yummy-what makes it so good is you mix cranberry sauce into the stuffing, and the stuffing is put on top of the chicken, so it gets crispy and brown on top. Mmm, mmm, mmm!!! (And you can justify eating all that stuffing becuase it's made with lean meat and has antioxidant rich cranberry sauce).