Tag Archives: epicurious

What’s for Dinner Wednesday: Not your Grandma’s Fried Chicken

19 Feb
With the added spices and Panko bread crumbs, this chicken was a huge hit!

With the added spices and Panko bread crumbs, this chicken was a huge hit!

Ever think you just can’t do one more original thing with chicken? Ever feel like you have just done it all and can’t look at another piece of boneless, skinless chicken?

It’s not just me, is it?

Usually when I shop, I grab a bag or two of frozen chicken tenderloins, and this time when I did I thought to myself, “I don’t even know what to do with this chicken, I’m so done with chicken.”

But then, a wonderful thing happened! I got a surprise goodie bag in the mail from SheKnows, the company I’ve been working with lately, and they saved my dinner that day. Inside my box was a new cookbook, “Chop Chop: The Kids’ Guide to Cooking Real Food with Your Family.” Elizabeth receives Chop Chop, the magazine, from a birthday gift she got this summer, so we were *very* excited to see this newest addition to our cookbook collection.

You’ll be seeing other recipes from the cookbook, I can guarantee, but as we thumbed through it, I saw a recipe for “Not Your Grandma’s Fried Chicken.”

Now I happen to really like my Grandma Rose’s fried chicken cutlets, but I gave this recipe a second look. It called for Panko bread crumbs, which I had, but it also called for Dijon mustard and thyme in the recipe. Most importantly, it gave a tip which I wanted to try out: It said that refrigerating the chicken after it’d been coated with the egg mixture and the bread crumbs for at least 30 minutes, would help to keep the coating on the chicken.

I love breaded chicken and I hate leaving the breading in the pan and eating naked chicken for dinner, don’t you?

For that reason alone, I decided to try this recipe out that night, and I’m so glad I did! The flavor with the added mustard and thyme was delicious and the tip about the refrigeration really did work! Everyone at this, all five of us gave it a thumbs up. That type of five out of five rating is rare in this house!

I served this dish with one of our favorite side dishes from our dinner at the White House: Quinoa Corn and Black Bean Salad. You can click on it to get the recipe.

I found the recipe online, and I have put the link to it here, but I found it interesting that the online version from the magazine doesn’t have the refrigeration tip. It was in the cookbook though and I wouldn’t do breaded chicken without it from here on in!

Here’s the recipe from the online version, with their cookbook’s refrigeration tip added in.

Ingredients

2 tablespoons

olive or canola oil

1 cup fine bread crumbs or panko

1⁄2 cup whole-wheat flour
1 teaspoon kosher salt
large eggs
1 tablespoon dijon mustard
1 teaspoon dried thyme
skinless chicken thighs
1⁄2 teaspoon black pepper
lemon

Instructions

  1. Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  2. With the help of your adult, turn the oven on and set it to 400 degrees.
  3. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  4. Put the bread crumbs, flour, salt and pepper, and, cayenne (if you like it) on a large plate. Mix well.
  5. Crack the eggs into a bowl (throw the shells away). Add the mustard and thyme and mix well. Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  6. Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  7. Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  8. Shake off any extra coating, then put the chicken pieces on the baking sheet. **Cover and refrigerate for at least 30 minutes and up to 2 hours. This step is very important in order to make the coating stick.**
  9. With the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.

Ingredients

2 tablespoons

olive or canola oil

1 cup

fine bread crumbs or panko

1⁄2 cup

whole-wheat flour

1 teaspoon

kosher salt

1⁄4 teaspoon

cayenne pepper

2  

large eggs

1 tablespoon

dijon mustard

1 teaspoon

dried thyme

6  

skinless chicken thighs

1⁄2 teaspoon

black pepper

1  

lemon

Instructions

  1. Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  2. With the help of your adult, turn the oven on and set it to 400 degrees.
  3. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  4. Put the bread crumbs, flour, salt and pepper, and, cayenne (if you like it) on a large plate. Mix well.
  5. Crack the eggs into a bowl (throw the shells away). Add the mustard and thyme and mix well. Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  6. Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  7. Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  8. Shake off any extra coating, then put the chicken pieces on the baking sheet.
  9. With the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.

– See more at: http://www.chopchopmag.org/content/not-your-grandmas-fried-chicken#sthash.ceJP57AG.dpuf

What’s for Dinner Wednesday: Quinoa, Black Bean and Corn Salad by Haile Thomas

3 Oct

Quinoa, Black Bean and Corn Salad was on the menu at the Kids’ State Dinner at the White House in August.

Ever since our trip to DC for the Kids’ State Dinner, I’ve had a list a mile long of things I want to make that we either had on the trip or are recipes in the cookbook (free download here) we received from epicurious showing all the recipes from the other winners. One of the things I’d heard about but had never tried til DC was quinoa. It was in one of the dishes we ate at the White House, and it is now today’s recipe.

A few weeks ago I picked some up and I spent some time reading about what it is, how you cook it (has to be rinsed first in most recipes) and what kinds of things you eat it with. Even though I had the recipe for today’s dish, I actually used it first to make muffins, which four out of five of us liked, so you’ll see that at some point in the future too.

Caroline was so excited that we were finally going to try out this recipe, it’s been at the top of her list too!

Last week we tried out Haile Thomas’ recipe. Haile is from Arizona and Caroline and I both loved her dish when we had it in DC. Haile is 11, and the cookbook blurb states that they began experimenting with quinoa when the family gave up eating white rice when her dad learned that he was a diabetic.

“The secret to [the recipe’s] success is that ‘all the kids love it, the ingredients are affordable, it’s easy to make and it’s just plain good,'” Haile’s mom says in her quote. They say it can be served hot or cold and I agree. We had ours as a side dish with quesadillas and again, the same four out of five of us loved it. I guess quinoa is now going on Alex’s Don’t Like List.

Coincidentally, just as I finished typing this, I found out that Haile is featured in this month’s Food and Flourish Magazine. In fact, she’s not only featured on pages 26-31, but she’s ON THE COVER!

If you haven’t tried quinoa before, I highly recommend it. I’m thrilled to have another healthy option for side dishes with our meals and I’m glad so many of my family members love it!

**Any modifications I had to make for this recipe I have put in parentheses. **

Haile’s Quinoa, Black Bean and Corn Salad

Serves 6

I love all of the colors in recipes like this. We definitely “ate a rainbow” with this dish!

INGREDIENTS

2 (15 ounce) cans of organic black beans (ours weren’t organic) drained and rinsed
4 cups fresh corn (we used a bag of frozen, cooked but not hot)
1 pint cherry tomatoes, quartered (I chopped up a large tomato)
2 cups cooked quinoa
1 medium red onion, chopped (I used half, it was large)
1/2 bunch fresh cilantro or flat-leaf parsley (I used dried parsley)
2 avocados, pitted, peeled and cut into cubes
1 Tablespoon extra-virgin olive oil
1 lemon halved (mine was bad so I used lemon juice instead)
Sea salt

DIRECTIONS

In a large bowl, combine the black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados, and olive oil.

Squeeze the lemon halves and add their juice to the bowl.

Toss to combine, then season to taste with salt and serve.

Cook’s note from the Thomas family: To make this dish hot, warm it on the stovetop of in a microwave, or saute all the ingredients together and add the avocados and cilantro or parsley after it’s plated.

This was a perfect side dish for our quesadillas last week!

My new toy and TWO new recipes!

28 Sep

Isn’t it SO beautiful???

I have a new toy.

I’m *so* excited about it.

It’s something  I’ve wanted for a long, long time. Years and years.

Thanks to the folks at epicurious, I finally have it.

What is it you ask? (See, I always know when you’re asking.)

It’s my new Kitchen Aid Pouring Shield for my stand up mixer.

I know, I know!!!  I’m excited too!

When we went to Washington DC this summer for our White House luncheon, we got a goodie bag from the organizers of the event. There was all kinds of stuff in it, and one of the goodies was a gift card from epicurious! We could spend it however we wanted, on ANYTHING!!

I’d never been on their website before, and omg…there was tons! But, I had a budget of course, and I stayed within $2.85 of that budget. My pouring shield was on sale!! I couldn’t even believe my luck!! Even better…I had a coupon code for being a first time shopper (10% off)…and you KNOW how much I love coupons…I was even able to get a cupcake plunger too (you’ll see that come up on here  eventually too, I’m sure.) It was almost as exciting as meeting Michelle Obama. Well not quite. But you know what I mean.

So now I had to try it out, but I needed to wait for a time when I needed to mix something. You don’t just use a pouring shield every day, you know.

The pouring shield was a dream come true. No baking cocoa all over my counter and wall. Love, love, love it!

On Tuesday when Caroline asked me approximately 47 times if she could bake cupcakes, I knew I had my opportunity. We had a no school day on Wednesday and it would also be a grocery shopping day, so we’d be re-stocked on all the items we needed to make cupcakes, since for every recipe she showed me we were out of something.

We opted to go with Chocolate Cupcakes with Chocolate Butter Cream Frosting.

I know….you had no idea we’d go with the chocolate. Shocker, I’m sure.

Caroline found this new cupcake recipe on the Cookie Madness website. We did not use the no powdered sugar frosting recipe that went with it, however, because we had powdered sugar at our house. I’ll post both recipes  we used, so that you can see what we did for frosting.

This recipe was perfect for testing out my new pouring shield. It worked great every time, not one speck of powdered sugar or cocoa went flying anywhere! I’m in love…

COOKIE MADNESS QUICK CHOCOLATE CUPCAKES

INGREDIENTS

2/3 cup whole milk
2 tablespoons lemon juice
1/4 cup vegetable oil
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1/3 cup unsweetened natural style unsweetened cocoa powder
1 cup all-purpose flour, sifted after measuring (4.5 oz)

Cool for a few minutes in the pan and then on a cooling rack, before frosting.

DIRECTIONS

Preheat oven to 350 degrees F and line 12 cupcake cups with paper liners.

Mix together milk and lemon juice and set aside to curdle.

Beat oil and sugar with an electric mixer until smooth. Beat in
egg, vanilla, salt, and baking soda until well blended. Beat in cocoa powder. With a large mixing spoon or rubber scraper, stir in the flour alternately with the milk until flour is absorbed.

Divide batter equally between 12 paper-lined cupcake cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.

Cool in pan on rack 20 minutes. Remove to platter to continue cooling.

Each of the three girls got to frost four cupcakes and eat one, saving another for the next day.

CHOCOLATE BUTTER CREAM FROSTING
Better Homes & Gardens

INGREDIENTS***We halved this recipe which was more than enough for 12 cupckaes.***

1/3 cup butter
4 1/2 cups confectioners sugar
1/4 cup milk
1 1/2 tsp vanilla
1/2 cup unsweetened baking cocoa

Milk as needed

DIRECTIONS

In a bowl beat butter or margarine til fluffy.

Add in cocoa.

Gradually add 2 cups of powdered sugar, beating well.

Slowly beat in 1/4 cup of milk and vanilla.

Slowly beat in remaining sugar.

Picasso over here took about five full minutes to frost each cupcake. Each one was perfectly done when she finished.

Beat in additional milk if necessary to make of spreading consistency.

One full recipe makes enough to frost the tops and sides of two eight or nine inch layer cakes.

One each, saved for the next day.

What’s for Dinner Wednesday: Baked Zucchini Fries

12 Sep

I have had lots of requests for the Baked Zucchini Fries recipe ever since I posted this photo from the Washington DC Kids’ State Dinner.

I’ve had a lot of requests for this recipe for Baked Zucchini Fries, ever since I posted this photo on my blog and on Facebook recently. It being zucchini season, it’s a perfect recipe to make at the end of the summer, and really throughout the year.

We actually made this recipe at the end of the summer ourselves, using a garden zucchini. They were delicious and they were easy. We used the recipe in our new The Healthy Lunchtime Challenge cookbook that epicurious gave us at the White House dinner. The recipe comes from Sydney Brown, age 11, from North Carolina. She submitted it with her winning Homerun Meatloaf Burger recipe as the side dish to accompany the burgers.

There are so many recipes in this cookbook that I want to try out, and slowly but surely I’m trying them one at a time.

This was a perfect summer meal!

We had our fries with oven baked chicken, garden tomato salad, and green beans. Don added a dip on the side for the fries which consisted of a mix of mayo and cocktail sauce.

Here is Sydney’s recipe, just as she has it in the cookbook. Enjoy!

INGREDIENTS

1 large egg white

1/3 cup milk

1/2 cup Parmesan cheese

1/2 cup unseasoned breadcrumbs

salt and pepper

2 large green or yellow zucchini, peeled, trimmed, and cut into strips (2″ long 1/4″ thick)

Place your zucchini fries on a baking sheet and bake in the oven at 425 degrees.

DIRECTIONS

Combine the egg white and milk in a small bowl and combine the Parmesan cheese, breadcrumbs, salt and pepper in another small bowl.

Dip the zucchini slices first in the milk mixture and then in the cheese mixture. Shake off any excess, then move to the baking sheet and place in the oven.

Bake for 10-15 minutes at 425 degrees.

What’s for Dinner Wednesday: Macaroni Casserole by Grace

29 Aug

Last week I was so thrown off by our whirlwind trip that I actually typed my What’s for Dinner Wednesday post on Thursday.

And I thought it was Wednesday for most of the day.

I guess that’s what happens when you travel Sunday/Monday rather than Saturday/Sunday. It’s like having a Monday holiday and then you’re all thrown off for the rest of the week.

This week, I think I know what day it is and I’m pretty sure that it’s really Wednesday this time, so I’m going to try again.

Today’s recipe is from the cookbook that epicurious compiled with all of the winning healthy lunchtime recipes in it. You can download your own copy of that cookbook with just one click, here.

We have tons of cookbooks but it seems like we always love getting a new one. Of course this one was extra, extra special and we’ve been pouring through it, already trying out new recipes.

The first full day we were back, the girls had already made a mental list of all the things they wanted to make from this cookbook, which was almost everything in it. However, it wasn’t a grocery shopping week and we didn’t have everything for the ingredients for most of the recipes. We did find a couple though, and today’s is the first one we made, that first Tuesday we were back. I was still so tired from the trip that I could hardly focus on anything that day, so I was glad to have a healthy recipe that also involved all three kids in the kitchen. They each had a job making this recipe, so that was a tremendous help to me. We had to make some minor adjustments to incorporate what we did or didn’t have on hand, but overall we had enough of everything to make it work.

Everyone gave this recipe a thumbs up and I’d definitely make it again.

MACARONI CASSEROLE
By: Grace Ratchford, Wyoming
Age 12

Everyone actually liked everything in this recipe. That’s a rarity when you’re cooking for a family of five.

INGREDIENTS

8 ounces whole wheat elbow macaroni (we didn’t have wheat this time)
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1 cup of 1% milk (we had skim)
2 and 1/2 cups of shredded sharp Cheddar cheese
1/2 teaspoon kosher salt (I didn’t have kosher, I used regular)
1/4 teaspoon freshly ground black pepper
3 organic turkey hot dogs, boiled and cut into bite sized pieces (I didn’t have organic, but they were turkey)
1 small bunch broccoli, steamed and cut into bite sized pieces (I used a bag of frozen broccoli florets)
1/2 cup crushed cornflakes
1 to 2 tablespoons chopped flat-leaf parsley

Everyone had a hand in making this recipe, which I think is what made it extra delicious!

DIRECTIONS

1. Preheat the oven to 375 degrees and grease a 9×13 inch baking pan.

2. In a large saucepan of boiling salted water, cook the macaroni according to the package directions. Drain in a colander and rinse with cold water until cool.

3. In the same saucepan over moderate heat, melt the butter. Add the flour and stir for one minute. Gradually add the milk and cook, whisking until hot and thick. Add the Cheddar cheese, salt and pepper and whisk to combine. Remove the sauce from the heat and add the noodles, stirring well to combine. Stir in the hot dogs and broccoli.

4. Transfer the noodle mixture to the greased pan and sprinkle with cornflakes and parsley. Bake until bubbly, about 20 minutes, and serve.

This is a great recipe for lunch or for dinner! Thanks Grace!

Washington DC Trip Part III: Julia Child’s Kitchen at the Smithsonian

24 Aug

On August 15, 2012 Julia Child would have been 100 years old.

I have spent all week long recapping for you our trip to Washington DC. I started at the peak, which was our visit to the White House for the 2012 Kids’ State Dinner, and have worked my way backwards to the beginning. That leaves me at our first day, which was Sunday, which was our travel day, but still packed with fun activities. For me, the highlight of that day was visiting the Smithsonian Museum of American History where we were able to tour the Julia Child’s Kitchen exhibit along with the Star Spangled Banner exhibit and the exhibit of the First Ladies’ Gowns. Our primary reason for being there though, was the Julia Child’s Kitchen exhibit.

I don’t know how many of you saw the movie Julie and Julia, which came out in 2009, but I saw it a year or so ago, before I started “The Whole Bag of Chips,” and I absolutely loved it. I loved all of the cooking and recipes, all of the history of Julia and her husband, and I loved the blog that Julie started. I found the whole thing to be very inspiring.

Therefore, when I got our trip itinerary and found out that we’d be visiting the exhibit at the Smithsonian, I was so excited. Other than the White House event, this was what I was looking forward to the most. I loved the scene in the movie where Julie got to go see the exhibit herself, and I was so thrilled to know that I’d be seeing the exhibit too.

I had goosebumps as I looked at the first display in the exhibit.

I also wonder how many of you have seen the movie “A League of Their Own,” about the WWII women’s baseball teams, but it’s one of my all-time favorite movies and there is a scene at the end of it that I just love, where the former players are visiting a museum display about their teams, for the first time. In the scene, the character played by Geena Davis, along with some of her former teammates, comes around the corner and sees the exhibit for the first time. I get goosebumps every time I watch the movie and get to this scene, I don’t know why.

Our arrival at the Julia Child’s Kitchen exhibit gave me that exact same feeling. As the group of us contest winners came around the corner and saw the exhibit for the first time, I was covered in goosebumps. I am covered in them now as I type this.

Look Mom, I’m almost as tall as she is!

It was not only because it was something I’d looked forward to seeing for so long and something I had a passion for, but it was our first official act as the group of us, our first official doing anything together and I felt so honored, so special and so part of something huge, even though this wasn’t even the biggest part of our two days. As we moved around the corner into the exhibit I felt a rush of emotion.

The exhibit was fabulous, as were all the ones we saw that day. We were at the museum at about 3pm and we’d been up since 3:30 am when we’d gotten up for our 6am flight that day. We were exhausted. Everyone was, and I felt like I could fall over, I was so tired. We both did. However, I would not have traded the chance to visit the exhibit for a nap. (At least now I can say that. If you’d asked me right then, I might’ve traded it for a nap.) I know that my photos do not do it justice, but I hope that it at least gives you a glimpse into what was a wonderful opportunity.

What’s for Dinner Wednesday: What was for dinner Monday?

23 Aug

Our meal began with Quinoa, Black Bean and Corn Salad. Haile Thomas is 11 years old is from Arizona. Caroline and I devoured this salad and we cannot wait to make it for our family. When we do, I will post the recipe for you.

As you may know, this week my blog posts have been featuring all of the events and details from our two days in Washington DC as participants in the 2012 Kids’ State Dinner.

The winners’ recipes were compiled into a cookbook and each child was given a full-sized color copy of the book in their welcome bag upon arrival on Sunday afternoon. Additionally, we were given two more spiral-bound copies at the dinner itself on Monday. All of the kids used their color copy as a yearbook type of book, and spent

Caroline was so excited to see herself published in this commemorative cookbook, printed just for the 54 winners.

Sunday evening during the Welcome Pizza Party (healthy pizza of course) running around trying to get as many of their new friends’ signatures as possible. Each child would sign the page with their recipe on it, for the others. It was fun to watch them. They also each signed a cookbook for Michelle Obama and for Tanya Steel, the Editor-in-Chief at epicurious.

Our place settings included a menu listing each course and where it was from.

On Monday, our new friend from Kansas, Rori Coyne, found out from White House Chef Sam Kass that her recipe, Yummy Cabbage Sloppy Joes, was going to be the featured main dish at the luncheon. She was beyond excited.

Sure enough, when we got to our seats our menu was front and center with Rori’s recipe as the main dish. We were so excited and couldn’t wait to try it out. We were not disappointed. Rori’s Sloppy Joes were amazing. She did tell us later on that it was slightly different than the way she makes it, that hers has more of a chunky vegetable consistency. Either way, they were fabulous.

So today, for my What’s for Dinner Wednesday post, I am going to share Rori and her mom Mary’s recipe for Yummy Cabbage Sloppy Joes. I would definitely make them again!

YUMMY CABBAGE SLOPPY JOES

RORI COYNE, AGE 12 KANSAS

Dinner was Rori’s Yummy Cabbage Sloppy Joes with a side of Baked Zucchini Fries from Sydney Brown, age 11, from North Carolina. The fries were awesome and we’ll be making them again as well. When we do I will post that recipe too!

INGREDIENTS

1 pound lean ground beef
1 medium onion, diced
1 medium zucchini, shredded or diced
2 ribs of celery, diced
1/2 cup chopped red pepper
1 1/2 cups finely shredded cabbage
1 cup tomato sauce or crushed tomatoes
1 tablespoon brown sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 sandwich rolls, split (optional)

We spent just about all of our waking time with Rori Coyne and her mom Mary Wolarik. It was as if we had known them forever and we sad to have to part ways with them on Monday afternoon.

DIRECTIONS

1. In a large skillet, cook the beef until cooked through, about five minutes. Drain the fat from the skillet and reserve the meat on a plate.

2. In the same pan over moderate heat, cook the onion, zucchini, celery, red pepper and cabbage until all the vegetables are crisp-tender, about 4 minutes. Add the cooked beef to the pan and stir to combine.

3. In a small bowl, combine the tomato sauce or crushed tomatoes, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Pour the sauce into the pan with the beef and vegetables and simmer, stirring occasionally, until thickened, about 8 minutes.

4. While the sloppy joes are simmering, toast the buns in the oven or toaster oven.

5. Evenly divide the mixture among the toasted bun bottoms, top with the other halves and serve.

Makes 8 servings.

Here is Caroline autographing her Rhode Island page in the cookbook for Michelle Obama on Sunday night at the pizza party.