Tuesday, January 31, 2012

Spicy Roast Chicken Legs

       Whoa is it COLD here..freeeezing bitter cold. Thankfully there is still sun,zero snow and no icy road conditions to speak of. Now that I have that out of the way..who is addicted to Pinterest like I am? full on addicted. I have my entire life planned out on boards..looks way better on there than it does in real life!

I have pinned so much stuff that I decided that I needed to actually do something about it..like use one of the recipes finally! So here we go..spicy roast chicken legs! yum yum. You can grill these aswell but I went ahead and stuck them in the oven.

Spicy Roast Chicken Legs

4 Skinless Chicken Legs
1/4 cup Extra Virgin Olive Oil
2 TBS Brown Sugar
1-1/2 TBS Paprika
1/2 TBS Garlic Powder
1-1/2 tsp. Ground Cumin
1 TBS Chili Powder
1/2 tsp. Salt

Make four deep scores on each leg. Place all ingredients into a plastic bag; marinate for 15-30 minutes. Preheat oven to 375 or 190 celcius. Line a baking sheet with foil or parchment paper. Place chicken legs onto prepared sheet and bake for 35 minutes or until done.

Yield: 4 Chicken Legs
Source: Everyday Rachel Ray 

Sunday, January 29, 2012

Sunday's In My City...

         Places like this make me love The Netherlands even more. 



        I hope everyone is having a wonderful weekend! Stop by Unknown Mami and join in the fun of sharing a piece of your world with others.

Unknown Mami

Tuesday, January 24, 2012

Red Enchilada Sauce

      Enchilada's is not something you will find in The Netherlands. I can find refried beans,flavorless taco seasoning,tortillas and salsa now..but it's not the same. My husband fell in love with Taco Bell while we lived in Oregon and luckily I have been able to make some of our favorite meals from there at home.

Enchilada's are something we all enjoyed but I never really made the step of making them myself..mainly because of the sauce. I will admit to using a packet or a can back home when I wanted to make them and never really saw a need to make it myself. Well now I have such a need and thanks to another expat who pointed this recipe out to me, I can make them for my family at anytime. The sauce is delicious,slightly spicy and it can be frozen for later use.

Enchilada Sauce

2 TBS Butter
2 TBS Flour
5 tsp. Chili Powder
1-1/2 tsp. Cumin
2 tsp. Garlic Powder
6 ounces Tomato Paste
2-1/4 cups Water
Salt& Pepper

Melt butter in a sauce pan. Add flour and whisk for 1 minute. Add spices and tomato paste;whisk until thoroughly combined. Add water gradually,stirring or whisking constantly. Heat until boiling;reduce heat to a simmer and continue stirring until desireed thickness is achieved.

I waited to add the salt and peper until the end. I didn't want to continously add more and more in there if I didn't need it. If you worry about the amount of chili powder, add in half and then taste as you go along to see if you need more. I added in the full amount and even my spice sensitive kid loved this.

Once you have reached the desireed thickness of the sauce,coat the bottom of your pan with sauce,add your enchilada's and pour the remaining sauce over top and add shredded cheese!

Yield: Enough for a pan of enchilada's
Source: Food.com


Sunday, January 22, 2012

Sunday's In My City...

        We dropped into the colder temps this week.



   It was a nice change from all the rain we have been and are getting again! I hope everyone had a wonderful weekend. Head over to Unknown Mami to see what everyone else is up to!   
Unknown Mami

Thursday, January 19, 2012

Crockpot Chili

           Chili is a hard dish to photograph. That's all I have to say about that!

The bitter cold that The Netherlands is known for has finally decided to show up. The only way I can fight it off is with soup and chili..and loads of coffee and hot chocolate :)

This is a super easy crockpot meal that can be changed up anyway you like. You can use a can of tomatoes with chilies,add in vegetarian meat,ground chicken or turkey. You serve it over rice,spaghetti or in bowls topped with shredded cheese and sour cream :)

Easy Crockpot Chili

1lb. Ground Beef
1 Onion,chopped
1 Green Pepper,chopped
1-1/2 tsp. Salt
1 TBS Chili Powder
2 sp. Worcestershire Sauce
29 oz can Tomato Sauce
3-16 oz cans Kidney Beans,drained
14-1/2 oz can Crushed or Stewed Tomatoes
6 oz can Tomato Paste
2 cups Grated Cheddar Cheese
Sour Cream;optional

Brown ground beef,onion and green pepper in skillet. Drain if needed. Pour into crockpot. Stir in remaining ingredients except cheese.

Cover and cook on High 3 hours, or Low 7-8 hours. Serve in bowls with cheddar cheese and sour cream.

Yield:8-10 servings
Source: Fix it  and Forget It Cookbook

Sunday, January 15, 2012

Sunday's In My City...

       Our weather lately has been more like summer!

  It's been very cold ( just like summer!)but the sun has been visting alot.

   I checked the forecast and we are in for rain ( again..just like summer:/ )and possible snow at some point this week.

  Until then..I will be enjoying my fine feathered friends aswell as the sun! Please head  over to Unknown Mami to see what she and everyone else is up to this weekend!
Unknown Mami


Wednesday, January 11, 2012

Brown Sugar Spice Cookies

       How is everyone's weeek going? My two boys finally went back to school on monday and it feels good to be getting back into some sort of a routine again. I've been keeping myself busy with reorganising the house. I'd love to tell you that I enjoyed doing this, but I really don't. The average Dutch home is very cramped and I find myself exchanging one pile for another...and we don't even own that many items to begin with! My kitchen is so small that it makes me want to weep on a weekly basis but I'm happy to say that the countdown to buying a new home has begun! I can't get to excited because we still won't be moving until 2013..but we are getting closer and that keeps me hanging on!

Yesterday I headed into my weenie kitchen and whipped up a batch of wonderful brown sugar cookies. Although this is a simple basic recipe, the flavor is anything but! the cookies are chewy with a nice spice flavor. The only difference I would make the next time around would be to up the spices to one teaspoon. The recipe also calls for 2 teaspoons of baking soda but I only used one and it was perfect. I am really sensitive to the taste of baking soda and one teaspoons seems to be my limit before I complain of tasting nothing else.

If you like a chewy soft cookie,stay around the 8 minute mark.If you like a more crisp cookie,bake them slightly longer and allow them to sit on the cookie sheet longer. These cookies puff up alot in the oven but when they come out they will flatten and crinkle a bit..and you want that!

Brown Sugar Cookies

3/4 cup ( 170 grams) Butter,softened
1-1/4 cups Dark Brown Sugar ( it doesn't say but I packed mine)
1 Large Egg,room temp
2 cups All-purpose Flour
2 tsp. Baking Soda..I used 1 with no problems
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon..next time I will use 1 tsp.
1/2 tsp. Ground Ginger..will use 1 tsp. next time

Preheat oven to 375 or 190. Line a cookie sheet with parchment paper and set aside.

In a medium bowl, combine the flour, baking soda, salt,cinnamon and ginger;set aside. In the bowl of an electric mixer, beat the butter and dark brown sugar until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl as needed. Add the flour mixture into the butter mixture and beat until well combined. The dough will appear very dry and that's ok!

Drop large teaspoonfuls of dough onto prepared cookie sheet about 2 inches apart. Bake until edges are just brown,8-12 minutes. Cool on sheet for one minute before removing to wire rack to cool completely.

Yield: 3-1/2-4 dozen
Source: Best Bakesale Cookbook

Friday, January 6, 2012

Lemon Walnut Quick Bread

        Happy Friday Everyone! It's been one crazy week in the weather department. We still haven't gotten any snow and the temps are ranging in the 50's! What we have gotten those is rain,massive wind,flooding in certain parts and hail. The boys had to spend their last week of christmas vacation inside. We all get outside when the sun decides to come out for a few minutes..but it hasn't shown up nearly enough! I'm dogsitting again for my lovely Friends for almost the entire month of January and I'm loving it. 

I am such a sucker for quick breads. I love the ease of mixing the ingredients up and having a delicious loaf within an hour to enjoy. This bread,however, needs a resting period of 24 hours. By allowing it to rest you get a wonderful moist lemony fresh loaf. It's good. Go make some. I hope you all enjoy your weekend!

Lemon Walnut Quick Bread
1-3/4 cup All-purpose Flour
3/4 cup Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
1 Egg,lightly beaten
1 cup Milk
1/4 cup Vegetable oil or Butter,melted
2 tsp. Lemon Zest
1 TBS Lemon Juice
1/2 cup Chopped Walnuts or Almonds

2 TBS Lemon Juice
1 TBS Sugar

Preheat oven to 350 or 180 celcius. Grease the bottom and 1/2 inch up the sides of an 8x4 inch loaf pan,set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture;set aside.

In another medium bowl, combine the egg, milk, oil, lemon zest and the lemon juice. Add egg mixture all at once into the flour mixture. Stir just until moistened ( batter should be lumpy). Stir in nuts. Spoon batter into prepared pan,spreading evenly.

Bake for 50-55 minutes or until a toothpick inserted towards the middle comes out clean..a few crumbs attached is ok.

In a small bowl, combine the glaze ingredients. Gently take a skewer and poke holes in the top of the bread all over and going almost all the way down the inside of the bread. Brush the glaze all over the top of the bread and allow it to soak in. Cool in pan on wire rack for 10 minutes before removing and allowing to cool completely. Wrap in plastic wrap and allow to rest overnight before slicing.

** If you aren't a fan of nuts you can turn this into a lemon poppy seed bread. Simply omit the nuts and replace with 1 tablespoon of poppy seeds**

Yield: 1 Loaf
Source:Better Homes and Gardens Holiday Baking 

Tuesday, January 3, 2012

Spicy Cinnamon Roasted Almonds

      I am soooo behind on posting recipes! I have tons of new recipes to post but getting myself to sit down and post them is something else entirely. It's not if I have a whole lot going on these days. I guess my brain is still on christmas vacation time or something.

I am a big fan of spiced nuts and smoked nuts but never really bothered to make my own. Now that I have it's probably not a good thing. It's so simple and noone will believe that you did it yourself in one hour. You can make these all year long and if you are looking for a homemade gift..pour some into a cellophane bag,tie a nice ribbon top  and you are good to go!

Spicy Cinnamon Roasted Almonds

1 Egg White
1 tsp. Cold Water
4 cups Whole Almonds
1/2 cup White Sugar
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
1/2 tsp. Ground Cinnamon

Preheat oven to 250 or 125-130 celcius. Lightly grease a baking sheet.

In a small bowl, combine the sugar,salt,cayenne pepper and cinnamon;set aside. In a large bowl, lightly beat egg white. Add the water and beat until frothy but not stiff. Add the nuts, and stir until well coated. Sprinkle sugar mixture over the nuts and toss to coat. Spread evenly onto prepared pan and bake in oven for 1 hour, stirring occasionally,until the nuts are completely dry and golden. Allow to completely cool and store in airtight container.

Yield: 4 Cups
Source: The Comfort of Cooking