June Kessler's Blog, page 6

Glazed Chicken

 

Glazed Chicken

 

1/2 cup rice vinegar

5 tablespoons honey

1/3 cup soy sauce

1/4 cup Asian (toasted) sesame oil

2 – 3 tablespoons sriracha hot chili sauce

3 tablespoons minced garlic

Salt to taste

8 chicken thighs

1 tablespoon chopped green onion (optional)

 

Directions

 

Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade; squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.

 

Preheat oven to 425 degrees F (220 degrees C).

 

Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9×13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.

 

Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions; if desired

 

Parmesan-Crusted Tilapia

 

 

 

 

 

 

 

 

1/2 cup all-purpose flour

1 egg, beaten

1 cup crushed butter-flavored crackers (about 10 crackers)

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

6 to 8 tilapia fillets (5 ounces each)

4 tablespoons coconut or peanut oil

Lemon wedges

Directions

Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, egg, then cracker mixture.

In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon wedges. Yield: 4 servings.

Leek Sweet Potato Soup

 

 

 

 

 

 

 

2 Tablespoons coconut oil

1 small shallot, chopped (about 2 Tablespoons)

6 cups leeks, chopped (about 4; do not use the thick green tops)

1 teaspoon sea or Himalayan salt, divided

8 cups stock of your choice

4 cups white sweet potato (about 2)

3 teaspoons dried thyme leaves, to taste

1 (13.5 oz.) can coconut milk

 

Directions

Heat a large Dutch oven over low-medium heat. Add the coconut oil, chopped leeks, shallots and 1/2 tsp of the sea salt. Sauté the leeks until they begin to release water, about 5 minutes, stirring frequently so that they do not brown.

Turn the heat down to low and continue to cook the leeks until they soften, about 15 minutes, stirring occasionally so that they do not stick.

Add the remaining sea salt, stock, diced white sweet potatoes and dried thyme leaves. Turn up the heat to bring the stock almost to a boil, then reduce the heat so that it comes to an even simmer. Cook until the white sweet potatoes are just tender, about 15 minutes.

Stir through the coconut milk and cook for a further few minutes, until the soup is warmed all the way through.

Use an immersion blender to carefully puree the soup in the pan before serving

Bratwurst with Onions and Apples

 

 

 

 

 

 

 

 

8  bratwursts

1  medium  white onion

1 green apple
1 teaspoon  minced  garlic

1 teaspoon black pepper

Directions

Rub the defrosted brats with the garlic and leave it stuck to the brats.

Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later.

Cut onion and apple into wedges and spread the pieces out over the brats.

Sprinkle the pepper over the whole thing and seal the foil over the top.

Chicken Avocado Stir-Fry

Chicken Avocado Stir Fry

1/2 cup chicken broth

1/4 cup soy sauce

1 tablespoon cornstarch

1 clove garlic, minced

1 tablespoon vegetable oil

4 skinless, boneless

chicken breast halves, cut

into bite size pieces

2 cups snow peas

2 cups  mushrooms

, stems discarded, caps

thinly sliced

2 bunches green onions,

cut into 1-inch pieces

2 large ripe but firm

avocados – peeled, pitted,

and cut into large chunks

 

In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.

2. Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside.

Place the  mushrooms and green onions into the hot wok, sauté  until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.

3. Return the chicken to the wok; add the snow peas  and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.

 

Top Blade Steak

 

 

 

 

 

6 (1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)

1/4 teaspoon salt

1/8 teaspoon black pepper

2 Tablespoons olive oil

2 Tablespoon unsalted butter

2 (8-oz) Packages  cremini or white mushrooms, cut into 3/4-inch-thick wedges

2 Tablespoon finely chopped shallot

1/3 cup balsamic vinegar

3 Tablespoons soy sauce

1/3 cup plus 3 teaspoons beef broth

1 teaspoon cornstarch

Directions

Pat steaks dry and cut 2 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.

Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.

Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/3 cup beef broth and simmer 2 minutes.

While sauce simmers, stir cornstarch into remaining 3 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

 

Asparagus Sweet Potato Soup

 

 

 

 

 

2 Tablespoons Coconut oil

1 pound asparagus

2 garlic cloves, minced

2 cups chopped onion

2 cups peeled and  chopped sweet potato

1 serrano pepper, seeded and chopped

24 ounces chicken stock

Salt and pepper to taste

 

Directions

 

In a large saucepan melt coconut oil, add onion and garlic, and pepper for a sauté about 10 minutes or until translucent.

Add chicken stock; bring to a boil; add sweet potato and asparagus, lower heat to a simmer, cover and simmer for about 10 minutes or until potato and asparagus are tender

Transfer soup to a blender in batches, process until smooth. Pour mixture into a clean saucepan add 1/2 cup milk, heat over low heat until heated.

 

Pie Pan Strawberry Cheesecake

 

 

 

 

 

Crust:

1-1/4 cups graham cracker crumbs

1/3 cup butter, melted

1/2 teaspoon ground cinnamon, if desired

Filling:

2 (8-oz.) packages cream cheese, softened

1/2 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

1/2 teaspoon finely grated lemon peel

Topping

2 cups Strawberries, halved or quartered

1/2 cup Sugar

½ teaspoon cinnamon

1 teaspoon lemon juice

2 Tablespoons Water

whipped cream, if desired

Directions

In a bowl, Combine cracker crumbs and butter and cinnamon. Firmly press onto the

bottom and up the sides of a 9-inch. pie plate. Cover and refrigerate

for 30 minutes.

In a large bowl, beat the cream cheese and sugar until smooth. Add

eggs; beat on low speed just until combined. Stir in vanilla and

lemon peel just until blended. Pour into prepared crust.

Bake at 325° for 25-30 minutes or until center is almost set.

Remove from the oven; let stand for 5 minutes

Meanwhile Prepare Topping: add strawberries, sugar, cinnamon, lemon juice and water to a saucepan. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.

Pour strawberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours or several hours is even better. Garnish with whipped cream, if desired.

 

Fried Green Tomatoes

Fried green tomatoes are an Austin Texas delicacy. Now you can make them Gluten-free with this tasty recipe.

 

 

 

 

4 medium to large green tomatoes

1/2 cup coconut flour

1/2 teaspoon Himalayan salt

1/4 teaspoon paprika

1/8 to 1/4 teaspoon cayenne pepper

1 large egg, beaten

1 Tablespoon coconut milk or milk

4 to 5 Tablespoons coconut oil

Directions

Slice green tomatoes 1/4 to 1/2 inch thick; set aside.

In a shallow dish, combine coconut flour, salt, cayenne pepper, mix well. Sprinkle 1 teaspoon flour mixture over green tomato slices.

In another dish, combine egg and milk; beat well.

Heat over medium heat 3 Tablespoons coconut oil

Dip tomato slices into egg mixture; then the flour mixture, and fry in heated coconut oil for about 2 minutes each side, or until golden. (Keep oil temperature under 350 degrees F. to prevent burning) add more oil as needed.

Drain on paper towels, sprinkle with extra Himalayan salt, if desired.

 

 

 

 

 

 

 

Coconut Cheesecake Truffles

Spring break is the perfect time to create special treats with the kids. Coconut Cheesecake Truffles. Healthy and Nutritious  what a great breakfast for the boys; they really enjoyed them and so easy to make.

 

 

 

2 (8-oz.) Packages cream cheese

3/4 cup honey

1/3 cup coconut oil, melted

2 teaspoons vanilla extract

1/2 cup coconut flour

1/2 cup shredded coconut

1/2 cup mini chocolate chips

1/3 cup unsweetened cocoa

1/4 cup powdered sugar

Directions

In a large bowl whip cream cheese until creamy, add honey coconut oil and vanilla; mix well. Add coconut flour and shredded coconut; mix well. refrigerate for about 1 hour to chill.

In a small bowl whisk together cocoa and powdered sugar; set aside. When truffle mixture has chilled; roll in 1-inch balls; roll truffles in cocoa mixture and enjoy. Store Truffles in the refrigerator.

Makes about 34 truffles