Alabama Drumsticks…so easy and fool proof!

Last week we bought a new grill that was being delivered to us last friday and I had planned to make our friday night dinner on it but it was not delivered until 10.30 pm…who delivers anything at 10.30 in a friday night?!! Anyhow yesterday I made our friday dinner although it was Sunday…

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Drumsticks

3 pounds 1.5kg Chicken Drumsticks

Salt and Pepper 

How to: Place the drumsticks on a ovenproof dish and sprinkle the salt and pepper on top, place the tray in the oven for 30-35 minutes at 375 F/190C. Let the drumstick cool off (I did this before we went to Knut’s hockey game)

Alabama marinade

1/2 cup/ 1 dl Mayonnaise (see below)

2 tablespoon Apple cider vinegar

2 teaspoon black pepper

2 teaspoon prepared horseradish

1 teaspoon dijon mustard

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Fresh Chives

Coleslaw

½ Cabbage

White Wine Vinegar

Salt and Pepper

Mayonnaise

Yolk

1 teaspoon Dijon Mustard

1 tablespoon White Wine Vinegar

2 dl /1 cup of Vegetable Oil

Salt and Pepper

Chili Flakes

How to: Start by making the mayonnaise and use half for the Alabama sauce and the rest for the coleslaw. Mix the mayonnaise with the cabbage and store it in the fridge until ready to serve.

Mix all the ingredients together in a bowl and brush the drumsticks with the sauce and grill them on the grill for approximately 5 minutes each side. Brush again with sauce and sprinkle with the chives.

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I left out a few drumstick for the kids as I was not sure if they would like the “Alabama style” and Mira loved her plain ones. I don’t think I ever seen her finishing all the meat and actually skipping the past

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Creamy roulades filled with basil and sun dried tomatoes

I would not say I have been eating bad food this past week it’s been more like I have skipped a lot of meals. So last night I wanted to make something more festive. Normally I don’t  eat dairy and this is the first time since the new year had a creamy sauce and it was absolutely divine!

dinner

1 pound/500 grams Sirloin tip steak thinly cut

garlic powder

salt and pepper

Philadelphia Cream Cheese

Sun dried tomatoes in oil

fresh cut basil

tooth picks

Creamy sauce

1/2 cup of whipping cream

splash of chanterelle fond or beef bouillon

splash of soy sauce (gluten-free)

garlic powder

pepper

Fresh thyme

Roasted vegetables

Sweet potatoes

Fennel

Mushroom

Zucchini

Olive oil

Chili flakes

Salt and Pepper

How to: I started with seasoning the meat with salt, pepper and garlic powder followed by spreading the cream cheese, basil and the sun-dried tomatoes. Roll up the meat and attach a toothpick to hold it together. Fry the meat in a frying pan until it has a nice browning to it.

k;tt

Meanwhile cut the vegetables and roast them in the oven at 400F/200C for about 15 minutes or until they are done.

Mix all the ingredients for the sauce and pour over the meat and let it simmer for a few minutes before serving.

My kids are not to keen on sun-dried tomatoes or sauce so I made their meat only with the cream cheese and removed them from the frying pan before I added the sauce.

 

 

Chocolate Roasted Chicken with Miracle Berry

When we first moved to the US we got to know this great family that did not live far from our old place. Unfortunately they had to move back to Sweden just after a year but we have stayed in touch. Patrik and his daughter Madeleine has been visiting Chicago this past week and last night we had the pleasure of them stopping by before they had to leave our great city. Knowing Patrik and his devotion for food I decided use the Miracle Berry (I ordered it on Amazon) and make a dish from my new cookbook written by Homaro Cantu and the chicken was absolute divine!

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Chicken

1 Whole Chicken

2 tablespoon Salt

1 tablespoon ground black pepper

1-tablespoon chili powder

1-tablespoon ground cumin

1-tablespoon garlic powder

2 tablespoon unsweetened Dutch cocoa powder

8 tablespoon unsalted butter (I used olive oil)

4 sprigs fresh cilantro, chopped

 Chocolate Mole

2 tablespoons olive oil

1 yellow onion sliced

2 jalapeños, seeded and sliced

3 cloves garlic, minced

2 tablespoons salt

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 teaspoons unsweetened Dutch cocoa powder

One 14 oz. can of peeled tomatoes

One 4 oz. can chopped green chilies

I lime juice

4 sprigs cilantro chopped

How to: Start by mixing the spices together in a bowl and really rub it on top of the chicken till it is completely covered as well as the inside (I ended up pouring it into the chicken). Mix the chopped cilantro and the olive oil and rub it under the skin of the chicken. Place the chicken on an oven proof dish and cook it in the oven for 20 minutes at 350 F/176C then lower the temperature of the oven and let it cook for approx. another hour or till the inside temp has reached 165F/74C. Let the chicken rest under foil for 15 minutes.

Cook the Onion and jalapeños in the olive oil till they are soft, then add garlic, salt, chili powder, cumin, black pepper and cocoa and cook for another minute. Add the tomatoes, green chilies and cook for about 25 minutes, stir occasionally. Mix the sauce in with a hand blender and season with salt and lime juice.

 mole

I served the dish with roasted vegetables and paired it with a beautiful bottle of Zinfandel. Try the dish without the miracle berry then let “pill” dissolve on you tongue and discover the difference…enjoy!

freddanopatrik

 

I’m not horsing around this is “real” Beef Tacos with Nutchos

I am a huge fan of nachos but living a low carb diet life nachos tops the list of things that you should not eat. So the other day I stumbled over a recipe of nut-crackers and I thought I should be able to use that idea to convert it into nachos. So this evening I got to work,  I also chose not to use any pre-packed taco spices and salsa that are filled with sugar, starch and other unidentified unpronounceable ingredients  …here we go!

 tacodinner

1 lbs. or 500 grams Ground Beef

Chopped Garlic Cloves

1 teaspoon grounded Cumin

1 tablespoon Oregano

1 tablespoon Paprika powder

½ teaspoon Black pepper

½ teaspoon Cayenne pepper

Water

1 teaspoon White wine Vinegar

Cucumber

Tomatoes

Red Onion

Salad

Marinated Olives and mushrooms (deli)

Notches

1 cup of your choice of mixed unsalted nuts

2 eggs

Salt

Red Chili flakes

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Guacamole 

2 Avocados

2 small chopped Tomatoes

3 tablespoon chopped Red Onion

½ Limejuice

Cilantro

Salt and Pepper

Red Chili Flakes

Salsa

2 tomatoes

1 garlic clove

½ Limejuice

Cilantro

Salt

Red Chili Flakes

tacocollage

How to: Start with chopping the nuts in a mixer and mix in the eggs and season with Salt and the red Chili Pepper. “Dott” the mixture on parchment paper to small round looking sized chips and place them in the oven for around 10-15 minutes at 150 C/300F or until they are crisp and hard.

Fry the meat and the garlic and season with the spices. I always add water and let the minced beef simmer until the water has evaporated.

Mash the avocado and mix in all the other ingredients for the guacamole. I always make sure I have a lot of lime juice because this prevents the avocado to become brown.

Once again I got use for the mixer when making the salsa just place all the ingredients and run it for a couple of minutes

Enjoy!!!

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Bacon wrapped Chicken with Sundried Tomatoes.

Wow…here I was hoping the winter was coming to an end. Yesterday was a beautiful sunny day, the snow was dripping away and I almost got the “spring it’s on its way” feeling. It did not last long though because today wet and heavy snow was pounding outside our window and the last thing I wanted to do was to go outside. This is when, the only thing you want to do is to lit up candles and bury yourself in comfort food to make you feel better but it doesn’t have to mean Chicken Wings or Pizza, it can still be healthy and clean…

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2 Chicken Breasts

4 slices of Bacon

¼ cup Sundried Tomatoes in Olive Oil

½ tablespoon Basil

1 Chopped Garlic

Pepper

Roasted Vegetables

Use what ever you have available…

Brussels Sprouts

Red Onion

Mushroom

Fennel

Red Bell Pepper

Olives

Chopped Red Chili

1 Chopped Garlic Clove

Olive Oil

Champagne Lemon Vinegar

Salt and Pepper

How to: Mix together the sundried tomatoes, basil and garlic. Cut the chicken breast in half and make a cut in the middle and stuff the tomato mix in the chicken. Wrap the bacon around the chicken and make sure the “ends” of the bacon are tucked in under the chicken on a ovenproof dish. Place the chicken in the oven 200 C./400 F. for about 20 minutes.

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Blend the chili, garlic, olive oil, Vinegar and salt and pepper and mix it with the vegetables and place the tray in the oven together with the Chicken.2013-02-26 19.42.56

A simply oven roasted Chicken

So I really, really have to go to the grocery store as we don’t even have coffee for tomorrow morning but Thursdays is not a good day to do so because it is CRAZY day. I literally spent my entire afternoon picking up and dropping the kids off at different activities. So not only did I not really have anything to work with in kitchen but I also need to make something quick and easy. So I decided that I would cleanout whatever poor vegetables were left in the fridge and use it for this evening’s dinner and actually it turned out absolutely heavenly!

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500g or 1 lbs. Chicken breast

200 grams or 7 oz. Salami (A friend brought this for me from Bolzano in Milwaukee, Wisconsin…divine)

Red Onion

Broccoli

Yellow squash

Cauliflowers

Mushrooms

Olives (I had garlic, chili, calamata)

Garlic cloves (I used marinated from the deli)

Artichokes

Fresh Rosemary

Salt and Pepper

3-5 tablespoonsOlive Oil

3-5 tablespoon Balsamic Vinegar

1 tablespoon dried Thyme

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How to: Set the oven on 200 C. or 400 F. Chop all the ingredients into smaller pieces and lay them out on an ovenproof dish and season with salt and pepper. Mix the olive oil, balsamic vinegar and thyme and drizzle it over. Place the tray the oven for 15-20 minutes…

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While the dinner was getting ready in the oven I went to pick up Knut from practice and the house smelt delicious as we entered. Freddie enjoy a glass of Cabernet Sauvignon and apparently it went very well with the Chicken after this busy Thursday afternoon 🙂

Sesame Chicken with an Avocado Salsa and roasted Cauliflower Salad

I love Sesame Oil not only for its health benefits but I also love the flavor!

Sesame Oil is one of the super, super foods that can be used for its i.e. anti-inflammatory qualities, it’s good if you have cardiovascular issues, it lower the cholesterol and so on, the list is very long and you can read more about the benefit from sesame Oil here http://shop.vedalila.se/en/art/article-60.php.

So today I made dinner in the spirit of Sesame Oil…

Sesame Chicken– recipe by Ola Lauritzson and Ulrika Davidsson

4 Chicken breasts

1 tablespoon grated Ginger

4 tablespoons Soy Sauce (gluten-free)

1 tablespoon Sesame Oil

Splash of Canola Oil

Salt and White Pepper

Avocado Salsa – recipe by Ola Lauritzson and Ulrika Davidsson

2 Avocado

½ Papaya

1 Lime

2 tablespoons Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Sambal Oelek

Salt and Black pepper

Roasted Cauliflower Salad-by Kitchen lab101 http://testkitchenlab101.wordpress.com

1 head of cauliflower (cut into floret pieces)

I did not use any raisen…1/2 cup golden raisins

4 tablespoons of olive oil

2 cloves of garlic (minced)

2 tablespoons of tahini sauce (paste of ground sesame seeds found in the “kosher” section of super markets)

4 tablespoons of water

1/2 lemon

1 tablespoon of salt

1 teaspoon of toasted sesame seeds

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How to: Start by cutting the kitchen into pieces and mix together the marinade. Meanwhile you are letting the chicken infuse in the marinade mix prepare the Avocado salsa by cutting the avocado and the papaya into small pieces. Squeeze the lime juice and mix in the soy sauce, sesame oil, sambal oelek, salt and pepper and keep it cold till you are ready to serve.

Preheat oven to 425F.  Toss cauliflower with 2 tablespoons of olive oil and 1/2 tablespoon of salt.  Spread onto one layer on cooke sheet and bake for about 15-20 minutes (or until cauliflower is slightly browned / you can stick a fork through it pretty easily).

In the meantime, in a small saucepan heat the remaining olive oil.  Saute the garlic over low heat in the oil until it starts turning brown.  Turn off the fire and add in the tahini sauce, water, and remaining salt.  Squeeze the juice from the lemon and then mix all of the ingredients together to help it shape into a more sauce-like form.

When the cauliflower is ready, take out of the oven and put into mixing bowl.  Add the sauce into the bowl and mix so that sauce coats cauliflower florets.  Add the raisins and sesame seeds; mix until all ingredients are properly combined – and that’s it, you’re done!  http://testkitchenlab101.wordpress.com (check it out…there is some awesome recipes)

At the same time you’ll stick the chicken in the oven or on the barbeque for about the same amount of time

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