Jan. 4 Jan. 11 Jan. 18 Jan. 25
GOLDEN OATMEAL WITH CURRANTS AND PEARS 1-4-20 Top of page
1 cup water
1/2 tsp. ground tumeric
1/4 tsp. ground ginger
1/8 tsp. finely ground black pepper
pinch sea salt
3/4 cup rolled oats
1/2 of a soft, ripe pear, diced into 1/2" pieces
2 tbsps. dried currants or raisins
2 tsps. coconut sugar
unsweetened vanilla almond milk
chopped raw walnuts for serving
GARBAGE CAN COOKIES 1-4-20
Prepare regular oatmeal chocolate chip cookie recipe but in place of chocolate chips, cut up leftover chocolate candies and add to dough.
CHICKEN BRINE (7-27-19) 1-4-20
1 gallon water
1 - 1 1/2 cups kosher salt
1 1/2 cups brown sugar
fresh cracked black pepper (if brine is cold, peppercorns
if hot)
garlic
onion
bay leaves
cinnamon
paprika
chili powder
cayenne
crushed red pepper
Brine chicken for 6 hours to 24 hours. Rinse and dry before grilling.
CHICKEN BRINE (7-27-19) 1-4-20 Top of page
1 gallon water
1 - 1 1/2 cups kosher salt
1 1/2 cups brown sugar
fresh cracked black pepper (if brine is cold, peppercorns
if hot)
garlic
onion
bay leaves
cinnamon
paprika
chili powder
cayenne
crushed red pepper
Brine chicken for 6 hours to 24 hours. Rinse and dry before grilling.
CRISP ROAST DUCK (From epicurious.com) 1-11-20
1 (5-6 lb.) Long Island duck (also known as Peking)
2 cups boiling water
1 tbsp. kosher salt
1 tsp. black pepper
Put oven rack in middle position and preheat to 425°. If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13x9x3" roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
QUICK ORANGE CHERRY SAUCE FOR DUCK 1-11-20
1 packet orange flavoring packaged with duck
1 can cherry pie filling
juice from 1 fresh orange, warmed
Combine and serve over duck.
STANDING RIB ROAST AND BEEF 1-11-20
1/3 cup dijon mustard
2 tbsps. garlic, minced
1 tbsp. thyme leaves, chopped
2 tsps. coarsley ground pepper
kosher salt
3 tbsps. extra virgin olive oil
1 5 rib (12-13 lb.) rib roast with chine bone removed
Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 tsps. of kosher salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 350°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.
INSTANT POT CABBAGE CLEANSING SOUP 1-18-20 Top of page
1 tbsp. extra virgin olive oil, plus more for serving
1 medium onion, chopped
4 garlic cloves, minced
kosher salt
freshly ground black pepper
1 tbsp. tomato paste
2 cups cabbage, chopped
2 cups cauliflower florets
2 carrots, peeled, thinly sliced
2 celery ribs, thinly sliced
1 red bell pepper, chopped
1 medium zucchini, chopped
15 oz. diced tomatoes
15 oz. kidney beans, rinsed and drained
4 cups low sodium vegetable broth
2 tsps. Italian seasoning
3/4 tsp. paprika
freshly chopped parsley for serving
Set instant pot to saute. Add oil, onion and garlic. Season generously with salt and pepper. Cook, stirring occasionally until onion softens about 5 minutes. Add tomato paste. Cook, stirring for 1 minute. Add remaining ingredients. Stir to combine. Lock lid. Set instant pot to cook high pressure for 12 minutes. Carefully turn steam valve to venting position to release pressure. Stir, season, serve with garnish with parsley and drizzle of olive oil.
GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE (From epicurious.com) 1-18-20
1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tbsps. curry powder
2 cups plain Greek yogurt, divided
2 1/2 tsps. kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tbsps. fresh lemon juice
Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight. Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking. Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
ULTIMATE FLAKY BUTTERMILK BISCUITS FROM AMERICA'S TEST KITCHEN (From copymethat.com) 1-18-20
3 cups King Arthur all purpose flour
2 tbsps. sugar
4 tsps. baking powder
1/2 tsp. baking soda
1 1/2 tsps. salt
16 tbsps. (2 sticks) unsalted butter, frozen for 30 minutes
1 1/4 cups buttermilk, chilled
Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7" square. Roll dough into 12x9" rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12x9" rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400°. Transfer dough to lightly floured cutting board. Using sharp, floured chef’s knife, TRIM 1/4 INCH OF DOUGH FROM EACH SIDE OF SQUARE AND DISCARD. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.
FRENCH DIP SLIDERS (From delish.com) 1-25-20 Top of page
5 tbsps. butter, divided
1 large onion, thinly sliced
2 sprigs, plus 1/4 teaspoon fresh
thyme
Kosher salt
Freshly ground black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast
beef
12 slices provolone cheese
1/4 tsp. garlic powder
1 tbsp. garlic, minced
1 1/2 cuplow-sodium beef broth
1 tbsp. Worcestershire sauce
Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. Serve sliders with au jus for dipping.
3 INGREDIENT SAUSAGE PUFFS (From today.com) 1-25-20
7 oz. all-butter puff pastry, cut
into four 5-inch squares
1 large egg yolk, mixed with 1
tbsp. water
4 fully–cooked packaged sausages,
such as Andouille, chicken apple or garlic and cheese (3 ounces each)
Spicy-Sweet Sauce
1/4 cup apricot preserves
1 tbsp. chopped sweet pickles
1 tbsp. sambal oelek or other Asian
chile sauce
1 tsp. prepared horseradish, drained
Preheat the oven to 375° and position a rack in the center. Arrange the pastry on a work surface. Brush squares of puff pastry with egg yolk. Place the sausage on the bottom edges and roll up the pastry, pressing the ends to seal. Freeze the sausages for 15 minutes, until firm. Cut into ½-inch slices. Place the slices in the cups of three mini-muffin trays. Bake until golden and sizzling, about 25 minutes. Turn out onto a paper towel lined wire rack for 1 minute. Pulse the preserves, pickles, sambal, and horseradish in a mini food processor just until chopped. Spoon a dollop of the mixture onto each slice and serve.
GINA'S SUPER BOWL PUNCH (From foodnetwork.com) 1-25-20
1 liter vodka
3 12 oz. bottles beer
3 6 oz. containers frozen limeade,
thawed
3 1 liter bottles club soda
3 limes, sliced into wheels
Ice, for serving
Lime wedges, for garnish
Add the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve.
RASPBERRY FIZZ (From tasteofhome.com) 1-25-20
2 oz. ruby red grapefruit juice
1/2 to 1 oz. raspberry flavoring
syrup
1/2 to 3/4 cup ice cubes
6 oz. club soda, chilled
In a mixing glass or tumbler, combine grapefruit juice and syrup. Place ice in a highball glass; add juice mixture. Top with club soda.
TERIYAKI MEATBALLS (From natashaskitchen.com) 1-25-20
16 oz. lean ground turkey
1/2 cup panko bread crumbs
1/4 cup green onion, finely chopped
1 large egg
1 tsp. freshly grated ginger or
1/4 tsp ground ginger
1 garlic clove, pressed
2 tsps. sesame oil
For the Teriyaki Sauce:
1/4 cup light brown sugar, lightly
packed
2 tbsps. hoisin sauce
1 tbsp. soy sauce
1/2 tbsp. sesame oil
1 medium garlic clove, minced
1/2 tsp. fresh ginger or 1/8 tsp
ground ginger
Line a 17x12" rimmed baking sheet with foil. Pre-heat oven to 400°. Combine meatball ingredients in a large bowl: 16 oz ground turkey, 1/2 cup bread crumbs, 1/4 cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined. Roll into 1 1/4" to 1 1/2" meatballs and bake at 400° for 10 to 12 mins or until juices run clear or a meat thermometer reads 170°. Meanwhile, make the sauce. Simmer the sauce ingredients together in a small sauce pan for 3-5 minutes, stirring frequently or until slightly thickened. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine. Sprinkle with sesame seeds and green onion for serving.
SAUSAGE APPETIZER 1-25-20
1 tube crescent rolls, unrolled
into 4 rectangles
1 lb. sausage, cut in half, then
in half again
Crumble raw sausage over rectangles and roll up. Cut each log into 5 or so pieces. Line a cookie sheet with foil and lay circles on the sheet. Top with mozzarella cheese. Bake until sausage is cooked through.
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