Month April 2013

Quinoa Crusted Mustard Chicken

Carroll 3 Comments

I have some friends that like to drop sercies in my lap; small tokens from their travels or things they thought I might like to play with in the kitchen.  Whether it’s a curry braising sauce, a chili chocolate rub or another specialty item, they all are inspiring and better yet come from friends that support and encourage me.  I appreciate that, and all the cheering I receive.

20130323_095000

 A small container of Coleman’s English Mustard was given to me by my friend Cate, who had just been travelling in England and went to the quaint town of Norwich, where the mustard is produced.  It was a special day for her and I love that I, from all the way across the pond, was a small part of it.    

DSC_0343

Perfect timing too, as I was had just seen this recipe I wanted to try that used mustard.  Coleman’s English Mustard is a blend of brown and white mustards, offering some tang and a lot of zip.  So I adapted the original recipe, which called for Dijon,  a bit to make use of the spicy mustard powder.

 Ingredients

  •  3/4 cup cooked quinoa
  •  4 skinless, boneless chicken breasts (6 oz. each)
  •  2 tablespoon Coleman mustard powder
  • 2 tablespoon water
  • 2 tablespoon olive oil mayonnaise
  • 1 ½ teaspoon wild flower honey
  •  1 teaspoon chopped fresh thyme, plus more for serving
  •  Pepper
  •  Olive oil cooking spray

 Direction

Position a rack in the center of the oven; preheat to 300 degrees. Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25 to 30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet. DSC_0321

Increase the oven to 425 degrees. In a large bowl, combine the mustard powder, water and mix into a paste.  Add the mayonnaise, honey and thyme; season with pepper. Place the chicken into the marinate and coat evenly. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.

DSC_0019

 Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. 

 DSC_0390

Garnish the chicken with fresh herbs, a cream sauce, or goat cheese crumbles or even follow my lead with grapefruit marmalade.   DSC_0379a

Inspiration comes from anywhere you turn; trouble is finding the time to play with everything!  Thanks Ms. Cate for the sercy!

Disney’s ‘Ohana Coriander Wings

Carroll 2 Comments

I know, I know…more wings…

But these are baked. And they have coriander, my favorite spice. And they are sticky.  I love sticky, crispy, spicy wings so much better then drippy sauce wings.  I’d say they are healthy, but really they are just baked, healthier at least.

DSC_0432

We had these wings last year when we stayed at Disney’s Polynesian Resort for the Food Blogger Conference.  They were one of the many highlights of the weekend.  I was reminded of their finger licking perfection when I came across the recipe in the Cast Member Magazine called Walt Disney World Eyes and Ears. 

DSC_0418

So in case you need another wing recipe- give this recipe a try, it is the official recipe from WDW, owned by them in fact!  These wings look on the dark side, its the sugar in that turns them, no burnt flavor 🙂

For the Wings:

  • 1 tablespoon kosher salt
  • 1 tablespoon ground paprika
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoon canola oil
  • 4 pounds chicken wings or drummettes

For the Coriander Sauce

  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon fresh lime juice
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground ginger

 Procedure: 

For Wings:

  1. Preheat oven to 500 F.  Line a baking sheet with 1-inch sides with foil.
  2. Combine all ingredients except chicken in a large glass bowl.  Add chicken and toss to coat well.
  3. Spread the seasoned wings on the baking sheet and roast them until browned, about 35 minutes.
  4. To serve, toss with wing sauce.

 For Coriander Sauce:

  1. While the wings are baking, combine the ingredients in a small saucepan over medium-high heat.
  2. Bring to a boil, stirring occasionally until liquid reduces to a syrup, about 5 minutes.
  3. Remove from heat and keep warm.

 DSC_0420

I’d like to blame Sir Wes for this repetitive wing recipe chapter I seem to be working on, but I have to take some ownership in it. Wings are good. Simple.  They were balanced perfectly with a Back Forty Naked Pig Pale Ale…if your wondering!

WESitval and the Coca-Cola Float Cupcakes

Carroll 4 Comments

Last week was my husband Sir Wes’ birthday or Birfday as he calls it.  It also happened to be my niece and nephews spring break, who were more than happy to come all the way from South Carolina to celebrate WEStival with us.   What kid wouldn’t want to go to a birthday party at Walt Disney World.  Forget the bowling alley/Putt Putt/Chucky Cheese parties, WEStival was where it was at. 

WEStival

 

Sir Wes had only made two requests for his birthday, first was to spend time with the family and the other was that he wanted Coca-Cola Cake for his birthday dessert; a child hood favorite of his.  Both of these requests were easy and fun to fulfill. 

DSC_0472

 We spent the few days hopping between the parks and the pools, kids and adults having a blast.  A little of this-

DSC_0054

 And a little of that-

521873_10200239215036251_2098764545_n[1]

 Coca-Cola Float Cupcakes- recipe adapted from Nigella Lawson’s How To Be A Domestic Goddess

Coca-Cola Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup + 2 Tbsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp. vanilla
  • 1/2 cup (1 stick) unsalted butter
  • 2 Tbsp. cocoa
  • 1 cup mini marshmallows
  • 1 cup Coca-Cola

 Coca-Cola Glaze:

  • 1 1/2 cups confectioner sugar
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. cocoa
  • 3 Tbsp. Coca-Cola
  • 1/2 tsp. vanilla

 Marshmallow Buttercream:

  • 7 Tbsp. unsalted butter
  • ¾ cup confectioner sugar, sifted
  • 1 Tbsp. milk
  • ½ tsp. vanilla extract
  • 2/3 cup mini marshmallows

DSC_0485

For the cake:

Preheat oven to 350.

In a large bowl, mix together the flour, sugar, baking soda and salt. In another bowl, beat the egg, buttermilk and vanilla. In a heavy-based saucepan, melt the butter, cocoa, marshmallows and Coca-Cola, heating it gently. Pour the warm butter mixture into the dry ingredients, stirring well, and then add the liquid ingredients mixing until the batter is well blended.

Pour into a muffin tin that has been greased or lined with papers filling each well ¾ quarters and bake for 20-25 minutes until a tester comes out clean.

For the glaze:

Sift the confectioner sugar into a bowl and set aside. In a heavy-based saucepan, combine the butter, Coca-Cola and cocoa and stir over a low heat until the butter has melted. Remove from the heat, add the vanilla, and spoon in the sieved icing sugar, whisking well, until you’ve got a smooth, spreadable, but still runny, icing.

Either dip the cupcake tops into the pot of glaze, or carefully pour a tablespoon of glaze over the cupcakes while they are still warm, and leave to cool

For the marshmallow buttercream:

Mix together the softened butter, confectioner sugar, vanilla and milk until the buttercream frosting is a smooth consistency.

Gently melt the marshmallows in a glass bowl in the microwave for 45 seconds on 50% power until they have slightly melted and started to rise up.   Add the melted marshmallows to the buttercream frosting, and whip until completely combined; the frosting should be thick and light.  Spoon the frosting into a piping bag with your favorite style tip and pipe over the cooled, glazed cupcakes.  Garnish with cherries, sprinkles, nuts or your favorite float topping.

DSC_0517

The Coca-Cola Cupcakes came out extrmely moist, and very suitable for travel.  Even a few days later the treats are still delectable.

DSC_0321

Needless to say, we had a great spring break, and a fabulous WEStival!  Hopefully Sir Sully and Lady Corree are not going to be disappointed in the next birthday party they attend.