Saturday, November 25, 2023
Monday, November 06, 2023
Claire's Thanksgiving Menu BASICS
|My Mom's Roast Turkey|
|Spinach, Fennel, Apple, & Pecan Salad|
|Old Fashioned Carrot Salad|
|French Apple Tart|
Monday, July 24, 2023
I have another granola recipe on my blog and many friends are very very fond of it. The BEST Granola recipe is certainly a favorite but this one has become a favorite, too. Both recipes use olive oil and maple syrup - these are key flavor ingredients. I have found Lucini brand of olive oil works best and grade A medium amber maple syrup is my choice for best flavor.
Granola for Abby, Amelia, Anna & Callie!
1 cups raw almonds with skin
4 cups old-fashioned rolled oats (organic preferred)
¾ cup grade A amber maple syrup
¾ cup extra-virgin olive oil (I use Lucini brand for this recipe)
3 teaspoons cinnamon
1 teaspoon kosher salt or kosher sea salt
Preheat oven to 350° F.
Line baking sheet with parchment paper. Put oats, almonds, cinnamon, and salt into large bowl – stir ingredients together with large spoon or spatula to distribute ingredients. Pour maple syrup and olive oil over and stir to mix and coat all ingredients. Pour granola onto prepared parchment-lined pan and spread so that ingredients are in one layer. Bake in oven for 30-45 minutes until golden brown. Remove from oven and allow to cool in pan for about 10 minutes before eating. Cool completely before storing in glass jars or other containers.
Thursday, April 20, 2023
1 large boneless, skinless chicken breast, OR 2-3 large boneless, skinless chicken breast, OR 5-8 boneless, skinless chicken breast cutlets (thin cut)
teaspoons light brown sugar
ablespoon rice vinegar
ablespoon soy sauce
easpoons olive oil
Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.
My air-fryer has a "Chicken" setting - it cooks at either 350 or 415. After I preheat to 400 I use the 415 setting for 13 minutes. Flipping chicken after 6 minutes. (if using the cutlets I don't bother flipping because they are usually done in about 6-8 minutes!)
Cut chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. OR just keep breast as is or use thin-cut cutlets!
Season chicken generously on all sides with salt and pepper; rub brown sugar all over. (Chicken breast can be seasoned and left uncovered for up to 12 hours in the refrigerator. Let the chicken come to room temperature before cooking.)
In a medium bowl, combine the rice vinegar, soy sauce and olive oil. Toss chicken in soy sauce mixture until well coated and allow chicken to sit in marinade for 5 minutes.
Transfer chicken to the air fryer basket, setting leftover marinade aside. Cook for 6 minutes and flip the chicken over. Cook until chicken is lightly browned, the sauce has turned slightly sticky on the chicken and the internal temperature at the thickest part of the meat reaches 165 degrees, another 6 to 10 minutes. If using whole (thick) breast then it may need a few more minutes to cook through.
Transfer the chicken to a cutting board to rest for at least 5 minutes so the juices can settle and redistribute. Slice the chicken against the grain. Pour any sauce left at the bottom of the air fryer over the chicken and serve. For extra flavor, squeeze lime wedge all over the chicken,.
|Pre-heat to 400 degrees|
|I used my "Chicken Setting" - 13 min at 415.|
|Flip over after about 6 minutes|
|Easy Cleaup....WOW! Such joy!|
Wednesday, March 15, 2023
St. Patrick's Day is the perfect time to make Soda Bread! Here are three recipes for you to choose from.
Sunday, January 29, 2023
|From front to back: Tamari, Brined, and Sugared|
1/2 cup sugar
1/4 cup water
2 teaspoons cinnamon
1/2 teaspoon vanilla
pinch of salt
Preheat oven to 350° F.
Pour almonds onto sheet pan and place in oven for 10 minutes until roasted to light golden (cut one open to see if interior of almond has changed from white to light golden brown).
Remove from oven, and add almonds, sugar, cinnamon, vanilla, salt, and water to a saucepan and bring to a boil over medium/high heat. Once boiling, decrease heat to medium and cook for 7-10 minutes, stirring frequently with a wooden spoon. The mixture will go from liquid to sticky and then to white and granulated. Continue cooking, stirring constantly until the sugar coats the almonds with a light caramel color. Once almonds are coated with caramel remove from heat and turn out to a pan covered with silpat or parchment - allow to cool.
8 ounces (1 1/2 cups) raw almonds with skin
1 cup water
1/3 cup kosher salt
Preheat oven to 375° F.
Bring water to a boil in a saucepan. Add salt and stir to dissolve. Add the almonds to the hot brine, remove from heat, and let them soak for 30 minutes.
Drain the almonds and spread them evenly in a single layer on a baking sheet. Roast until almonds are lightly toasted and fragrant, about 12 minutes. Take one out to test - cut open to expose interior which should be light golden brown. The nuts will still be soft but once completely cooled they will be very crunchy and salty.
|The sugared almonds at the beginning - bringing to a boil.|
|I like this kosher sea salt and use it for all my recipes.|