Monday, July 20, 2015

Baked Eggplant with Cumin

10532351_10153291342336663_2312058877109955655_nDelicious, spicy eggplant, ready to enjoy!  We adore eggplant and this recipe is super simple and just a bit different, one of our favorites.
10665140_10153291343001663_7051727479425919510_nSteamed eggplant dusted with spice, ready for the oven.
11159556_10153291342241663_1538632767678329009_nBaked Eggplant with Cumin
Preheat oven to 450F.  Wash and dry the eggplant.  Slit the skin in several places to prevent bursting then steam in a steamer until tender, about 35 minutes.  Allow the eggplant to cool and then cut lengthwise in quarters.  Add the oil to an oven proof baking pan and lay the eggplant slices skin side down.  Sprinkle the eggplant with the paprika, cumin, cayenne,salt, pepper and garlic.  Bake for 20-25 minutes until the eggplant is soft and slightly toasted.

Monday, July 13, 2015

Doro Wat ~ Spicy Ethiopian Chicken Stew

18184_10153318473946663_359599586458061225_n We adore spicy food here in the Cook Lisa Cook house so when we spied this recipe for Doro Wat on Nom Nom Paleo’s site, we just knew it had to be made. 

20804_10153318474276663_3498061256689766102_nThe original recipe called for a tablespoon of the spice berbere but Michelle said that they used 1½ tablespoons because they’re masochists, so we figured what the heck, if they can do it, we’ll be masochists too, so we went for the larger amount.

1908179_10153318474171663_6826604838516639440_nThe berbere gave the dish a wonderful flavor and it was hot…but not spitting fire hot so it was perfect for us…well not Maisie.

10985454_10153318474351663_3419171284036343824_nThe chicken was absolutely delicious, the flavors were just amazing.  The eggs in the dish were…well…interesting but we felt they just weren’t quite needed.  Maybe if the eggs had been simmered in the sauce, I don’t know.  I know that we’ll make and enjoy this dish again but probably sans eggs. 

11193380_10153318474026663_1215055567906255250_nDoro Wat ~ Spicy Ethiopian Chicken Stew (adapted from here) 

  • 3 pounds chicken drumsticks (about 10 drumsticks), skin on or off
  • Kosher salt
  • ¼ cup ghee
  • 2 medium onions, thinly sliced
  • 6 garlic cloves, finely minced
  • 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 TBS.)
  • 1 1/2 TBS. berbere seasoning (more or less to taste)
  • 1/4 tsp. ground cardamom 
  • 1/4 tsp. freshly ground black pepper   
  • 2 cups chicken stock  
  • 4 hard-boiled eggs, quartered into wedges
  • Juice from 1 lime (optional)

Thoroughly season the drumsticks with salt, and set aside. Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.  Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized, tender and sweet.

Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.  Add the berbere, cardamom, and black pepper. Next, pour in the chicken stock and stir to mix well. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, about 45 minutes or until the meat is tender and cooked through.

Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high.  Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.  Add lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.


Sunday, July 5, 2015

Baked Jalapeno Popper Dip

11701127_10153491418891663_5005135348175332829_n Seven weeks down and five to go before it’s back to school for Miss. Maisie.  We can’t believe how quickly summer is passing and honestly none of us are looking forward to it being over and returning to the school year schedule.  One of the things that we’re really enjoying this summer is our time relaxing out on the dock, sipping our cocktails and snacking on appetizers, such an enjoyable way to spend summer evenings.  So of course when it came time to search out a recipe on our assigned Secret Recipe Club blog Colie’s Kitchen, we were on the lookout for appetizers. 
11262153_10153491419216663_8653814049444973426_n There were many recipes on Nicole’s blog, both appetizer and non-appetizer which caught our attention and were in the running for this month’s recipe.  I mean how delicious do Southwest BBQ chicken, Southern fried corn, Avocado mozzarella salad, or bunuelos sound?  I mean seriously, difficult choices.  But then there were two recipes which really sparked the debate on which to make and it came down to either Nicole’s cold Jalapeno popper dip or her hot Jalapeno popper dip.  I mean it’s Jalapeno popper dip two ways!  We adore, ADORE, the taste of jalapeno poppers as evidenced by two of our other favorite recipes, Jalapeno Popper Soup and our Totally Outrageous Jalapeno Popper Grilled Cheese Sandwich, yes we do love our jalapeno poppers!  In the end it was the hot dip which won the coin toss and it was made for the ladies of book club.  Now you’d think that some hot spicy dip would be too much for the ladies who read but let me tell you, they were scraping that serving dish clean, licking their lips and asking for the recipe.  Needless to say the dip was a huge hit and super simple to make and thus, has been added to the make-again-and-often recipe list. 
11061943_10153491418801663_4947690996192741316_n We did of course change Nicole’s recipe a bit.  Her recipe calls for a mix of cheddar and parmesan cheese and we thought that we had both in the house but when we were preparing the dish we found that we were out of cheddar and only had about a 1/3 cup of parmesan so we went with what we had and that was mozzarella.  We also added crumbled bacon and that was a very last minute decision.  Seriously, we had put the dish in the oven and two minutes in, pulled it out and added on some bacon.  Not sure what possessed us to do that, but it sure was delicious.  Check out Nicole’s recipe or use ours, either way, if you’re a jalapeno popper lover, you won’t be disappointed. 

Preheat oven to 375F.  In a bowl mix together the cream cheese, mayonnaise, mozzarella cheese and the diced up jalapenos.  Lightly grease a baking dish (I used a shallow 1.5 qt. oven safe dish) and spread the jalapeno cheese mix evenly.  Top with the shredded Parmesan cheese and bacon.  Bake for 20-30 minutes until bubbling and golden brown on top.  Serve hot with crackers or tortilla chips.


My previous Secret Recipe Club Recipe Posts: 

Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
Home Style Chicken Curry

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