Brittany wrote this on 14 October 2014
I feel like chicken stock (or chicken broth) is one of those things that scare people. The whole business of a DIY process for something you can buy very easily in a can at the store is, I am sure, absurd to some people. Like making your own corn flakes or churning your own butter. It just isn’t necessary. I would like to convince you otherwise.
Why? Because it is just so darn easy. There is MUCH less of a science to it than say, baking, and the payoff is tenfold. It takes so very little effort and can be simmering away while you do something else. No babysitting. Also, as my Mother would say, its good for what ails you. Seriously good eats when the sniffles set in.
Technically, stock like we are talking about today, tends to be made from the bones of an animal; chicken, beef, turkey, lamb, pork. Often, the flavor is much richer. Chicken broth, which I confess is really the only kind I ever make (lamb broth is SO not my specialty), usually is much more subtle in taste and made with the whole bird, meat and all. Ultimately, I make them the same and have never noticed much of a difference in flavor. I am sure there are some chefs somewhere shaking their heads and emphatically disagreeing with me, but I am willing to risk that as I doubt many of them are spending their spare time reading this blog.
For purposes of ease and the fact that I am just not that fancy, you can call this broth or stock-whatever floats your boat. K? K.
Now. This post is really more about the tips of making good chicken stock than a recipe. No rocket science involved. Ultimately, you should know that stock can-and should-be made from the leftover ingredients that you don’t want to throw away. Waste not, want not. So read on and be confident!
Today I used the leftover carcass of a rotisserie chicken from the local deli. You can use the bones of any chicken you eat, or use a whole, raw chicken. The process is the same, you would just add more water. I have a hard time tossing our perfectly good chicken so when I am separating a whole chicken into parts, I usually cut out the back and neck pieces and then toss them in a freezer bag in the freezer. Over time, I keep adding miscellaneous raw chicken pieces to it and when I have a good sized amount, I make chicken stock. If I know that I am going to roast a chicken or be picking up a roasted chicken, I usually plan for soup later in the week because I will have a carcass to use to make the stock. If soup isn’t on the agenda, I just freeze the stock after I make it.
In general, I like to keep things simple when making stock and broth. I stick to the items that give great flavor, but that I am most likely to have on hand. That means carrots, celery, and onions. Garlic if you are feeling fancy. They are basics that are always around so I never have to worry about making sure I have the ingredients available. What I suggest (because I do this and it works well ) is that when you have some carrots or celery that you didn’t use up and are about to go kinda rubbery on you, is to toss them in a gallon zip top bag. Just like the chicken parts, they can sit in the freezer until you are ready for them. Then you have veggies that are maybe a smidge past their prime for munching on, but perfect to add flavor to your stock.
3. Herbs & Spices
Here is where you can go crazy if you like. Me? I add a pinch of whole peppercorns, a few dried bay leaves, and a large clump of fresh thyme. If I don’t have fresh thyme, I add 1 tsp of dried, mainly because thyme and chicken just go so darn well together. And that is it! If I have parsley stems leftover, I will add those, but generally, I like the flavor to be simple and true. You want your chicken stock (broth) to be flavorful, but multipurpose and not overpowering. If I am immediately turning the broth into soup, I may add something specific to that recipe. Otherwise, I keep it simple. If you are a major fan of sage, add a clump of fresh or a pinch of dried. A bit of dill would be yummy too. As long as you have some base flavors, you can jazz it up to your liking.
Ummm…thats it. Add water. Fancy, huh?
If you have the bones of one chicken, use:
1 chicken carcass, picked clean of meat
2 carrots, or the equivalent, rinsed (peeling is unnecessary)
2-3 stalks of celery, or the equivalent, rinsed of any dirt
1 onion, quartered
2 cloves garlic, smashed (optional)
5 whole pepper corns
2 dried bay leaves
2 sprigs of fresh thyme, or 1 large pinch dried
two big pinches of salt-Don’t overdo this because you can’t take it back out again.
4-6 quarts of water
Ok. Put what you are using in a large pot and pour in 4-6 quarts of water. I always just fill up the pot until the ingredients are covered and it always comes out about the same. If you have an extra big carcass from something like a turkey or maybe even from two chickens, you will need to add more water and more veggies. If you are using a whole raw chicken, add more water to allow for the extra volume.
Put the pot, uncovered, over medium heat and let the stock simmer. DO NOT LET IT BOIL! When it bubbles vigorously, it tosses the ingredients around and makes for a rather cloudy, and not as nice looking broth. Simmer for an hour, hour and half or so, until the ingredients are all cooked, and it smells AMAZING! Cool slightly and use a tongs to remove and discard the large pieces of bone and vegetables. Being VERY careful, pour the stock through a fine mesh sieve. If you want a very clear broth, line the sieve with cheesecloth. Let the stock cool, preferably overnight in the fridge, and skim the solidified fat off the top and either discard, or save to use for frying! Freeze the broth in airtight containers labeled well, or use within the week!
A few quick tips:
If I have some store-bought broth leftover from something, I mix it in before I freeze it.
I go light on the salt. Depending on your chicken carcass, it can add a lot of salt already to the broth if you aren’t careful. You can always add it to the recipe you are using the broth for, but salty chicken stock is NOT good eats.
You do NOT have to strain the broth through anything finer than a colander. Sometimes the bits of veggie and meat in there is what you want in your soup and that rustic look is just fine. Its up to you.
Freeze your stock in quart containers, but maybe a few 1 c containers as well. Its nice to have a smaller quantity when you need just a bit to deglaze a pan.
TASTE IT! Be sure to taste your broth so that you know what it is you like in your recipe. Adjust accordingly.
Don’t fret about the color. The shade and clarity of your stock will depend on your chicken, your bones, your veggies, etc. Just check the taste. That is most important!
Brittany wrote this on 10 October 2014
If you read my blog with any regularity, you know that my family moved to South Carolina a few months ago. I am finding it a bit of a trial to keep a balance between my Northern upbringing and wanting to experience and immerse myself in my new region of the south. Case in point-cornbread.
So why, you may be asking, am I not posting a good southern cornbread recipe where the batter is poured into a cast iron skillet and baked to a perfectly crusty disc? The kind of cornbread that practically thirsts to be doused in black eyed peas? Cornbread that is to gravy as Curly is to Moe?
Because I haven’t perfected it yet. Everyone makes their cornbread a bit different around here and since I have Mississippi ‘family’ that influences me as well, I need to cover all the bases and possibilities. This requires more testing to come up with the final version and it will be, I assure you, coming soon. It will even be baked to the perfect state of crustiness in my cast iron skillet.
That said, I am, as you know, from the North. We Minnesota folk like our cornbread tall, fluffy, and sweet and I am not ashamed of it! That is how I grew up with it, and, if I may be so bold as to say, it is still my favorite way to eat it. *gasp* Its true. This is a safe place, friends. We accept fans of all kinds of cornbread here. No judgement.
Often called Yankee Cornbread, my version has flour in it, as well as cornmeal, to lighten the batter a bit. Most traditional southern cornbread recipes I have come across, either researched or those served to me by southern women, have little or no flour in them and much less baking powder, if any at all. The Northern version gets flack for being more cake like, while its counterpart is often criticized for lack of flavor.
Never one to discriminate against food (I am an equal opportunity eater), I like them both. In turn, I like to eat them in different applications. Today’s recipe is fantastic served with breakfast or brunch, spread with butter and jam. Generally though, my kids and I like to eat it plain. The texture and flavor is enough to warrant only a glass of milk on the side. It is great baked into muffins as well and is a nice balance between crumbly enough to still be cornbread but firm enough to eat out of hand. Since cornbread is just so darn easy to mix up, this is SO much tastier-and better for you-than reaching for a box of processed mix. Occasionally, those come in handy, but for straight up cornbread, there is no substitute.
So below is my staple, straight-up, no messing around, no frills recipe for sweet cornbread. Use it well and enjoy. No matter which side of the Mason-Dixon Line you call home.
Sweet Northern Cornbread
Equal parts flour and cornmeal have always been my standard for cornbread. My mom made it that way, so I make it that way. I add a bit more baking powder to mine because I like it extra fluffy. The white sugar forms just a bit of a sweet crust on the top that I can’t resist. Makes great muffins too!!
1 c flour
1 c cornmeal
2/3 c sugar
pinch of salt
3 1/2 tsp baking powder
1 c milk
1/3 c grape seed, canola oil, or even melted butter
Preheat oven to 375.
Combine all dry ingredients in a medium bowl with a whisk. In a large measuring cup, mix the egg, milk, and oil together with a fork. Slowly combine the wet and dry ingredients with the whisk, careful not to over mix! Pour into a greased, 9X9 glass or metal baking dish and bake for 25-30 minutes, or until puffed, golden, and a toothpick comes out clean. Cool in pan until just barely warm. Cut into squares and enjoy!
Brittany wrote this on 13 September 2014
A few days ago I posted a quick, weeknight worthy recipe for a simple Pasta Puttanesca. It is essentially foolproof, is made with all things from your pantry, and if you make it with whole wheat pasta, is actually quite healthy. Like the main dish, the garlic toast that accompanied it was easy and fuss free. My secret?
An earth shattering revelation, I know. You see, my freezer and I have a special, mutually beneficial relationship. I keep it organized (usually) and clean, and in turn, it provides me with quick meals and the occasional pint of Ben & Jerry’s Chocolate Fudge Brownie. When I am pressed for time or simply lack the energy and drive to make dinner, pulling something out of the freezer that requires little or no action is the best feeling in the world. Am I right? It is like winning the lottery. Its 5:30 pm on a Tuesday and you are digging through bags of frozen edamame and blocks of ground beef when suddenly you find a quart container of Chicken & Barley Soup, ready to be microwaved. I can’t be the only person out there who would hold it up in victory and shout Eureka!! And it is equally gratifying if you are pulling out dinner for one or two people at eight o’clock at night after a long day of work, or if you are a stay at home mom without the time to whip something up between laundry, grocery shopping, homework checks, piano lessons, PTO meetings, and ballet rehearsal. It is for these exact moments in life that I keep certain items in my freezer.
In this case, it is pre-sliced french bread. Every once in awhile, I rifle through the day old section of baked goods in the bakery of my local supermarket. When I find the big loaves of thinly sliced french bread for 1.99, I buy two! I bring them home and toss them right in the freezer. They aren’t perfectly wrapped to store long term, but it is enough to let them slowly dry out over the next few weeks. Then, when I need a quick dinner, I have stale, frozen bread that I can use to make french toast, panini, bread crumbs, bread pudding, croutons, and in this case, garlic toast. The smaller, chewier baguettes are better for crostini or bruschetta and can be a bit tough for just toast. So for this, you want the softer, country type loaves that aren’t so crusty on the outside. Perfect to slather with garlic butter.
thinly sliced french bread, preferably slightly stale
1/2 stick (4 T) of soft, salted butter
1 large garlic clove, minced finely
Preheat the oven to 350. Combine the butter and garlic in a small bowl and set aside. Arrange your bread in a single layer on a dry sheet pan and oh so very thinly spread with garlic butter. You want this toast to get crunchy and crispy, so be sure to spread the butter to the very edges and use it sparingly. Just a VERY thin layer. Be sure the bread is butter side up on the pan and toast in the oven for 10 minutes. Check the toast. If it is firm and overall golden brown, then it is done. If not, rotate the pan 180 degrees and let it go for a few more minutes. Watch it closely! Toast can go from nothing to burnt in a short amount of time. Essentially, toast until your preference and enjoy! This is fantastic served with chili too! Leftover garlic butter can be stored in an airtight container in the fridge to be used for more garlic toast but is also good spread on the outside of panini, stirred into mashed potatoes, rubbed on chicken before roasting, or anything else you can think of!
Brittany wrote this on 10 September 2014
It isn’t as though you couldn’t tell by the kinds of recipes I post here. They are a direct reflection of what is on my table every day. Hence, the evidence is in the Zesty Bolognese, the Mediterranean Quinoa Salad, Panzanella, and the Sweet Potato Salad W/Vinaigrette. We love the brine and sourness of pickles, lemon, vinegar sauces, and olives. Our family recently discovered Zoes Kitchen, a restaurant chain here in the south that I had never heard of or been to, but am now obsessed with. Why did no one tell me about this place?! If you follow BP in Instagram you saw our excitement over our first meal! They serve greek and mediterranean type food, sandwiches and salads and fresh ingredients with a famous chocolate sheet cake they sell for dessert, and it hits all our good food buttons. Outrageously scrumptious.
Italian food is part of that whole category of great, regional food that uses an delightful excess of vinegar, feta, olive, and oils and…*drool* I’m making myself hungry. Luckily, I have this pasta to keep me happy! Isn’t it fun to say? Pa-stah Poot-a-nesk-ah! Mmm. Also, if you and/or your kids have ever read Lemony Snickets: A Series Of Unfortunate Events, they will know exactly what pasta puttanesca is. Score! Its a famous dish!
It also happens to be quick, easy, and (my favorite part) is made with pantry ingredients. That is always nice when you are in a hurry or trying to stretch what you have in your cupboards between grocery trips. You literally dump all the sauce ingredients together and heat. Did you catch that? Dump and heat. Could this recipe BE any easier? Add the freshness of a vegetable on the side and you have dinner! In this case, you also have garlic toast with it, but that is for a future post! But trust me, you will want to come back. Come baaaaack for garlic toooooaaaast…
Weeknight Pasta Puttanesca
This is my version. While it may not be perfectly authentic, it hits all the major puttanesca flavors. This will feed four people with a serving leftover for lunch the next day!
3/4 lb of thin spaghetti, cooked according to package directions
2 cloves of garlic, minced
1 T extra virgin olive oil
large pinch of red pepper flakes, or to taste
1 tsp anchovy paste, optional
1-28 oz can crushed tomatoes
1/2 c roughly chopped pitted kalamata olives
2 heaping T capers, drained
1 tsp dried oregano
1 T dried parsley
1 tsp sugar
salt and pepper to taste
parmesan cheese for serving
While the pasta cooks, heat the oil and garlic in a large sauté pan over medium heat until just starting to sizzle. DO NOT LET IT BROWN AND BURN! As soon as it is fragrant, add the anchovy paste, red pepper flakes, and oregano. Cook for about 15 seconds stirring well to dissolve the anchovies and dump in the crushed tomatoes. Add the olives, capers, dried parsley and sugar. Give it a few cranks of black pepper and let it come up to a slow bubble. Taste it for salt and pepper seasoning, and let the whole thing bubble gently until the pasta is done. Dump all the pasta into the sauce and toss gently with a tongs until combined well. Serve with plenty of parmesan cheese.
Brittany wrote this on 30 August 2014
The Waldorf salads of the 70’s and 80’s usually contained WAY too much celery (not my fav), nuts (which I generally avoided unless it was in a dessert), and were often completely tasteless. A mayonnaise-y covered fruit blob. If any of you have been to a church, neighborhood, or sport team pot luck dinner, then you know ex-ACTLY what I am talking about. You could usually find it right next to the lime green jello with the carrots shredded on the top and beside the macaroni salad. Mm mmm, right?
*shudder* Not always good eats.
However, several weeks ago, I started thinking about those traditional Waldorf salads of my youth and imagined it as more of a really good chicken salad with all the Waldorf elements. I took to the kitchen and this recipe was the result. My first attempt came out so well I didn’t change anything and it was so darn good, I couldn’t keep my hands out of the bowl. The second time I made it I served it to company, hoping to use them as my test subjects and glean some sort of constructive criticism from them. I was not prepared for the first clean plates and shouts for seconds to come from the kids table. They inhaled it. I knew it was good, but I was trying to be objective. No need. The only complaint was that I didn’t make enough.
And so, our new favorite summer dish was born! My aversion to celery has faded over the years and the added crunch of walnuts is no longer something I avoid, so both have modest but suitable amounts in this dish. The tangy and slightly sweet dressing is light and meant to just coat the ingredients, not overload or weigh them down. The addition of some plain yogurt, an ingredient I always have in my kitchen and a natural addition for me to add to this salad, lightens up the richness of the mayo and pairs OH so well with the fruit! As a one dish summer dinner, it just can’t be beat.
REMEMBER!! This post is the third recipe in the continuing series of healthy recipes that are being featured over at the J Rose Fitness Facebook page! Check it out for fitness tips and inspiration, along with the occasional healthy recipe from yours truly!!
Roast Chicken Waldorf Salad
Feel free to use lemon juice in place of the vinegar in this recipe. Both acids work well. Personally, I prefer the more round taste of the vinegar with this combination of ingredients as opposed to the more bright flavor of lemon juice, but its your call!
2 large roasted chicken breast, boned and skinned, and cubed into bite sized pieces
2 c of grapes (red or green) halved
2 stalks celery, sliced thin
2 large apples, cored and cut into bite sized pieces
1/4 c plain yogurt (I use fat free or low fat)
1/3 c good mayonnaise
1 heaping T of raw honey
1 T of red wine vinegar
pinch of salt
black pepper to taste
1/2 c chopped walnuts, optional
In a large serving bowl, add the first four ingredients and let sit covered in the fridge until the dressing is made. If you are concerned about the apples oxidizing, just wait until the end to add them at the last minute. Combine the mayo, yogurt, honey, vinegar, and seasoning. Pour over salad ingredients and gently toss until evenly coated. Serve over a bed of greens and garnish with a heavy pinch of walnuts, if desired.
Brittany wrote this on 7 August 2014
Seeing as how I now live in the south on the east coast, you would think that sweet potatoes would be everywhere, right? At least that is what I expected. Remember that friend I mentioned that introduced me to sweet potatoes? She would return from trips home to Mississippi with paper grocery sacks full of these wonderful vegetables purchased right from the side of the road. Naturally, I assumed that when I moved south I would encounter these sweet orange tubers everywhere. Would people toss them through my open windows when I went through the drive-thru at Chic-Fil-A? Is there such an abundance of them that they give them away at the DMV? Could I expect piles of them discarded in the far corners of parking lots?
Apparently, no. I have yet to encounter any sweet potato vendors, solicitors, or peddlers in South Carolina. There have been several other food surprises, but those will have to wait for another day as there is way too much to tell. In the meantime, I plan to continue to purchase my sweet potatoes, or yams, at the regular market. But you can bet your buttons that the first time I see a dusty farmer on the side of the road with paper bags full of sweet potatoes, my breaks will be squealing. Because, by golly, I break for sweet potatoes*. Even if they do give them away at the DMV.
**Wouldn’t that be a great bumper sticker?
Mashed Sweet Potatoes W/Orange
What makes this dish so lovely is not just the simplicity of it, but that the ingredients taste so darn awesome together you would swear that they were made for each other. I generally keep them on the healthier side and stick to the recipe below, but as you can imagine, a big ol hunk of butter swirled in makes you want to swoon. It is so unbelievably fantastic (without butter) as a light side dish for the holidays, I implore you to remember this when November rolls around. The fact that it goes so well with grilled or roasted food makes this a year round staple.
3-4 pounds of sweet potatoes, peeled and cut into large chunks
zest of 1 large orange
juice of 1 large orange
large pinch of salt and lots of fresh ground pepper
Steam the chunked sweet potatoes until very soft. Alternatively, you can boil them, but I find when I steam them the end result is less watery. With a potato masher or large fork, hand mash the potatoes until desired smoothness. I prefer it with consistently tiny chunks but no big bites. Add the zest and juice of the orange, salt and pepper, and taste for flavor. Be generous with the black pepper! If the mash is too thick, add a small splash of hot water, chicken broth, or if you have it, more orange juice. Enjoy!
Brittany wrote this on 28 July 2014
Happy Monday! I have been extremely busy these last few days as my husband and I are desperately trying to make a decision about our living situation. Since the move to South Carolina, and the SUPER fun craziness that I mentioned here (please note the heavy sarcasm in that statement), we have been renting a smallish house while we build our home. But finding a builder, closing on a plot of land, designing a house, etc is keeping us very occupied. I have literally been running from one place to another, always with Evelyn, Eli, and Lane at my side and I haven’t been home all that much to prep dinner ahead.
So. Quick and easy stovetop recipes have been my main go-to choices this summer. Especially since our grill broke. Say what?? Yes. It broke. In July. Talk about rotten luck. Maybe Mike and I should make shopping for a new grill our next date night?! A little dinner, a little dancing, a little flirting over BTU’s and automatic ignition switches…
My slow cooker has also gotten a ton of use as well and there will be several recipes coming your way soon. I have been keeping it by my side more than usual. And I don’t mean that figuratively; sometimes I set it on my nightstand for safe keeping while I sleep… because yowzah! Its true what they say! South Carolina is HOT! Granted, its not unbearable and we are kind of loving it, but heed my words friends. Yes! South Carolina summers are hot and I ain’t just whistling dixie! So anytime I can get away with ignoring the ‘ol oven is a good day.
This chicken teriyaki recipe was one I had been messing around with the last few months we were still living in IL. I really really love teriyaki of any kind and I have been making several different versions over the years. But when I decided to just break it down to the basic teriyaki ingredients with no extra frills, I discovered we all really liked that best. Go figure! The simplest and easiest version is our favorite!
A few things to note: There is white rice in these pictures because when I photographed this recipe, I was cleaning out my pantry for the move and found some instant white rice in the back corners of the cupboard. I rarely purchase white rice anymore so PLEASE be sure to eat this with brown rice for the crazy amounts of nutrition it contains. That said, its your life. This is fantastic with any kind of rice, rice noodles, or plain old linguini. Heck! Scoop it up with cardboard and this stuff would still be outrageous. I won’t tell.
Weeknight Chicken Teriyaki
Inspired by Nigella
Cut up the chicken and make the sauce the night before and you can have dinner on the table in no time! Mirin is traditional to teriyaki and gives it a flavor you can’t skip. It is a Japanese rice wine that has a sweet taste and I keep the open bottle in my pantry just for asian recipes. I easily use a small bottle before it spoils. Look for it in the asian/international food section of your store.
2 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into large, bite sized pieces (about 8 thighs)
1/4 c mirin
1/4 c low sodium soy sauce
1 heaping tsp of sesame oil
1 heaping T of brown sugar
1 inch of fresh ginger, peeled and grated, about 1 T
1/4 tsp black pepper
1/2 tsp red pepper flakes or to taste
Mix all ingredients together and let marinade for half an hour. Heat a large skillet-preferably non-sitck-and add just a bit of olive oil. Using a slotted spoon, lift the chicken out of the marinade and fry over medium heat until it gets good color and is almost cooked through, turning so it doesn’t burn, 5-10 minutes. Add the marinade to the pan and let bubbly slowly while the chicken cooks the rest of the way and the sauce thickens, a further 5 minutes. Sauce will thicken a bit more as the dish cools. Serve over brown rice with fresh veggies!
Brittany wrote this on 23 July 2014
We really love crunchy pita chips at our house. However, the five of us can easily finish off a whole bag in one sitting so generally, it just makes more sense for me to make them myself. Very easy and much cheaper to do. In addition, I can control the level of crunchiness and get them a toasty as we prefer them. My husband likes things VERY crunchy and just one head scratch away from burnt so I always leave a handful or two on the pan a bit longer for him. For those of you that prefer your food toasted, but not cooked to ashes, just a few minutes is all you need.
Above, these beauties are all set and ready to pop in the oven! Below? Toasted and perfect to dip in some hummus!
Quick & Easy Pita Chips
These do lose their crunch after a day or so. My advice is to make them fresh when you need them so you can finish them off while perfect and toasty! If you have access to different flavors of pita bread or even flavored oils, this would be a good application for that. These are pretty basic so please experiment with herbs and spices to customize your chips!
Pita Bread-homemade or store-bought (I usually buy it whole wheat and fresh from the bakery. Then I tuck them in the freezer for whenever I need them!)
Extra Virgin Olive Oil
Salt and Pepper
Preheat your oven to 375 degrees. Cut your pita bread like a pizza, into 8 or even 16 pieces, depending on what kind of dippers you like. Spread them out in a single layer on a dry sheet pan and spray or lightly drizzle evenly with olive oil. Sprinkle with salt and pepper and pop in the oven for 10 minutes. Check on the chips and continue to toast until desired crispiness. How long it will take will depend on your oven, your individual tastes, and the moisture content of your bread. Just keep and eye on them so they don’t burn. You can turn them over halfway through if you like, but it isn’t necessary. Cool slightly and enjoy!
Brittany wrote this on 6 July 2014
Oh my stars. It is a very good thing that you are behind your computer/iPad/iPhone device and not sitting next to me as I type this because I would embarrass my self my drooling in front of you. Buuuuuurgeeeeeers are gooooooooood.
A good friend of mine back in IL shared some venison with me late last winter and I had a fantastic time working it into my meal plans. I ate plenty of venison growing up in MN but it wasn’t easy to come by in the middle of farm country. So we thoroughly enjoyed (and devoured) venison steaks, chops, and ground venison. We grilled everything. And it was good. Mouthwateringly good. I couldn’t decide what I wanted to do with the ground venison, and then when winter ended, my affinity for burgers hit full force. Spring had arrived and as my overwhelming love of burgers fresh off the grill was sitting just below the surface during the snowy months, I was ready once April hit.
I have made venison burgers many times but never really kept track of what I put in them. Results varied so I figured I should actually pay attention and write it down this time in an effort to yield consistent results. It took a few tries (bummer) and we had to make venison burgers several times (shoot) and we had to be sure to try each of them loaded with ripe tomatoes, melted cheese, and fresh bakery buns (darn). It was tough.
But now, thank goodness, I have my master recipe. The fact that I have been a South Carolinian for exact four weeks has made me start to wonder if they hunt deer down here and if so, who can I make friends with ASAP so as to procure my venison supply for the foreseeable future! I will pay you in Double Chocolate Banana Bread and Spiced Peach Jam! Any takers?
Two Years Ago: The Ultimate Snickerdoodle Recipe & Sour Cream Cherry Bars
Three Years Ago: Sweet & Tangy Ribs & Cobb Potato Salad
Simple Grilled Venison Burgers
Recipe adapted from Leite’s Culinaria
If you are unsure about the taste of venison, these burgers are a wonderful way to try it out. The gamey taste is limited but you still get the wonderful flavor of the meat. Venison is usually quite lean so in order to make sure these burgers aren’t too dry, the egg yolks and olive oil give it a bit of help. If you are one of those lovely people who save their drippings when frying bacon, a big ‘ol spoonful of that would be stellar in here. Just be sure to be careful with how much additional salt you are adding.
1 lb ground venison
2 egg yolks
1 T extra virgin olive oil
1 T worcestershire sauce
fresh ground black pepper and salt to taste
Gently combine all ingredients in a large bowl with a fork. You don’t want to overwork the meat too much or it will give you very tough burgers. Shape into four large patties and grill over medium high heat until medium well, about 3 minutes on each side depending on thickness and the heat of your grill. These are absolutely perfect topped with a slice of colby jack cheese and fresh tomatoes. *drool drool drool*
Brittany wrote this on 30 June 2014
Brittany’s Pantry is all about sharing with you my most successful recipes. I created this blog so that my friends and family had access to all the foods and dishes that I had been making over and over with considerable success. Wether it is a family recipe that I have been making for years, something I have created on my own, or a recipe that I found in a magazine at the dentist office. The point is, if I am making it over and over, then it was worthy of passing along to those I am closest to.
The blog has now grown into something SO much bigger than just an online resource for people I know, and I am thrilled that so many of you continue to come back and see what I have been cooking. I am excited about some of the changes coming up for BP and hope that all of you lovely readers will continue to Tweet, Pin, Follow, Like, Subscribe, and comment here and on other social media outlets! I love love LOVE to hear from all of you and have enjoyed connecting with other readers and bloggers that are just as passionate about food, cooking, and baking as I am. I promise to continue to post only that which I would feed you if you were a guest in my home; tried and true dishes that I know work for me and will work for you too. So thank you for your support and continued visits to my little piece of the internet. I love to write on this space almost as much as I like to be in the kitchen and YOU allow me to do it.
Ok. Enough mushy stuff. Bring on the barbecue sauce!
As we head into the holiday weekend, I couldn’t help but make sure this was posted for you. I saw this recipe, and then kinda started to drool. Root Beer is not a beverage I drink because it is just waaaay too sweet for me. But as an ingredient in a savory sauce on meat??? Shyah!! Once I tried it though, the flavor wasn’t quite what I expected. Or wanted. I made it the first time years ago, served it at my sons birthday party and wrote briefly about it here. Years passed and I kept reminding myself to go back and tweak that recipe because I really wanted a finished, perfect version that I could freeze and use year round. Well, actually, what I really wanted was for someone else to mess with the recipe for me so that I didn’t have to do it. I wanted the result without the work. For some reason, it took three years for me to get back into the groove of making that particular barbecue sauce, and this past spring, I was ready.
I remade it according to the notes I had (thankfully) marked on the original recipe, and again, knew at first taste that it wasn’t what I was after. Don’t get me wrong here. It was really good. Better than good. It was great! And smeared all over a rack of pork ribs that were so tender a slight breeze would make the meat drop off the bones, it was outstanding. But I wanted something to change.
It took several more days and more grilled meat, but I figured out what was bothering me so much. Too much tang, not enough richness. For you, it doesn’t really matter. Just know that this is the best version of this there is. For me, anyway. *sigh* I feel so much better.
Three Years Ago: Red Velvet Cupcakes
Root Beer BBQ Sauce
Adapted from Bon Appetit
This sauce will keep about two weeks, tightly sealed in the fridge. You can also freeze it and use it all summer. It would make an AWESOME hostess gift to a barbecue or pot luck dinner and is so tasty I imagine you can find some great uses for it! For us, we love it the most on ribs and grilled chicken, but smeared on a burger (especially venison-yuuuuummm) or just a bit on a pizza and then covered with caramelized onions is fabulous. It also happens to be just so darn easy, you won’t believe it.
1 c root beer
1 c ketchup
1/4 c orange juice
3 T worcestershire sauce
2 T brown sugar
1 T molasses
1 tsp smoked paprika
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
Combine all ingredients in a small sauce pan and set over medium heat. Simmer gently, lowering the heat if needed to prevent scorching, until combined and reduced until thickened a bit. Sauce will also thicken as it cools. Taste for seasoning and add salt and pepper as necessary. Enjoy! Seal and chill or freeze.
Brittany wrote this on 21 June 2014
I admit I have been staring at the above picture for several minutes. It contains so many foods I love, it could actually be called Brittany’s Salmon Dish. I suppose I could have named it that but it seems a bit narcissistic. It is right up my alley and the more I look at it, the more I want to eat it again. And again. And then again. Soooo me.
Much like this pasta dish, this meal can be customized to the vegetables that are in season at your specific geographic location. The veggies listed here go particularly well with the sauce, but are certainly not written in stone. Later in the season I would omit the asparagus or up the number of potatoes toward the end of summer, but otherwise I have found my favorite formula and haven’t been able to stray very far from it!
This is such a great summer dish because it is the caliber of something you would order at a little sidewalk bistro. Fortunately, you can skip the tip for your garçon and make it yourself instead. Heck! Make it for everyone! It’s low fat, heart healthy, gluten free, grain free, dairy free, and darn delicious!
It is the savoriness that gets ya. The punch of the mustard is tempered by the vegetables, the creaminess of the potatoes, and the freshness of the fish. You get a bite and zing of the sauce, and then you kinda go “Ooooooooooooo.” And then you eat some more. All together, it is pretty much just what you want on a summer day. Add a big bowl of berries as the final course and maybe a sunset if you can swing it, and gaah. Bonus points if there is a body of water nearby to gaze at as well. Awesome.
One Year Ago: Mediterranean Quinoa Salad, Cherry Gallette, Oatmeal & Brown Sugar Scones & Carrot & Ginger Rice W/Lime
Two Years Ago: Marshmallow Buttercream, Homemade Granola Bars, Flank Steak W/Tangy Sauce, Far Eastern Salad, Strawberry Lemonade & Baked Oatmeal
Three Years Ago: Strawberry Watermelon Cooler, Fried Corn, Mocha Chocolate Chip Scones, How To: Freeze Berries, Cheeze-It Chicken, Strawberry Sauce, Chocolate Chip Blonde Brownies, Pan Fried Tilapia & How To: Roast Asparagus
Roasted Salmon & Vegetables W/Mustard Sauce
This serves about 6 people, but it really depends on how much you plan on eating. My kids can tuck away an adult sized plate of this stuff so we rarely have all that much as leftovers. Ultimately, adjust the quantities to suit your family’s needs.
2 lbs of wild salmon, skin on (about 4-6 oz per person, give or take)
1 lb asparagus, rinsed, woody ends trimmed and the stalks cut into 1 inch pieces
2 lbs small red potatoes, rinsed and cut in half or into quarters if large
1 lb green beans, trimmed, rinsed and cut into 1 inch pieces
2 medium zucchini or summer squash (or both) cut into bite sized pieces
1/4 c extra virgin olive oil
2 heaping T of dijon mustard
pinch of salt
heavy pinch of ground black pepper
2 tsp honey
Combine all sauce ingredients and set aside.
Toss the potatoes with a bit of olive oil and a sprinkle of salt and pepper and spread in a single layer on a sheet pan. Roast the potatoes for 15 minutes at 425 degrees or until just starting to brown. Using a spatula, toss the potatoes so that they roast evenly and slide them all down to one end of the pan. Toss the remaining vegetables in a small drizzle of olive oil and a bit of salt and pepper. Spread in a single layer on the remaining end of the sheet pan. Use a second pan if the veggies are too crowded-you want them to roast and brown, not steam. Put all the veggies back in the oven and continue to roast for another 20 minutes, or until the potatoes are cooked through, but not mushy, and the vegetables are crisp tender. While the veggies are doing their final roasting, slide the salmon in next to them on a foil lined pan, skin side down, and drizzled with olive oil and seasoned with salt and pepper. This is all VERY simply done. The vegetables and fish should be done about the same time, but you will have to judge that individually based on the thickness of your salmon. It should flake easily, but be just barely pink in the center still. Combine all the vegetables on a large serving platter and drizzle sparingly with the mustard sauce. Taste for seasoning and add more sauce until you reach your preferred strength. Remove the skin from the fish and flake the salmon into large chunks over the veggies. Serve immediately.
Brittany wrote this on 24 May 2014
Just a quick post, dropping in to share a ridiculously easy recipe for you to use all summer! Depending on where you live, zucchini season has either already begun or is quickly approaching. Looming, if you will, over our gardens and shadowing our minds with the same question that plagues us every year: Why did we plant so much and what are we going to do with it all?? Due to the upcoming move to the East Coast, I have not planted a garden this year (boo) but I am very much looking forward to buying it in bulk at the Farmer’s Markets. Lots of it. Tons. I’m sorry! I am one of those people who never really tire of the stuff. You can do a gazillion different things-at least!-with the vegetable and it abundantly grows and is cheap to buy. So BRING IT ON!! Today’s recipe is actually something I had years ago at my best friends house. I initially kinda frowned at the spices she chose to toss on the zucchini, but after trying it, I couldn’t stop eating it. After that day, I started making this side whenever I just didn’t really know what else to do. If I am out of off the cuff inspiration, have zilch energy to page through a cookbook or look up something on the internet, or am just simply really pressed for time, this is what I make. It is fast, healthy, cheap, and darn tasty. On this holiday weekend, you won’t have to stress about what to serve with your meal because this goes with everything. Grilled, baked, roasted, toasted, or flambéed. It pairs with it all. Additionally, the flavors aren’t anything too bold so kids tend to be fine with it. In addition, here are some other ideas to keep ahead of your zucchini crop this summer! Enjoy! Earth Bread California Chopped SaladTortellini W/Shrimp Vegetables W/PastaNon-Traditional Shepherd’s Pie Whole Wheat Zucchini Spice MuffinsChocolate Zucchini Bread Baked Pasta W/Summer Veggies Zucchini W/Corn & Basil Two Years Ago: Sweet Potato Salad W/Vinaigrette
Three Years Ago: Shrimp Cobb Salad & White Chocolate Rainbow Cake
The key here is a high heat to get a nice sear on the zucchini, but to not cook them until mush.
salt and pepper
Rinse enough vegetables for however many people you are serving, 1 medium zucchini for every two people. Quarter the zucchini lengthwise and then chop into half inch sections. Film enough olive oil in a large sauté pan to just barely film the bottom. No more than a few tablespoons, depending on how much zucchini you have. Set the pan over a strong medium to medium high heat. Sprinkle with salt, pepper, and a generous amount of italian seasoning. Again, judge this on preference and the amount you are cooking. Leave the veggies where they are for several minutes to acquire some color on them. If they are just kind of steaming, turn up the heat a bit. Give them a toss, and then leave them alone again to get more color on a different side. Pull them from the heat when they are fairly well browned but have not become mushy. Taste for salt and pepper and serve immediately.
Brittany wrote this on 20 May 2014
I am usually a bit surprised by it and this time was no exception. People went wild for this pasta salad. I have served it twice, both times to a different crowd and WOW! What a hit! As my friends and family raved, I kept saying the same thing.
There isn’t anything terribly special or amazingly different about this pasta salad. It doesn’t have any revolutionary flavor combinations that will blow you away, nor does it include any trendy food items (no Sriracha or Nutella in this one…) And perhaps, that simplicity in itself, is the reason for its popularity. It is one of those sides that I can’t believe I have never made before. So obvious! So simple. Obviously, when I say everyone loves this, I am speaking in very broad generalizations. Of course, if deviled eggs aren’t your bag, or pasta salad in general gives you the heebie jeebies, then go ahead and pass on this one. But for the masses, it is a nice change from potato salad and coleslaw.
If feels good to finally post this here because I have been sitting on this recipe for nearly a month, waiting for Memorial Day weekend to arrive so that you could add it to your menus. It is already on my list; right next to some barbecued ribs , this veggie combo, and these Cherry Hand Pies. Wether you make it or not, I am so glad to have it in my arsenal for pot luck dinners, barbecues, and just lazy evenings by the lake. By itself, leftovers are a great light lunch, but tossed with some leftover grilled chicken it makes for a fantastic, make-ahead (and no cook!) summer dinner. Because the sauce is a bit creamy, this would go very well with whole wheat or gluten-free pasta. So it covers all your bases! This pasta salad + friends and family = happy Americans.
One Year Ago: Caesar Salad & Chocolate Cupcakes W/Orange Buttercream
Two Years Ago: Hobo Dinners
Three Years Ago: Whole Wheat Cornbread
Deviled Egg Pasta Salad
Adapted from BHG
The beautiful color of this sauce comes from paprika, but the flavor is light and mild. I am not usually a fan of raw celery in my salads, but here it adds a freshness that just may convert me. Don’t leave it out!
1/2 lb (8 oz) cavatappi pasta (pictured), rotini, large macaroni, medium shells, or other medium, bite sized pasta, cooked according to package directions, and cooled (This can be done up to a day ahead.)
2 stalks celery, sliced
2 T fresh chives, minced
10 hard boiled eggs, sliced or cut into large chunks, some reserved for garnish if you wish
3/4 c diced dill pickle
1/2 c mayo
1/4 c apple cider vinegar
3 T dijon mustard
large pinch of salt and pepper
1 tsp sugar
1 tsp paprika
1/2 tsp smoked paprika, optional
Place the first five ingredients in a large bowl. Combine the remaining ingredients and pour over pasta mixture. Gently fold together until combined. If pasta seems dry and all ingredients are incorporated, add a TEENY TINY splash of milk and mix again, just until it comes together. It shouldn’t be gloppy, just creamy. Taste for seasoning and add more salt and/or pepper if needed. Garnish with chopped boiled egg and more chives if you wish. Chill.
Brittany wrote this on 14 May 2014
“Brace yourself,” I ordered my husband, as I dipped a piece of fresh spinach into the large measuring cup I was carrying. “This may be the best salad dressing in the history of the word.”
And I dipped and he munched and he loved it and I grinned.
I was right: It IS the best dressing in the history of the world. But there is much more to this dinner/lunch/spring supper on the deck, that makes it special.
I am very much a texture person when it comes to food. One of the reasons I love this Yogurt Salad so much is because it is creamy and crunchy, sweet and tangy, chewy and cold, all rolled into one. It just works together. This Green Green Salad is kind of like that, in that the different flavors make your tastebuds dance the hula. I love to eat asparagus but I am always brainstorming ways to do something new with it that still pays homage to its incredible flavor. I don’t want to cover up the freshness of these ingredients, just highlight them with a little brightness.
Why do I call it the Green Green Salad, you ask? I would think that was obvious….
Green=Spring. ‘Nuff said.
Also, Mother’s Day is coming up shortly. This would be stellar with an ice cold beverage on the patio for the Mother you are looking to spoil in your life. Or you could tweet, Pin, copy or share this post where your husband would see it. Caption the link with ‘Doesn’t this look wonderful, honey? Mmm. What a GREAT lunch this would be this weekend…’
One Year Ago: Power Parfaits and Quinoa Granola & Honey Lemon Grilled Chicken
Two Years Ago: Chocolate Cheesecake Bars & Lemon Quick Bread
Three Years Ago: Strawberry Ice Cream, Sweet Veggie Pasta Salad & Black and White Angel Food Cake
Green Green Salad W/Creamy Honey Lemon Dressing
This salad is great with or without the grilled chicken. Shrimp or salmon is fantastic with it as well if you want to change up the protein. This recipe makes 4 large salads.
Fresh spring greens, or lettuce of your choice
half of an English cucumber, or 1 medium cucumber (peeled and/or scored) and diced
1 1/2 lb of asparagus, trimmed
2 T fresh chives
Honey Lemon Grilled Chicken
1/3 c olive or grape seed oil
2 T raw honey
2 T plain yogurt, Greek or regular is fine
zest of a full lemon
juice of HALF the lemon
pinch of salt and pepper
Whisk all the dressing ingredients together and set aside. Cut the asparagus into bite sized pieces and drop them into a large saucepan of simmering water to blanch. Let cook no more than a minute or two, just to take the snap out of them a bit. Drain and dump the asparagus into a bowl of ice water to stop the cooking process. When cool, drain well. Layer the salad ingredients on individual plates according to appetite and top lightly with dressing. Enjoy!
Brittany wrote this on 22 April 2014
Easy recipes that I can make off the top of my head are what I turn to most often. A simple formula that I can make again and again with ingredients I always have on hand. Generally, that is what this blog is all about. Recipes that have passed the test and actually work. No kinks to iron out and no surprises. Today’s recipe is a prime example of this. How something simple and quick can taste soooo good. Tang + spices+fire=grilled wonderfulness.
I make this chicken all the time. I just kind of throw things together without all that much thought because I am usually desperate to get dinner on the table. Then I realized that I was ‘throwing things together’ pretty much in the same way. So I decided to actually write it down! No frills and no extra steps. The great thing, is that chicken crummies (or even thighs) are fairly inexpensive so be sure to take advantage of them when they go on sale in bulk packages. Divide them up into portions that suit your family and freeze. Then, when you don’t know what to make, toss this dish together! The other thing I love about these grilled drummies, is that I usually end up pairing them with whatever I have on hand to round out the meal. Leftover mashed potatoes from a few days ago? Great! I can make this to go with it! Random miscellaneous veggies floating around the fridge? Perfect for this pasta salad. Or good grief! Just nuke your leftovers from the week and have a smorgasbord. Its all good. This chicken will pull it all together.
One Year Ago: Spring Asparagus W/Raspberry Vinaigrette & Toasted Walnuts
Two Years Ago: Fruit Dip
Three Years Ago: Breakfast Burritos
Savory Lemon Grilled Drummies
This would be equally great on skinless, bone-in chicken thighs.
the juice of 2 lemons, about 1/3 c
1/4 olive or grape seed oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2-3 lbs chicken drumsticks, about 8, skin on or off
Combine all ingredients in a large, heavy duty zip top bag, or bowl. Toss chicken to coat and let marinade up to 3 hours, turning occasionally. Grill over medium, direct heat, turning to cook evenly, until golden brown and cooked through. Alternatively, roast in a 375 degree oven for 20-30 minutes or until cooked.