Wednesday, September 30
I’ve said it before, I’ll say it again…I have met some truly amazing people thanks to blogging. Amazing. People. One of those people is food blogger and cookbook author Kathy Strahs. We met many moons ago at a conference and our friendship grew from there. For a short time we even lived in the same neighborhood, which was the BEST THING EVER. Sadly she’s not down the street any more, but I make up for that by pestering her with text messages.
One of the things I love about Kathy so much is her brain. She is a smart cookie, that Kathy. She also happens to be good at making cookies. She’s the whole cookie package (that’s like the highest compliment I can give someone). Anyway, yeah, Kathy’s brain. It does smart and cool and high quality stuff.
So, why am I rambling on and on about Kathy? Because I have some of that awesome Kathy stuff to share with you!
Here’s the deal. You will love this book. You need to buy it. Visit Kathy’s Kickstarter page to see the different pledge levels and secure your first-edition copy today! The pledge rewards are great, including a “How to Make Mac ‘n Cheese” graphic t-shirt designed by Kathy’s adorable daughter Hayley. There is a book trailer on the Kickstarter page as well as more details about the project. Please check it out and spread the word!
To celebrate today’s launch, I am participating in a blog potluck with Kathy and other food friends! I had the chance to make one of her 8×8 recipes – Honey-Glazed Chicken with Root Vegetables. Prep time was less than 25 minutes and dinner was delicious. I even doubled the recipe and used TWO 8×8 pans, because I knew we’d love it so much. I was right, we did!
A potluck wouldn’t be a potluck with just ONE dish! Be sure to check out all the other recipes from The 8×8 Cookbook that are being featured today to celebrate Kathy’s Kickstarter launch!
- Baked Blueberry Oatmeal (Breezy Brunch) ~ Julie from Peanut Butter and Julie
- Blueberry Cobbler with Cornmeal Cream Biscuits (Sweet Treats) ~ Gerry from Foodness Gracious
- Chocolate Chip Cookie Bars (Sweet Treats) ~ Jenny from Picky Palate
- Chocolate Craving Cake (Sweet Treats) ~ Amanda from I Am Baker
- Greek-Style Sausage and Peppers (Weeknights Won) ~ Liren from Kitchen Confidante
- Hot Ham and Cheese Sliders (Weeknights Won) ~ Amy from Very Culinary
- Layered Spinach, Artichoke and Crab Dip (On the Side) ~ Kathy from Panini Happy (and author of The 8×8 Cookbook)
- Pastitsio (The Sunday Dinner Table) ~ Rachel from Rachel Cooks
Without further ado, Honey-Glazed Chicken with Root Vegetables!
Honey-Glazed Chicken with Root VegetablesPrep timeCook timeTotal timeBy Kathy Strahs, from The 8x8 Cookbook: Square Meals for Weeknight Family Dinners and More--In One Perfect 8x8 Inch Dish (Burnt Cheese Press, 2015), reprinted with permission. As excerpted from the book: "The shiny glazed chicken drumsticks get all the attention in this dish, but the roasted root vegetables relaxing beneath them really deserve some notice. Carrots, turnips, and potatoes are flavorful in their own right, and here, with honey-balsamic glaze traveling down from the chicken, they become truly next level! They go into the oven partially cooked to make sure they’re done right in synch with the chicken."Author: Kathy StrahsServes: 4Ingredients
- 1 cup roughly chopped carrots (about 2 medium)
- 1 cup roughly chopped turnips (1 to 2 small)
- 1 cup roughly chopped skin-on red potatoes (about ½ pound)
- ½ small red onion, cut into wedges
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground thyme
- ¾ teaspoon coarse salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1½ pounds chicken drumsticks
- Heat oven to 400º F.
- Place the carrots, turnips and potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 4 minutes (alternatively, you can blanch the vegetables in a large pot of boiling water for 3 minutes). Drain any excess water and transfer the vegetables to an 8x8-inch glass or ceramic baking dish or metal baking pan. Add the onion wedges to the dish or pan.
- In a small bowl, stir together the honey and balsamic vinegar. Set aside.
- In a small bowl, combine the thyme, salt and pepper. Measure out ¾ teaspoon of the seasoning mixture and sprinkle it all over the vegetables. Drizzle olive oil over the vegetables and toss to combine.
- Season the chicken with the remaining seasoning mixture–be sure to slide some of the seasonings under the skin as well as on the outside. Arrange the chicken on top of the vegetables. Roast for 20 minutes. Brush the chicken with half of the honey-balsamic mixture and bake for another 15 minutes. Brush the chicken with the remaining honey-balsamic mixture and continue baking until the chicken reaches an internal temperature of 165ºF and the vegetables are tender, about 10 minutes more (tent the chicken with foil if the glaze starts to burn).
Thank you to Le Creuset for providing the beautiful 8×8 dish!
Tuesday, September 29
If you’ve been reading my blog for a while, you know that I like to make fun birthday cakes for my kids. Before you start feeling guilty for not making fun birthday cakes for your kids, don’t, because I promise there are plenty of other things you do as a parent that I’m failing at. If, however, you are like me and making fun birthday cakes is your thing, I do like to share my cakes with you so you can steal my ideas!
Owen had a pirate themed birthday party this year and he decided he wanted an anchor cake. Nate and I tried to talk him into a pirate flag cake. That would have been SO EASY…just a 9×13 cake with black frosting, topped with a fondant skull and crossbones rolled out and cut into the right shape…if only. But alas, he wouldn’t go for it. Anchors away!
At first I thought an anchor cake would be easy peasy. Shaping the cake was in fact simple, However, frosting the cake was WICKED HARD. So many nooks and crannies around the edge! My frosting skills were no match and this was my worst-frosted cake ever, but it still looked cute enough and 4-year-olds surprisingly don’t notice these things.
Here’s how to make an anchor cake!
- Bake a 9″ x 13″ cake.
- Draw your anchor shape onto the cake oriented vertically by scoring the top of the cake with a sharp knife, then cut the cake into the shape. Make it a nice tall anchor. It’s okay to have the top circle cut off and the side “arrow” thingies cut off because you can…
- …use the large cake scraps to shape pieces to round off the top of the anchor and add to the arrow-shaped sides.
- For the chain, I mixed black food coloring into white fondant to make grey. I rolled out skinny snake shapes and linked them together. The final touch was to lightly brush the chain with metallic edible silver dust from Wilton. That was Anna’s idea and it made the chain look AWESOME. I rolled out a thin white disc for the hole in the top of the anchor where the chain is attached.
Click here for my comprehensive “Amateur’s Guide to Making Super Cute Cakes,” which includes a recipe for chocolate cake and buttercream frosting as well as LOTS of tips for shaping and decorating cakes. And, because I’ve never shared it before, below is the recipe for vanilla cake we use, which was what Owen requested. This recipe comes from my favorite cake book, Cakes for Kids by Matthew Mead. The book is out of print but there are copies on Amazon.
The best part of Owen’s cake had absolutely nothing to do with the cake. The wind blew out his candles while we were singing. Nate quickly relit them all, then the wind blew 3 of the 4 candles out again. Nate went to relight them AGAIN. Instead Owen just rolled with the punches and blew out the one candle. It was super cute, although I suspect that he knew 1 candle was easier to blow out than 4. Crafty guy.
Vanilla CakePrep timeCook timeTotal timeThis is a great basic vanilla cake recipe from Matthew Mead's "Cakes for Kids" book. I've re-written the directions in my own words.Author: Jane MaynardIngredients
- 2½ cups all-purpose flour, plus extra for pans
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup butter at room temperature
- 1¾ cups sugar
- 2 large eggs, room temp
- 1½ teaspoons vanilla extract
- 1¼ cups milk
- 2 teaspoons grated fresh orange or lemon zest (optional)
- Preheat oven to 350º F.
- This recipe works for 24 cupcakes, 2 8-inch or 9-inch cakes, or 1 9x13 cake. If using cupcake liners, place liners in muffin tin and set aside. If using cake pan(s), lightly grease the bottom of the cake pan, line it with parchment paper, then grease the parchment paper and the sides of the pan. Lightly flour the pan. Set aside.
- In a medium bowl, whisk together the 2½ cups flour, baking powder and salt.
- Using a stand mixer, beat butter on medium-high speed for 30 seconds. Scrape down the bowl.
- Leaving the mixer on medium speed, add ¼ cup sugar. Beat for 3 minutes. Keep adding sugar ¼ cup at a time, mixing for 3 minutes between each addition until you've added all the sugar. Scrape down the sides of the bowl and then beat on medium speed for 2 more minutes.
- Add eggs 1 at a time, beating at medium speed for 30 seconds between each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.
- With the mixer on low speed, add ⅓ of the flour mixture, then half of the milk, then ⅓ of the flour mixture, then the rest of the milk, then the rest of the flour mixture, mixing until just combined for each addition. If using zest, add it now.
- Scrape down the sides of the bowl then give the batter one more mix at high speed for 20 seconds.
- Spread the batter in the pan, filling cake pans or cupcakes ⅔ full with batter.
- For 8- or 9-inch cakes, bake for 30-35 minutes. For 9x13 cake, bake for 35-40 minutes. For cupcakes bake for 10-12 minutes. Toothpick inserted in the center should come out clean when done.
- Cool cake in pan on a wire rack for 10 minutes. Using a knife, cut around the edges of the cake, then invert the pan over the wire rack, lift pan to remove cake and peel off parchment paper. Let cake cool completely on the rack. For cupcakes, let cool in the pan for 15 minutes before removing.
Posted by Jane Maynard at 11:16 am 4 Comments
Categories: birthday cakes, fab faves, featured recipes, kids, Kitchen Tips, Recipes, sweet things Tags: anchor birthday cake, birthday cake, birthday cake decorating, cake, cake decorating, vanilla cake, yellow cake |
Wednesday, September 9
This summer while visiting my family in New Jersey, we took a day trip to Warwick, NY. I love that cute little town and try to discover something new each time we go. This summer we happened upon the Warwick Valley Olive Oil Co., which opened up earlier this year.
This beautiful shop is a balsamic vinegar and olive oil tap room. I had never visited a tap room prior to our visit to Warwick and quickly fell in love. I love high-quality olive oils, a love that flourished while living in the Bay Area near McEvoy Ranch.
Balsamic vinegar is another ingredient that I was fairly clueless about until I had the chance to try a really high-quality vinegar. Several years ago I went to the Fancy Food Show with my dear friend Vanessa Druckman. In the “Italy” section of the expo there were several balsamic vinegar companies. One of the vendors had us taste his most expensive vinegar (p.s. you can really spend a lot of money on vinegar, in case you were looking for a way to spend a lot of money). I can’t even explain how amazingly delicious that spoonful of balsamic vinegar was. Otherworldly, my friends.
As you can imagine, a balsamic vinegar and olive oil tap room was right up my alley! I was drinking oil and vinegars left and right! The balsamic vinegar flavors were especially fun, from cherry to peach to chocolate! I ended up buying the grapefruit vinegar as well as a bottle of Italian olive oil that was pressed in May 2015.
The kids did surprisingly well in the store with us, and my girls really enjoyed trying the balsamic vinegars. That said, it was a good thing Grandma was there to read stories while my sister-in-law Cora and I reveled in the oil and vinegar. For some reason the kids didn’t think that the tap room was quite as fun as I did. Strange.
The bottom line is this…if you have a chance to visit a tap room, do it! It is really a unique and fun experience. No, really, it IS fun. I swear!
Friday, September 4
Hey friends! I don’t have any food links to share this week, so let’s just watch some TV, shall we?
Okay, Netflix is killing it. I have three shows I need to share.
First, Mr. Rogers’ Neighborhood is on Netflix! Well, 20 episodes are, anyway. Just like with Reading Rainbow, we are pumped in our house. Both of those shows are the best and I’m so glad my kids can watch them!
Second, the kids and I watched On the Way to School this week. It’s a wonderful documentary to watch with your children and all three of my kids were interested and engaged the whole time. It follows four children from four parts of the world as they make their way to school in the morning. For me there were definitely moments of “What difference did it make having a camera there?”, but the film was still well done and impactful. Big thanks to our friends Nikki and Brian for letting us know about it! Also, if you are prone to crying, keep a box of Kleenex handy.
My third recommendation for the week is not for the kiddos. In fact, keep the kids far, far away! Nate and I started watching the Netflix original Narcos this week and we are hooked. Narcos follows the story of the infamous Colombian drug trafficker Pablo Escobar and the DEA agents who worked to take him down. Basically the whole time I am watching this show, I can’t stop thinking, “How is this real?!?!?!” This show is very well done and engaging, as well as disturbing and shocking. So, if you’re into drug cartels and stuff, this one’s for you! 😉
Thursday, September 3
Today is more of a PSA than anything. Sometime over the last year I discovered that our Albertson’s grocery store sold tortilla chips in the deli section. The chips had a sticker that said “Made here” and they looked pretty good, so I grabbed a bag.
Like a million times better than any other tortilla chips you can buy. They’re just so fresh and the texture is just so good and it sort of tastes like if you made the chips yourself, which of course you will never ever do but now you don’t have to.
So, anyway, the Albertson’s where I got the chips closed down, so for the last 6 months I’ve been driving to another Albertson’s farther away JUST to buy chips. I usually buy like 3 bags at a time and I’m pretty sure the employees there call me the Crazy Chip Lady behind my back.
Then the other day my friend Debbie was like, “Um, they have those at VONS, too.” VONS is way closer to my house than Albertson’s, so I was like, “WHAT?!?!?!” and promptly went out and bought a bag. The VONS “homemade” tortilla chips are exactly like the Albertson’s chips and basically now I can die happy.
SOOOOOO…what is the point of this post? If your grocery store sells tortilla chips that are made on site, usually found in the produce or deli section of the store, you should be buying them and eating them and not buying any other tortilla chips ever. I have no idea how many stores do this in how many states, so I don’t know how helpful this advice is for you. But you need to at least investigate. The chips will change your life.
Can you tell I might be a little bit teensy weensy addicted to and obsessed with these chips? In my defense, everyone I introduce the chips to feels just as passionately, so I’m not totally crazy. I swear.
Thursday, August 27
The giveaway in this post is now closed. But there’s a recipe, so keep reading!
When it comes to my kids’ lunches, I try to do a decent job of feeding them a balanced meal. There’s not much sugar, always a protein of some kind, and definitely fresh fruit. The one area where I am lacking, however, is vegetables. Once in a while I throw in sliced cucumbers or carrot sticks, but more often than not I miss vegetables entirely.
Libby’s® recently contacted me about developing a quick and easy single serving recipe using Libby’s 4 oz. Vegetable Cups. To help with developing the recipe, Libby’s mailed our family a box of the vegetable cups to try out and experiment with. My daughter Anna, who loves trying food and cooking with me, was genuinely excited about the cups.
Anna: “Mom, what are these?”
Me: “Those are the veggie cups I am going to use for a recipe.”
Anna: “Ooooo! Can I have some green beans? Please?!”
Um, yes, she actually said that. And she actually liked the green beans! She liked the carrots, too, and she looooooved the corn. Anna is 100% supportive of me packing the Vegetable Cups in her lunches.
For the recipe I developed I decided to go with a super quick and easy 3-bean salad for one! This makes for a “fancy” after-school snack or even a quick side dish with dinner when life gets busy. And this recipe utilizes one of my favorite magical ingredients: Italian Dressing. Italian dressing has a way of making pretty much any recipe easier, including salads of all kinds.
In addition to today’s recipe, we also have a giveaway! Not only will the winner receive an assortment of Libby’s Vegetable Cups, but they will also be gifted with this ridiculously cute Amanda’s Kids’ Lunch Playset from Food52.com. I wish I could enter the giveaway, all three of my kids would love this playset! (Maybe I’ll just have to go buy it!) To enter the giveaway, please do the following (comments must be posted by Midnight PT 9/3/15): Simply leave a comment on this post! That’s it! Bonus entry: Follow Libby’s on Pinterest (leave a separate comment indicating you follow) Bonus entry: Like Libby’s on Facebook (leave a separate comment indicating you follow) Bonus entry: Follow This Week for Dinner on Pinterest (leave a separate comment indicating you follow) Bonus entry: Like This Week for Dinner on Facebook (leave a separate comment indicating you follow)
The randomly-selected winner of this giveaway was comment #22 Kelly, who said, “What a great idea! My Mom used to make 3-bean salad, but I never thought about sending it in the kids’ lunches. Thanks for the recipe!”
And now for the recipe! It seriously took me less than 5 minutes to toss this salad together. It doesn’t get easier than that. Enjoy!
3-Bean Salad for OnePrep timeTotal timeAuthor: Jane MaynardServes: 1Ingredients
- 1 Libby's 4-oz. Green Bean Vegetable Cup
- 1 tablespoon garbanzo beans
- 1 tablespoon kidney beans
- 1 teaspoon chopped red onion
- 2 teaspoons Italian dressing
NotesCost: Appx. $0.60/serving3.3.3070
- Mix all the ingredients together in a small bowl. Voila! You're done!
This post was sponsored by Libby’s – payment was received for services rendered.
Tuesday, August 18
Most years when we go out east for our annual summer adventure, Toyota generously lends us a car to try out on the trip. This year we drove a Sienna and, as a result, I have decided we need to have a discussion. A minivan discussion.
First, a confession. I drive a minivan. (AND my girls play soccer. Go ahead, call me Soccer Mom. I can handle it.) Nate drives a Toyota Prius and I drive a Honda Odyssey, so we pretty much fit into all kinds of middle-aged Californian stereotypes. 😉 Anyway, back to minivans. We bought the van about 6 months after Owen (our third child) was born. We went to the lot to check out the Pilot with ZERO intention of buying a minivan. Guess what we ended up driving off the lot? That’s right. We gave in. We decided that it was ridiculous to pay more money for a car (in this case, an SUV or crossover with the optional third bench) that didn’t really work for our family of 5. So, we bit the bullet.
I am SO glad we did. I have zero qualms about driving a minivan. It’s the best for about a million reasons. You can push a button and open all your doors! The doors slide! There is TONS of storage space even when you have 8 people sitting in your car! And people TOTALLY think you drive the coolest looking car! (Okay, maybe that last one isn’t exactly accurate…)
Years ago when I started my relationship with Toyota they lent us Sienna. It was before we had our own minivan and, quite honestly, I didn’t love it. The user interface just wasn’t that great, as great as all the extra space was. Fast forward 6 years or so to this summer, driving the latest Toyota Sienna. I love it just as much as my Odyssey. In fact, I don’t even know which one I like more! Plus, the Sienna comes with an All-Wheel Drive option, which is ideal if you live in a place with weather. So my previous advice of, “The Odyssey is totally better” is now “Just choose the one you like better for whatever small reason you can find because they are equally awesome.”
Here are a few things in particular we loved about the Sienna.
1. Two sunroofs! We marveled at the gloriousness of the second sunroof!
2. The “infotainment” interface is great, and I like the display better than the Odyssey. Plus, the positioning of the screen is perfect so there is never any glare, making it visible at all times.
3. The memory positions for the drivers’ seat are super handy.
4. This particular Sienna came with sensors that alert you to people in your blindspot as well as beep when you’re backing up, etc. We could have gotten this on our Odyssey if we wanted but opted not to spend the extra money. That said, I LOVED the feature very much when I was using it and it made me wish I had it at home.
5. I love Toyota’s keyless entry and startup system. Here’s how it works: if you have the key on your person, when you are close to the car you just touch the door handles and the car unlocks. It’s so super duper awesome and works beautifully. You can also lock the car by touching a spot on the handle when you get out. I pretty much just left the key safely in my purse the entire trip, it was great!
6. There is just so much storage space. I’ve already mentioned this, but it is worth mentioning again. And it’s very easy to put the back seats up and down if you want even more storage. We have driven the Toyota Highlander for a few summers and, as much as I loved that car, with 3 kids and all our luggage it was PACKED. We never even came close to filling the Sienna on this trip, even with other people’s luggage thrown in with ours.
7. Lots of space for “tickle trains.”
8. The Sienna really is the Swagger Wagon. It even played awesome old school rap for me.
The model we were driving did not have an eighth seat, which we could have used a couple times with all the family we were visiting. But other than that, I have no complaints. The Sienna was fabulous!
Oh, are you wondering why new car smell is like cilantro? My sister-in-law Cora, my mother-in-law Pat and I all thought the car smelled really strong. It kind of got into our nasal cavity, like we were breathing it. But NO ONE ELSE knew what we were talking about. We decided it must be similar to the cilantro gene, you know the one where some people think cilantro tastes like soap? Apparently new car smell has a similar effect on a small percentage of the population. 😉 Like how I brought it all back to food, there? I can ALWAYS bring the conversation back to food.
Okay, time for some CONTROVERSY. Do you drive a minivan? Are you adamantly opposed to them? Do you secretly wish you had one but don’t have the guts to drive a Swagger Wagon? Even my sister-in-law who has no children said that the minivan she drives for work is the BEST. See? EVERYONE loves minivans! That’s my supposition, anyway. I think the people who say they don’t are just lying 😉 So, speak up! Tell us what you think!
Friday, August 7
Happy Friday! We are finally home from our travels and back into a normal groove. It was a fabulous trip and we wouldn’t change a thing, but it is nice to be back in our own house again. I’m especially grateful for my down pillows. 😉
I have just one thing to share today. Let’s start with a hint: Butterfly in the sky, I can go twice as high…
READING RAINBOW IS ON NETFLIX! Nate and I discovered this last night and the first thing I did with the kids this morning was put an episode on. Reading Rainbow is a show that I’ve always been sad my kids didn’t have to watch – it ended right before Cate was born. PBS aired episodes until 2009, but I didn’t figure it out until it was too late and our DVR series recording never produced a thing!
My kids are watching the show as I type and all three of them are mesmerized, from age 3 to age 10! And, as a parent, I think the show is even better than I remember it. I love its slower pace, how the show is educational while still fun, and that it’s filled with books, of course! I just wish that Netflix was going to air all 21 seasons (right now they have a selection of episodes on service).
Also, in case you were wondering, I DO still have every word of the song memorized. Impressive, eh? (Okay, I think probably all of us do.)
Happy Watching and Reading!
Thursday, July 16
Hey everybody! I am officially on vacation and enjoying every second. Also, flying with kids is SO MUCH EASIER now that I my youngest is almost 4 years old and my oldest is 10. I didn’t even have that anxious feeling in my stomach that normally accompanies our plane rides. I really am shocked at how much easier it was than it has been for, oh, the last 10 years.
Okay, enough travel talk, today I have a public service announcement. I must share two of my favorite goodies with you because it would be a crime not to.
First off, we flew through SFO this week and had a layover in Terminal 2. That terminal is, in the words of my friend Rebecca, magical. I love it when I have a layover there and usually spend a small fortune on food. My favorite spot in the terminal is a shop and deli called Napa Farms Market. They carry a vast array of wonderful Bay Area food products. One of the brands they carry is CC Made, a Berkeley-based artisanal caramel company I discovered at a food show years ago. CC Made has a dark chocolate caramel sauce that is TO DIE FOR, but they never have it at Napa Farms Market…until this week! When I saw it on the shelf I think I may have done a little jig. I know I at least squealed. I believe you can buy the sauce on the CC Made website, in case you need to get your hands on a jar, too!
The second item I want to share is barkTHINS. Fair Trade USA has sent me samples of barkTHINS several times and I even created a granola bar recipe using their pumpkin seed flavor. Anyway, suddenly I’m seeing barkTHINS EVERYWHERE…from gas stations to grocery stores to Costco, so I can regularly feed my addiction. My kids are addicted, too. barkTHINS are dangerous. So, maybe this public service announcement is more to warn you about the addictive power of barkTHINS than anything else! 😉
That’s all for today! Enjoy the goodies!
Wednesday, July 1
One of my favorite foods in the world is Back-A-Yard’s Jamaican jerk chicken. I will never be able to make jerk sauce like that restaurant does and that’s okay with me. Sometimes it’s good to have a food you can only get in one place so you really appreciate it. That said, I do hate living so far away from Back-A-Yard, which is located in Menlo Park and San Jose. The other day I was having a serious hankering for some Back-A-Yard and decided to finally try making my own jerk.
The one and only problem with jerk is that it is just too spicy for my kids, so I wanted to figure out a way to make a kid-friendly jerk that still delighted my taste buds. The marinade/sauce I created and have made several times now is wonderful, although nothing at all like Back-A-Yard’s. It’s much sweeter with just a hint of heat. The kids devoured their chicken, as did Nate and I!
Will I ever be able to replicate the pure culinary joy that is Back-A-Yard’s Jamaican jerk? Nope. But I’m okay with that, and I ended up with this scrumptious recipe instead!
Note #1: While I was editing this post and getting the link for Back-A-Yard, I discovered that Back-A-Yard is going to start selling sauces and rubs. I AM SO HAPPY! I will be able to get their sauce in my own kitchen! I’ll be sure to include a link in my Friday Show and Tell post when their online store opens.
Note #2: I forgot to photograph the sauce. It’s brown and tastes delicious. There you go.
Note #3: You can find the recipe for the potatoes in the background of the first photo by clicking here. They’re amazing. Thought you should know.
Jerkish Chicken, i.e. Kid Friendly Jerk Chicken That Adults Love, TooInspired by Jamiacan jerk, this chicken marinade and sauce has a sweeter flavor and just a bit of heat.Author: Jane MaynardServes: 5-8 servingsIngredients
- Juice from 1 lime
- ½ cup olive oil or canola oil
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 6 cloves fresh garlic
- 6 green onions, very roughly chopped
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon jerk seasoning
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon pepper
- 10-15 pieces bone-in chicken (I prefer legs and thighs)
NotesPrep time is only 5 minutes or so, but there is at least 30 minutes of marinating time to plan on. Cook time is only about 10 minutes.3.3.3070
- Combine all ingredients (except the chicken) in a blender. Blend until a sauce consistency.
- Reserve ½ cup of the sauce to serve with the chicken later.
- Place chicken pieces in a ziploc bag then pour sauce into the bag. Close bag, pushing air out, and marinate in the fridge for at least 30 minutes.
- Grill chicken as usual over moderate heat, cooking until inside temperature reaches 160-165º F.
- Heat reserved sauce on the stovetop or in the microwave until warmed. Serve with grilled chicken.
Posted by Jane Maynard at 8:11 am 6 Comments
Categories: fab faves, featured recipes, main dishes, Recipes Tags: chicken marinade, chicken recipes, jamaican jerk, jerk chicken, jerk sauce, recipes for the grill |