Here at StoneGable we are gearing up for the official start to the Summer! Lots of work going on outside… weeding, mulching, planting, power washing and organizing…getting StoneGable spit-polished for the holiday weekend. Now if only the weather would cooperate! The weather report for the some of the week is rainy, hot and humid. NOT my kind of weather at all!
We are flying Old Glory proudly. Our flags have been lovingly tucked away for the winter, and now are unfurled in all their star-spangled glory! I LOVE to see them “flying proud” around our home. Look for an upcoming post about flags.
Balsamic Glazed Roast Chicken Thighs
Recipe: Balsamic Glazed Roast Chicken Thighs
8 chicken thighs
1 TBS dried thyme
1/3 cup red currant jelly
3 TBS balsamic vinegar
flat leaf parsley, chopped, for garnish
salt and pepper
Preheat oven to 400 degrees. Line a large baking sheet and lightly oil.
Salt and pepper chicken. Rub with 2 1/2 tsp of thyme. Put chicken bone side up on baking sheet and roast for 20 minutes.
Meanwhile, put jelly, vinegar and 1/2 tsp of dried thyme into a small saucepan and heat over medium low heat until jam melts.
Turn chicken meat side up. Brush generously with jelly glaze. continue to roast, brushing with glaze until cooked through, about 20 minutes. Garnish with parsley.
Spanakopita is a Greek Spinach Pie wrapped in delicate layers of phyllo! Doesn’t that sound scrumptious?
3 TBS olive oil
6 green onions, chopped (white and green)
2 cloves garlic, chopped or pressed
2 lbs fresh spinach, rinsed and chopped
1/4 cup fresh parsley, finely chopped
2 large eggs
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 cup feta cheese
1/2 cup panko breadcrumbs
2 TBS fresh dill, finely chopped
1 package phyllo dough
1/4 cup melted butter
1/4 cup olive oil
Preheat oven to 350 degrees.
Filling: In a large saute pan, heat 3 TBS olive oil over medium heat. Add green onions and cook until tender. Add garlic and saute for 1 minute. Add spinach and parsley and cook until spinach is wilted and heated through. Salt and pepper. Take off heat and cool. If spinach mixture is watery squeeze out any liquid.
In a large bowl, beat 2 eggs. Add ricotta, Parmesan, feta, bread crumbs and dill. Beat together. Once spinach mixture is cooled, add it to the cheese mixture.
Phyllo: Combine melted butter and oil. Place 1 phyllo sheet on a clean work surface. Brush with butter/oil.
Put another sheet of phyllo on top of the first. Repeat for 10 layers. Remember to cover phyllo sheets not in use with a piece of parchment/plastic wrap/waxed paper and a barely damp tea towel.
Assembly: Put the layered phyllo sheets in a 9×9 pan. The ends of the phylo will stick over the edges. Fill with spinach mixtures. Bring phyllo over top of the spinach mixture.
Make another 10 layer phyllo dough like above. Cut phyllo to fit the top of the pan and GENTLY score the phyllo top into serving sizes. Only score through the first half of the phyllo sheets. Put phyllo on top of the pie.
Bake for 20-25 minutes until top is browned and the pie is hot.
Cut and serve.
Wednesday: Soup Day
Nani’s Chicken Noodle Soup
Recipe: Nani’s Chicken Noodle Soup
I have a stockpile of this wonderful, flavor-filled soup in my freezer! I make a big pot of soup and freeze it in meal size containers. Do not put the noodles in the soup, they will get soggy and lose their flavor. Just make thin noodles and put them right into the bowl. Pour hot soup over noodles and… YUMMY! Click HERE for this hearty soup.
Baked Haddock With Green Goddess Dressing
Bed Of Spinach Sauteed In Garlic Oil
Recipe: Baked Haddock With Green Goddess Dressing
2 lbs fresh haddock
salt and pepper
1/2 cup panko breadcrumbs
4 TBS melted butter, divided
Green Goddess Dressing, recipe follows
Preheat oven to 350 degrees.
Coat the bottom of a baking dish with 1 TBS melted butter. Pat dry fish with a paper towel. Salt and pepper fish. Put fish in the baking dish.
In a small bowl, add panko bread crumbs and remaining melted butter. Mix to coat. Put bread crumbs over fish.
Recipe: Green Goddess Dressing
Pretty green color infused with flecks of herbs, Green Goddess Dressing works on more than salads. Great on chicken and veggies too! But I enjoy it best on fish. Click HERE for this versatile recipe.
Friday: Company’s Coming
Arugula, Shaved Parmesan, Toasted Pinenuts In A Lemon Vinaigrette
Braised Short Ribs
Pie In A Jar~Berry Pies
Recipe: Arugual, Shaved Parmesan, Toasted Pinenuts In A Lemon Vinaigrette
This is a real crowd pleaser and is a compliment for just about any meal. So fast and easy to make, I can even make this up ahead and assemble it in a flash!
1 bag of FREST baby arugula
1/4 cup shaved good parmesan
3-4 TBS toasted pine nuts
1/4 cup good olive oil
juice of 1 juicy lemon
1/4 tsp dijon mustard
good dash of kosher salt
Put the bagged arugula in a large salad bowl.
In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.
Add Parmesan and pine nuts. Mix. Serve immediately!
Recipe: Braised Short Ribs
I will make these a day or two ahead, refrigerate, degrease and concentrate the sauce.
1 cup dry red wine
2/3 cups ketchup
2 TBS tomato paste
3 TBS soy sauce
1 TBS Worcestershire sauce
2 cloves garlic, pressed
2 TBS dark brown sugar
1 large onion, chopped
4 lbs short ribs
Combine wine, ketchup, soy sauce, Worcestershire sauce, garlic, brown sugar, onions and pepper in the slow cooker. Add short rib and make sure the ribs are totally submerged to coat. Cook on low for 7-8 hours, until very tender.
Recipe: Pie In A Jar~ Berry Pie
This is just as fun to make as it is delicious to eat! A WOW dessert! Perfect for a sassy ending to a dinner party or a family picnic.
Grilled Honey Teriyaki Chicken
Recipe: Grilled Honey Teriyaki Chicken
4 chicken thighs
1 cup teriyaki sauce
1/4 cup lemon juice
2 TBS honey
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
Preheat grill to medium.
Combine teriyaki sauce, lemon juice, honey, minced garlic and sesame oil in a bowl. Transfer to a zip lock bag and add chicken. Marinade for 2 to 8 hours.
Grill chicken for 10-15 minutes on both sides until done and the juices run clear.
Recipe: Asian Coslaw
1 cup canola oil
1/2 cup sugar
1/3 cup cider vinegar
2 packages Ramen Oriental beef soup seasoning packet
1 lb. package coleslaw salad mix
2 packages Ramen Oriental beef noodles (do not cook)
1 cup salted sunflower seeds
1 cup toasted slivered almonds
1/2 cup carrots
3 green onions, use white and light green parts, finely chopped
Mix oil, sugar, vinegar and soup seasoning packet well and refrigerate overnight.
Break up the raw noodles. Mix the remaining ingredients, add the raw broken noodles and add the dressing. Toss and serve.
Grilled Chicken Ceasar Salad
Recipe: Ceasar Salad
A big favorite at StoneGable, Ceasar Salad makes a great meal! Click HERE for this classic salad. We are adding chicken marinaded in StoneGable’s Ceasar Dressing and grilled to delicious perfection!
Memorial Day Cookout
StoneGable Hamburgers On the Grill
StoneGable Potato Salad
StoneGable Iced Tea
Recipe: StoneGable Hamburgers
Oh, I could eat these several times of week! That good!
1 lb 85% ground beef (no lower fat content)
1 package Lipton Onion Soup Mix
3 TBS water
3 TBS Worchestershire Sauce (or more… we like lots!)
Freshly ground pepper
Pinch of salt
Heat up the grill to medium heat.
Put ground beef in a large bowl. Add the rest of the ingredients and GENTLY mix. Do not smoosh or your hamburger will be tough. GENTLY form into hamburgers. We love large hamburgers so I usually double the recipe. Grill until done to your liking. DO NOT press hamburger down with spatula! We want all those wonderful juices to stay IN the hamburger. So yummy!
Recipe: StoneGable Iced Tea
My mother made this as I was growing up. I just tweaked it a little to make it decaf and low calorie. If you open my frig from May through September you will always find a big pitcher of StoneGable Iced Tea!
Click HERE for the recipe and pictures!