Baked Chicken and Coconut Peanut Satay Sauce

Posted on April 8, 2013 by okieranchwife

For the past year, I have been reading up on the benefits of adding cold pressed extra virgin coconut oil and other cold processed coconut products to my diet. I found the following recipe in a book by Mary Enig, titled “Eat Fat, Lose Fat”.  I combined 2 different recipes to get this dish. People who know Chicken Satay may find this a little different, but it tastes great.

  • 1 Whole cut up Chicken, keep the skin on and use the breasts, thighs and legs. You can reserve  wings and back to make stock or to add to a soup.
  • 1/2 tablespoon Coconut oil, melted
  • 1/2 tablespoon Butter, melted
  • Sea Salt and fresh ground Black Pepper to taste

Preheat oven to 350 degrees.

Place chicken pieces skin up in a large baking dish. Combine butter and coconut oil and brush on the chicken skin. This will give a lovely browned crispy skin. Season to taste. Bake for 2 hours.

Coconut Peanut Satay Sauce:

  • 1 tablespoon Extra Virgin Coconut Oil
  • 1 Sweet Onion, finely chopped
  • 2 teaspoons fresh grated Ginger, peeled
  • 2 cloves Garlic peeled and pressed
  • 1/3 cup Creamy Peanut Butter
  • 1 cup Coconut Cream or Milk
  • 2 tablespoons Soy Sauce or Tamari Sauce
  • 2 teaspoons Coconut or Maple Sugar or natural Maple Syrup
  • 1 Jalapeno, seeded and finely chopped
  • 2 tablespoons Lemon Juice
  • Sea Salt and Pepper to taste

Warm coconut oil in a medium sauce pan over medium heat. Add onion, garlic, ginger and saute until onion id clear and golden. Add peanut butter and coconut milk. Stir well. Add soy/tamari, sugar or syrup, jalapeno and lemon juice and season to taste. Lower heat and simmer for 10 minutes.  Serve warm over the chicken.

 

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Hot Mulled Apple Cider

Posted on December 16, 2012 by okieranchwife

This the season!!! This is just the beverage to make spirits bright!

  • 1 quart Apple Cider (non alcoholic) or Hard Apple Cider (like Scrumpys)
  • 2 Oranges sliced round like the sun
  • 12 whole Cloves
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Ground Cinnamon
  • 6 Whole Cinnamon sticks
  • Honey to taste

In a large pot combine all ingredients. Simmer for at least 30 minutes. Makes about 6 servings. Lade into mugs and be sure to have a cinnamon stick in each and orange slice in each. Enjoy!

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Beer Bread

Posted on December 5, 2012 by okieranchwife

Bock and breadThis is an unbelievably awesome tasting beer bread. I found this recipe while browsing for “the best beer bread” recipe. It is by Gerald Norman posted in 2003 on food.com. It is so simple. I used Sam Adams Double Bock. This ale is not for the faint hearted at 9.5% alcohol level, It is an in your face beverage. And tastes so good in this recipe.

 

 

 

 

  • 3 cups All Purpose Flour, sifted
  • 3 teaspoons Baking powder
  • 1 teaspoon Salt, I used Kosher
  • 1/4 cup Sugar
  • 1 bottle (12 oz) Samuel Adams Double Bock, warm
  • 1/4 cup Butter, melted

Preheat oven to 375 degrees. Grease loaf pan.

Mix dry ingredients together. Add Double Bock. Mix until all no dry ingredients are left in bowl. Pour into  loaf pan. Pour melted butter on top of bread batter. Bake for 1 hour and cool on rack for 15 minutes.

The original baker states that the sifting is vital to have a light loaf. The melted butter on top will produce a very crusty hearty loaf. He also says if people like a more traditional loaf, the butter can be mixed into the batter itself. I like the crusty type.

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Bacon Blue Cheese Scones

Posted on December 1, 2012 by okieranchwife

Bottom line up front— I did find this recipe in a recent Grit Magazine. I wish I could claim it as my own but I don’t roll that way. What is better than bacon? Bacon and blue cheese combined! LOL!! Anyway, these scones are cooling on my stove top right now. And the house smells great! I think you’ll enjoy these.

  • 4 Strip Bacon cooked crisp, drained and crumbled into small bits
  • 2 cups All Purpose Flour, I use unbleached
  • 2 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Sugar or Substitute
  • 1/4 teaspoon Kosher Salt
  • 1/2 stick cold Unsalted Butter cut into 1/4 inch pieces
  • 1/2 cup Crumbled Blue Cheese
  • 1 cup Heavy Cream
  • 1 whole Egg, lightly beaten for glaze

Pre-heat oven to 425 degrees. Spray nonstick spray, lightly butter or use a piece of parchment baking paper on a cookie sheet.

Combine flour, baking powder, salt and sugar in a food processor. Pulse to mix. Scatter butter pieces over the flour mixture. Pulse to mix. Add bacon and blue cheese crumbles. Pulse again. Pour the cream over the mix and pulse 2 or 3 times until the mixture forms large crumbles.  Dump crumbles out onto a lightly floured surface. Pack the crumbles together and pat into a large ball. Flatten out into a 8 inch diameter circle. CUt dough into 8 even wedges. Then place onto the cookie sheet. Brush the wedges with the beaten egg. Bake for 18 minutes until golden brown. Your oven temps may vary. Watch the color. My oven did just fine at 17 minutes. Remove and cool on a rack.

 

 

 

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Creamed Cauliflower Soup

Posted on October 9, 2012 by okieranchwife

This is my lunch today and dinner. And for several more days! LOL!! With the cold weather and dark nights moving in, my cooking is changing to more hardy, filling and warming food. Enjoy.

 

 

  • 1 large Cauliflower, stems removed and florets chopped small
  • 1 medium potato, peeled and diced small
  • 1/2 Sweet Onion, chopped small or 6 Green Onions using only the white part (Keep the green part to garnish finished soup)
  • 1 tablespoon unsalted Butter
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • 4 cups Low sodium Chicken Broth
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • Sea salt or Kosher Salt to taste
  • Ground White Pepper
  • 1 slice Bacon for each soup bowl
  • Green parts of Green Onions sliced for garnish

Melt butter in a large saucepan. Add EVOO, cauliflower, white onion, and potato to the saucepan. Heat gently over low heat and sweat the veggies. Cover the saucepan and cook over low heat for 15 minutes. Don’t allow the veggies to brown. This is a white soup. Add the broth and bring to a boil.  Pour in the milk and gently simmer for 20 minutes. Don’t allow the milk mixture to burn. Season to taste.  Add in the cream. In a food processor, blender or using an immersion stick blender process the soup in batches until it is all pureed.

Cook the slices of bacon until very crisp. Ladle soup into bowls and top with bacon crumbles and green tops of the onions. Serve with crusty French bread.

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English Beef Pot Pie

Posted on October 8, 2012 by okieranchwife

This is an easy recipe to make in a crock pot and then finish fast in an oven. I made this last week and it is good!

  • 2 lbs Beef, Bison or Venison, stew or round steak, cut into 1 inch cubes
  • 3 tablespoons Flour
  • 2 teaspoons Sea or Kosher Salt
  • 1 teaspoons Ground Pepper
  • 2 medium Carrots, peeled and sliced
  • 3 medium Potatoes, peeled and cubed
  • 1 large Onion, sliced
  • 1 can (15 ozs) Whole Tomatoes, undrained

Put meat cubes in the slow cooker. Combine flour, salt, pepper. Put in slow cooker and toss meat cubes until well coated. Stir remainder of ingredients. Cover and cook on low setting for 8 to 10 hours. Until meat is tender.

One hour before serving, pre-heat oven to 425 degrees. Ladle meat and veg into a shallow 2 1/2 quart baking dish.

Pot Pie Topping:

  • 2 cups Flour
  • 1 teaspoon Salt
  • 3 teaspoons Baking Powder
  • 1/4 cup Shortening or Lard
  • 3/4 cup Whole Milk

Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time. Stir well. Turn out on floured board. Pat down. Roll out with rolling pin to a size large enough to cover the 2 1/2 quart baking dish. Bake for 20 to 25 minutes.

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Beef, Barley and Mushroom Soup

Posted on September 5, 2012 by okieranchwife

Many of you know that over the past 6 months I spent alot of time in Doctor’s waiting rooms with my husband. Some of the recipes I have been using lately have come from magazines I found there. Like this one. It is a good hearty and warming soup that will be welcome on your table when the cool weather hits. And bonus, you can do this is a slow cooker.

  • 12 oz Beef, lean for stew
  • 4 cups Chicken Broth, homemade or low sodium
  • 2 cups Water
  • 1 can (15 oz) Tomatoes, diced with garlic and onion
  • 12 oz Shitake Mushrooms, sliced (can use baby Portobello or White Button)
  • 1 Turnip, peeled and diced
  • 2 Carrots, large, peeled and diced
  • 1 cup Barley (not the quick cook kind)
  • 2 Shallots, chopped (can use 1/2 of a small Onion)
  •  Sea Salt and Pepper to taste
  • 1 teaspoon dried Thyme
  • 1/4 cup fresh Dill, chopped fine or 1 tablespoon dried

Mix all ingredients, except fresh dill,  in a 4 quart slow-cooker. Cover and cook 7 to 9 hours on low until the beef is tender. If using dried dill put in during last 30 minutes of cook time. If using fresh  dill, serve into the soup as you are serving.  Goes great with crusty buttered bread.

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My husband

Posted on July 31, 2012 by okieranchwife

My husband and best friend passed from this world on July 25th, 2012. He left too soon, but he told me before he passed that he had to go. He was a cowboy. He is riding the trail, pushing horns on one of his favorite horses, Porkie or Chili. I love you. We are partners for life.

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Poppyseed Salad Dressing

Posted on June 24, 2012 by okieranchwife

A friend of mine gave me this recipe and it is yummy!

  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Sugar
  • 1/4 teaspoon dry Mustard Powder
  • 1/2 teaspoon Sea Salt or Kosher
  • 1/4 teaspoon Onion Powder
  • 1 to 1 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon Poppy seeds

In a small pot, heat the vinegar and sugar until the sugar is completely dissolved. Allow to cool to room temperature. Place in a blender, add mustard powder, salt and onion powder. Blitz. Add EVOO slowly into the blender. Blend well.  Add poppy seeds but don’t blend. Pour into an air tight storage container. Will keep at least 2 weeks.

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Apple Crisp

Posted on June 24, 2012 by okieranchwife

This dessert is so rich and wonderful, I just could not wait until the Fall when apple harvest happens. I made it a couple of days ago and reminded me of cool days and even cooler nights.

  • 1/2 cup cold Butter, cut into small cubes
  • 3/4 cup Sugar
  • 1/4 teaspoon Salt
  • 4 cups Apples, peeled, cored and sliced
  • 1 tablespoon Cold Water
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon ground Allspice
  • 1/4 teaspoon ground Nutmeg
  • 1/2 teaspoon Vanilla Extract

Preheat oven to 375 F.

MIx flour, salt, and sugar together in large wide bowl. Using a pastry blender, 2 butter knives (or your hands) cut the cold butter into the flour mix until it forms crumbles.  Spray a baking dish with nonstick cooking spray. A regular pie dish is perfect. Place the apples in the baking dish. In a small bowl, mix water, spices and vanilla extract. Mix well. Pour over the apples. Cover with the flour butter mix.  Bake until apples are tender, about 60 minutes.

 

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