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- Mix ingredients together, pour over baby chickens in a container, and marinate for 2 hours.
- Thread the baby chickens onto wooden skewers and grill.
- Baste once or twice and turn frequently to cook evenly.
Jul 31, 2011
Baby Chicken Skewers in Beer Mustard Marinade
Sunday, July 31, 2011
Fiddle in the Kitchen
Jul 27, 2011
Sweet Simplistic Chicken
Wednesday, July 27, 2011
Fiddle in the Kitchen
Preheat oven to 190°C (375°F.)
Mix ingredients together in a small bowl, and spread evenly over the chicken. Bake covered for 1.5 hours and uncovered for an additional 30-40 minutes.
No Fail Salmon
Wednesday, July 27, 2011
Fiddle in the Kitchen
Preheat oven to 190°C (375°F.) Mix all ingredients very well, and spread evenly over the salmon. Bake covered for 30-40 minutes, and 5 minutes uncovered.
BBQ Chicken Strips
Wednesday, July 27, 2011
Fiddle in the Kitchen
Spray a frying pan with some oil. Rub the chicken with the 2 tsp. of olive oil and brown on med-high heat until the middle is no longer pink. Set chicken aside in a shallow pan, and preheat the oven to 100°C(200°F.) Place the rest of the ingredients into a saucepan and bring to a boil on a medium flame. Pour over the chicken strips, and mix evenly. Bake covered for 45 minutes.
Jul 8, 2011
Chicken De Cassis
Friday, July 08, 2011
Fiddle in the Kitchen
Preheat the oven to 180°C (350°F.) Season the chicken with salt, pepper, garlic and rosemary. Mix the rest of the ingredients together in a medium sized bowl, and pour over the chicken. Bake uncovered, for 2 hours.
This is a recipe concocted from random ingredients in my fridge. For the ingredients you don't have on hand, try substituting with something from your fridge of similar taste. The chicken has more of a sweeter than sour taste, so work along those lines.
Salmon Topped with Tomatoes
Friday, July 08, 2011
Fiddle in the Kitchen
Preheat oven to 200°C (400°F.) Rinse off the salmon fillets and place in a 9x13 pan and pat dry. Season with salt, pepper and drizzle the 2 tsp olive oil on top. In a separate bowl, mix the remaining ingredients together and spread evenly on the salmon fillets. Bake covered for 10 minutes, uncover and bake for an addition 8-10 minutes.Meatballs in Marinara
Friday, July 08, 2011
Fiddle in the Kitchen
Mix the first 7 ingredients together VERY WELL. Set aside. Saute the onion with a large pinch of salt in olive oil on medium heat. When the onion is translucent, add the garlic and the pinch of red pepper. When the garlic starts softening, and gets a bit golden, (not brown,) set aside to cool. Pour the onion/garlic mixture, when cooled, into the beef mixture and drain off excess oil. Pour the marinara sauce in a pot and start heating it up (I added a 1/4 cup brown sugar). Form the beef mixture into golf ball sized balls and drop into the marinara sauce. Set on low flame to simmer for 1 hour, Mix every 10 minutes. Serve over spaghetti.
Victoria All Natural Marinara Sauce, 25 oz
Jul 1, 2011
Crimson Chicken
Friday, July 01, 2011
Fiddle in the Kitchen
Preheat oven to 150°C (300°F). Mix all the ingredients together and spread evenly on the chicken. Bake uncovered for 2.5 hours.
Foreman Chicken
Friday, July 01, 2011
Fiddle in the Kitchen
Combine all the ingredients, and marinate the chicken breast for 1/2 hour. Grill in Foreman, or outdoor grill, until juices run clear. Baste with remaining marinade once. It will get blackened, but not burnt. Discard remaining marinade.
Baba Ghanoush
Friday, July 01, 2011
Fiddle in the Kitchen
Wash and dry eggplant and place directly on a stovetop burner, on a medium flame. Pierce with a fork to use as a "handle" and turn continuously until the outside is charred and flaking, and the inside soft. Wrap tightly in tin foil and place again, directly, on a low flame for 1/2 hour, turning once. Place in a bowl when completed so to preserve the juices when unwrapped. Unwrap it on a plate when it cools down and peel off the charred skin, and cut the top off. You should be left with a mushy, skinless eggplant. Place in a food processor with the rest of the ingredients aside from the olive oil. Add the juices left in the bowl when it was unwrapped, and blend until smooth. Place in a reseal-able container to store it in and keep it fresh. Drizzle with the olive oil and mix it in slowly. Refrigerate for 3 hours before serving.I recommend using tahini from whole sesames for the ultimate taste.
