Wednesday, April 29, 2009

Potato Chip Oven Baked Chicken and more

I was feeling like some comfort food on Monday and this is what I came up with. Potato Chip Oven Baked Chicken:

I crushed one medium bag of Kettle Salt and Pepper potato chips into very fine crumbs and added about a tsp of garlic powder and a half tsp of dried sage and mixed that all together. I took 6 chicken thighs and brushed them with milk and rolled them in the potato chip mixture. I placed them in a baking dish and baked them for 55 minutes. There is no need for salt or pepper because there is plenty on the potato chips. They turned out crunchy and yummy!

Then there was the fresh chard from our garden. The same plants we've had since last year! I chopped them up, removing the stems, sauted them in some olive oil for a bit then added 2 tbsp water and a squeeze of fresh lemon juice and cooked until wilted. I sprinkled kosher salt to taste as the last step. This was fresh and light. A nice contrast to the chicken.

I also boiled a half pound of bow tie pasta, then melted a tsp of butter and drizzled with olive oil parmesan cheese and a pinch of kosher salt.

While I was getting all of this ready I grabed 1 1/2 lbs of the sandwich bread dough I had made a couple of days before and baked a loaf of whole wheat bread. I think I over warmed the milk and messed up the yeast a bit. The bread didn't raise as expected, but it did come out pretty good. I enjoyed a slice for breakfast the next morning with some of my homemade apple butter. Yum! More soothing comfort food before a long day at work.

Wednesday, April 22, 2009

There hasn't been time to post much of anything. Work is crazy, kids are busy, when not sick, and goats are being born, but here are some pictures of the monster 18 lb ham I baked for all 15 of us on Easter. Even after feeding everyone and insisting everyone leave here with a baggie of ham I'm still feeding my family ham and struggling with new ways to cook it and get them to keep eating it! Tonight, I made shepherd's pie with ham! Seems sacralige, but it was good.

Wednesday, April 15, 2009

Too pooped tonight to blog about much. I'll have pictures of our monster 18 lb ham we had on Easter when I have the energy to load the pictures. I'm just excited to know that we're going to eat at Moonstone Grill in a couple of days. You can check out their menu here:
Yum yum!
The view from the restaurant.....Moonstone beach at sunset

Saturday, April 4, 2009

Blatz Beer Ads

A friend of mine brought up a much forgotten beer called Blatz. The mention was a most hilarious one, and I'm still snickering about it. A few days ago, my curiosity got the best of me and I googled Blatz Beer and check out these old ads I found. My how the times have changed!

Friday, April 3, 2009

Buttered Eggs

I ran on to an interesting article at called No Cook Buttered Eggs. I've never really looked into preserving eggs. The Thousand Year Old eggs I've seen in the Asian Market scare me. I haven't yet been brave enough to try them. Don't worry, I'm sure I will eventually. But I haven't really had a need to preserve eggs yet. The leghorn chickens we had were prolific layers and we had fresh eggs coming out our ears. Then, the fox came, and we had to start out with new chickens. We decided to try some different breeds. The New Hampshire Red, Black Astrolopes and the Auracana's laid a plentiful amount of eggs, until the short days of winter arrived and we ran out of eggs for the first time in a very long time. Just a few months earlier, we were giving them away because we had more then we could consume, and I found myself wishing I had away to extend the life of those eggs so we wouldn't be completely out during the winter months.

In the County Cork, Ireland where butter is king (I'm sure you've heard of Kerry Irish butter) the Irish came up with a way to extend the life of eggs. They would gather the freshly laid eggs, still warm from the hen, and rub them in butter. Apparently this only works when the egg is freshly laid. The porous shell absorbs the butter and the egg will keep for much longer, although I'm not sure for how long, since I can't seem to find that information anywhere.

It's said that the egg takes on the taste of the butter and is most delicious when it's poached. According to Chef Darina Alien of Ballymaloe Cooking School the eggs were kept by the farmers wives and were theirs to sell for "hat pin money". This butter method was also a way to preserve enough eggs for the Easter Sunday egg buffet.

I'll have to spend some time out by the chicken coop this weekend and try this out. Wish me luck!