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Archive for March, 2010

One of the best parts of cooking….is kitchen shopping.  Not the run of the mill grocery shopping, but that can be fun too.  But shopping for the neat stuff.  The different stuff.  This time it was spices. 

A little over a week ago.  Baker Man and I ventured into a Chinese cooking store and an Indian cooking store in search of the “Ghost Pepper” powder.  Otherwise known as the Bhut Jolokia Pepper.  You see, he had watched an episode of Man vs. Food.  And there was some incredibly hot dish that had to be eaten and it included that pepper. 

Well, Baker Man just had to have it. 

For those of you who know peppers, this pepper is over 1 million units on the Scoville scale.  For those of you who don’t know peppers, it is really really hot. 

We didn’t find that particular powder but we did get some Masala and a hot white chili pepper powder.  The white chili pepper was really good but I sneeze like crazy anytime I get near it.  So I steer clear.  We haven’t tried the Masala yet but I love Indian food so I can’t wait to use it.  Chicken Tikka Masala anyone? (I haven’t really tried making my own Indian food so this could be interesting)

Baker Man would not  give up though.  He searched furiously online and found a website where he ordered TONS of spices.  He got his ghost pepper powder, and thyme, and Habanero pepper, and this and that and another spice.  And YUM.

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Ok, TONS was an exaggeration.  But a lot.  More than enough.  And our spice cabinet is stocked already.   

Baker Man found everything at My Spice Sage.  He thought the prices were good, better than our grocery store.  And of course he found things that he couldn’t find in our normal grocery store.  Or even some of the local specialty shops.   So I went and checked out the website quickly.  I was pretty impressed.  They have a lot of information out there including recipes, spice education, and a blog.  It is all presented well without being overwhelming. 

I am sure there are a lot of websites out there that you could go to…this just happened to be our first.  And it will always be dear to my heart for that very reason. 

And because of this website, he made ribs again but this time with a dry rub instead of a wet paste (recipe below).  And of course they were delicious. 

The best part of this whole spice adventure was going to find containers for the spices.  As you saw above, the spices came in plastic bags.  We wanted containers to store them in to make cooking easier.  So off we went to one of my favorite local cooking stores The Wooden Spoon.  I wish they had a website so I could send you there.  Baker Man fell in love.  Just like I did when I got him part of his Christmas gift there this past December.  Talk about 2 kids in a candy shop.  Well actually 3 since my friend was with us and just as excited.  They have everything!  And the cutest couple runs the place.  I have to keep myself from going there though.  Too much temptation! 

We found our spice containers and we stored out spices.  And we got out without buying anything else…“sigh
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Aren’t they pretty? 

And now I get to go play because we got some new Curry Powders.  And I love Curry.  Love it.  All types.   I hope you are jealous.  But you probably aren’t.  You probably don’t have this weird thing about spices like we do.  Fine.  Just read the rib recipe then and be happy.

Ribs Jamaican Jerk Dry Rub

Adapted from Barbecue Bible by Steven Raichlen

Ingredients
2/3 cup brown sugar (packed)
1/2 cup coarse salt
1/4 cup dried chives
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1-4 tablespoons Habanero chili pepper (optional)
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

And of course….
Bhut Jolokia Powder TO TASTE.  And completely optional. 

Mix all ingredients together.  Make sure they are mixed very well.  Pat onto both sides of clean ribs using a little bit of water to get the dry rub to stick. 

We made 2 racks with the basic dry rub and then 1 rack with the Bhut Jolokia Pepper. 

Once ribs are prepared, bake at 300 for an hour and a half and then grill for about 5 minutes on each side to lightly char the outside and finish cooking.

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We have moved!  Continue reading Grilled Marinated Swordfish on Saucy and Sweet!

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Drumroll Please…..

Thanks to everyone who visited our blog this past week and voted on the “Battle of the Chickens Giveaway”.  We had a blast reading everyone’s comments and hope you all stick around and keep reading.  Now for the part you care most about.  The winner of the $25 gift card is Denise who wrote,

“I may be biased, because i’m not a huge fan of cheese, but chicken with spinach-bell pepper stuffing really looks a lot more appetizing! I love the wonderful colors and the texture looks amazing.

And your blog looks great. I love foodie blogs, and I like that you provide pictures for every step of the recipe. it really makes a big difference.”

 And I suppose I also have to admit that Paige’s blue cheese chicken received more votes than mine.  It was a close race though and I hope everyone enjoyed the recipes.  I’m a little sad my own Mom voted for Paige but I will have to take that up with the therapist if I ever get one. 

Keep reading and look out for more giveaways in the future.

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We have moved!  Continue reading Rolled Sugar Cookies at Saucy & Sweet!

 

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GIVEAWAY IS CLOSED.  Winner will be posted soon.  Thanks to everyone who entered. 

No chickens were harmed in the writing of this post. We did however really use chickens to make our stuffed chicken recipes. Sorry. I am sure they went peacefully.

In honor of us posting similar recipes at the same time and our crazy curiosity to know who is reading our blog, we are offering a giveaway. But that means you have to participate and post a comment. And you are going to have to make a decision, so choose wisely.

So here is how you play. Read both of our stuffed chicken recipes below. Come back to this post and make a comment. Tell us which stuffed chicken you think sounds better. Oh don’t worry, we aren’t going to get our feelings hurt. Not too much anyway. We can take it.

Also, while you are at it, let us know what you think about our blog. What changes would you like to see. What rocks. What sucks. Ok, be gentle here because this part might actually make me lock myself into a room crying.

I am just kidding of course.

Kind of.

Up for grabs is a $25 gift card to Bed Bath and Beyond.

You must:
Enter only once – no cheating.
Enter before noon EST, 28 March 2010
Be sure to include an email – how else would we be able to contact the winner?

One winner will randomly be chosen using random.org and will be posted 29 March 2010. Your email addresses will not be published on this blog – unless you put it in the actual comments part so I wouldn’t do that if you don’t want anyone to see it.

This giveaway is sponsored by Paige and Jackie and this blog only. Because we love you. And because we want your feedback.

The Contestants:
Chicken with Spinach-Bell Pepper Stuffing
Blue Cheese Stuffed Chicken

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We have moved!  Continue reading Blue Cheese Stuffed Chicken at Saucy & Sweet!

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img_0152I love stuffed chicken. Usually because it is stuffed with gooey melted cheese. The thought of that is making me drool. But, we try to not eat a lot of dairy. Try. Don’t get me started on the reasons – long drawn out topic better left to another day.

Baker Man reminded me the night I had stuffed chicken planned of our continued attempts to avoid dairy. Sigh.

I was determined to make stuffed chicken though. I had the chicken marinating, so I just “adapted” the stuffing a bit to exclude cheese. I worry sometimes when I start experimenting because I fail as often as I succeed.  Actually, I may fail MORE than I succeed but who is counting?  Anyhow, I was really excited this one turned out so well.   

I will make the cheese version one day for you because I still do love melted cheese. And non-melted cheese. And shredded cheese. And….ok, ok, I digress.

You start by preparing and marinating the chicken. You can marinate the chicken for as little as 30 minutes but I am not waiting around that long in the evening for something to marinate. By the time I get home, I am hungry. So, I started the chicken in the morning before I left for work.

To make the marinade, start with ¼ cup honey Dijon mustard. Add to that 2 tablespoons of mayonnaise, a tablespoon of olive oil, and a tablespoon of red wine vinegar. Season with parsley, oregano, and basil. Mix everything together and set aside.

When stuffing chicken, you have to cut a slit into the chicken. The easiest method is to let the chicken start defrosting but to have it still frozen in the middle. Take a small knife and cut a pocket into the middle of the chicken, a small slit will do.  The partially frozen chicken is much easier to deal with than a fully defrosted chicken breast.  Just trust me on this.

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Place the prepared chicken into a casserole dish and cover with the marinade. Cover with plastic wrap and refrigerate.

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Next, make the stuffing. This I prepared in the evening. The original stuffing included mozzarella cheese, fresh spinach, red bell pepper, garlic, salt, pepper, and rosemary. Essentially, I took all of those ingredients, minus the cheese, and put it into the food processor. I added some mustard (honey Dijon) and mayo to help bind it all together.

I got a spinach-bell pepper pesto like stuffing. And then, because I wanted to, I tossed in some breadcrumbs.

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Now, you get to put the stuffing in the pockets we made earlier.  This is a bit messy so just accept that now.  Use a spoon, use your fingers  (clean fingers please), use a spatula, use whatever gets the stuffing in the chicken. 

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Place on a greased baking sheet and bake for 30 minutes at 375 degrees or until fully cooked through.  (I pretty much always cover my baking sheet with aluminum foil but you don’t have to.  I am just weird like that)

Serve it up with whatever sides you want. I made a simple spinach salad to compliment the stuffing.

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Chicken with Spinach-Bell Pepper Stuffing

Marinade
4 boneless skinless chicken breast halves
1/2 cup honey dijon mustard
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil

Prepare chicken by cutting a pocket into chicken.  Mix marinade ingredients together and pour over chicken.  Let sit for 30 minutes to 8 hours in refrigerator

Stuffing
1 1/2 cups chopped spinach
1 medium bell pepper
2 tablespoons honey dijon mustart
2 tablespoons mayonnaise
3 garlic cloves minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 spring fresh rosemary
1/4 cup breadcrumbs

Combine ingredients for stuffing in food processor.  Place chicken breasts on baking sheet and stuff chicken with spinach/bell pepper mixture.  Bake for 30 minutes at 375 degrees or until chicken is cooked fully through and juices run clear.

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