Orange-Cardamom Roast Chicken

Until recently, my Food Network magazines have been within reach of my growing boy’s grasp. Once every week or so I’d find about 3-5 magazines sprawled across the floor, a few pages torn.

This mischievous talent of his does yield some delicious results though! I’ll sometimes find myself pouring over one of the editions again before returning it to it’s temporary home.

IMG_3924That’s how I found this recipe from Aarti in the March 2015 edition! I adjusted the recipe amounts to feed 2-3 people and instead of a whole chicken, I used 5 thighs as that’s what I had in my freezer. This juicy chicken was enjoyed by all in my family (the crispy skin was reserved for the adults).

Orange-Cardamom Roast Chicken

Ingredients:

  • 2 tbsp butter, softened
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp orange zest
  • 1 1/2 tsp grated fresh ginger
  • 1 tsp minced garlic
  • 5 bone-in, skin-on chicken thighs
  • 4 Yukon gold potatoes, sliced
  • 1 tbsp vegetable oil

Steps:

  1. In a small bowl, combine butter, cardamom, orange zest, ginger, garlic, and S+P.
  2. Loosen the skin away from the meat of the chicken gently so as not to tear it. Using your fingers or a small spoon, place the butter evenly under the skin of each thigh. Pat chicken dry. Allow chicken to rest at room temperature for 30 minutes. (I opted to cover mine with plastic wrap during this time.)
  3. Toss the potato slices in the vegetable oil and season with S+P. Allow potatoes to rest for 25-30 minutes.
  4. Preheat oven to 500 degrees F.
  5. Drain potatoes and place them in an even layer in a cast iron skillet. Place the chicken on top of the potatoes. Cook for 40 minutes, rotating the skillet halfway through, until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
  6. Allow chicken to rest for 10 minutes, covered with foil.
  7. Optional: place potatoes back in the oven for up to 5 minutes.

*This recipe is adapted from Aarti Sequeira*

Orange-Cardamom Roast Chicken  Sew You Think You Can Cook

#SundaySupper: Pool Party

It’s August! Can you believe that?! Now’s the time to polish off those summer bucket lists before school is back in session. (If that affects your household anyway.) That’s why this weekend’s Sunday Supper theme of Pool Party is a perfect fit! I connect even more with the theme because my birthday is at the end of this month and I would always have a pool party!

If you’re throwing a poolside bash this month be sure to scroll past my recipe for a wonderful list of menu possibilities. A big thank you to the Sunday Supper Movement for hosting this event.

Fellow food bloggers, do you lie awake at night thinking about your food styling and photo props? I don’t often because I know I’m not quite at that level, but with this fun summer theme I had visions dancing in my head of how I would plate my pool party offering. I used my Kroger gift card and strolled down their seasonal aisle, where school supplies pushed barbecue dishes and water toys to half off prices. I picked up a yellow plate and a beach ball. Pink Lemonade Cupcakes | Sew You Think You Can CookI knew I’d use some of my son’s water table toys for extra water fun props. But how do I put all of these fun things in the background? I’d have to put out a quilt on the grass. Luckily the sun stayed behind clouds and the threat of rain held off for the day so I didn’t have any funky shadows. I absolutely loved the way my photos turned out – from the screen on my camera, that is. Once I sat down to edit I was slightly disappointed. The bright yellow ducks and orange pail were too hard to tone down without drowning out my food. Luckily I took a close up!

Salty snacks tempted me as whenever I’m at the beach or pool I want salt! Not sure if I’m the only one there. A Chex Mix with Goldfish would be cute to serve at a pool party. But, when I think pool party I think watermelon. Unfortunately, that is a fruit that is off limits to me now. Next up, berries. I hit Pinterest looking for a fun idea and was very close to making a fruit beach ball cookie cake. But that giant sugar cookie got me thinking dessert. Cupcakes would be easy to eat by the pool. The answer: Pink Lemonade Cupcakes!

These cupcakes are everything lemonade should be and thanks to the frosting they’re tartingly sweet.

Pink Lemonade Cupcakes

Ingredients for cake:

  • 2 1/4 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C room temperature butter (5 tbsp + 1 tsp)
  • 1 1/3 C sugar
  • 3 eggs
  • 1/4 C thawed frozen pink lemonade concentrate
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)
  • 3/4 C sour cream
  • 1/4 C strawberry preserves/jam/spreadable fruit

Ingredients for frosting:

  • 1/3 C softened butter (5 tbsp + 1 tsp)
  • 4 C powdered sugar
  • 1/3 C thawed frozen lemonade concentrate (or more as needed)
  • 1/2 tsp vanilla extract
  • red food coloring (optional)

Steps:

  1. Preheat oven to 350 degrees F. Line 21 cupcakes with liners.
  2. In a bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until fluffy. Add in eggs one at a time. Add in the lemonade concentrate, vanilla, sour cream, and strawberry preserves. Mix until combined. Add in the dry ingredients in 2-3 batches until fully incorporated.
  4. Spoon batter into prepared cupcake tin. Bake 18-21 minutes, or until a toothpick inserted comes out cleanly. (Note: If one cupcake tin is on the bottom rack, I suggest rotating the cupcake tins halfway to prevent the bottoms of the bottom batch from burning.)
  5. Allow cupcakes to cool 5 minutes before removing to a cooling rack. Let cupcakes cool completely before frosting.
  6. Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment cream the butter with 1 cup of the powdered sugar. Add in the lemonade concentrate and vanilla and whisk until combined. Add the remaining powdered sugar. Add additional lemonade concentrate as needed. If using, add a couple drops of food coloring to achieve a pink frosting. Frost cooled cupcakes.

*This recipe is adapted from Alice at http://hipfoodiemom.com/2014/07/11/strawberry-lemonade-cake-for-a-guest-post/*

Pink Lemonade Cupcakes for #SundaySupper from Sew You Think You Can Cook

Refreshing Beverages and Cocktails:

Appealing Appetizers and Snacks:

Super Sides and Salads:

Tempting Desserts and Sweets:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Bow Tie

Bow ties have been all the rage the past few years, even withstanding the mustache obsession (which I’ve never understood), especially when it comes to babies! This quilt block would be very adorable done in many colors if you know of a little boy on the way.

I put four bow ties together in one block as a part of Old Glory. (Finished project here.)

bow tie quilt block tutorial

Here’s the how-to for the Bow Tie Quilt Block:

Note: These measurements are for a 4″ block. Sew using a scant 1/4″ seam allowance.

Cut fabric:

  • 1 rectangle 4 1/2″ x 1 7/8″ red
  • 2 squares 2 1/2″ red
  • 2 squares 2 1/2″ white
  • 2 squares 1 7/8″ white

Use the 2 squares of 2 1/2″ red and white to create 4 Half Square Triangles (HSTs) trimmed down to 1 7/8″. Click here for my tutorial on how to make Half Square Triangles.

Lay out the Bow Tie Quilt Block:

bow tie quilt block tutorial | sew you think you can cook

Sew the HSTs to the white squares:

bow tie quilt block tutorial | sew you think you can cook

Sew the bow tie “flaps” on to the red rectangle:

Bow Tie Quilt Block Tutorial | Sew You Think You Can Cook

Turkey Lasagna

Fun fact: It’s National Lasagna Day!

It’s quite baffling to realize that I have had this blog for over two years now and have yet to share my lasagna recipe! I played off of it for a fancier version with lasagna roll ups last February.

Lasagna - Sew You Think You Can CookNo-boil noodles are the secret to making this dish easy to whip up. They don’t have that wavy shape of traditional lasagna noodles, but they make spreading ricotta on them as simple as spreading butter on toast. I like to sneak in extra veggies, too; bell pepper and onion join the ground turkey and I mix chopped fresh spinach in with the ricotta cheese. A double helping of cheese (mozzarella in every layer with the ricotta) doesn’t hurt anything either!

When I would have to travel for work I liked to prepare a lasagna the night before I left so my husband would have something to eat in my absence. (It’s also a great option to take to someone’s house in the event of a new baby’s arrival!) I most recently made this particular lasagna (read: this [poorly] photographed lasagna) the night before I took the little man to Florida for a friend’s wedding.

IMG_4253 (2)I’m happy to report that even my little man loved my lasagna! I was astounded by how much he devoured. I do think it was my favorite lasagna to date! I have a couple of theories as to why this one tasted better: whole milk ricotta cheese and Parmesan Romano marinara sauce – both of which are Kroger brands.

Turkey Lasagna

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 1 tsp minced garlic
  • 1 lb ground turkey (you could increase this up to 2 lb if you like a meatier lasagna)
  • 1/2 C chopped baby spinach
  • 1 container (15 oz) whole milk ricotta cheese
  • no boil lasagna noodles
  • 3 C shredded mozzarella cheese
  • 1 jar (24 oz) marinara sauce

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium-high heat saute onion and bell pepper in olive oil. When onion is translucent add the garlic and cook 60 seconds. Add the turkey to the pan and cook through, breaking up as you go. Seasoning with S+P.
  3. In a bowl, combine the spinach and ricotta. Season to taste with S+P.
  4. Layer the lasagna: Put a thin layer of sauce in the bottom of a casserole dish. Spread some of the ricotta mixture on the noodles and place in the dish (break up noodles as needed to fit your dish – I used a total of 7) ricotta side up. Top with half of the turkey mixture, half of the remaining sauce, and half of the mozzarella. Repeat with a second layer.
  5. Cover with foil and bake 30 minutes. Uncover and cook another 5-10, or until bubbly and golden. (Note: If you prepare the lasagna ahead of time, remove from fridge while oven is preheating and add an extra 5-10 minutes to the covered bake time.) Allow lasagna to cool for 5 minutes before cutting or it will fall apart.

Turkey Lasagna | Sew You Think You Can Cook

SRC: Spinach Artichoke Dip

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Hapa-tite written by Nicole. “Hapa” in Hawaiian means “half” and is a slang term used for people of mixed heritage. A term Nicole uses proudly; she is culturally Hawaiian and ethnically  Chi­nese, Chero­kee, Ger­man, and Amer­i­can! Nicole lives in D.C. and explores many great restaurants. She posts reviews on her site, so if you’re in the area be sure to stop by her page!

I saved a few recipe contenders from Nicole’s site including double chocolate espresso cookies, citrus corn muffin scones, and healthy spinach artichoke dip. It wasn’t until after I made the latter and started typing up this post that I saw her newest blog entry for cardamom pear muffins. That’s what I get for not procrastinating this month!

I had to make some changes to the dip based on Nicole’s substitution recommendations: instead of aioli garlic mustard sauce I replaced half of the mayonnaise with Dijon mustard (If you’re sensitive to mustard I’d adjust the ratio to use more mayo, however that bite from the mustard is, in my opinion, what made this dip addicting.); I chose to include the Greek yogurt because I prefer creamier dips (I might even add more!); and I had to use a marbled cheddar instead of white due to product availability.

Spinach Artichoke Dip

Ingredients:

  • 1 can (14 oz) artichoke hearts, drained and rough chopped
  • 1 box (9 oz) frozen spinach, thawed and drained
  • 1/2 C shredded Parmesan cheese
  • 1/2 C shredded cheddar (white recommended)
  • 1/8 C mayonnaise
  • 1/8 C Dijon mustard
  • 2 tbsp Greek yogurt

Steps:

  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients until combined. Season to taste with S+P.
  3. Pour dip into a lightly greased oven safe dish (I used a pie dish).
  4. Bake 20 minutes. Serve with tortilla chips, pita, bread, or veggies. Reheat in microwave 1-2 minutes as needed.

*This recipe is adapted from Nicole at http://hapatite.com/healthy-spinach-artichoke-dip/*

Spinach Artichoke Dip for SRC from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Copy Cat Recipes

This week Sunday Supper is taking those restaurant favorites and making them at home. To answer the call of copy cat recipes I had quite the plethora of favorites I’d like to try, but thanks to Pinterest my desire to make a Bloomin’ Onion was too strong to pass up. Thanks to Coleen of The Redhead Baker for hosting this fun event. Be sure to scroll past my recipe to see a menu of Copy Cat recipes.

As is true with most Pinterest finds, this endeavor was much harder than it looked. I gave the Bloomin’ Onion two attempts before succumbing to onion petals. The Copy Cat Bloomin’ Sauce though, was spot on!

I contemplated baking the Bloomin’ Onion, but I figured, if we’re going Copy Cat we’re going to fry it! The amount of clean up required reminded me why I don’t fry foods! The amount of deliciousness made me want a deep fryer.

I’ve at least figured out a way to dispose of the oil. I keep the empty oil bottle and once the oil is cool, return it to the bottle. It is then contained and easily disposed. I do this with all cooking fat, I keep a bottle in the freezer and add to it until I buy a new bottle of oil. I then toss and repeat.

Attempt 1: The beer batter didn’t get in between the petals, resulting in an onion softball – the center of which still contained raw batter and an onion that wasn’t cooked quite enough. (no photo taken)

IMG_5200Attempt 2: Opened the petals up a little more, but that caused the onion to fall apart. Fried the onion upside down, which did help, and flipped halfway through. Onion was smaller and not large enough to go all the way around the sauce. Cooked the onion a touch longer, however it got too crispy and the photos turned out terribly – I think it looks like the underside of ribs! (embarrassing photo to the right)

Attempt 3: To cut the petals, I followed the same steps for cutting the Bloomin’ Onion and then chopped off the bottom portion so the petals would be on their own. I still tossed them in the flour mixture, then the batter, followed by another dip in the flour, before frying in batches for 3 minutes.

Ultimately, I think the beer batter was just too thick. I used a local Pale Ale. I don’t claim to be a beer expert but maybe a lite beer would be better? Or maybe add more than 1 bottle? If you’ve tackled the Bloomin’ Onion, please let me know if you had a Pinterest success or a Pinterest fail!

Copy Cat Bloomin' Onion for #SundaySupper from Sew You Think You Can Cook

Copy Cat: Outback Bloomin’ Sauce with Onion Petals

Ingredients for Sauce:

  • 1/2 C mayonnaise
  • 2 tbsp horseradish (creamy recommended)
  • 1 tbsp + 1 tsp ketchup
  • 1/3 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp salt
  • pinch black pepper

Ingredients for onion:

  • up to 4 sweet onions
  • 3 1/2 C flour, divided use
  • 1 bottle (12 oz) beer
  • 1/3 C cornstarch
  • 6 tsp paprika, divided use
  • 4 tsp garlic powder, divided use
  • 2 1/2 tsp black pepper, divided use
  • 1/2 tsp cayenne pepper
  • 1 tsp salt

Steps:

  1. To make the sauce, whisk together all ingredients.
  2. Make the seasoned flour: Whisk together 2 C flour, 4 tsp paprika, 2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp cayenne in a shallow bowl.
  3. Make the beer batter: Whisk together 1 1/2 C flour, 1/3 C cornstarch, 2 tsp garlic powder, 2 tsp paprika, 2 tsp black pepper, 1 tsp salt in a shallow bowl. Stir in the beer until combined.
  4. Cut about 1/2″ off of the top of the onion. Peel the outer layer. Very carefully cut the root hairs off the onion, but leave the root in tact. Cut 12-16 vertical wedges into the onion, being sure not to cut down through the onion. If you’re attempting the Bloomin’ Onion carefully and gently separate the layers. If you’re making petals, cut the bottom of the onion off and separate the petals.
  5. Place onion in seasoned flour, making sure to coat all layers. Place onion in beer batter, making sure to get the batter all around the onion. Return onion to the flour. [Photos above]
  6. Fry at 375 degrees F for 3-4 minutes, flipping halfway through. If you’re attempting the Bloomin’ Onion, place onion cut-side down to start. Remove onion to a paper towel lined baking sheet to drain.

*The sauce recipe is adapted from Allyson at http://domesticsuperhero.com/2013/10/23/copycat-outback-bloom-sauce/ and the onion recipe is adapted from Stephanie at http://www.copykat.com/2009/02/02/outback-steakhouse-bloomin-onion/*

Copy Cat Outback Bloomin' Sauce for #SundaySupper from Sew You Think You Can Cook

Drinks

Appetizers

Condiments

Main Courses

Side Dishes

Desserts

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

School Girl’s Puzzle

Just because I revealed the final version of Old Glory that doesn’t mean I’m done with quilt block tutorials! Today’s block is called the School Girl’s Puzzle. This block isn’t in my quilt, but it is (or will be) in my mother-in-law’s version, which she’s named “Older Glory”. Her version of this American Flag sampler quilt is a scrappy sampler – meaning each of her blocks uses a different fabric. I can’t wait to see how hers turns out. I wasn’t brave enough to mix hundreds of fabrics so I used only 3 different reds and 2 different blues.

School Girl's Puzzle quilt block tutorial

Here is the how-to for the School Girl’s Puzzle Quilt Block:

Note: These measurements are for an 8″ block. Sew using a scant 1/4″ seam allowance.

Cut fabric:

  • 4 squares 2 1/2″ white
  • 3 squares 3 1/8″ red
  • 3 squares 3 1/8″ white
  • 2 squares 2 7/8″ white, then cut on the diagonal
  • 1 square 4 7/8″ red, then cut on the diagonal

Use the 3 squares of 3 1/8″ red and white to create 6 Half Square Triangles (HSTs) trimmed down to 2 1/2″. Click here for my tutorial on how to make Half Square Triangles.

Lay out the School Girl’s Puzzle quilt block:

School Girl's Puzzle quilt block tutorial

Looking at the top left quadrant, sew a white triangle to the HST:

School Girl's Puzzle quilt block tutorial

Then sew the other white triangle to the HST:

School Girl's Puzzle quilt block tutorial

Sew the new triangle to the red triangle. Repeat with the bottom right quadrant.

The remaining two quadrants are four patches, sew accordingly.

You now have a four patch ready to assemble:

School Girl's Puzzle quilt block tutorial | Sew You Think You Can Cook