Pineapple Upside Down Chicken…

May 16th, 2010


well, I’m finished with year two of law school! yea! celebrate! It has been a few days now since my last exam… I’m down in NC visiting my family before I start my job next week!

I’m slowly getting back my desire to cook but until then… I give you another Culinary Mad Lib dish. Rachana suggested pineapple, chicken and cinnamon, which led to the creation of Pineapple Upside Down Chicken. I loved it!

The one with cornbread was my favorite.  However, it needs some tweeking to perfect it.  Even though the chicken was cut thin, it did not cook as quickly as the cornbread/rice, which made it a little on the dry-side.  Next time, I would cook the chicken for about 15-20 minutes and then top it with the cornbread/rice before finishing the baking.  Also, adding a little of the marinade would make a little more sauce.  Thanks Rachana for the inspiration!

Pineapple Upside Down Chicken

Southern-style Chicken
1 chicken breast, cut into two think slices
1 teaspoon cajun seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1/2 batch of corn bread (I didn’t have corn/thyme but it would have probably worked!)
2 pineapple rings
2 teaspoons brown sugar

1. Marinade the chicken overnight with the cajun seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with cornbread batter.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!

Indian-style Chicken
1 chicken breast
1 teaspoon curry seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1 cup rice (with a little chopped onions)
2 pineapple rings
2 teaspoons brown sugar

1. Marinade the chicken overnight with the curry seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with rice.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!

The Challah is rising…

April 25th, 2010

no, this is not a Jewish thriller as @foodgeekery commented… this is a wonderful Sunday of baking and studying with my law school buddy and fellow art law fanatic (ok, perhaps there was more talking than studying).  Fortified with lattes, we made four beautiful loaves of challah during our first of what will be many fun baking sessions… The dough came together very nicely, although at one point we were afraid it may come alive and attack us… next time, we would increase the sugar or perhaps add some honey or maple syrup…Aaron’s father recommended golden raisins… Also, Aaron introduced me to Wickles…sweet but spicy pickles… wow!  delicious!


look at this bread rise…

Aaron finishing up the braiding…

Look at the yummy bread… I think I need another slice…

Challah
(from Bernard Clayton’s New Complete Book of Breads)

2 packages of dry yeast (4 1/2 teaspoons)
5 cups bread or all-purpose flour
2 tablespoons sugar
2 teaspoon salt
1/3 cup butter, room temperature
1 cup hot water (120-130)
3 eggs
1 egg white
1 egg yolk, beaten, mixed with 2 tablespoons sugar and 1 teaspoon cold water
1 teaspoon poppy seeds

1. In a large mixing bowl, combined the yeast, 2 cups flour, sugar, salt and butter. Gradually add the hot water and beat forcefully by hand, or at medium speed using the mixer flat beater, for 2 minutes. Scape the bowl occassionally.

2. Add the eggs and egg white. Beat and continue to add flour until the dough is no longer sticky. If it continues to be moist, add small amounts of flour until the dough cleans the sides of the bowl.

3. Turn the dough onto a floured surface and kneed until it is smooth and elastic. Or kneed in a mixer bowl under the dough hook. Knead for 10 minutes.

4. Place the dough in a greased bowl, cover with plastic wrap and set aside until if has doubled in bulk, about 1 hour.

5. Punch down the dough and knead out the bubbles. Divide the dough in half. Divide each half into 3 equal pieces. Under your palm roll each into a 12″ length. Lay the rolls parallel to each other. Start the braid in the middle and work to one end. Pinch the ends securely together. Turn around and complete the other end. Repeat with the other dough half.

6. Carefully brush the braids with the egg glaze and sprinkle with poppy seeds. Let the braids rise until doubled, about 1 hour.

7. Preheat the oven 400 about 20 minutes before baking.

8. Bake until the braids are a shiny brown, 30 to 40 minutes, and test down when a wooden toothpick inserted in the center comes out dry and clean.

Check out my other Challah post.  Also, don’t forget to enter Culinary Mad Libs for a chance to win a Le Creuset 14″ Oval Baking Dish…

New go to bread…

April 13th, 2010


A quick post today, as I only have a month left in school and a million things that need to be done… however, my co-counsel and I rocked our pre-trial conference tonight and I’m looking forward to the Final “Mock” Trial next week… perhaps I’ll become a trial attorney… it can be quite fun!

Recently I made this bread from Joy the Baker. It was easy and delicious. Gone so quickly that I had to make it again the next day to take some photos. Have a wonderful week!