Category Archives: Food

Food

Crispy Chicken Thighs

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I love this super easy crispy chicken thighs! Dark meat is so meat and chicken thighs can go on sale super cheap (sometimes as low as 70 cents a pound) during BBQ season. You can make these with either bone in or boneless, the cooking times will just change. Either way you peel the skin off before breading! My recipe is based off the family pack of boneless, skinless chicken thighs from Vons. So while it only says I think is somewhere in the 3-4lb arena. That makes us dinner and 2 generous lunches for NerdDad.

Ingredients:
6 skinless chicken thighs
2 cups panko bread crumbs
1 1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon salt
Oil Spray (such as Pam)
Process:
Put your panko crumbs, paprika, salt and pepper into a plastic bag (zip close or twist tie, your choice). Now I usually do this in 2 batches. Then I put in 1 chicken thigh (I really do this one at a time), close the bag and shake. Make sure the thigh is covered in crumbs and place it onto a lined sheet tray ugly side up. Continue this process until all your thighs are breaded and placed on the tray. Then lightly spray the thighs with oil spray. Then put your thighs into a 400 degree oven for 15 minutes (20 minutes if they have bones). Then flip the thighs and put them back in for another 10 minutes (or 15-20 minutes if you have bones). If you aren’t sure if they are done, the thermometer should read 180 degrees.
That is it! I often serve just over rice with a side of broccoli. It is a huge hit with the whole family.

Food

Meal Plan Monday

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Hey Everyone! I hope you are having an awesome weekend! This week is St. Patrick’s Day so that makes one meal easy for us here in the NerdFamily House! It is the rest of the week that takes some planning;).

Monday: Shrimp, Asparagus, and Pasta in a Butter Garlic Sauce
Tuesday: Crispy Chicken Thighs, Rice, Broccoli
Wednesday: Corned Beef, Broccoli, Broccoli Mac and Cheese
Thursday: Boboli Pizza
Friday: Chicken Kiev, Rolls, Broccoli

Food

Awesome Restaurant Idea

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There is an article in the LA Times about a interesting restaurant concept. Forage in the Silver Lake neighborhood in LA is actually fulfilling their name. They are taking local produce and letting that dictate the menu. And when I say local produce I mean the dude down the street brings in a bag of whatever he has grown.The neighbors who participate can get gift certificates or free food. The chef also shops at the local farmer’s market (we know how I love these) but loves to take what ever foraged food he is provided for on the spot creativity!

I think that is such a cool idea!

(HT: Mark Bittman)

Food

Holiday Discovery!

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Don’t these chocolate hamantaschen look great? Chocolate dough with peanut butter chips as the filling. They were a big hit! I found the recipe over at Aish.com. It served as a great lesson. Sometimes you can find great holiday recipes somewhere other than recipe sites. Look around on religious websites. Sometimes they have great twists on the classic dishes!

Food

Meal Plan Monday

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I can’t believe that it is already March! Is it just me or is time flying by? Well, this weekend I am throwing a Baby Shower for my niece so I have less than 1 week to clean my house. I am going to need to keep it real simple! (Oh, it is an apps and dessert shower so look forward to yummy posts next week!)

Monday: Beef and Asparagus in White Cheddar shells
Tuesday: Enchiladas (out of the freezer)
Wednesday: Chicken, Asparagus and Pasta in a garlic butter sauce
Thursday: Possible Potluck with friends
Friday: Pasta Bake

Food

Hamantaschen Recipe

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Hamantaschen is a traditional cookie for Purim. It is a 3 corner cookie that traditionally represents Haman’s hat. When I make Hamantaschen they have always been the traditional cookie with Mohn (poppyseed) filing. It is a process because you make the dough, the filing and then assemble.

Cookie Dough
Ingredients:
2 cups ap flour
1 teaspoon baking soda
1 pinch of salt
1/2 cup sugar
8 tablespoons (1 stick) butter, cut up
2 eggs, beaten
1 tablespoon grated lemon zest

Process:
Sift the dry ingredients (including sugar) together. Work the butter into the dry ingredients with a pastry blender or forks. Then add in the eggs 1 at a time and mix with the pastry blender. Then blend in the lemon peel. Form the dough into a ball, wrap it in parchment paper or plastic wrap and refrigerate for 1 hour.

Filling
Ingredients:

1 cup poppy seeds
1/2 cup honey
1/2 cup milk
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 cup raisins
Process:
Combine the poppy seeds, honey, and milk in a saucepan. Simmer for 10 minutes, stir constantly, and the mixture should thicken. Take off the flame and mix in lemon juice, zest and raisins. Let cool.
Assembly
Ingredients:
dough
filling
1 egg, beaten with 1 tablespoon of water
Process:
Divide dough into manageable portions and roll out between 2 pieces of parchment paper until it is between 1/8 to 1/4 inch thick. Then cut the dough out into about 3 inch circles (I use the top of a glass). Then place a teaspoon on filling in the middle. Then pinch the dough around the filling to form a triangular shape. Then brush with egg wash (do this when all of them are formed;). Place on a baking sheet and bake at 350 degrees for 15-20 minutes or until golden brown.
(If I make them for this Purim I will post a picture on this post)