Sunday, January 18, 2015

On a mid-winter’s Saturday I had planned on cooking up some stuffed chicken thighs on the Weber, but with outside temps only being in the teens by mid-morning heading outside to fire up the kettle was not in the plan.
Being that all the ingredients were on hand I knew that it was a good day to try this recipe out on the oven.
Not everyone has a Weber Kettle, smoker or even a gas grill and let’s try to adapt an outdoor cook to be done tastily indoors.
Here is how we did stuffed chicken thighs, wrapped in bacon.

Chicken Bacon Bombs!

Chicken Thighs - skinless / boneless - as many as you need
Bacon - thin sliced - one slice per thigh
Jalapenos - one half - seeded per thigh
Mozzarella Cheese - sliced as in pics below
Seasoned Kale Greens - canned - drained very well
Tango Spice Rome Is Burning - as much as you like!

Method We Used:
Trim the thighs if needed, or as you like.
Lay bone side up, yes there is no bone, just pretend for a second.
Sprinkle Rome Is Burning on the inside of the thighs.
Lay a slice of cheese, jalapeno, and a teaspoon-or-so of kale on each thigh, then close it up.
Wrap a piece of bacon around each stuffed thigh and place it on a wire rack which is on a foil lined, rimmed baking sheet.
Sprinkle more Rome Is Burning on top of each oe, as much as you like.
Cover with plastic wrap and place in the fridge for an our. This helped the bacon tighten up.
Remove thighs from the fridge and then preheat the oven to 300 degrees.
When oven is preheated, remove plastic and place baking sheet on the middle rack. Yes, I did write remove plastic, just because.
Bake at 300 degrees for 50 minutes, at this time remove from the oven, and crank the heat up 400 degrees.
While oven temp is climbing, brush on your BBQ sauce of choice.
Place back in the oven and check the internal temp after ten minutes.
Once you are there, take the chicken out and let them rest for at least 10 to 15 minutes, to let the cheese and juices set back up a little.

Now of course ‘this is nothing like’ bbq or grilling, but it was darn tasty indeed. These thighs were excellent, the crisp sauced bacon, plump juice dark chicken, cheesy goodness along with the pop of flavor from the collard greens.
Top all of this with Rome Is Burning and you have some great bites for sure.
I purposely saved a couple to put in the fridge overnight, tightly wrapped in plastic wrap. Later we sliced each one real thin and served them on toasted baguette slices.
So, whether the weather is not cooperating with your plans for a cookout or cooking outdoors is just not an option where you happen to be, crank that oven and get cookin’!

As Always, Thank You For Reading!

Rome Is Burning - Yes!
Cheese & Rome!

Add The JalapeƱo & Kale

Wrapped In Bacon & Ready To Bake

On The Wire Rack

Sauced Thighs!

Lookin' Good

Tasty Thighs Indeed!

Thursday, January 8, 2015

Tango's Southwest Sunset Cranberry Bread

Sometimes the weather outside is just a little too chilly (8 degrees this morning) for firing up some charcoal or wood to do any outdoor cooking.

It is during these times when you look at the spice cabinet that an idea pops into your head.

Let’s make some Cranberry Bread! Not just any cranberry bread, this is Tango Spice after all - Southwest Sunset Cranberry Bread!

Just happened to have all the ingredients I needed, including some ‘fresh’ cranberries. By ‘fresh’ I mean these were fresh picked here on Long Island before Thanksgiving and what we did not use then was frozen in one cup portions for future use. Lucky me!

Here is the ingredient list and the method I used to prepare it.

Southwest Sunset Cranberry Bread

1 3/4 Cup AP Flour
2 tsp Tango Spice Southwest Sunset
2 tsp Baking Powder
1/2 tsp Salt

2 Eggs
1 1/4 Cup Sugar
1 Stick Unsalted Butter
1/2 Cup Ricotta Cheese
1/2 Cup Buttermilk
1 TBS Lemon Extract
1 tsp Vanilla Extract

1 Cup Cranberries


In a medium size bowl, mix flour, Southwest Sunset, baking powder & salt. Set aside.

Put the buttermilk & ricotta in a small bowl and blend together.
In a mixer bowl add the eggs and sugar, beat until thoroughly combined and light in color.
Add butter and beat on medium speed until thoroughly combined.
Add the ricotta-buttermilk mixture, lemon & vanilla extracts. Mix on low speed until combined.

Add the dry ingredients and mix well on low speed, do not over beat.
Fold in the cranberries by hand until just combined.
Pour batter into a 5X9 loaf pan prepared with cooking spray.
Place on middle rack in a preheated 350 degree oven for 55 to 60 minutes. Skewer should pull out clean.

Allow to cool completely before removing from pan.

I am sure you will enjoy this bread very much. The sweetness from the butter milk and sugar goes great with the tart from the lemon and ricotta. Underlying all this is the the subtle heat from the Southwest Sunset.

When you bake this, please let me know how great yours turns out!

Please - Give This A Try!

As Always, Thank You For Reading!