Honey Harissa Chicken
INGREDIENTS:
2 to 4 tablespoons harissa paste (It depends on how spicy you like it)
2 tablespoons tomato paste
1/4 cup honey (or more if you like)
1 lemon, juiced
1/3 cup Extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon coriander
1/2 teaspoon smoked paprika
5 garlic cloves, minced
10 boneless skinless chicken thighs (about 2 pounds)
Salt & Pepper to taste
INSTRUCTIONS:
Make the Marinade. In a large bowl, combine harissa, tomato paste, honey, lemon juice, chili flake, coriander, paprika, olive oil, and garlic. Whisk like crazy! Set aside.
Season. Season all sides of your chicken with salt and pepper, then add them to the bowl of marinade. Mix it around to make sure the chicken is fully coated, allow it to sit at room temperature while your oven heats up. Preheat your oven to 400°F.
Bake. Pour the chicken AND the marinade into a 9×13 baking dish. Place on the center rack of oven and bake 35 to 45 minutes. The chicken should be nicely caramelized with some charred bits.
EAT. Every good dish needs a sauce, pour some of the pan juices over the chicken and serve!
Play. Play around with the recipe, try it with fish or pork, trade the harissa for BBQ sauce (if you don't want it spicy,) add some mushrooms, go crazy and make it your own. Most of all have fun!
Chicken Un-Noodle Soup
The amounts depend on how much soup you want to make.
2 large chicken breasts and/or left over rotisserie chicken
4 to 6 cups of chicken broth OR boil the bones and make your own.
4 stalks of celery sliced bite size
4 carrots sliced bite size
1/2 a sweet Vidalia onion again sliced bite size
4 to 6 cloves of garlic, more of you like garlic.
4 or 5 green onions sliced
A spoon of red pepper flakes, I like it spicy so I use a lot.
Juice of a small lemon and some zest
2 tbsp of olive oil to saute the veggies
Feel free to throw in what ever other veggies you like. It's your soup, you should enjoy it. As for me, I tossed in some tomato, and cauliflower.
In a large pot, add olive oil, onion, carrots, celery and garlic and saute for 3-4 minutes. Add in broth, chicken breasts, lemon zest, lemon juice and red pepper flakes. Increase the heat, cover and bring to a boil.
Once boiling, reduce heat and simmer for about 5 minutes. Salt and pepper to taste. Simmer for another 5 minutes or so. Turn off heat.
Remove chicken from pot and shred. Put back in the pot. Stir in the green onion. Season with salt and pepper, to taste. Cook until chicken is done.
Eat with your favorite grilled cheese sandwich!
Tunnel of Fudge Cake
By Ella Helfrich, Howard Lincoln, and Mallory Edwards
Cake:
1 ½ cups butter, softened
6 eggs
1 ½ cups sugar
2 cups all-purpose flour
1 recipe Double Dutch Fudge Buttercream Frosting Mix (see above)
2 cups chopped walnuts or, if you prefer, actually good nuts like hazelnuts or whatever
Frosting mix:
1 ¾ cups powdered sugar
½ cup cocoa powder
5 tablespoons cornstarch
2 tablespoons vegetable shortening
¼ teaspoon salt
Preheat the oven to 350 degrees.
Beat the butter at high speed until fluffy. Beat in the eggs one at a time. Gradually add the sugar and beat until fluffy. By hand, stir in the flour, the frosting mix, and the nuts.
Spoon cake batter into a greased Bundt pan and level the top. Bake for 55 to 60 minutes—until top is dry and shiny. (A toothpick or other doneness test will not work, as by design the interior of the cake should be “underdone.” Trust the process!!!)
Cool in pan 2 hours, then carefully turn over onto a cake plate.
Blend ingredients in food processor until combined. This will yield the equivalent of one box of Double Dutch Fudge Buttercream Frosting Mix.