Main Dish
This dish is from chef Michael Symon and let me just say it’s become one of Jim’s all time favorite recipes! I made this last week and he is still talking about it. This recipe does take some time and prep work but it’s well worth it. I rarely deep fry anymore but this recipe is a keeper and one I will be making again!
INGREDIENTS
2 Tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon raw honey
1 Tablespoon extra virgin olive oil
Pinch of salt
Pinch of pepper
1 cup thinly sliced cabbage, I cheated and used pre shredded coleslaw
1/2 cup grated carrot
1 small jalapeno, seeded and thinly sliced
3/4 cup cornstarch
1 1/2 teaspoons baking powder
4 boneless skinless chicken thighs
Peanut oil for frying
1/4 cup rice flour
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
2 Tablespoons vodka
1/3 cup seltzer water
DIRECTIONS
In a large bowl whisk to combine the vinegar, ginger, honey and olive oil. Season with salt and pepper. Add the cabbage, carrot and jalapeño. Toss to combine refrigerate until you are ready to serve.
In a gallon size ziplock bag add 1/2 cup of cornstarch, one teaspoon of baking powder and a pinch of salt. Shake to blend. Season both sides of the chicken with a few pinches of salt and pepper. Dredge the chicken thighs in the cornstarch making sure to coat all sides. Shake off excess. Place the chicken on a wire rack set on a sheet pan and refrigerate uncovered at least 2 hours upto over night. (I did this step for 4 hours)
Pour 4 inches of peanut oil in a heavy bottom pot. Set over medium high heat and heat oil to 360 degrees.
In a large bowl combine rice flour, turmeric, remaining 1/4 cup cornstarch, remaining 1/2 teaspoon baking powder, the paprika and a pinch of salt. Whisk to blend. Add the vodka and seltzer. Stir until no lumps remain. Let stand for 1 minute.
When the oil is hot dip the chicken into the batter and allow the excess to drip off. Carefully add it to the oil and cook until lightly golden brown and crispy about 6 minutes. Remove from oil using a slotted spoon and drain on a paper towel lined plate, season with a pinch of salt.
Serve immediately with the slaw.
Enjoy!
Mr. MCYM also known as my Husband Jim has been making our family pizza for over 30 years. He used to do it so I had a night off from cooking and always included the kids letting them help roll the dough and prep whatever toppings they chose. This pizza has been a long time favorite combination as it’s sweet and creamy from the Balsamic drizzle and Alfredo sauce, a little crunch from the asparagus and some salt from the bacon.
When it comes to the toppings I don’t measure as I just add however much we like so my measurements for the toppings is not exact.
I recently came across a pizza flour at Hannaford and new it was time for pizza night to make a come back. The flour is made by King Arthur and it’s a neopolitan style “00” pizza flour.
Jim has always made the dough in our bread machine but you can make your own dough or simply buy some from your local grocery store or pizza place!
INGREDIENTS
1 ball of pizza dough or pre-made crust
1/2 cup or so of your favorite Alfredo Sauce. I used roasted garlic Alfredo by Rao’s
1/2 cup of diced asparagus
1/2 cup of cooked chopped bacon
1/2 cup chopped onion, I prefer red onion
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
Drizzle of Balsamic reduction
DIRECTIONS
Roll your pizza dough to your desired size. Add the Alfredo sauce covering the pizza dough almost to the edge of the pizza. Add your Topping throughout the pizza. Add your grated cheese covering your toppings. Bake according to your dough instructions. When the pizza is cooked and the cheese is melted remove from oven and drille the balsamic reduction around the pizza. Slice and serve.
Enjoy!
I have been adding turmeric into a lot of my dishes for a while now. Turmeric has many health benefits including improves memory, lessons inflammation, lessens pain and lowers risk of heart disease to just name a few things. This rice dish was easy to make and everyone really liked it so needless to say I will be making this often.
Can you believe Thanksgiving is tomorrow? Where is the time going? I hope everyone has a wonderful and very tasty Thanksgiving!
INGREDIENTS
2 cups rice, jasmine or basmati work well
1 Tablespoon coconut oil
1 small onion finely chopped
2 cloves of garlic, minced
1 teaspoon ground turmeric
2 scallions, chopped
2 sprigs of thyme
1 carrot, diced
1 15 ounce can of coconut milk
2 cups vegetable broth
1/4 teaspoon cayenne pepper
Pinch of salt
DIRECTIONS
Heat coconut oil in large pot on medium high. Cook onion and garlic until soft.
Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper and salt.
Bring to a boil, cover and reduce to simmer on low for 50 minutes or u til rice is tender. Remove from heat and keep covered for about ten minutes.
Fluff with fork and serve warm.
Enjoy!
This chicken pot pie soup was so easy and perfect on a chilly NH day. I made this gluten and dairy free so Robby could have some too. I also omitted the corn as sadly Robby cannot have corn. This soup was gone in less than one day so next time I will be doubling the recipe! I will also be making this recipe after Thanksgiving changing the chicken to chopped leftover roasted Turkey!
On a side note, there is no good way to take a picture of soup……
INGREDIENTS
1 Tablespoon olive oil
2 Tablespoon butter (I used a plant based butter)
2 cups whole milk (I used fairlife)
2 cups low sodium gluten free chicken bone broth
1/4 cup flour (I used rice flour)
2 cups chopped cooked chicken, I used a rotisserie chicken
1 cup frozen peas
3/4 cup frozen corn (I omitted)
3 ribs of celery, diced
1 cup diced carrots
1 medium onion , diced
2 Tablespoons minced garlic
1/4 teaspoon turmeric (I used 1/2 teaspoon)
1 teaspoon dried thyme
Salt to taste
Pepper to taste
DIRECTIONS
In a pot over medium heat warm the olive oil and add carrots, celery, onion and garlic. Cook until the onions are translucent.
When the onions are cooked add the butter, melt and stir until coated.
Add the flour and stir constantly for about 30 seconds.
Add the milk and the chicken broth.
Add the turmeric and thyme. Bring the soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
When thickened add peas, corn and chicken. Continue to cook on low until everything is heated through. About five minutes. Add salt and pepper to taste.
Enjoy!
Fire and Spice Bistro at 70 NH Route 108 in Newfields NH has quickly become a favorite restaurant of both Jim and me. This was the first restaurant we dined out at when he returned from Afghanistan. Fire and Spice have only been open a few months, and they have made a big splash in the restaurant community already. I can see why. We went for Happy Hour and sat outside on the patio with heat lamps, so it was very cozy. Happy hour is every Wednesday through Saturday from 4-5 pm where they have a number of different items to choose from. We had a tough time deciding, so we went for it and ordered three items from the Happy Hour menu.
The first item we tried was the Cajun Fried Chicken and Red Corn Waffle Sliders. This is an amazing combination of spicy fried chicken tenders tossed in Naked Hot Sauce (honey-chipotle) with pickled ginger, baby greens, daikon sprouts served between Tuckaway Farms Floriani red roasted cornmeal waffles. ($12.00). Jim took the first bite and all he could say was WOW, that’s never his first reaction. Needless to say, I took a bite and had the exact same reaction. This is hands down the best chicken and waffle dish either one of us has ever had. It’s sweet, spicy, crunchy with so many bursts of flavor all at one time. This is not on the dinner menu so be sure to get there for Happy Hour. This is one dish you do not want to miss.
The next dish we had was the Fire and Spice Nachos with house-fried tortilla chips, topped with shredded red Chile braised pork, diced tomatoes, scallions, Fresno, and bell peppers. All of this smothered in green chili cheese sauce. ($11.00). This was another dish we could not get enough of. The braised pork was incredibly tender and juicy and full of flavor with red Chile. The chips were perfectly fried and that green chili sauce tied everything together in one perfect bite.
The last dish we ordered was the flatbread with blue cheese, caramelized onions, and chipotle bacon jam. ($13.00) All three of the dishes we had were packed full of flavor and this dish was no different. The blue cheese on this pizza packs a full flavor bomb. The caramelized onions add some sweet and the house-made bacon jam adds a sweet smoky flavor. We would order every single one of these dishes again, but in all honesty, we still talk about the chicken and waffle sandwich and have raved about it to everyone we see. My mouth is watering just thinking about it!
Fire And Spice Bistro is closed on Mondays and Tuesdays but is open for Happy Hour, dinner, and brunch. Check the website or Facebook page for more information. You can order online for takeout and they have just announced they now have local delivery. If you or your friends have a gluten allergy, they have options for food sensitivities as well. Don’t forget to bring your kids as they have a kids menu too. Reservations are highly recommended. I should also mention the chef-owner of Fire and Spice also owns the Naked Hot Sauce lines and those products can also be purchased at the restaurant. What are you waiting for? You know that chicken and waffle sandwich is calling your name! I’ll meet you there!
http://fireandspicebistro.com/?fbclid=IwAR04D9VqwsQllGc292NC-I9yZis1tpFhasjNppai7umwb3iWQOG10OKl0RQ
Enjoy!
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