Wednesday, November 30, 2011

Chicken Thighs

Chicken Thighs
Chicken Thighs
I like to serve chicken thighs with potato salad or spanish yellow rice with olives and black beans. Tonight, I went with potato salad and you can get the recipe at:

I always bake my chicken thighs. Unlike chicken breasts which can end up dry and plain, chicken thighs are juicy, full of flavor and I prefer dark meat. I usually buy the 10 pack of skinless, boneless chicken thighs since it is alot cheaper and I get a few more meals out of it.

Preheat oven to 375 degrees.

Use large Pyrex glass baking dish or whatever you have.

Take chicken thighs and pat them dry with a paper towel.

Rub thighs on both sides with vegetable oil.

Season both sides of thighs liberally with kosher salt.

Season thighs liberally on both sides with Badia Gourmet Blends Poultry Seasoning or whichever brand you use.

Chop 1or 2 onions in chunks and place them around and on top of the thighs. This is optional but it really does pump up the flavor.

Bake for 40-55 minutes and turn half way through cooking process.

Chop some scallions and sprinkle over top and serve.

Store leftovers in the fridge or freezer. If you do not plan to eat leftovers the next day or two, freeze the remaining thighs.

-Sophia/Two Frys

Tuesday, November 29, 2011

Turkey Salad

Turkey Salad
Turkey Salad sandwich - so yummy! :)
I brought turkey home from my Mom's Thanksgiving feast and after eating some on Friday and still having leftovers, I made this turkey salad recipe for dinner. I love dark meat so that is what I used for this recipe. I am listing the ingredients I used but not how much since you should add as much or as little of each ingredient according to your taste preference. I used alot of relish.

Cut Turkey into small chunks and add to a large bowl.

Add finely chopped Shallot.

Add Mayonnaise.

Add Relish.

Add Kosher Salt and Black Pepper.

Add Apple Cider Vinegar.

Add a little freshly squeezed Lemon.

Mix ingredients together and put aside.

Turkey Salad with pickles and chips!
Spread some butter on Sesame Seed Buns or whatever bread you have on hand and toast on grill. Make your sandwiches and add your favorite toppings. I used roma tomatoes, lettuce, and shredded carrots. Serve with chips (like sour crean and onion or salt and vinegar) and pickles. We love Crazy Steve's Insane Pickles which have the perfect kick - just the right amount of spice and are so delicious! You can add pickles to your sandwich but we enjoyed the pickles on the side. Enjoy!

For more information and buying locations for Crazy Steve's Pickles & Salsa go to:

-Sophia/Two Frys

Saturday, November 26, 2011

Apple Pie

Apple Pie

Apple Pie

This is my go to Apple Pie recipe I adapted from the Pillsbury site. The only thing I do different is add more cinnamon and ground nutmeg to the original recipe for more flavor.

For the crust:
I use 1 box of Pillsbury Refrigerated Pie Crusts and let it stand at room temperature for 15 minutes.

For the filling:
5-6 apples thinly sliced. I use firm Granny Smith apples since I like the tart taste. Sprinkle a little lemon juice on them as you slice to prevent them from turning brown.

3/4 cup granulated sugar.

2 tablespoons all-purpose flour.

1/4 teaspoon salt.

1 teaspoon ground cinnamon.

1/2 teaspoon ground nutmeg.

1 tablespoon freshly squeezed lemon juice.

For the crust topping:
Gently beat 1 egg white.

1 teaspoon granulated sugar to sprinkle over crust.

Preheat oven to 425 degrees. After pie crust has reached room temperature, place 1 pie crust into pie dish. Press the crust firmly on the bottom and sides.

In a large bowl, gently mix all the filling ingredients until they are all combined. Place into pie dish and top with the second crust. Take any excess crust and tuck in and seal together and crimp. Make 4 slits on top of crust and add any decorative crust cut outs like the apple ones I used from Paula Deen. Brush the crust lightly with egg white and sprinkle sugar over it.

Bake the pie for 40-55 minutes until apples are tender and crust is golden brown. Cover the edge of the crust with a pie shield or with cut strips of aluminum foil after the first 20 minutes to prevent burnt edges.

After you take pie out of oven, let it cool on a cooling rack for 2-3 hours before serving.

Enjoy with a dollop of whip cream or a scoop of vanilla bean ice cream. :)

-Sophia/Two Frys

Friday, November 4, 2011

Asian Stir Fry Beef & Noodles

Asian Stir Fry Beef & Noodles

Asian Stir Fry Beef & Noodles
We have not gotten our new electric stove yet so we are depending on several electric appliances for our cooking these days. We bought an electric skillet and this was the first dinner concoction I came up with. This meal is delicious and takes less than 20 minutes to prepare.

Kosher Salt
1 tablespoon Vegetable Oil
1/4 cup Water
1 - 1 1/2 packages of Asian Stir Fry Frozen Vegetables
1 package of Beef Round Stew Meat cut into small chunks
1/2 - 1 bottle of Stir Fry Sauce (La Choy Stir Fry Original Sauce)
1 tablespoon Less Sodium Soy Sauce (Kikkoman Soy Sauce)
1 teaspoon Japanese Sesame Oil (Sushi Chef Sesame Oil)
2 packages of Ramen Noodles

Add Vegetable Oil to Skillet.
Season both sides of Beef with Kosher Salt and when skillet is hot add Beef, close lid and cook for 8-10 minutes. Flip Beef over half way through cooking time.
Add Water, Stir Fry Sauce, Soy Sauce, Sesame Oil and frozen Stir Fry Vegetables. I added a lot of Stir Fry Sauce because I like a lot of sauce, so start with half of the bottle and eyeball it to your preference. I also had half of a Stir Fry Vegetable package in the freezer so I added it to have extra Veggies in the dish. I used 1 1/2 packages. Close lid and cook for 6-8 minutes.

While the Veggies are doing their thing, make 2 packages of Ramen Noodles according to package directions and break each in half. Do not use the seasoning packet, either reserve for future use or discard. Add Ramen Noodles 1 minute before Stir Fry Veggies are cooked through, mix well and close lid.

After 1 minute serve and enjoy. So tasty. You will love this. Yum! :)

-Sophia/Two Frys

Thursday, November 3, 2011

BBQ Chicken Drumettes & Wings Crock Pot Style

BBQ Chicken Drumettes & Wings Crock Pot Style

Chicken Drumettes & Wings ready to cook for 3 hours

2 packages (2 1/2 - 3 pounds) Chicken Drumettes & Wing Portions
1 16-19 oz bottle BBQ Sauce
2 tablespoons White Vinegar
2 tablespoons Worcestershire Sauce
1/4 cup Tomato Paste
1 Yellow Onion
Kosher Salt

Take Chicken and pat down dry with paper towels.
Slice 1 Yellow Onion into wedges.
Season both sides of Chicken Drumettes & Wings with Kosher Salt.
Add Chicken and Onion wedges to Crock Pot.

BBQ Wings w/Guy Fieri Barbeque Sauce Kansas City Smokey & Sweet
In a bowl, combine (Guy Fieri Barbeque Sauce Kansas City Smokey & Sweet) BBQ Sauce, (Amore Double Concentrated Tomato Paste) Tomato Paste, White Vinegar, and Worcestershire Sauce. Pour over the chicken.

Cover and cook on high for 3 hours. Yum! Freeze leftovers.

-Sophia/Two Frys