Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘chicken thighs’
Posted: December 11th, 2012

Kabocha squash, photo by www.tainongseeds.com, offers a rich nutty flavor. Cook the whole thing and save the other half to puree and stir into sauces or soup.

Just when I thought I was done with gourds, I stumble over Chicken and Rice with Kabocha Squash in Everyday Food magazine, a homey comfort food that’s somehow familiar and fresh at the same time.
Kabocha squash is a deep green squat squash that looks a little like a wrinkly watermelon.
Two things: 1) You can just as easily use any winter squash, including acorn and butternut.
2) Lots of neat-o-looking winter squash are piled in produce sections right now. Consider this an excuse to check them out. It’s hard to go wrong.
My feeling on chicken thighs was shaped by something the great Julia Child said shortly after I discovered her genius: Everyone is enamored of the boneless, skinless chicken breast because it’s so low in fat, but that’s really the least interesting part of the chicken. Compared to the breast, the thighs thunder with flavor, and are much less likely to dry out.
This recipe passes my most important test for blog-worthiness: It looks good enough to try tonight.

Posted in: Uncategorized
Posted: July 24th, 2012

Try Tequila-Glazed Grilled Chicken Thighs to celebrate National Tequila Day without the hangover.

Several lifetimes ago, I worked at an Applebee’s as a server. I made more there than at my “real” job editing a weekly paper. (Which meant doing everything but deliver the darned thing.)
To this day, I can’t go into an Applebee’s without stressing out. The best thing about the job, other than the cash, was the Tequila Lime Chicken. That stuff was awesome. I never figured out how they made it, mostly because I didn’t want that knowledge to ruin the experience of eating it.
We always got weird questions from people asking about the “tequila” part, though, so I wasn’t surprised to see they changed it to Fiesta Lime Chicken or some such thing.
Haven’t tried it since, but the original dish came to mind when I saw this one, which I’d like to try the next time I have tequila in the house.
By the way, this is National Tequila Day. And National Make-This-and-Take-It-to-Jennie Day. Feel free to celebrate.

1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off.
(Leave the right burner on).
2. Combine first 4 ingredients in a small bowl; rub evenly over chicken.
3. Combine pineapple juice, tequila, and honey in a small saucepan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill 5 minutes on each side, basting occasionally with juice mixture. Move chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
Makes 6 thighs
Per serving: 241 calories, 7.6 grams fat, 18 grams protein, 17.2 grams carbohydrate, 0.4 gram fiber, 64 milligrams cholesterol, no sodium
– www.oxmoorhouse.com/WaytoCookGrilling

Posted in: Uncategorized

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