34Likes
LinkBack URL
About LinkBacks
Reply With Quotejust want to thank fdd for making this a sticky and to the community of riu for reading my recipies
week 3 recipies 5&6 check it out
recipie 5 Garlic rosemary Chicken breast
2 bonless skin on chix breast
1 cup canna oil
3 tbl minced garlic
2 tsp dried basil
1 tbl chopped fresh rosemary
TT salt and pepper
in a large freezer bag mix all ingredients together and marinate for 1 day. you will know its done when it looks kinda pasty and most of the oil is absorbed. pre heat oven to 350. in a large pan saute the chicken skin side down untill crisp flip and brown other side and place pan in oven (DO NOT PUT A SAUTE PAN IN THE OVEN IF ITS GOT A PLASTIC HANDLE UNLESS YOU KNOW ITS RATED FOR HIGH HEAT) and cook untill internal temp is about 155. let rest for about 5-7 mins as the chix will continue to cook this way it wont be dry. serve with cream sauce and your choice of starch and vegitable.
Recipie 6 Choclate butter cookies
8 oz of softened cream cheese
1 stick of canna butter room temp
1 large egg
1 tsp vanilla extract
1 18oz box chocolate cake mix i use german chocolate
Preheat oven to 350
In a large bowl using a mixer or use a food processer cream the cream cheese and butter until smooth then the egg, the vanilla extract and the cake mix. Cover and chill for 2 hours to firm up so that you can roll the batter into balls(kinda like the truffles. Roll the batter into tbl sized balls. Place on an ungreased cookie sheet and bake 12 minutes. The cookies will be nice and soft. enjoy
just want to thank fdd for making this a sticky and to the community of riu for reading my recipies
Originally Posted by akgrown
so what do you do with that extra but used chicken cannaoilthrow it out?
the longer it marinates the more it absorbs no more than 2 days but if there is any left over than yes toss it it would be extremely un sanitary to re use oil that had raw chixen in it
You have a good sauce or something to go with the chicken. That sounds good!
1 tbl fresh chopped basil
2 cups heavy whipping cream
1/4 cup flour
1/4 cup canna butter
in a medium sauce pan over med heat melt butter and add flour whisk and cook for 5 mins add cream whisk till smooth and reduce heat to low. sauce will thicken add basil and serve
well i am going to alaska this weekend to visit my folks and do some halibut fishing so when i come back i will double up the recipies. ive benn dry for a week so no weed means no new recipies at this moment but i cant wait to get to alaska and smoke some of the tastiest hydro cheba.
new recipies
ok so im back from AK smokin some Nothern lights i brought back and thought it was time for some new recipies.
i thought i would be the first one to post a recipie about making butter at home not canna butter but butter.
1qt heavy cream
3 mixing bowls
a sieve or fine strainer
rubber spatula
hand mixer or a big mixture
pour cream into bowl and warm to room temp
begin mixing the cream and scrape it off the sides from time to time
when it looks whipped and thick you have whipped cream keep on mixing untill it begins to break down it will start to clump very small and gradually the clumps will grow. when all the butter is seperated from the now buttermilk strain over a new bowl. move the butter to a new bowl filled with cold water and submerge the butter and rinse it till the water runs clear. freeze refridgerate or whatever you have fresh butter.
heres a pic of the fish we caught
Damn those are some nice looking fish, I going to try this butter recipe with weekend though.
Cajun Style Blackened Chicken with Mango Chutney butter
2 chicken breast marinated in canna oil
cajun spice
2 Tbl canna butter softend
3 Tbl Mango Chutney (u can make ur own or buy it)
Salt and Pepper
2 Tbl Peanut oil
pre-heat oven to 350
season one side of chicken very generously not caked on but seanoned heavily. in a saute pan over high heat add oil and wait till oil is smokin hot(literally)
add chicken season side down -WARNING- the point of blackened foods is to burn the seasoning w/o burning the meat so be careful. cook the chicken untill the seasoning is black (this will create lots of smoke so open a window and turn on the hood) once the seasoning is black remove the chix and place on baking sheet and cook tilll internal temp is 155 remove from oven and let set so the chicken can rest and finish cooking.
For the chutney butter mix butter and chutney together in food processer and blend till smooth. serve over chicken along with saffron rice pilaf and your choice of vegitables
Posting Permissions
Bookmarks