Frog Tales

Rosemary Roasted Chicken & Vegetables Inspired by - http://www.foodnetwork.com/recipes/jamie-deen/butterflied-chicken-with-roasted-root-vegetables-and-pan-gravy-recipe/index.html Ingredients 1 chicken (3 1/2 to 4 pounds) 4 + 2 tablespoons olive oil 8 red potatoes, cut in 1/2" chunks 2 large carrot, peeled and cut into 1-inch chunks 1 large red onion, peeled and sliced into 1/2" rings 1 celery stalk, cut into 3" chunks 10 large mushrooms, quartered 2 teaspoons chopped fresh rosemary 2 tablespoons chopped fresh parsley 2 teaspoons fennel seeds, crushed 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter Rosemary sprigs Directions Take the chicken out of the refrigerator and remove the innards from the cavity. Pat dry with paper towels. Let stand at room temperature for about 1 hour. Adjust the rack to the center of the oven and preheat to 450 degrees F. Use...

The marinade is fantastic for shrimp or chicken that you are planning to throw on the "barbie". Balsamic Rosemary Marinade (adapted from http://media-cache-ec0.pinimg.com/originals/45/fd/d6/45fdd6db4c789d920233c119244ef22e.jpg) 2 tbsp balsamic vinegar 1 shallot 2 cloves garlic 1/4 cup fresh basil 1/4 cup fresh rosemary 1/2 tsp red pepper flakes sea salt and fresh ground black pepper (about a tsp of each) 1/4 cup white wine 3 tbsp olive oil Put all ingredients except oil into a blender, and pulse until everything is well broken down.  With blender running slowly add in the oil, and continue "whirring" until it is well blended. Now you can use this to marinade shrimp or chicken, reserving a couple of tablespoons to use as a salad dressing if you choose to top a salad with the grilled shrimp or chicken. 

Finally back to the food blog!  It's been a very busy few months with renovations and prepping for the new season of guests.  We've had a great couple of weeks with our guests and lot's of new recipes have been tried out and lots more on the horizon. Here are the recipes from last night supper: Cilantro Thai Grilled Chicken (serves 4) 2 garlic cloves, coarsely chopped 1/2 cup cilantro  2 tablespoons of soy sauce 1 tablespoon toasted sesame oil Juice of 1 lime Place all the ingredients above in a food processor and process until smooth. 4 boneless skinless chicken breasts Pour marinade over chicken breast and let flavors sink in for 15 minutes to 3 hours in the refrigerator. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up. Asian Noodle Salad with Peanut Lime Dressing  (this feeds ...

This was a fantastic recipe.  It's a knockoff of a Chili's recipe and the bacon addition was just to elevate the recipe to the next level.  Everyone loved it and the lads proclaimed “This needs to be on the menu more often!”.  I have put the quantities for 4 servings and 8 servings (if you cook for a small army like I do). Ingredients 2 (or 4) chicken breasts, boneless skinless, diced 4 (6) teaspoons cajun seasoning 1/4 (1/2) lb bacon, sliced 2 tablespoons butter 1 (2) jars red pepper Alfredo sauce 1/4 (1/2) teaspoon salt 1 (2) teaspoon black pepper 8 (16) oz of fettucini pasta, cooked and drained 2 (3) roma tomatoes, diced 1/2 cup parmesan cheese, fresh shredded, to taste Directions In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated. In large dutch oven, saute bacon and chicken in 2 tablespoons butter, over medium heat, turning whenever necessary. When chicken is done, add Alfredo sauce and re...

I have been wanting to make this recipe for over a year now, and finally I stumbled upon some Agave nectar.  It is a very light and refreshing marinade with just a hint of a kick. Ingredients 2 pounds chicken (we used chicken breasts) 1 teaspoon grated lime zest 1/2 cup fresh lime juice 1/4 cup tequila 1 tablespoon agave syrup  (sometimes called agave nectar) 1 teaspoon ground cumin 1 teaspoon adobo sauce Salt and freshly ground pepper Chopped fresh cilantro, for garnish (optional) Directions Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the chicken and let marinate at least 30 minutes. Preheat a grill to medium. Grill the chicken until marked, 15 to 20 minutes, turning as needed.