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

This post is long overdue - we did a Porktastic Feast on Father's Day for Steve. I don't think I modified the recipes much, so here are the links along with some pics from the day. Champagne with Mango Passionfruit Sorbet, topped with Beer Candied Bacon - http://tideandthyme.com/beer-candied-bacon/ Bacon Cheddar Beer Bread http://www.lemonsforlulu.com/2012/09/26/bacon-cheddar-beer-bread/ A super hero care package http://www.tipjunkie.com/holiday-crafts/fathers-day/fathers-day-craft/diy-fathers-day-gift-for-your-superhero/ Filled with all sorts of fun things Bacon Bowls filled with Bacon & Gouda Mashed Potatoes  http://www.notmartha.org/archives/2008/02/27/bacon-cups/ http://www.bhg.com/recipe/cheesy-mashed-potatoes-with-gouda-and-crispy-pancetta/?socsrc=bhgpin101812goudemashedpotatoes The plating - Smoked Spare Ribs with Bacon Cheddar Beer Bread, Bacon Cups filled with Bacon Gouda Mashed Potatoes &

Mango mint smoothies 3/4 cup vanilla yogurt juice of 1 lime 4-5 mint leaves 1 cup mango 1/2 cup ice Put everything in the blender and whir the heck out of it, pour into tipsy glasses and top with an ounce of amber rum if you are feeling rummy and stir.

This recipe came from Michael at a great place called Latitude Adjustment up in Fairbanks, Alaska https://www.facebook.com/latitude.adjustment.1?fref=ts I modified it a bit, 'cause I just can't help myself :-) Sesame Ginger Stir Fried Noodles 1 tbsp olive oil 1 red onion sliced into ½” wide pieces 1 tbsp fresh ginger, minced 3 cloves garlic, minced 1 can baby corn 1 cup bean sprouts Fresh ground black pepper 1 tsp garlic chili sauce 1 tsp ginger sesame seasoning 2 tbsp sesame oil 1 tbsp rice vinegar ¼ c soy sauce Sesame seeds (for garnish) Fresh cooked Angel Hair Pasta   In a large frying pan over high heat 1 tbsp olive oil add onion and cook until translucent and starting to brown. Add ginger, garlic, corn, bean sprouts, pepper, garlic chili sauce and ginger sesame seasoning, cook for 1 minute.  Add cooked noodles, sesame oil, and rice vinegar, stirring frequently. Cook over high heat until noodles start to change color to a nice caramel brown (ab

Thai Spiced Turkey Burgers adapted from: http://www.nakedavocado.com/2013/06/thai-spiced-turkey-burgers/ Serves: 4 – 6 1 pound ground turkey 1 egg 1 teaspoon garlic chili sauce 1 bunch green onions, diced 1/2 cup cilantro, chopped 1 tablespoon tamarind sauce 2 cloves garlic, minced 1 teaspoon ginger, minced 1 teaspoon coriander 1 teaspoon lime juice ½ teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon sesame oil 1 - 2 tablespoons olive oil Combine all ingredients except olive oil in a large bowl, and mix together well using your hands. Form 4 – 6 patties, and place on a plate. Heat olive oil in a frying pan over medium-high heat, and fry each patty for 5 minutes on each side or until cooked through. Serve each patty with thai or sesame noodles Thai noodle recipe - http://boiledfrog-frogtales.blogspot.com/2012/08/thai-fish-cakes-noodles.html Sesame noodle recipe - http://boiledfrog-frogtales.blogspot.com/2013/08/sesame-ginger-stir-fried-noodles.html

We took this dish to a beach bbq at $5 Beach last weekend.  It was a huge hit! Coconut Chick Pea Korma adapted from http://www.nlrockrecipes.com/2013/08/coconut-chick-pea-korma.html For the sauce begin by pureeing together: 4 cups diced white onions 6 cloves garlic 1 cup water In a large saucepan (I use one that I call my cauldran) heat 3 tbsp olive oil or ghee Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Then add: 2 cups canned crushed tomatoes 2 tbsp freshly grated ginger root 1/2 cup ground toasted almonds 1 cup coconut milk 1 tsp garlic chili sauce 2 tsp turmeric 1 tsp cinnamon 1/2 tsp ground cardamom 4 tsp madras yellow curry powder 1/2 tsp nutmeg 1 tsp salt 1 tsp black pepper 1 tsp ground coriander seed 2 tsp garam masala 1/2 tsp ground cloves 1/2 tsp cumin 1 tbsp brown sugar Simmer slowly for about 20 minutes then add: 4 cups canned chick peas, rinsed 1 cup plain low-fat yogurt  Simmer for

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. 

I'm Back!  We've been cooking up so many yummy recipes in the Boiled Frog Kitchen, and virtually all of them required modifications from the recipes that I found on the internet.  So, instead of just posting the link and saying what the modifications were, I'm going to write them out for you. Dilly Cheesy Sausage Biscuits: adapted from: http://www.plainchicken.com/2010/10/sausage-cheese-puffs.html 1/2 pound sausage 1 1/2 cups biscuit/baking mix 2 cups shredded Cheddar cheese 6-7 Tbsp buttermilk (or a blend of cooking cream & milk) 2 tbsp fresh dill, chopped 1 tsp fresh ground black pepper Preheat oven to 400. In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix, cheese, dill and pepper; stir in sausage. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown.