Frog Tales

2 zucchini, cut into 1” rounds 3 Asian eggplants, cut into 1” rounds 1 large sweet onion, sliced into 1/2” rings 1 butternut squash, halved, seeds removed and cut into 1/2” slices 2 red peppers, quartered 4 plum tomatoes, quartered 3 tablespoons olive oil 2 tablespoon balsamic vinegar salt and freshly ground pepper 8 8-ounce (250-gram) chicken breasts, boneless and skinless 2 tablespoons olive oil 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano Method Heat oven to 450 F (230 C).  Place vegetables in bowl and toss with olive oil, vinegar, salt and pepper. Place in a baking dish and roast for 20 to 25 minutes, turning once. The vegetables should be not quite cooked through. Reduce oven heat to 400 F (200 C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken breasts. Fry chicken for 3 minutes or until flesh is golden. Turn over and br...

I think it is now confirmed, I seemed to have a thing for food on a stick :-) food just seems to taste better  when it is speared and I apparently have a slight addiction to my Pad Thai sauce.  We decided to do a Tapas night at The Boiled Frog, and it was a great night of casual dining and visiting.  A few bottles of wine were shared and many stories were told. Menu: Grilled Thai Beef Skewers Citrus Shrimp (was going to be lobster, but the lobster guy never showed up) Calabrese Bites (on toothpicks) Greek Bites (also on toothpicks, are you seeing a trend yet?) Fresh Veg Garlic Crostinis Tzatziki Chipotle Ranch THAI BEEF SKEWERS INGREDIENTS Sauce 1: 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup raw sugar 1 teaspoon salt METHOD To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. INGREDIENTS Sauce 2: 3 tablespoon...

1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and chopped 1 cup thinly sliced white onion 1 1/2 teaspoons paprika 1 1/2 teaspoons brown sugar 1 teaspoon dried oregano 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 4 (6-ounce) tilapia fillets 1 tablespoon canola oil 8 (6-inch) corn tortillas 1/2 ripe peeled avocado, thinly sliced shredded lettuce diced tomatoes salsa lime wedges Preparation 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. 3. Warm tortillas according to package directions. Top tacos with fish and ja...

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...

Ingredients: Cake: 3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons spiced rum 1/2 cup (1 stick) real butter, melted Topping: 1 cup (2 sticks) real butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze: 2 cups powdered sugar 4 tablespoons milk 2 teaspoons spiced rum Instructions: Preheat oven to 350 degrees. 1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and rum. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.  2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake. 3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's...

THAI FISH CAKES INGREDIENTS 2 4-ounce cans spicy thai (satay) tuna 2 6-ounce cans tuna in water 2 teaspoons peanut sauce 1 cup panko bread crumbs 1 teaspoon cilantro 1 Tbsp water (or liquid from the cans of tuna) 2 Tbsp chopped fresh chives, green onions, or shallots Salt and freshly ground black pepper 1 raw egg 2 Tbsp olive oil 1/2 teaspoon butter METHOD 1 Drain the liquid from the tuna cans, reserving a tablespoon of the tuna water. 2 In a medium bowl, mix together the tuna, peanut sauce, panko, cilantro, water, and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 3 Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) 4 Heat the oli...

Egg Pasta 4 cups of flour  1/4 cup (or more) milk 1 tablespoon olive oil 4 eggs 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon italian seasoning In a very large bowl, mix 3 cups flour, milk, oil, eggs, salt and seasonings.  Mix to make a soft dough.  Add more milk or flour if necessary.  Cover and refrigerate.   Set up the pasta machine with its rollers, and sprinkle some flour on your work surface where the roll of pasta will come out.  Take a ball of dough about the size of a lemon, and then roll first through the thickest setting, and then progressively through the thinner settings until you are at the second thinnest setting.  Cut pasta into 6” lengths.  Start with the next ball of dough.  It should make approximately 30 6” lengths of pasta.  Meat and Spinach Filling  Four cups of fresh ground meat (beef/pork/veal/italian sausage).   1 cup panko breadcrumbs 1 cup of cooked spinac...