Tuesday, January 28, 2020

Forget the cheese board—serve up a fry board for your Super Bowl party



Cheese boards are so 2019. This year, we’re all about the “Fry Board.” That’s right—the new trend trades in fancy cheeses and thinly sliced meats for all different kinds of French Fries. I’m talking crinkle cut fries, waffle fries, curly fries, sweet potato fries, and even tater tots. No form of fried potato is off limits. 

There’s no right or wrong way to display the fries on your board. If you don’t have a large cheeseboard, a cookie sheet works just as well. That’s one of my favorite parts about the fry board—it looks just as delicious on a cookie sheet as it does on a fancy charcuterie board. Also, if you go the route of the baking sheet, you can serve up the fries straight out of the oven so they stay warmer longer. Just make sure to cover the edges with towels or pot holders so no one burns themselves.

As you can imagine, the only unfortunate part about the fry board is that fries tend to get cold quickly. That's why I recommend reserving this glorious board for when you have a large number of people who can quickly consume fries.

Serve the fries with whatever dips you fancy—store bought or homemade. Really, the sky is the limit! My only recommendation is that you make sure the dips aren’t too thick, otherwise your fry will break.

I like to include a sweet sauce, a savory sauce, a spicy sauce, and a zesty sauce. Also, you should probably include normal ketchup just in case you have guests who don’t want to venture out of their comfort zone.

I display the dips in ramekins, but any small bowl will work well.

I used all frozen fries, except the sweet potato fries—I made those myself. Get my recipe here. The sauces, though, are homemade. I'm including the recipes in case you're interested in making your own sauces as well!

I got the idea for this fry board from The Delicious Life blog.

Peanut Sauce
Ingredients
  • 1/2 cup peanut butter
  • 3 Tablespoons soy sauce
  • 3 Tablespoons lime juice
  • 2 Tablespoons brown sugar
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon ginger powder
  • 1 teaspoon chili flakes
  • 1 teaspoon garlic powder
Directions
  1. Whisk all ingredients together
Recipe adapted from Fox and Briar

Sriracha Ketchup
Ingredients
  • 1/2 cup ketchup
  • 2 Tablespoons Srirach
  • 2 Tablespoons honey
  • 1 Tablespoon rice vinegar
Directions
  1. Whisk all ingredients together
Recipe adapated from Serious Eats

Honey Mustard Dip
Ingredients
  • 1/3 cup dijon mustard
  • 1/4 cup mayonaise
  • 3 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon cayene powder
Directions
  1. Whisk mustard and mayonise together, then whisk in remaining ingredients
Recipe adapted from The Novice Chef

Cool Ranch Dip
Ingredients
  • 1/2 cup sour cream
  • 1/3 cup mayonaise
  • 3 Tablespoons lemon juice
  • 1 ranch seasoning packet
Directions
  1. Whisk all ingredients together
Recipe adapted from MyRecipes.com



Thursday, January 23, 2020

Cutie Pie



This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

The best part about winter is the fact that it's citrus season, and one of my favorite snacks is Cuties. Cuties are delicious, sweet, easy to peel mandarin oranges.

As you can probably tell by the name of this recipe, Cuties were the inspiration behind this pie! There are a lot of different directions you can take an orange pie, but ultimately I decided to pair the filling with winter spices like cinnamon, nutmeg, and ginger. If you leave out the spices, it tastes more like a creamsicle—perfect for summer. Or you could make it with a chocolate cookie crust. I'm sure that would be delicious as well.

Some notes about the pie...

I only used egg yolks because I want the fat from the eggs to help the pie congeal, but egg whites are primarily water and would make the pie too runny.

I used orange juice concentrate as opposed to regular orange juice because it's seven times more concentrated than regular juice. This means you can get more orange flavor using less liquid.

Do not try to substitute sweetened condensed milk with evaporated milk. The consistencies are different, and the pie won't set.

An excellent addition to the pie is roasted Cutie segments. Citrus fruits take on an incredible flavor when they're roasted, and it makes a great addition to the top of the pie.

I used Challenge butter for the crust in this recipe. Challenge products are my favorite because they use fresh milk and cream from local dairies, and they're put in the dairy case in just 24 hours, as opposed to 5-7 days, which is the case for most other brands.

Cutie pie
Ingredients
  • For the crust
  • 2 cups (200 grams) gingersnap crumbs
  • 1/4 cup (50 grams) brown sugar
  • 6 Tablespoons Challenge butter, melted
For the filling
  • 14 ounces sweetened condensed milk
  • 3/4 cup orange juice concentrate
  • 4 egg yolks
  • 2 Tablespoons zest from Cutie mandarin oranges
  • 2 teaspoons orange extract (optional)
  • 1 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
Directions
For the crust
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine gingersnap crumbs, brown sugar, and melted butter, and press into bottom of 9-inch pie pan, making sure it is tight and compact.
  3. Bake for 5 minutes.
For the filling
  1. Whisk together sweetened condensed milk with orange juice concentrate, egg yolks, orange zest, orange extract, vanilla, cinnamon, nutmeg, and ginger.
  2. Pour filling into pie crust and bake 15 to 18 minutes until center of pie is firm but still jiggles slightly.
  3. Refrigerate for at least 3 hours before serving.





Wednesday, January 8, 2020

Chicken and apricot tagine, slow cooker and pressure cooker versions


I love using unique spices in my cooking, so naturally tagines are one of my favorite dishes. A tagine is a Moroccan dish that is best described as a very flavorful stew. The word “tagine” is also the name of the clay pot that was traditionally used to cook the dish.

Moroccan tagines have layers and layers of flavors. The dish pairs savory elements with sweet dried fruits. In this particular recipe that I’m sharing today, a heaping portion of dried apricots is balanced with savory chicken thighs and tangy preserved lemon.

Preserved lemons are an integral part in Moroccan cooking. The flavor is what will give your dish that “wow” factor. I purchase my preserved lemons on Amazon, but I’ve also seen them at Cost Plus World Market. If you don’t have any on hand, you can substitute 1/4 cup lemon juice, but just know that the flavor doesn’t even begin to compare to that of a preserved lemon.

I have a few tips to share when making this dish. The first is that you can buy bags of chopped up butternut squash in the freezer section. I didn’t realize that until recently. I find butternut squash to be a pain to prepare, so this is a HUGE time-saver. Also, I loathe chipping onions, so I use this trick with onions as well.

Second, I realize if you don’t already own these spices, it can be expensive to purchase everything. I recommend buying the spices in bulk at either Whole Foods or a local spice shop. It’s incredible how much money you can save that way.

I prepared this tagine two different ways: using an Instant Pot and a slow cooker.

The recipes are nearly identical, but there is one big difference. If you are preparing this in a pressure cooker, you should add one 28-ounce can of died tomatoes with the juices. The reason is because pressure cookers require more liquid to cook than slow cookers. The slow cooker will produce a lot of moisture on its own without the added liquid.

And one last thing, please don’t skimp out on using fresh herbs. I used cilantro, but if you prefer, use parsley. It’s another big contributor to the “wow” factor.

I served this dish with pearl couscous and Greek yogurt. Pita is tagines’ friend as well because who doesn’t love bread in every way, shape, and form?

Chicken and apricot tagine, slow cooker version
Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1 white onion, diced
  • 2 Tablespoons minced ginger 
  • 1 Tablespoon minced garlic
  • 1 small cinnamon stick
2 teaspoons ground cumin
  • 2 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
1/2 teaspoons ground black pepper
  • Pinch of saffron
  • 1 preserved lemon
  • 1/4 cup lemon juice
  • 2 pounds butternut squash, cubed
  • 1 cup dried apricots, halved
  • 1/2 bunch cilantro, chopped
  • 6 green onions, chopped
  • Cooked couscous, pita for serving
  • Plain yogurt, toasted almonds for topping 
Directions
  1. Warm a skillet on stovetop to medium heat. Place chicken thighs in skillet and cook without moving the chicken until side is browned, or about 6 to 8 minutes. Remove chicken from skillet, place on plate, and set aside.
  2. Add the onion to the skillet and saute until soft, or about 3 minutes. 
  3. Add minced ginger and garlic and saute for 1 minute. 
  4. Add spices to skillet and cook until fragrant, or about 30 seconds.
  5. Add preserved lemon and lemon juice, stirring well and using the lemon juice to deglaze the pan and scrape off any brown bits that formed on the bottom of the pan. Remove from heat.
  6. Dump the butternut squash and dried apricots into the bottom of the slow cooker. Add half of the onion and spice mixture on top. 
  7. Layer the browned chicken thighs on top and the other half of the onion and spice mixture over the chicken.
  8. Cook on low for 4 to 6 hours or until the squash is soft and the chicken shreds easily.
  9. Once dish is cooked, stir in cilantro and green onions.
  10. Serve with cooked couscous, pita, and or yogurt. Sprinkle almonds on top.

Chicken and apricot tagine, pressure cooker version
Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1 white onion, diced
  • 2 Tablespoons minced ginger 
  • 1 Tablespoon minced garlic
  • 1 small cinnamon stick
2 teaspoons ground cumin
  • 2 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
1/2 teaspoons ground black pepper
  • Pinch of saffron
  • 1 preserved lemon
  • 1/4 cup lemon juice
  • 1 (28 ounce) can diced tomatoes, juices included
  • 2 pounds butternut squash, cubed
  • 1 cup dried apricots, halved
  • 1/2 bunch cilantro, chopped
  • 6 green onions, chopped
  • Cooked couscous, pita for serving
  • Plain yogurt, toasted almonds for topping 
Directions
  1. Warm Instant Pot to saute setting. Place chicken thighs in skillet and cook without moving the chicken until side is browned, or about 6 to 8 minutes. Remove chicken from Instant Pot, place on plate, and set aside.
  2. Add the onion to the Instant Pot and saute until soft, or about 3 minutes. 
  3. Add minced ginger and garlic and saute for 1 minute. 
  4. Add spices to skillet and cook until fragrant, or about 30 seconds.
  5. Add preserved lemon and lemon juice, stirring well and using the lemon juice to deglaze the Instant Pot and scrape off any brown bits that formed on the bottom. Turn off saute setting.
  6. Return chicken to Instant Pot and stir with onion and spice mixture.
  7. Dump in the can of diced tomatoes and stir to combine with the rest of the ingredients.
  8. Add butternut squash and dried apricots to the Instant Pot.
  9. Close the lid and cook on high pressure for 12 minutes.
  10. Let the pressure release naturally. Open the lid and stir in cilantro and green onions.
  11. Serve with cooked couscous, pita, and or yogurt. Sprinkle almonds on top.
Recipes adapted from this recipe by the New York Times


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