Tuesday, January 17, 2017

Boneless Chicken Wings


You may be wondering how to make boneless chicken wings. 

Boneless chicken wings are simply breaded pieces of chicken breast. They are far less messy and very easy to eat with a fork and you don’t have to worry about bones.
Let's make some crispy chicken bites and some delicious savory sauces.


The first thing you are going to want to do is bread the chicken pieces and fry them. This is a universal breading that will work perfectly for all of the sauces in this post. The sauces can be prepared in advance or while the chicken tenders are frying.

Ingredients:

3 boneless skinless chicken breasts (cut into 1” chunks)
Peanut Oil (for deep frying)
1 cup all purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
2 eggs
1 cup milk

Cooking Instructions:

Step 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated.
Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.
Step 3:
Mix fried chicken bits with your favorite wing sauce.

Now, here are the sauces. The sauces can be prepared in advance or while the chicken bits are frying. I have recipes for 5 different types of delicious wing sauces. Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings.


Buffalo Wing Sauce-
Ingredients:
¼ cup hot pepper sauce
1 tablespoon butter


Step 1: Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20 to 30 seconds). Mix well. This recipe can easily be double if you are making a large amount of wings.

Honey BBQ Wing Sauce-
Ingredients:
1 ¼ cups ketchup
1/3 cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder


Step 1: In a small saucepan over medium heat combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.

Parmesan Garlic Wing Sauce-
Ingredients:
4 garlic cloves (peeled)
1 teaspoon olive oil
½ cup mayonnaise
2 tablespoons light corn syrup
5 teaspoons grated parmesan cheese
1 tablespoon white vinegar
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1/8 teaspoon ground black pepper
Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.
Step 2: Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.


Asian Wing Sauce-
Ingredients:
2 teaspoons cornstarch
4 teaspoons rice wine vinegar
½ cup corn syrup
1/3 cup sugar
¼ cup chili-garlic sauce
1 teaspoon soy sauce
1 teaspoon lemon juice
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon garlic (minced)


Step 1: In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well.
Step 2: Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready).


Caribbean Jerk Wing Sauce-
Ingredients:
3 tablespoons butter
2 tablespoons green onion (minced)
1 cup water
¾ cup ketchup
½ cup dark brown sugar
¼ cup apple cider vinegar
2 tablespoons hot sauce
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 ½ teaspoons cayenne pepper
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoons nutmeg
1/8 teaspoon allspice
1/8 teaspoon sage
1/8 teaspoon thyme


Step 1: In a small saucepan sauté onion in butter over medium heat. Whisk in the remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.

I hope you enjoy these sauces!
~Shelly

Springfield Nature Center Experience

Today's blog is not about food, but rather healthy living.
I truly believe, as part of our healthy living, we should spend time in nature every single day.

The Springfield Nature Center is close to my home and just down the road from Harter House on Republic Road.  So visit the Nature Center, then come visit me at Harter House!  



After the rains of this past week, I knew I wanted to walk at the Nature Center.  I love when the creeks are up and the streams are flowing.

It is still cloudy today and perfectly cool while walking.  We saw 11 dear today scattered out along the trails.







The Nature Center features eighty acres of forests, fields and creeks, along with frontage on Lake Springfield, and nearly three miles of trails,
as short as a fifth of a mile, and as long as two miles.

Experience the wildlife, including deer, foxes, mink, muskrat, raccoons, squirrels, birds, turtles, turkeys, frogs, bugs and just about everything else that lives in the Ozarks

I expected there to be lots of mud, but it really wasn't bad at all. 
The stepping stones can be slippery in spots.





 






Follow the boardwalk over the marshy shallows of the lake.
This is the Boardwalk

See a map of the all the trails here
Springfield Nature Center Trail Map.


This area is on the long trail, on the back side of the bluff.

Can you hear the sounds of waterfalls as they flow downstream?  It's absolutely lovely!



 I love watching the little kids on the trail.
                                      They love seeing the wildlife so up close and personal.
                                              Their pure joy and enthusiasm is contagious.


It's nice to walk with someone.
Today I brought my husband with me.

~Shelly 


Learn More Here
Springfield Conservation Nature Center

4601 S. Nature Center Way
Springfield, MO 65804-4920 

Phone: (417) 888-4237
Fax: (417) 888-4241     





New York Chocolate Chip Cookies




Prepare yourself, for what you are about to see is, hand's down, is the greatest Chocolate Chip Cookie recipe of all time. I give you the New York Times Chocolate Chip Cookie:







Ingredients
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content
*Sea salt

Directions
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes

Harter House's Signature Tri-Tip with Cooking Instructions




Starting Wednesday this week, Harter House Supermarkets in Springfield, have Tri-Tips on Sale for $4.99 lb
(Jan 18 - 24, 2017)


The tri-tip is a cut of beef from the bottom sirloin, also known as a triangle steak, it usually weighs 1.5 to 2.5 lbs.

In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California. Shortly thereafter, it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".)

Most popular in the Central Coast of California and Central Valley regions of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

At Harter House Supermarkets, the Tri-Tip has become a signature item,
because of its popularity with our customers. We will season your Tri-Tip FREE at our stores with either a Santa Maria Seasoning, Pappy’s Seasoning or our new Jerry's All Purpose Rub.

















Here is our favorite Tri-Tip recipe;
Soak a handful of hickory chips in water for 30 minutes
Let your seasoned Tri-Tip sit at room temperature for 30 minutes before grilling.
Grill over High Heat fat side down 10-15 minutes, charring the fat.
Turn the Tri-Tip over and place away from direct heat.
Add the damp coals to the fire. And smoke the Tri-Tip for an additional 40 minutes, adjusting time for size of roast.
Remove from grill.
Let rest for 15 to 20 minutes. (The resting period allows the meat’s juices to redistribute back into the meat for added flavor and tenderness.
Slice meat across the grain.
** I will remove the Tri-tip when it reaches an internal temperature of 125 Degrees.  Then wrap it in foil for another 15-20 minutes.  The roast will continue cooking and the juices will redistribute into the meat.


For all the sale items at Harter House locations visit our website at
www.harterhouse.com

Monday, January 16, 2017

Mascarpone Brownies


"All you need is love. But a little chocolate now and then doesn't hurt."


 I can't resist these very decadent brownies.
What makes it SO special is adding Mascarpone cheese and European Plugra Butter.  Find both at Harter House Republic Road and Eastgate locations in Springfield.





Mascarpone is a soft, white, fresh, vegetarian,
cream cheese from the Lombardy region
of southern Italy. In fact, it is not cheese at all,
but rather the result of a culture
being added to the cream skimmed off the milk.





The secret to Plugrá European-Style Butter is a slow-churned process that creates less moisture content and a creamier texture when compared to average table butters.This secret becomes yours for higher, fluffier cakes, flakier pastries, unbelievably creamy sauces, rich enviable risottos, sizzling sautés, and extraordinary flavored butters.

When Should I Use Unsalted Plugrá® European-Style Butter?Unsalted butter is ideally used in recipes because it allows you to control the salt content like a professional baker or chef.

When Should I Use Salted Plugrá Butter?Salted butter is best served at the table. Try serving slices on individual plates for guests or whipped in a small ramekin. For decorative effect, stamp slices with a special design, pipe softened butter through a pastry bag, or curl it with a spoon.

Why is Plugrá Butter Better for Baking?
Plugrá butter contains less water than average table butter. Lower moisture helps you create cakes that rise higher, cookies that crisp more evenly, and flakier pastries.


BROWNIES:


1 cup unsalted butter
3 ounces best-quality semi-sweet chocolate, finely chopped
1 cup granulated sugar
½ cup cocoa powder
½ cup mascarpone cheese, softened
3 large eggs, at room temperature
2 tsp pure vanilla extract
½ cup all-purpose flour
¼ tsp Salt

GANACHE:

6 ounces best-quality semi-sweet chocolate, finely chopped
6 Tbs whipping cream
3 Tbs unsalted butter

Steps:

1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.

2. Place chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.

3. With a wooden spoon, beat in mascarpone, eggs and vanilla, mixing until smooth. Gently fold in flour and salt.

4. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.

5. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.

6. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.

7. Let ganache firm up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.


Yield: About 16 brownies

Wednesday, January 11, 2017

The Harter House Fresh Bakery

Nicole has been working at Harter House on Republic Road for almost a year.  She is part of large family and grew up in the kitchen.  Her parents owned a restaurant for 10 years in Camdenton, called Artisan Baking, where she spent a lot of time honing her trade.  Later, Nicole worked for a bakery in Lebanon, Mo, called Jane D'Jango's Coffee where she was the pastry chef.    Additionally, Nicole did catering and specialty baking on her own and cooked for numerous churches over the years.

Today, Nicole has new products to offer us every day, because she loves baking from scratch and she also loves a challenge.  So if you're looking for something special or out of the ordinary, even wedding cakes, Nicole is truly up for the task. 

Last week, as I walked through the bakery, I saw Nicole boxing up this amazing product. 
She tells me, it is King's Bread.  "The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party.  The King cake is baked with a small plastic baby hidden inside, the person who gets the slice with the baby in it has to host the next party."

Nicole was able to find these little plastic babies somewhere, to insert inside her King's Bread.

The King's Bread is what prompted me to write this blog and share it with you, because I was SO impressed.




This is Cyndie.  She has a passion for baking as well.  As customers discovered all the fun new treats at our Harter House Bakery, Nicole was challenged to keep up.  Cyndie has been an amazing addition to our team.  The two work together perfectly.  Not only are they GREAT at their job, but they are amazing, fun women as well, and we really LOVE them both.  Check out that smile.  Cyndie loves her job! 

We've always done specialty sheet cakes with custom designs.  Now, these girls are doing a variety of custom cupcakes that change with the seasons.  Currently the bakery has Peppermint Mocha and White Chocolate Toasted Coconut Cupcakes.

Today, I see Nicole cutting up apples. 
She is making Fresh Apple Cakes with Rum Sauce.
They will sell for $4.99 in a mini loaf.

The girls are also making bread pudding.  Flavors include Apple Cranberry, Pumpkin Spice, and a traditional bread pudding.   These are in an 8x8 pan and sell for $4.99 each.








Also, today, I see this bread.
It too is a special order.
It is called Challah. 
Challah is a Jewish Celebration bread usually served around the holidays.  Nicole hopes to carry it all the time if customers are interested in it.


Also, I spy these yummy looking bagels, fresh out of the oven.  These are Asiago & Jalapeno Cheddar topped bagels.  These delights sell for .99 each.

These are some of the products I am seeing in the bakery just today.

You know the girls made homemade fruitcakes over the holidays too.  Nicole said she soaked the fruit in rum for five days before preparing them.

Next time you are in the Republic Road Harter House store, be sure to stop at the bakery and see what wonderful, freshly made in-house treats you can't live without.    

1500 E. Republic Road
Springfield.






Tuesday, January 10, 2017

Grilled Pork Chops with Hawaiian Marinade

This week at five Harter House Supermarkets (Jan 11 - 17, 2017) we have Boneless Pork Sirloin Chops on Sale for $1.99 lb.  (Great Price)


Pork seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.  Here is a delicious Hawaiian Marinade that I've tried and enjoy!







Times:
Prep. Time - 5 Minutes. Cook Time - 10 Minutes. Marinade time - 10 hours.

Ingredients:
4 Pork Chops,
2 six oz cans pineapple juice unsweetened (1 1/2 cups),
3 scallions (white parts sliced into thin rounds),
3 tablespoons ginger (peeled and minced),
3 tablespoons soy sauce (reduced sodium),
2 tablespoons Asian seasame oil (dark),
2 tablespoons light brown sugar,
3/4 teaspoons fleshy ground black pepper,
1/2 teaspoon coarse salt.



Cooking Directions:
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.
Makes 4 servings

Looking for something even more simple?

Check out Harter House World Flavors for already prepared Marinades and dipping sauces.
I recommend;




Bronco Bob's makes an Roasted Mango Chipotle Sauce
and a Tangy Apricot Chipotle Sauce. 
Both would be great on pork products.                                  
And World Harbors makes several sauces and marinades.  This is an Australian Style Bar-B Sauce and marinade.