Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; this could take upwards of 20 minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes.
Remove from the heat and cover with a lid. Let brine sit at room temperature for 2 hours; this lets the dried herbs steep and really enhances the flavor of the brine. Refrigerate to finish cooling before using, at least 1 hour.
To Use:
Scale for your chicken count. Brine should be completely cooled before using. Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours. I think this works best with half chicken (cut out backboat and split breast) store in big pasta pot in fridge over night and grill or bake.
Flaky pie crust, enough for a 9-inch shell (see recipe)
FILLING (some comments said to double)
2Meyer lemons or other large lemons
2eggs
3egg yolks
6tablespoons sugar
3tablespoons salted butter, cut in 3 pieces
3tablespoons unsalted butter, cut in 3 pieces
MIRENGUE
3egg whites, at warm room temperature
¼teaspoon cream of tartar
6tablespoons superfine sugar
½teaspoon vanilla extract
Preparation
Step 1Prepare the shell. Roll the pastry into a 12-inch circle, ⅛-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
Step 2Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
Step 3In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
Step 4Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
Step 5Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
Step 6Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
Step 7Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
Step 8Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
Step 9Allow to cool completely, from one to two hours, but do not refrigerate.
Instructions: 1. Preheat oven to 325°F (163°C). Grease a 9×5” loaf pan and optionally line with parchment paper. 2. In a large bowl, cream together the butter and brown sugar until light and fluffy. 3. Add the eggs, vanilla, and mashed bananas. Mix until fully incorporated. 4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. 5. Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix. 6. Pour the batter into the prepared loaf pan and smooth the top evenly. 7. Bake for 75–90 minutes, or until the center reaches 200–205°F. Tent with foil at the 45–50 minute mark if the top is browning too quickly. 8. Remove from oven and let cool in the pan for 15–20 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
I would use an instant thermometer and pull around 195-200 and let it sit for a few.
Preheat OVEN TO 375 Set Mixer Bowl on the counter Add 2 sticks of soft BUTTER. (microwave each for 10 seconds) Add 200 grams of WHITE SUGAR Add 220 grams of BROWN SUGAR MIX IT KEATON!!! Add two eggs MIX IT KEATON!!! Add 4g of Vanilla Add 284 g of all purpose flour Add 4 g of BAKING SODA Add 3 g BAKING POWDER Add 3 g salt MIX IT KEATON!!! Add 180 OATS (ask Daddy if you don’t know what these are) Add 75 g of FLAKED COCONUT Add 100 g HONEY BUNCHES OF OATS cereal MIX IT FOR 7 SECONDS KEATON. Get the scooper and put it on the cookie sheet. It is going to make several batches. Bake each batch for 10 MINUTES
(482) 241g King Arthur Unbleached All-Purpose Flour
1 pack instant yeast
Directions Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired. Yield: about 4 Belgian-style (deep-pocket) 7″ round waffles.
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
when ready; preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting. prepare the pita pockets. Make tahini sauce according to this recipe or Tzatziki sauce according to this recipe.
To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like, Serve immediately!
3-4 Chicken Breasts marinated in zesty Italian overnight (grilled) though you could sauté’
1 Box small Rigatoni (16 minutes boil)
Salt to taste (does not need much)
Pretty Simple. Do in this order. Don’t’ get cute. Get a big pot of salted water boiling.
Lay out the Ingredients
Grill the chicken. Bring inside and start the sauce. Dump the full box in the boiling water. Stir stick lid on until it starts boiling again, then leave the lid off. (16 min boil)
Add everything except the cheese for the sauce. Like Broc cheese soup get small bubbles forming, then turn off heat. Add cheese and whisk in a little at a time. If you add cheese over heat, it will be grainy and gross. Sauce will be thin, but will thicken as it cools. Drain the pasta, add to a big bowl and mix in the sauce. Serve with grilled chicken, or make individual servings.
