juice

X-tra Tender Marinated Chicken

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: X-tra Tender Marinated Chicken! Here is one recipe that definitely lives up to its name. Tender. And I mean “melt-in-your-mouth” tender. For variety, I have used the marinade ingredients but switched the meat between chicken and pork. Both with astounding results. Because I literally took the meat out of the freezer and popped it in the slow-cooker may be another reason the outcome was so effective. Do it first thing in the morning before you’re off and running. When you return home later on, the irresistible aromas will greet you at the door. For a finishing touch, flash fry the pieces (plus juices from the marinade) in an oiled iron skillet at high temperature for a minimal amount of time. The results will leave everyone singing your praises. You can thank me later.

X-TRA TENDER MARINATED CHICKEN

Ingredients:

2-3 pounds chicken

1/2 cup butter, melted

1 cup vinegar

1 cup orange juice

1/4 cup kosher salt

1 tablespoon oregano

1/2 teaspoon garlic powder

Oil for frying

Lemon and capers for garnish

Instructions:

Place chicken in a slow-cooker. Combine melted butter, vinegar, orange juice, kosher salt, oregano, and garlic powder. Pour over meat. Cover. If meat is frozen, set timer for four hours on High, then four hours on Low. If meat is thawed, set timer for eight hours on Low. When finished, using a tongs, transfer chicken to a platter. Reserve marinade. To “flash fry”, warm an iron skillet with 1 tablespoon of vegetable oil on medium heat. Add chicken. Do not overcrowd. Ladle a small portion of marinade juice over chicken. It will sizzle, so a screen lid is recommended. After 2-3 minutes gently turn juicy chicken to char the other side. Add oil to prevent meat from sticking. Repeat until all chicken is fried. This works well with boneless or shredded meat. Serve warm with assorted vegetables. Garnish with capers and lemon slices.

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? The Daily Special: Very Berry Icy Sorbet! ‘Tis the season for an abundance of fresh fruit! This is the time to stock up on featured berries at the market. Pop them into freezer bags for easy storage. Later on, when looking for a refreshing dessert idea, combine the flavors of strawberries, blackberries, and raspberries! The presentation is elegant as well as delicious. Because I prefer the difference in shades of red, I prepare each berry recipe individually.

VERY BERRY ICY SORBET

Ingredients:

1 1/2 cups frozen blackberries, slightly defrosted

1 teaspoon frozen orange juice concentrate

2 teaspoons water

1 teaspoon blackberry wine (optional)

Garnish: Whipped Cream

Instructions:

Using a food processor fitted with the metal blade, blend sorbet ingredients until smooth. Scrape sides as needed. Pour into a covered container and place in the freezer for at least 15 minutes. Using a melon ball scoop, form bite size balls of assorted fruit flavors. Top with more fresh fruit and a dollop of whipped cream.

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage? Surprise! It’s all three. The intensity of this mid-day treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s Yumolicious and anything is possible!

X-TRA THICK MANGO CRUSH

Ingredients:

2 medium mangoes, peeled and sliced

1/4 cup powdered sugar

1/2 cup heavy cream, very icy cold

1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage

Directions:

Combine the ripe fresh fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut.

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Sipping Sangria! The weather is great, the weekend is here. Get ready to party. Psst. Wine lovers lean in. This crowd-pleasing punch can be thrown together beforehand since the flavor gets better with time. Choose your favorite dry red wine. No worries. It’ll sweeten up from the chopped fruit, juices, and agave nectar. Hold the fizziness until just before serving. The colors are not only festive but invigorating. Then sit back, cool off, and sip away. 
SIPPING SANGRIA 
Ingredients:

5 cups dry red wine

1/2 cup apricot brandy

1/2 cup orange liqueur 

1 1/2 cups blood orange juice

1/4 cup grenadine 

1/4 cup agave nectar

2 tablespoons fresh lemon juice 

2 tablespoons fresh lime juice

3 cups sparkling water or carbonated beverage

1 lime, sliced

1 lemon, sliced

1 orange, sliced

1 apple, cut in wedges

Grapes for garnish
Instructions:

In a large pitcher, combine dry red wine, apricot brandy, orange liqueur, blood orange juice, grenadine, agave nectar, fresh lemon juice, and fresh lime juice. Stir well. Add lime, lemon, orange slices and apple wedges. Refrigerate for one hour. Before serving, add sparkling water. Stir. Fill stemmed glasses with ice, add sangria, and garnish with fruit. 

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai!  Warm up to the spice in Fresh Fish Tacos. After all, you’re at the beach and the fish doesn’t get any fresher than this. Ask the waiter for the special condiment caddy. Among others, you’ll get a trio of Hawaiian Chili Pepper Sauces for a gratifying south-of-the-border taste extravaganza. These sauces are made locally by the Kauai Juice Company in the heart of Kapaa. Sample between the Chocolate Habanero, the Kiawe Smoked, and the Mango Garlic Ghost. Trust me, you’ll know. The grilled flour tortillas come with shredded cabbage and an avocado mousse to balance out the heat. Go strong…or go home!