I am overwhelmed with the recipe response–I’ve already received 19 recipes in less than than 12 hours. At this rate, I’ll have more than 1,500 recipes by the March 5 deadline. I’m already salivating and it’s only 7:00 am.
Thank you all!
For those of you working on Macs or who cannot post a comment, submit your recipe to my email address:
Feel free to submit as many recipes as you want, but your name will go in the hopper just once.
My current plan is to make a downloadable pdf of all the recipes when this is over. It just doesn’t seem fair for me to have all the good eats.

4 thoughts on “Recipes!”

  1. Ann, I probably have a dozen recipes that would be perfect, but it really depends on what you love to eat. This is an oven-fried chicken recipe from Cooking for Mr. Latte by Amanda Hesser that her mom first made – the results are great for the amount of effort you put in (not a lot).

    3 tablespoons sea salt
    8 chicken thighs (Amanda recommends the best chicken you can afford, preferably organic)
    2 tablespoons unsalted butter
    1/2 cup all-purpose flour
    1 teaspoon coarsely ground black pepper


    1. In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time.

    2. Preheat your oven to 400°F (200°C). Remove the chicken from the fridge and pat dry completely with paper towels. Put the butter in a roasting pan large enough to fit the chicken in one layer. Place the pan in the oven. In a 1-gallon freezer bag, pour in the flour, remaining 1 tablespoon salt and the pepper. Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. As you lift them out of the bag, shake them off vigorously. This is vital. You do not want a gummy coating. Line them up on a plate, and repeat with the rest.

    3. Lay the chicken pieces in the roasting pan, skin side down, and oven-fry until a chestnut brown and crisp on the bottom, about 40 minutes (sometimes it takes as long as an hour). Don’t flip them until this happens. Use a thin spatula to scrape them up off the pan and turn them; cook the other side the same way. Remove the pieces from the oven as they finish cooking, and place on a plate lined with paper towels. Just before serving, grind fresh pepper over top and sprinkle lightly with sea salt.

  2. Here’s one of my faves.

    White Chicken Chili

    – makes 2 to 3 servings –

    1 teaspoon olive oil
    2/3 medium onion, chopped
    1 cloves garlic, minced
    1 seeded jalapeño pepper, chopped
    1 can (4-ounce) chopped green chilies
    2/3 teaspoon ground cumin
    1/2 teaspoon dried oregano or Italian seasoning
    Pinch ground cloves
    Pinch cayenne pepper
    1 can large white beans, undrained
    2 cups chicken broth
    1 1/2 cups diced cooked chicken
    1/2 cup grated low-fat Monterey Jack or white cheddar cheese

    1. Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don’t worry if it’s a little soupy.
    2. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency that will be thickened even more by the cheese. Speaking of…
    3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole if you like, or have fresh warmed flour tortillas or tortilla chips on the side.

    Printed from

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