Wednesday, August 19, 2009


So my "dirty pots" post was a sure failure, but of a recipe that had won before. I repeated tonight and had a success with the Better Homes and Gardens "Pepper-Lime Chicken".
The recipe has become a favorite because it is an easy way to use lots of chicken legs (a cheap meat purchase from my CSA) that is also low in fat and calories (without skin, it is 4.5 Weight Watcher points for four entire chicken legs). Basically you broil the legs for 20 minutes, brush with seasoning, then broil 15 minutes more. Make sure you know your boiler before you attempt this recipe.

The second part of this post is on a new recipe for a different way to use kale. I received 1lb of kale with my CSA last week and was at a loss of what to do. I don't like using bacon grease to cook it and really don't like cooking it all day with fatback, the two ways I've been taught. So I went to the Joy of Cooking and found a Potato and Kale Gratin to try.

It turned out "OK". It fix it to our tastes, I added shredded cheddar cheese and Justin added that plus some red wine vinegar to it. Add your own additions and suggestions please.

Pepper-Lime Chicken
(from the Better Homes and Gardens New Cookbook)

2 to 2 1/2 lbs meaty chicken pieces (breasts, thighs and drumsticks(
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 T cooking oil (I always use olive oil)
2 cloves garlic, minced (or put two large cloves through a garlic press)
1 t dried thyme or basil, crushed (our fav is always thyme with chicken)
1/2 to 1 t cracked black pepper
1/4 t salt

1. Skin chicken. Rinse chicken; pat dry. Place chicken pieces, bone sides up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned.
2. Meanwhile, for glaze, in a bowl stir together lime peel, lime juice, oil, garlic, thyme or basil, pepper, and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till chicken is tender and no longer pink, brushing often with gaze during the last 5 minutes of cooking. Makes 6 servings.

Kale and Potato Gratin
(From the Joy of Cooking)
6 Servings

Preheat the oven to 350 F. Butter a 2-quart shallow baking dish.
Steam, until almost tender, 8 to 10 minutes:
1 large bunch kale (about 1 lb), washed well and sliced and deribbed
Meanwhile, peel and cut into 1/8-inch rounds:
4 medium Yukon Gold or all-purpose potatoes (about 1 1/4 pounds)
2 small onions
Drain the kale and let stand until cool enough to handle. Press the excess water and coarsely chop. Build up alternating layers of potatoes, onions and kale (2 layers of each) in the baking dish, beginning and ending with potatoes and dotting each onion later with:
2 T butter, cut into pieces
(1 t minced tarragon)
1/2 t salt
1/4 t black pepper
Pour over the top:
1 1/2 cups milk or half-and-half
Cover and bake until the potatoes are tender and almost all the liquid is absorbed, 30 to 45 minutes. Run under the broiler, if desired, to brown the top.

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