Tiki Marsala

Posted on by josephkirchgraber

I’ll come back when I decide to do the sauce from scratch but my spice cabinet really can’t hold any more.

Ingredients:

  • 1 fryer chicken, butchered into legs with bones in and I de-boned the breasts
  • 1 jar of Tiki Marsala
  • half onion cut into moons (optional)
  • 2 green peppers sliced
  • I made 2 cups of rice although I won’t use all of it. Threw some Knorr seasoning in the water

Directions:

  • In cast iron pan, medium hot. Throw some oil on the bottom until shimmering and then throw your chicken skin side down and brown. Turn over when 1st side is browned
  • About half way through browning the second side, I threw the veggies in to soften
  • Throw 1 jar of Tiki Marsala in the pan and mix well. Wait till sauce starts to simmer and put on medium/low. Cover until fully cooked.

Note: the rice is about done cooking (20 mins) and my chicken is only at 116 degrees. I only seared the chicken on medium so it might not have cooked as much as it should have. Possibly pan fry the chicken a bit in more oil before adding veggies OR start chicken 20 mins before rice and simmer for about 40 mins. I have the pan on the big burner on low and it’s simmering quite nicely.

Tabbouleh

Posted on by josephkirchgraber

Ripped this off of Regensblog, made it once and it was great. I don’t think they’re updating so I’m archiving this for me.

1 c bulgur wheat
3 small tomatoes, seeded and chopped
2 cucumbers, peeled, seeded and chopped
3 green onions, sliced thin
1 large clove garlic, chopped fine
1/3 c fresh mint, chopped
1 c parsley, chopped
1/3 c lemon juice
1/2 c olive oil
1 1/2 tsp salt
pinch pepper
pinch cinnamon

1. In a deep bowl, pour 2 cups boiling water over bulgur and do not stir. After 30 minutes, drain bulgur, squeeze out excess water and set aside.

2. Stir tomatoes, cucumbers, green onions, garlic, mint and parsley together in a large mixing bowl. Whisk lemon juice, olive oil, salt, pepper and cinnamon together in a small bowl. Add bulgur to vegetables, add dressing and toss well. Cover and chill for at least 4 hours and toss again before serving.