Friday, August 28, 2015

Baked Chicken with Honey and Soy Sauce Glaze

For a quick, effortless meals boneless skinless chicken thighs are a great meat to use.  No bone to eat around and the meat is always juice and tender. Chicken is a very versatile, taking on any seasoning or flavor you pair it with. 

This marinade is a little sweet and little salty.  Serve it with your favorite side dish, salad or vegetable to round out the meal.

Baked Chicken with Honey and Soy Sauce Glaze                          Printable Recipe

1-1/4 pounds boneless skinless chicken thighs
2 Tablespoons olive oil
3 Tablespoons soy sauce (or 4 Tablespoons fauxy sauce - a homemade no-soy sub)
5 Tablespoons honey
1/4 teaspoon onion powder
1/2 teaspoon ground ginger

Thursday, August 27, 2015

Foodie Friends Friday Linky Party #162

Welcome to the Foodie Friends Friday
Linky Party!!

Meet Our Co-Hosts!

Saturday, August 22, 2015

Creamy Kohlrabi Bread Soup

I had this tasty soup starter for one of our meals while on vacation in Switzerland this summer.  I talked with the waitress and chef and they told me steps and ingredients and I replicated it as best I could.  This soup is a great way to use your garden harvest or farmer market buys.  

I used Russets in this soup instead of my usual Yukon gold potatoes as they break down easier and make the soup even creamier.  The bread I used was a 2 day old stale light rye bread.  The chef added the bread for two reasons, to use up the bread and to thicken the soup.  No waste here!

This is the first time I tried kohlrabi.  I tried a bite of it raw and a bite of it cooked.  It is no surprise that it has a cabbage flavor both ways being that is from the cabbage family.  The name comes from the German Kohl ("cabbage") plus Rabi (Swiss German variant of "turnip") Kohlrabi is a very commonly eaten vegetable in German speaking countries. Make sure you should  peel off the tough outermost layer of the bulb with a vegetable peeler before cutting in half to get the core out.

Creamy Kohlrabi Bread Soup

2 pounds kohlrabi, peeled cored and chopped
1 pounds Russet potatoes, peeled and chopped
1 small onion, chopped
2 small carrots, chopped
6-8 cups chicken broth
2-3 slices stale rye bread
salt and pepper to taste
diced chives

Tuesday, August 18, 2015

Europe: A Carousel of Flavors Part 4

The 4th part of my journey is all Paris.  I shared a little bit in Part 3 but there was so much more to share from Paris I had to have one more post. Paris was beautiful and the architecture was fantastic! 

The view from my hotel room at night.  This was so neat to see!!

Wednesday, August 5, 2015

Europe: A Carousel of Flavors Part 3

We've arrived at the halfway point of my European trip.  I hope you have checked out Part 1 and Part 2.

This leg of the journey starts in the German part of Switzerland and then make our way to through the countryside of France on our way to Paris.

With this part of the trip comes a little family history from my husband's side.  We passed near where my husband's family is from, the Alsace region of France.  Many of the families from the small town I live in are from here.  My husband's grandfather arrived here in Iowa in 1905 at the age of 5.   The train he came in on at a tiny town near us, called Noble, used to run on the land just across the road from where I live now.  You can see some of the "hump" yet and bits of burnt coal here and there. I didn't get to meet anyone with our same last name but the folks at the hotel in Switzerland were familiar with it.  We've dropped the umlat (รค) over our a but the rest is the same.

Now on to the food and travel!

Hillside of Emmenten, Swtizerland.  This was the view outside my hotel balcony. You could hear the sheep and their bells.  Unfortunately I did not get a photo of them.

Europe:  A Carousel of Flavors Part 3