Sweet Tea Brined Chicken

I've heard of Sweet Tea Brined Chicken in passing several times but was always wary of making it for ourselves. I just didn't like thinking about how the chicken would taste like sweet tea!!! Then a few days ago I came across this recipe from Southern Living magazine and decided to give it a try because it had other flavor components in the brine. I'm so damn glad I tried this recipe because it was so damn tasty! Dr. Sweetpea told me to never lose this recipe because it was so damn good!

Sweet Tea Brined Chicken

(Source: Southern Living) 

2 family-size tea bags

1/2 cup firmly packed light brown sugar

1/4 cup kosher salt

1 small sweet onion, thinly sliced

1 lemon, thinly sliced

3 garlic cloves, halved

2 (6-inch) fresh rosemary sprigs

1 tablespoon freshly cracked pepper

2 cups ice cubes

1 (3 1/2-to 4-lb.) cut-up whole chicken

Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.) Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

**Note: I used four bone-in skin-on chicken thighs for this recipe. I also baked them in the oven at 400 degrees for 45 minutes. 

Peanut Butter Oatmeal Chocolate Chip Cookies

Who doesn't love the peanut butter and chocolate flavor combination? When I saw the recipe for a cookie that combines both and has oatmeal as an ingredient, I had to make it! I'm so glad that I did because these cookies turned out so dang tasty! Dr. Sweetpea devoured several as they came out of the oven.

Peanut Butter Oatmeal Chocolate Chip Cookies

(Source: Sally's Baking Addiction) 

1 1/2 cups (180g) all-purpose flour (spoon & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks; 235g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 cup (260g) creamy peanut butter

2 teaspoons pure vanilla extract

2 cups (180g) old-fashioned whole rolled oats

2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Mexican Corn Salad (Esquites)

We absolutely love corn during the summer months, so when I saw this recipe for Esquites online, I made this right away to go with our tacos. It's so flavorful and perfect on a hot summers day!

Mexican Corn Salad (Esquites)

(Source: America's Test Kitchen)

3              tablespoons lime juice, plus extra for seasoning (2 limes)

3              tablespoons sour cream

1              tablespoon mayonnaise

1–2          serrano chiles, stemmed and cut into ⅛-inch-thick rings

Salt

2              tablespoons plus 1 teaspoon vegetable oil

6              ears corn, kernels cut from cobs (6 cups)

2              garlic cloves, minced

1/2           teaspoon chili powder (I used smoked chipotle powder)

4              ounces cotija cheese, crumbled (1 cup)

3/4           cup coarsely chopped fresh cilantro leaves (I omitted this)

3              scallions, sliced thin

Combine lime juice, sour cream, mayonnaise, serrano(s), and ¼ teaspoon salt in large bowl. Set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add half of corn and spread into even layer. Sprinkle with ¼ teaspoon salt. Cover and cook, without stirring, until corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds, until any popping subsides. Transfer corn to bowl with sour cream mixture. Repeat with 1 tablespoon oil, ¼ teaspoon salt, and remaining corn. Return now-empty skillet to medium heat and add remaining 1 teaspoon oil, garlic, and chili powder. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer garlic mixture to bowl with corn mixture and toss to combine. Let cool for at least 15 minutes. Add cotija, cilantro, and scallions and toss to combine. Season salad with salt and up to 1 tablespoon extra lime juice to taste. Serve.

Hawaiian Butter Mochi

I was inspired to try making Hawaiian Butter Mochi when I noticed that Trader Joes was selling the mix in their stores. I decided to make these from scratch by following a recipe instead and they turned out fantastic! 

Hawaiian Butter Mochi

(Source: Wild Wild Whisk)

4 oz unsalted butter - melted

2 cup granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

1 can evaporated milk (12 oz)

1 can unsweetened coconut cream (13.5 oz)

1 box of mochiko (16 oz)

2 teaspoon baking powder

1 cup unsweetened shredded coconut

Extra butter for pan

Preheat oven to 350°F. Butter a 9”x13” baking pan. Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine. Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth. Stir in mochiko and baking powder and mix until completely smooth. Fold in the shredded coconut. Pour the mixture into the prepared pan and bake for 55 -75 minutes until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached. Allow to cool completely before cutting and serving. Sprinkle coconut flakes over the top if desired.

Jalapeno Corn Casserole

This is a very good corn casserole that reminds us of the stuff that we have eaten at BBQ joints around Texas. 

Jalapeno Corn Casserole

(Source: Paula Deen) 

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

2 jalapenos, diced (optional)

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, diced jalapenos, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Oatmeal Raisin Cookies

I made these delicious Oatmeal Raisin Cookies for my family and they were a massive hit! These cookies are soooo delicious! 

Oatmeal Raisin Cookies

(Source: Girl Who Ate Everything)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter , melted (1½ sticks)

1 cup packed brown sugar

1/2 cup white sugar

1 teaspoon cinnamon

1 tablespoon pure vanilla extract

1 egg

1 egg yolk

1 1/2 cups old-fashioned oats

1 heaping cup raisins

1/2 cup chopped walnuts or pecans (optional)

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Melt butter and let cool slightly. Mix flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.

Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Corn and Avocado Salad

Another fantastic corn salad for the hot summer months!

Corn and Avocado Salad

(Source: Ina Garten)

Kosher salt

4 ears of corn, shucked

4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Juice of 1 lemon

2 pints grape tomatoes, sliced in half lengthwise

2 red bell peppers, seeded and 1/2-inch diced

1 cup chopped red onion

1/4 cup seeded and minced jalapeno peppers, seeded

1 lime, zested

1/2 cup freshly squeezed lime juice

1/4 cup good olive oil

1 teaspoon freshly ground black pepper

1 teaspoon minced garlic

1/2 teaspoon ground cayenne pepper

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.