Wednesday, August 20, 2014

Wednesday's Helping: EZ Jerk Chicken Legs

he Mixed Stew is featuring ol' grilling/ BBQ faves this week! We will be back on August 25 with new food ideas. 

Post originally from February 3, 2014.


Slather on the seasonings 

This tasty jerk Chicken recipe packs a lot of punch that we think you'll wanna try.  Here's the recipe:

What you will need:

1 wooden spoon
1 wire rack
1 metal baking pan
1 large bowl w/ lid
1 small mixing bowl
6 – 8 chicken leg quarters
½ (4 oz.) jar Busha Browne’s Traditional Jerk Seasoning Rub  
2 tablespoons green onion, thinly sliced
2 tablespoons cooking oil
2 garlic cloves, minced
3 tablespoons soy sauce

Cooking & Directions:

Combine onion, garlic, soy sauce, and cooking oil in mixing bowl.  Add portion of Busha Browne’s Traditional Jerk Seasoning Rub and mix well.  This should form a paste-like rub.  Place chicken in large bowl and apply Jerk Seasoning paste to the chicken’s surface areas.  Cover chicken with lid and let marinade for at least 3 hours. 


Preheat oven at 375 degrees.  Place seasoned chicken on wire rack in metal baking pan.  Position pan inside the oven for roasting.  Let chicken roast for 1 hour to 1 hour and 15 minutes (depending on chicken legs’ mass).  Once legs have roasted, pull the cooked chicken out of the oven.  Jerk Chicken should rest for at least 10 minutes before serving.


Tuesday, August 19, 2014

Tuesday’s Cupful: Hawaiian Portuguese Sausage

The Mixed Stew is featuring ol' grilling/ BBQ faves this week! We will be back on August 25 with new food ideas. 

Post originally from December 1, 2009.


A meaty bite from the islands




Hawaiian Portuguese sausage comes in large links that are prepared for breakfast in Hawaii and Guam. The big links are sliced into rounds that are pan-fried or grilled. The flavor is porky with a slight sweetness and hints of specific herbs and spices, such as paprika. Breakfast platters in Guam and Hawaii consist of 3 to 5 pieces of Hawaiian Portuguese sausage, fried eggs, and steamed rice. In the islands, McDonald’s restaurants include Hawaiian Portuguese sausage on the morning menu. Hawaiian Portuguese sausage may be considered a regional variant of the more widely known Portuguese linguica. Portuguese immigrants and sailors brought sausage to Hawaii in the early 1800s.

The flavor is less acidic, sweeter, and milder than linguica. The Mixed Stew crew orders Hawaiian Portuguese sausage. It's not easy to find on the East Coast, and after a search of retail outlets that might carry the product, we gave up. But thanks to a friend, we discovered an outfit in Maui that will ship the sausages at a reasonable price. We stock up in winter to allow the sausages to stay cool during shipping. So right about now is the time to consider placing an order. Try some Hawaiian Portuguese sausage for the holidays!

Monday, August 18, 2014

Monday's Bread Bowl: Corn Times Two

The Mixed Stew is featuring ol' grilling/ BBQ faves this week! We will be back on August 25 with new food ideas. 

Post originally from August 10, 2009.

Grilled vs. microwaved

Nothing beats fresh corn on the cob. Corn is in season now. Color varieties available include: yellow, white, blue (purple), and bicolor. We suggest grilling or using a microwave to cook corncobs. Forget boiling or steaming (methods that can easily lead to overcooking and loss of flavors). Grilling corn adds a smokey flavor to corns’ sweetness. Meanwhile, the microwave method locks in juices and flavors. We wrap corncobs in damp paper towels and then place them in a plastic bag for zapping in the microwave. An average-sized cob will need anywhere from 2-3 minutes on high. Grilling corn involves placing them right on a hot barbecue grill. Before placing the corn over the heat, peel back the green husks and remove as many of the silk threads as possible. Use a clean, soft brush if necessary. Then, re-cover the corn with its natural green sleeves. Have the butter or garlic butter ready at the table when serving with a meal. More on types of corn and seasonings later in the week.




Wednesday, August 13, 2014

Wednesday’s Helping: Even better options for Spaghetti and Meatballs w/ Tofu

Change everything but the tofu

You can always make our recipe stronger nutrition-wise by using multigrain or whole wheat pastas instead of regular.  Remember that spaghetti squash is an all-natural option that’s also vegan-friendly.  Otherwise, decrease the caloric amount per serving by using meatballs made with ground turkey or ground chicken instead of beef.  Lastly, remove the meat and poultry and make it vegetarian.  Add an additional pound of firm tofu if you choose to go meatless. 


Tuesday, August 12, 2014

Tuesday's Side Dish: Background on Spaghetti and Meatballs w/ Tofu

Good reasons to add tofu




The addition of Japanese tofu to Italian Spaghetti and Meatballs may seem off-the-wall.  It makes sense, however, to The Mixed Stew Crew.  We recommend this week’s dish for introducing young children to tofu as a viable and edible ingredient.  Remember that tofu is used as a protein substitute for vegetarians.  Tofu takes some getting used to when compared to other tastier but less healthy foods.   It’s definitely healthier than red meat.  Tofu, whether firm or soft, absorbs the flavors of anything combined with or cooked with it.  This holds true for Spaghetti and Meatballs.  Parents can tell their kids that it’s “healthier scrambled eggs.”   Yes, the subtle flavor and texture of tofu is similar to well-cooked scrambled eggs.             

Monday, August 11, 2014

Monday’s Bread Bowl: Spaghetti and Meatballs w/ Tofu

Something that makes sense


The Mixed Stew decided to add tofu to this Italian classic and was pleasantly surprised at how the “Asian staple” does well in the tomato sauce.  Here’s the recipe:

What you will need:

1 large skillet w/ lid
1 pack spaghetti noodles, cooked al dente

3 tablespoons olive oil
½ cup water
1 medium-sized yellow onion, chopped small
2 garlic cloves, coarsely diced
2 to 2 ½ lbs beef meatballs, frozen
1 cup button mushrooms, sliced
1 (24 oz.) jar of spaghetti sauce
1 (14 oz) can tomatoes, diced  
1 (12 oz.) pack firm tofu, pressed and chopped into cubes
Pinch of salt

Cooking & Directions:

Heat skillet at medium-high heat.  Add olive oil, salt, onion, and garlic.  Sautee ingredients until onion turns translucent.  Add frozen meatballs and water.  Cover skillet then allow ingredients to reach a slow simmer.  Lower stove to medium.   Let skillet simmer for 10 to 15 minutes.  Turn meatballs then add spaghetti sauce and canned tomatoes.  Return cover.  Let ingredients simmer for 20 minutes.  Stir in tofu and mushrooms.  Cover skillet and allow ingredients to cook for another 15 minutes.  Stir occasionally.  Serve immediately.              


Thursday, August 7, 2014

Thursday’s Side Dish: Dark Chocolate Crunch Cheerios

A new addition


Yes, General Mills provides a newer and even healthier alternative to its Chocolate Cheerios.  Look for Multigrain Dark Chocolate Crunch in the cereal aisle of your favorite grocery store chain.  This product came in handy for our healthier Coconut Cream Pie.  Five different whole grains infuse each bowl of this cereal so eat up and enjoy without the guilt.