I tried two new recipes this weekend. Actually three. And all of them turned out fantastic.
First up, honey sesame chicken skewers. I found the recipe on foodgawker.com. Have you been to that site? It’s amazing! I could spend hours on it, looking at all the awesome pictures. The actual recipe came from makeaheadmeals, which is cool food blog. The recipe was to grill chicken skewers. But that seemed too much work for me this weekend. So I just took the marinade, marinated the chicken for a few hours, and baked it. Turned out great! I really like the flavor combinations in the marinade.
To go with the chicken, I made hasselback potatoes. Again, found this on foodgawker.com. A version of roasted potatoes with garlic, salt, and pepper? Yes please!
I was searching for something to bake, and I found a recipe for orange olive oil cake. It sounded intriguing, so I tried it. It’s a great cake. Definitely will be making it again!
Honey Sesame Chicken adapted from makeaheadmeals
1 cup honey
1/4 cup sesame seeds
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
16 oz boneless, skinless chicken breasts
Combine honey, sesame seeds, lime juice, olive oil, ginger, cinnamon, cumin, cayenne, paprika, and turmeric in a plastic bag. Season to taste with salt and pepper. Add chicken to plastic bag, seal bag, and massage bag to coat chicken. Refrigerate for a few hours.
Bake the chicken at 350 degrees for 45 minutes.
Hasselback potatoes adapted from SeaSaltWithFood
6 medium-sized potatoes
2-3 cloves garlic, thinly sliced (or jarred minced garlic)
2 tbsp olive oil
Preheat oven to 425 degrees. Put potato on a chopping board, flat side down. Starting from one end of the potato, cut almost all the way through at about 3-4mm intervals.
Arrange the potatoes on a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil over the potatoes and sprinkle them with salt and pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Orange Olive Oil Cake from ecurry.com
2 large oranges
2 1/3 cups sugar
1 1/4 cups flour
1 1/4 cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon almond extract
6 tablespoons extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup powdered sugar
Trim about 1/2″ from the tops and bottoms of the oranges; quarter oranges lengthwise. Bring 6 cups of water to a boil; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh cold water. Put oranges, 1 cup sugar, and 4 cups water over medium-high heat. Cook, stirring until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.
Heat over to 350 degrees. Grease a 10″ round cake pan and dust with flour; line pan bottom with parchment paper. Set pan aside.
Whisk together flour, baking powder, and baking soda; set aside.
Remove orange quarters from syrup, remove and discard any seeds, and pulse oranges until it forms a chunky puree, about 10-12 pulses.
Beat sugar, almond extract, and eggs for 2 minutes. Combine the pureed orange and whisk for another minute. Add almond flour and reserved flour mixture and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. Let cool at least 30 minutes.
In a small bowl, whisk orange juice and powdered sugar to make a thin glaze. Brush glaze over top and sides of cake with a pastry brush. Let cake cool completely.