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Saturday, May 21, 2016

Ron’s Barbecued Chicken Thighs

Mah, oh mah! One of my very favorite dishes! But first ...

https://www.youtube.com/watch?v=BeC9Z1YQjXs Ooops! What I meant to play was Smoke Gets in Your Thighs, which is what this recipes about. Ron invented this dish. Truly, it is the best chicken recipe in my collection - quick to prepare, not too spicy, not too garlicky, not at all fatty, and a sure-fire crowd pleaser! The proportions below make just enough for the two of us, but are easy enough to increase.

Ron’s Barbecued Chicken Thighs:


This recipe requires extra time for marination

5 or 6 small chicken thighs, boneless and skinned
5 large garlic cloves or 8 medium, crushed
1/3 c. dark soy sauce
2 tsp. Chinese Sriracha sauce

Place thighs in small bowl. Add sauce ingredients, combining over all sides of thighs. Cover and marinate in refrigerator at least 30 min. Barbecue over medium heat 5 min. per side. Serves 2. 


Use plenty of garlic!

Crush it well.

Garlic is essential to the success of this great recipe!

Now add the soy and Chinese Sriracha sauces.

Combine well; cover and refrigerate.

Barbecue and eat! This is quick and delicious!

Friday, May 20, 2016

Lemon-Glazed Blueberry Muffins

When I made these easy, delicious muffins for house guests this week, they were a massive hit!


Lemon-Glazed Blueberry Muffins:

To Prepare the Muffins:

2 tbsp. (30 mL) freshly grated lemon rind
1 tbsp. (15 mL) lemon extract
3 c. (750 mL) all-purpose flour
3/4 tsp. (4 mL) baking soda
1/2 tsp. (2.5 mL) baking powder
1/2 tsp. (2.5 mL) salt
1 c. (250 mL) fresh blueberries 
1 c. (250 mL) butter or margarine, softened
2 c. (500 mL) granulated sugar
4 eggs, at room temperature
1 c. (250 mL) buttermilk

Preheat oven to 350 deg. F. Drop ungreased paper liners into muffin pans or spray-grease muffin cups lightly. In small bowl, combine rind and extract. Set aside. 

Combine dry ingredients; carefully fold in blueberries. Set aside. 

In a large mixing bowl, combine butter or margarine and sugar until no graininess remains when mixture is rubbed between thumb and forefinger. 

Add eggs one at a time, mixing well after each addition. Mixing by hand, fold in thirds of dry ingredients and half the buttermilk alternately, beginning and ending with dry ingredients. Beat in rind and extract.  Spoon into ungreased paper liners in muffin pans. Bake 25-to-30 min. or until toothpick poked into center of muffins comes out dry. Proceed with Lemon Glaze recipe while muffins are baking. Cool muffins in pan 10 min. before transferring onto cooling rack. Serve warm or at room temperature. Brush on Lemon Glaze. Makes 2-1/2 doz. standard-sized muffins. 

To Prepare the Lemon Glaze:

2 tbsp. (30 mL) silver thread lemon marmalade (see Third Note)
1-1/2 tsp. (2.5 mL) water
Lemon-Glazed Blueberry Muffins

In small saucepan over low heat, combine marmalade and water, stirring frequently until marmalade melts. 

Continue warming over low heat 3 or 4 min. or  until mixture thickens enough to coat back of spoon. Do not allow to boil. 

Using a pastry brush, dab muffin tops with glaze. Cool muffins to room temperature, allowing glaze to firm up at least 15 min.

Thursday, May 19, 2016

Parsley Salad (Tabouleh)

The name Tabouleh conjures up macramé plant hangers, love beads, and flower power. Calling it Parsley Salad seems more “today.” 

When the parsley in my herb garden threatened to explode, I used plenty of it in this interesting Mediterranean salad. Some variations of Tabouleh use cinnamon; this one does not. Some use mint; I threw in a couple of fresh mint leaves, also from the garden. It all starts with a freshly snipped bunch of curly parsley ...

Fresh from the garden!

Parsley Salad (Tabouleh):

1 c. (250 mL) cracked wheat (bulghur)
1 c. (250 mL) boiling water
Enough fresh, stemmed parsley to make 3 c. (750 mL), uncompressed
2 large mint leaves, center stem removed
6 green onions (spring onions), finely chopped
4 large tomatoes, diced
1/2 c. (125 mL) chickpeas (garbanzo beans), drained, rinsed, blotted dry (see Note)
5 tbsp. olive oil
Juice of 3 medium lemons (or 2 large)
Coarsely ground salt and black pepper, to taste

To a small bowl, add cracked wheat and boiling water, combining well. Cover with cello wrap so steam cannot escape. Set aside until water has been fully absorbed and mixture reaches room temperature.


Cracked wheat absorbs equal amount of boiling water fast.

Chop parsley and mint finely. Add to medium bowl with green onions, tomatoes, and chick peas, combining well. 


Colorful - and highly nutritious!


In a clean, lidded jar, shake together olive oil and lemon juice. 


For the freshest taste, use freshly juiced lemons.


Dress salad with lemon juice and olive oil.

Pour over parsley mixture. Add cooled cracked wheat mixture, gently tossing until well combined. 

Voilà! C’est fini!

Season to taste. Serves 6.

Note: I used canned chickpeas in this dish.

Wednesday, May 11, 2016

Spicy Sesame Rice

I enjoy moderately spiced food, so this dish instantly became one of my favorites when I prepared it for house guests last night. I found the recipe on the side panel of a bag of Indian rice. Regrettably, I’ve lost the company’s name, so can’t give the company the credit. Ive also changed the recipe slightly.

Spicy Sesame Rice

Have you noticed something about the paragraph above, Dollinks? Nicole Parton’s Favorite Recipes is new and improved. My enormous staff in the stainless steel kitchens that are our corporate headquarters in the Time Zone and at the Latitude Where I Live have abandoned their lazy-writing-ways. We have reformed. We have seen the light. But let’s get on with what this means for you, Dollink readers.

Ive decided that I use far too many exclamation marks in these introductions. From now on, there will be no more. Im just going to remain c-a-l-m, and will stop being the happy-go-lucky person I am and more like normal recipe writers and forwarders. Fasten your seat belts, Dollinks. Learning to drop the exclamation marks in my introductions may be a bumpy ride. Whee. What a trip this will be.


Spicy Sesame Rice!

4 tbsp. (60 mL) clarified butter, divided! (see Note!)
2 tbsp. (30 mL) coarsely chopped cashews!
1 c. (250 mL) plain sesame seeds!(not the black ones!)
1/2 tsp. (2.5 mL) cayenne pepper!
1 bay leaf, crumbled!
1/2 tsp. (2.5 mL) salt!
4 c. (1 L) hot, cooked basmati rice! (see Additional Note!)
Juice of 1/2 lime!

To a medium skillet over medium heat, add 1 tbsp.(15 mL) of the clarified butter, sautéing cashews until golden brown! Remove from pan and set aside! In small bowl, combine sesame seeds, cayenne, and crumbled bay leaf! To the skillet, add remaining 3 tbsp. (45 mL) of butter! Over medium heat, sauté seeds, cayenne, and bay leaf until seeds are golden brown! Remove from heat, stirring in previously sautéd cashews! Stir in salt and rice, combining thoroughly! Sprinkle with lime juice, serving hot! Serves 4!

Note! See the Index for How to Clarify Butter!

Additional Note! See the Index for How to Cook Rice!


Coarsely chop cashews!

Sauté cashews until golden!

Add combined seeds, cayenne, and bay leaf  to pot or skillet!



Fry and proceed as directed! I forgot to take more photos!

Wednesday, May 4, 2016

Eggplant Parmigiana


This, Dollinks, is an eggplant. It looks like a zucchini in disguise. 


Eggplant. Not a zucchini.

This is a sliced eggplant. Not much prettier.


Sliced eggplant. Still not a zucchini.

But this, Dollinks, is what you can do with it! 


Eggplant Parmigiana: Dig in, Dollinks!

Eggplant Parmigiana:

1 medium eggplant 
1 c. (250 mL) ketchup
1/3 c. (80 mL) spicy barbecue sauce (see Note)
1/4 c. (60 mL) parsley flakes
1/2 c. (125 mL) grated mozzarella cheese
1/4 c. Parmesan cheese

Preheat oven to 375 deg. F. Spray-grease a 7 in. x 11 in. (1L) baking dish. Peel eggplant, slicing into 1/4-in. (0.7 cm) pieces. Overlap single layer of eggplant slices at bottom of casserole. Combine ketchup, barbecue sauce, and parsley flakes. Brush generously over first layer of eggplant slices. Repeat layering and brushing until eggplant and sauce are entirely used up. Combine grated mozzarella and Parmesan. Sprinkle with cheeses. Bake 20-to-30 min., until eggplant is tender. Serves 4-to-6. This dish should be consumed on the day it is served. It does not freeze or keep well. 

Note: This is the time of year to have Rons BBQ Sauce on hand! Not only is it great on the grill, but its perfect in this dish! 

Further Note: Eggplant is out-of-this-word-delicious in Baba Ganoush. Youll find this outstanding appetizer at 

Sunday, May 1, 2016

Hot Crab and Artichoke Dip

This deliciously simple appie is my kinda dip!


Hot Crab and Artichoke Dip:

8 oz. (250 g) cream cheese, softened

One 14 fl. oz. (398 mL) can unmarinated artichoke hearts, drained and roughly chopped
1/4 c. (60 mL) mayonnaise
2 cloves garlic, finely chopped
1/2 tsp. (2.5 mL) each dried basil, onion powder, salt, horseradish, hot sauce
Approx. 1/2 lb. (225 g) shelled crabmeat, canned or fresh (see Note)
1/2 c. (120 mL) grated mozzarella cheese
1/3 c. (80 mL) red bell pepper (capsicum), diced fine
1/3 c. (80 mL) green bell pepper (capsicum), diced fine
1/3 c. (80 mL) green onion, sliced fine
Crackers or sliced baguette, for serving

Preheart oven to 350 deg. F. In food processor, whirl cream cheese, artichoke hearts, mayonnaise, garlic, basil, onion powder, salt, horseradish, and hot sauce until well combined. Transfer to baking dish. Drain and rinse crabmeat. Hand-stir into creamed mixture with cheese, peppers, and onion. Mixture should be chunky. Bake, loosely covered with foil, 15-to-20 min. until heated through. Serve at once, heaping onto crackers or baguette. Serves 8.


Note: Artificial crab is also an excellent choice!