MARCH 29TH: BRAISED CHICKEN AND VEGETABLES using an INSTANT POT as seen on our VIDEO VERSION of THE IDEA EXCHANGE on Wednesday, March 28th. IT’S LEMON CHIFFON CAKE, COCOA-COLA INVENTED

4 bone-in chicken thighs

4 tsp. Piggly Wiggly Cranberry Chicken Rub

1 Tbsp. olive oil

1 small yellow onion, cut into 1″ pieces

4 small carrots, peeled and cut into 1″ pieces

2 cloves minced garlic

1/4 c. Chardonnay

2 turnips, peeled

11 “Creamer” potatoes

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 c. chicken stock

2 c. arugula

Rub the top and bottom of chicken thighs with chicken rub. Press “SAUTE” button on the Instant Pot. Press “ADJUST” button to “MORE” setting, for browning. Add olive oil; let heat for one minute. Place chicken thighs “skin-side-down” for about 3 minutes per side. Remove chicken to a plate and set aside. Add garlic, onion and carrots. Saute for about 4 minutes, stirring occasionally. Season with salt and pepper, to taste. Add wine, while scraping and stirring, about 1 minute. Add turnips and stir to combine. Turn off Instant Pot. Top with thyme and rosemary sprigs as well as the potatoes. Add chicken stock. Put lid on pat. Make sure float valve is in “SEALED” position. Press “MANUAL” button and use “PLUS” button to set for 6 minutes. When pot has beeped, quick release the pressure by switching the valve to the “VENTING” position. Use an instant read thermometer to make sure the chicken has reached 165 degrees or better. Fold in arugula and place on plate. Serve with a nice crusty bread and a glass of the Chardonnay. Serves 2.

This was the featured recipe in our first VIDEO VERSION of THE IDEA EXCHANGE, sponsored by Beaver Dam Piggly Wiggly, on DailyDodge.com. All ingredients can be purchased at the Beaver Dam Piggly Wiggly 

 

Coca-Cola® Cake

Cake:

1 c. (2 sticks) unsalted butter

¾ c. mini marshmallows

1 c. Cocoa-Cola, not diet

2 oz. unsweetened chocolate, chopped

1 tsp. baking soda

1 ½ tsp. baking powder

½ tsp. salt

2 c. sugar

½ c. vegetable oil

2 sp. Vanilla

3 extra large eggs

¾ c. buttermilk

2 1/3 c. (12 oz.) all purpose flour

¾ c. cocoa powder

Icing:

2 c. (4 sticks) butter

½ c. Coca-Cola, not diet

½ tsp. vanilla

1 c. cocoa powder, sifted

4 oz. unsweetened chocolate, melted

1 ¼ pound powdered sugar, sifted

Preheat oven to 325°. For cake: melt butter in saucepan. Add marshmallows; stir until melted. Add chocolate; stir over LOW heat until melted. Add Coca Cola; set aside to cool for 10 minutes. Sift flour, cocoa powder, baking powder, baking soda & salt. Place sugar, oil & vanilla in large mixing bowl. Beat with mixer on MEDIUM. Add eggs, one at a time, beating well after each addition. Add cooled chocolate mixture. Beat on LOW until combined. Add half the flour mixture, the buttermilk, & remaining flour mixture. Scrape down sides after each addition. Scrape into 2 (8-9”) cake pans. Bake 40-50 minutes, until cake springs back when touched lightly. Let cool. When cool, cut each cake layer in half horizontally, to make 4 layers. To prepare icing: cream butter in bowl using a mixer until smooth. Add Coca-Cola and vanilla. Mix on LOW until blended. Add cocoa powder and chocolate. Mix until smooth, scraping down sides. Beat in powdered sugar, ½ c. at a time on LOW. Keeping mixer on LOW, beat until smooth. Best if made one day ahead of when needed. Frost cake and serve. Yield: 24.

(10 28 11)