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Wednesday, 18 July 2012 13:40

Plum BBQ Grilled Chicken

It's Vacation Week over here at Thursdays and we are so excited to share a lovely vacation friendly recipe with you all, Plum BBQ Grilled Chicken.  I've really just begun to really like chicken over the last few years.  Growing up we mostly had skinless and boneless chicken breasts, which I've now learned is just not my cup of tea.  I fancy the legs and thighs a bit more and most especially on the grill.  We served this with a beet, goat cheese, and arugula salad and roasted tomatoes with breadcrumbs and hazelnuts. For dessert we stopped by a little local chocolate shop and picked up sea salted chocolate caramels. Can you say delish? 



P.S. Make sure to check out the other wonderful recipes from our fellow bloggers using plums at the end! 


Plum BBQ Grilled Chickenplum_bbq_chicken-8695

by stephania

What you need:

  • chicken (I would say enough for 4 servings)
  • 1 large onion, chopped
  • juice from 2 lemons
  • 20 drops of hot sauce (I used Red Devil)
  • 6 tbsp soy sauce
  • 3 tsp coriander 
  • 4 tbsp brown sugar
  • 4 tbsp plum jam (or two plums pureed) 
  • salt and pepper to taste
  • 4 tbsp olive oil

What you do:

Combine all ingredients except for the chicken into a food processor.  Puree for about two minutes.  Coat chicken with marinade, while making sure to leave a little bit extra to add just a few minutes before grilling time.  Marinate chicken for at least two hours or overnight.  Fire up grill.  Apply another quick coat of marinade over the chicken.  Grill chicken on each side for about 10 minutes. Enjoy!    


From our fellow bloggers...

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs
Virtually Homemade: Grilled Plum Pizza With Goat Cheese
Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther's Plum and Walnut Cake
Delicious Lean: Plum Delicious Pork Chops
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Napa Farmhouse 1885: Time for Plum Cobbler?
Thursday Night Dinner: Plum BBQ Chicken
From My Corner of Saratoga: Plum Upside Down Cake
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin' Pineapple Jam
FN Dish: Perfect Plum Recipes

Published in THURSDAYS Blog
Wednesday, 14 March 2012 17:45

TND: Healthier General Tso's Chicken

Happy Thursday! Tonight we are cooking up a storm in the Brooklyn house. We decided to try something new and turned to our fellow foodie blogger, Miss Michelle Hainer. She is always cooking up healthy, seasonal, and totally scrumptious dishes and I about jumped out of my seat when I saw that she came up with a healthier version of General Tso's Chicken.  This is one of my favorite things to order when we get takeout and I am so excited to try this version tonight.  

Happy cooking & crafting! 




Healthier General Tso's Chicken


By Michelle Hainer

What you need:

  • 1 1/2 teaspoons toasted sesame oil
  • 2 large egg whites
  • 1/4 cup plus 1 tablespoon soy sauce
  • 1/2 cup plus 3 tablespoons cornstarch
  • 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Chinese chile-garlic sauce
  • 3 tablespoons sugar
  • 1 tablespoon vegetable oil, plus more for frying
  • 2 tablespoons very finely chopped fresh ginger
  • 2 large garlic cloves, minced
  • 4 scallions, thinly sliced

What you do:

In a medium bowl, combine the toasted sesame oil with the egg whites, 1 tablespoon of the soy sauce and 1/2 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch. In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.

Published in THURSDAYS Blog
Friday, 20 January 2012 10:23

Friday Feature: Talking Beautiful Things with Shani Gilchrist

As you know, at Thursdays we love finding women who are doing awesome work in the world. When we came across the blog camillemaurice.com which focuses 100% on documenting beautiful things, weshani_gilchrist_headshot knew we had to sit down with the woman behind it, Shani Gilchrist. Here Shani gives us a glimpse into her world of “conversation, musings, and beautiful things.”






1. Tell us about Camille Maurice.  What is the concept behind the blog and how did it start?

CamilleMaurice is a blog about the ideas and objects that make our lives the ones we want to live.  It is about decorating a home with objects that will add stories to tell, it is about connecting everyday life to the arts, and it is about living life fully and beautifully.  The tagline is “Conversation, musings and beautiful things” because they form strong connections between people.  Sometimes the blog is silly and light and at others it is more analytical as interior design and artistic projects are discussed. My intent is to get people talking and thinking.

I didn’t have a fixed idea when I decided to try blogging.  I knew that I wanted to get back into regular writing, and when I sat down at the computer a character came to mind whom I had written into a few fiction pieces in high school and college.  “Camille” was a smart, bossy, stylish and intuitive girl navigating her way through life as a sophisticated soul in a small, Southern town.  She was a bundle of contradictions who managed to spin both good luck and hardships into a beautiful, interesting life.  As I kept her voice in my mind, the blog quickly evolved to focus on design, the arts and (briefly) cooking. The whole thing took on a life of its own and there have been times that I’ve felt that I’m just along for the ride!

2. Why did you decide to start a blog and what is your favorite thing about being a part of the blogosphere?

When I started CamilleMaurice I was in a midst of a transition.  I had just left a job that did not suit my personality to stay home with my son. The pieces just weren’t fully falling into place the way I imagined.  I knew I did not belong in an office job and really wanted to spend as much time with my boy as possible before he grows up into a middle schooler who will sometimes find me embarrassing! Writing has always been an important part of who I am and I had all but abandoned it, and for no real reason.  I was craving a creative outlet and wanted to start working in the field in which I had actually trained. First I needed to re-acclimate to the practice of writing, which is hard!  The night I sat down and started writing with Camille’s voice guiding me, I was hooked.

Being a part of the blogoshpere is amazing because it offers chances for truly amazing exchanges. The thing about writing is that it can be a very selfish act. You are alone in a room with a computer, not thinking about anything or anyone except how the thoughts in your head are going to transfer to the screen. When you send your writing off to an editor or hit the ‘Publish’ button, the next step is to fret over what you just did! The blogoshpere takes that lone act and turns it into an instant conversation.  I learn so much from the people who read my blog and talk with me on Twitter and Facebook.


3. You are a write by trade. When did you know that you wanted to be a writer?

I honestly don’t remember a time that I haven’t wanted to be a writer.  My godfather, Robert E. Johnson, was a founding editor and journalist at Johnson Publishing Company in Chicago (publisher of Jet and Ebony magazines). He would visit us and would always encourage me to read and write.  Then we would drive to Chicago some weekends (we lived in Wisconsin at the time) and I would love to go into his study.  It always smelled of old books and ink, and he had the most amazing photographs of the people he had interviewed or worked with.  It wasn’t that he was the one who steered me into the direction of being a writer, but rather that he placed the assumption upon me that I would be a writer one day. For me it is a natural and even comforting assumption. Godfather passed away from cancer when I was a teenager, but when I am writing –especially when I am writing well—I feel like he is sitting in the room with me. He’s been my guiding force.

4. Where do you find the inspiration for your blog, which is about all things beautiful?

Inspiration is everywhere! We are surrounded by beauty every day. The hard part is staying in the mood to notice it.  I try to keep up with newspapers and magazines (mostly The New York Times, Vanity Fair, ELLE Décor, Vogue, The New Yorker, Architectural Digest… I’m burying my family alive in print publications). I read blogs that feature great thoughts on design or the arts and try to keep up with news of the art world.  I stay involved in the arts community in Columbia, SC, where I live, where there is always talk and ideas to mull over.  Mostly, though, it is the conversations that I have with people that keep me inspired.  People have so many different ideas of beauty that get infused into everyday conversation. It’s fascinating to listen to what creative people do to keep their lives full and happy.


5. What do you see in the future for Camille Maurice and what can we look forward to on the blog in the coming month?

Camille is feeling a surge of energy lately!  Over the next year the blog will present more profiles of creative people who have interesting things to say about making a lifestyle that works for a busy schedule.  I’ll especially be focusing on women who have built their everyday lives to incorporate everyday beauty by incorporating personality-filled home space, work-lifestyle balance, and philanthropy.  We live in an age where women are expected to do it all, which is what our mothers taught us, but now we are left to create our own coping tools.  There are many creative women out there who have examples to show.

In the next month I will be posting a couple of interesting, outside-of-the-box design projects, discussing New York Fashion Week and I plan on an interview with an author who recently published a groundbreaking book on Vincent Van Gogh.  There will also be a post introducing some Southern interior designers who have been doing noteworthy work.  It is going to be a fun and busy month!


Shani's most recent favorite recipe...

This is a fairly new recipe for me, that I took from Epicurious.com and adapted to my own tastes.  My husband and 11-month-old loved it (obviously the alcohol was all cooked out!). My 5-year-old doesn't eat anything but fruit, yogurt, grilled cheese and peanut butter and jelly sandwiches.  I've enjoyed the dish with a smooth glass of chardonnay... my relaxing moment before the hubbub of getting ready for the next day full of reading, writing, correspondence and carpool lines. - Shani


Chicken with Champagne Sauce

by Shani Gilchrist (adapted from Epicurious.com)

What you need:

  • 3 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
  • 2 tbsp olive oil
  • 1/2 cup champagne
  • 2 garlic cloves, minced
  • white part of 4 leeks, halved lengthwise, sliced 1/4" thick crosswise, washed well, and drained
  • 2 cups chicken broth
  • 1 28-to32 ounce can chopped tomatoes, drained
  • 2 tsp freshly grated lemon zest
  • 1 cup drained Niçoise or Kalamata olives
  • 1 cup orzo pasta, prepared according to directions, using chicken stock instead of water and 1 tsp minced rosemary
  • salt and pepper to taste

What you do:

Rinse chicken and pat it dry with paper towels and season with salt and pepper.  In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.

Add champagne to casserole and boil, scraping up browned bits, until almost evaporated.  Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on late and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes.

Transfer the chicken to a platter.

Add the olives to the tomato mixture and boil sauce until thickened slightly.  Season sauce with salt and pepper.  Place the orzo on the dinner plate, the chicken on top, then smother both with the potato mixture.  

***all images from camillemaurice.com

Published in THURSDAYS Blog
Thursday, 03 November 2011 10:48

New Crafting Project and Ginger Shrimp Stir-Fry

Fall is in the air and I am really happy about two things. First, the new Florence + The Machine album is out and I am loving it (no really, it's been on repeat for the last two days).  Secondly, it's Thursdaycozy-winters-CRAFT-600which it's time to hang with girls. Tonight I'm feeling like I need a little stir fry in my life, so I'm going to cook up one of Caitlin and Colleen's favorite dishes, Ginger Shrimp Stir-fry.

For the craft this week, I will be getting out my knitting needles.  After about 8 years of crocheting, I have finally decided that its time for me to learn how to knit. When Emily first introduced me to the world of knitting and crocheting, she explained that one of the main differences in the process was that knitting tended to take a bit longer to complete a project than crocheting. I thought about it for about one second and decided that I was after the immediate gratification, so I took up crocheting.  Caitlin is going to be teaching me the basics tonight and then I have picked out a cable knit scarf as my first project.  Check out the how-to for knitting cable that I found at The {New New} Blog.

Happy cooking and crafting! 


Ginger Shrimp Stir-fry
by Colleen and Stephania

What you need:

Cooked rice (there will be three or four of us, so we will do 4 cups water, and 2 cups dry rice; cooked to package instruction. we currently have long grain white rice at the house)

  • ¼ cup low sodium soy sauce
  • 2 tablespoons sherry (dry white wine is ok)
  • 2 tsp cornstarch
  • 1 garlic glove, chopped
  • 1 tsp fresh chopped ginger (1/2 tsp ground ginger)
  • ¾ pound large shrimp, peeled and deveined
  • 3 tbsp peanut oil
  • ½ pound asparagus cut into ½” long pieces
  • 4 scallions, sliced
  • 4 oz mushrooms sliced (if Colleen’s in charge of cooking she usually “forgets” to add the mushrooms)

What to do:

Note: We make this recipe a lot because we tend to have most of the ingredients around the house and we love stir-fries because they are like main dish and side all in one.  We often will add other veggies we have around like peppers and zucchini to give the dish more volume.

Whisk together thoroughly soy sauce, sherry, garlic, cornstarch and ginger in a medium bowl. Add shrimp and coat with sauce. Set aside for 10 minutes.

In your biggest skillet, heat 1 ½ tbsp peanut oil over medium-high heat. When oil is hot, remove shrimp with slotted spoon and add to skillet. Set aside the rest of the sauce. Stir-fry until shrimp turns pink, about a minute on each side. Place shrimp on a plate.

Add the other 1 ½ tbsp peanut oil to skillet. When the oil is hot, add asparagus, scallions, mushrooms and stir-fry until veggies are tender. This will be 5-7 minutes. Return shrimp to skillet and add the rest of the sauce and stir fry until heated through and sauce is thickened, about 2-3 minutes. Serve over rice immediately.

Veggie option:

If there are veg heads in your midst, microwave fake chicken patties for about 45 seconds so they are soft enough to cut into bite size cubes. Let stand in sauce for 10 minutes like you would with the shrimp. Sauté chicken pieces for 3-5 minutes, flipping occasionally. Transfer to plate and cook the veggies for 5-7 minutes.  Add the chicken and stir fry with the veggies for about 3 minutes.


We made the mistake only once of buying shrimp that weren’t already de-gutted. After a lot of disgusted groans and about 30 minutes, Caitlin, Stephania and Kyra finally got all the little guys de-veined.  We’ve decided the little bit of extra cost will always be worth it in this case.

How to Knit Cablecablehowto_032
Instructions and photo from thenewnew.blogspot.com

What you need:

Cooked rice (there will be three or four of us, so we will do 4 cups water, and 2 cups dry rice; cooked to package instruction. we currently have long grain white rice at the house)

  • knitting needles
  • yarn
  • cable needles

What to do:

Cast on 18 stitches. Row 1: purl 6, knit 6, purl 6.  

Row 2: knit the knits and purl the purls.

Row 3: Purl 6, take the next 3 stitches and slip them onto a cable needle.

Let the cable needle slouch away from your work and knit the next 3 stiches with your regular needles.  Be sure to pull that first stitch tight.

Knit the 3 stitchs that are on the cable needle, pull tight.

The pattern is 6 rows long so for rows 4, 5, and 6 you will knit the knits and purl the purls.  Afte the 6th row start over.  Rows 1 and 2 you knit the knits and purl the purls and row 3 is where you cross over the stitches.

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