Slow Cooker Brown Sugar and Ale Short Ribs
3 lbs. beef short ribs
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup flour
1 - 10.5 oz. can condensed french onion soup
1 - 12 oz. bottle dark ale beer
Place the short ribs into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and beer over the beef mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Serve with mashed potatoes.
1.18.2012
Okay, I'm gonna go there....
How do you know if bleu cheese is moldy?
C'mon!!! It's a funny questions AND it made you think....LOL!!
C'mon!!! It's a funny questions AND it made you think....LOL!!
1.16.2012
Easy Weeknights....5 recipes using rotisserie chicken
Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!
Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese
6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing
Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.
Footnotes - Try adding caramelized onions or roasted red peppers after baking.
Chicken Tetrazzini
1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.
Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.
Chicken and Wild Rice Casserole
1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese
Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.
Creamy Chicken Marsala and Mushroom Casserole
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
Chicken Salad-Stuffed Pitas with Cranberries and Pecans
4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.
Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese
6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing
Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.
Footnotes - Try adding caramelized onions or roasted red peppers after baking.
Chicken Tetrazzini
1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.
Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.
Chicken and Wild Rice Casserole
1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese
Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.
Creamy Chicken Marsala and Mushroom Casserole
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
Chicken Salad-Stuffed Pitas with Cranberries and Pecans
4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.
1.13.2012
Roasted Chicken with Garlic, Lemon and Rosemary
Roasted Chicken with Garlic, Lemon and Rosemary
1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)
Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.
1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)
Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.
Orzo with Pancetta, Tomatoes and Cream
Orzo with Pancetta, Tomatoes and Cream1 lb. orzo pasta
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, pushed thru a press
1 - 14.5 oz. can diced tomatoes, drained
1 1/2 cups heavy cream
4 to 6 slices pancetta, chopped
3/4 cup grated Parmesan cheese
Salt and ground pepper
Cook the orzo in a large pot of salted boiling water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from skillet and place on a paper towel lined plate. Wipe the skillet with a paper towel and add the olive oil. Heat over medium flame. Add the shallots and garlic and saute until tender, about 5 minutes. Add the tomatoes and cook until tender and heated through, about 10 minutes. Stir in the heavy cream. Cook for about 2 minutes longer just to heat the cream.
Remove for the heat and add the orzo to the skillet tossing to coat completely. Sprinkle with the Parmesan and toss again. Add the pancetta and toss one final time. Season with salt and pepper and another sprinkle of Parmesan cheese and serve.
Footnotes - The photo was taken using bow tie pasta. You can substitute the orzo for another pasta if you desire.
1.12.2012
Sauteed Garlic Zucchini with Parmesan
Sauteed Garlic Zucchini with Parmesan
4 medium-sized zucchini, cut into thin slices and then halved
4 cloves garlic, pushed thru a press
1 or 2 pinches ground thyme
1/4 cup olive oil
Salt and pepper, to taste
Good quality grated Parmesan cheese
In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and cook until just fragrant, about 2 minutes.
Add the zucchini, season with salt and pepper, sprinkle with the ground thyme and saute until zucchini turns slightly brown, about 8 to 10 minutes.
Remove from the skillet and place on a serving dish. Sprinkle zucchini with the grated Parmesan and serve.
4 medium-sized zucchini, cut into thin slices and then halved
4 cloves garlic, pushed thru a press
1 or 2 pinches ground thyme
1/4 cup olive oil
Salt and pepper, to taste
Good quality grated Parmesan cheese
In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and cook until just fragrant, about 2 minutes.
Add the zucchini, season with salt and pepper, sprinkle with the ground thyme and saute until zucchini turns slightly brown, about 8 to 10 minutes.
Remove from the skillet and place on a serving dish. Sprinkle zucchini with the grated Parmesan and serve.
Cacio e Pepe
This is seriously one of my favorite pasta dishes. It's so easy to make and tastes so good. Cacio e pepe literally means cheese and pepper. I use very finely ground black pepper and the highest quality grated Romano cheese. Believe me, the quality of your cheese makes or breaks this dish.
Cacio e Pepe
1 pound dry linguine pasta
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Salt
Heat a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente; drain, reserving 1 cup of the starchy cooking water.
Toss the hot pasta in a large serving bowl with the butter to coat. While tossing the linguine, gradually sprinkle the linguine with the cheese, black pepper and enough of the reserved cooking water to moisten. Season the pasta with salt to taste and serve.
Cacio e Pepe
1 pound dry linguine pasta
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Salt
Heat a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente; drain, reserving 1 cup of the starchy cooking water.
Toss the hot pasta in a large serving bowl with the butter to coat. While tossing the linguine, gradually sprinkle the linguine with the cheese, black pepper and enough of the reserved cooking water to moisten. Season the pasta with salt to taste and serve.
1.11.2012
Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers
This recipe is a great way to use up left-over chicken. You can also use store-bought rotisserie chicken. These are super-easy to make and are great for quick weeknight dinners. They are also great for tailgating and football parties!!
Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers
4 large poblano chile peppers
1/2 medium white onion, chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce, to taste
3 tablespoons olive oil
2 cups shredded cooked chicken thighs
1 1/2 cups cooked white rice
2 cups grated sharp or extra-sharp white Cheddar, divided
1 cup shredded Monterey Jack cheese
Kosher salt
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chile peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and carefully cut out the seed cores, leaving the stems on. Return the poblanos to the baking sheet.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until tender, 8 to 10 minutes. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer for about 5 more minutes. Stir in the chicken and rice and then 1 cup of the Cheddar and 1 cup of the Monterey Jack cheese. Season to taste with salt. Divide the filling among the peppers.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers
4 large poblano chile peppers
1/2 medium white onion, chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce, to taste
3 tablespoons olive oil
2 cups shredded cooked chicken thighs
1 1/2 cups cooked white rice
2 cups grated sharp or extra-sharp white Cheddar, divided
1 cup shredded Monterey Jack cheese
Kosher salt
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chile peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and carefully cut out the seed cores, leaving the stems on. Return the poblanos to the baking sheet.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until tender, 8 to 10 minutes. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer for about 5 more minutes. Stir in the chicken and rice and then 1 cup of the Cheddar and 1 cup of the Monterey Jack cheese. Season to taste with salt. Divide the filling among the peppers.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
1.10.2012
Creamy Sausage with Shallots and Mushrooms over Rigatoni
Creamy Sausage with Shallots and Mushrooms over Rigatoni1 lb. rigatoni, cooked according to package directions
1/8 cup plus 2 tablespoons olive oil, divided
2 to 4 cloves of garlic, pushed thru a press
4 large shallots, finely chopped
1/2 lb. white or baby Bella mushrooms, sliced
1 lb sweet Italian sausage, casings removed
1 cup dry white wine
1/2 cup chicken broth
2 1/2 cups heavy whipping cream
1 tablespoon finely chopped parsley
Salt and ground white pepper to taste
1/2 cup grated Romano cheese
In a large skillet, heat olive oil. Add the garlic, shallots and mushrooms. Saute until the vegetables are tender and the garlic is fragrant, about 10 minutes. Set aside.
Add the 2 tablespoons of oil to the same skillet and heat over medium-high heat. Add the sausage and brown, breaking up the pieces into larger chunks, for about 15 minutes or until no longer pink.
Add wine, broth and heavy cream; simmer until thickened, about 10 minutes. Add the shallot mixture and season with salt and pepper to taste. Pour over pasta, mixing well. Top with the parsley and grated Romano cheese.
Footnotes - I sometimes add a few tablespoons of grated Romano to the sauce as it's cooking to thicken it even more and add some more flavor. I am a cheese junkie..so the more, the better!!
Awesome food find.....Whole Foods Pineapple, Mango & Jicama Salsa
LOVE THIS STUFF!!!! It's so light and refreshing...great for summer barbecue's...and as a topper for grilled pork, chicken or fish. And there is nothing to it...all that's in it is - pineapple, mango, jicama, red bell pepper, scallions and sea salt. What could be better?
Footnotes - Whole Foods Fresh Guacamole gets an honorable mention also...as a guacamole fanatic, they do have the best one I have tasted!
Footnotes - Whole Foods Fresh Guacamole gets an honorable mention also...as a guacamole fanatic, they do have the best one I have tasted!
1.09.2012
Slow Cooker Garlic Chicken
Slow Cooker Garlic Chicken
8 chicken thighs, bone-in
2 tablespoon olive oil
1 large yellow onion, sliced thin
8 cloves garlic, peeled and smashed
2 teaspoons dried thyme
1 cup white wine
1/3 cup flour
Kosher salt
Ground black pepper
1 tablespoon chopped parsley
Season chicken with salt and pepper. In a large skillet or Dutch-oven, heat oil over medium-high heat. Cook chicken skin side down, in batches, until nicely browned on both sides.
Mix together the sliced onion, smashed garlic and the thyme with a little salt and pepper and place in the bottom of a 5 to 6-quart slow cooker. Top with the chicken, skin side up.
In a small bowl, whisk together the wine and flour until smooth and pour over the chicken. Cover and cook for 3 1/2 hours on high or 7 hours on low. Sprinkle with parsley when serving.
Footnotes - You can serve this over rice pilaf or pasta.
8 chicken thighs, bone-in
2 tablespoon olive oil
1 large yellow onion, sliced thin
8 cloves garlic, peeled and smashed
2 teaspoons dried thyme
1 cup white wine
1/3 cup flour
Kosher salt
Ground black pepper
1 tablespoon chopped parsley
Season chicken with salt and pepper. In a large skillet or Dutch-oven, heat oil over medium-high heat. Cook chicken skin side down, in batches, until nicely browned on both sides.
Mix together the sliced onion, smashed garlic and the thyme with a little salt and pepper and place in the bottom of a 5 to 6-quart slow cooker. Top with the chicken, skin side up.
In a small bowl, whisk together the wine and flour until smooth and pour over the chicken. Cover and cook for 3 1/2 hours on high or 7 hours on low. Sprinkle with parsley when serving.
Footnotes - You can serve this over rice pilaf or pasta.
1.05.2012
Anna Marie does it again!!
A few months back I had a wine and cheese party at my house and asked my friend Anna Marie from Your Sweet Escape (remember the cute wine charms?) to come with her stuff. The party was a huge success and Anna and I had brainstormed a bit and came up with some ideas for Christmas gifts. It got closer to Christmas and she finally sent me some pictures of the finished products.....and all I could do was sit there in shock. She took my ideas and made them into the 3 most beautiful pieces of reality.
Anna...you are truly one of the most talented people I know and I thank you from the bottom of my heart!
You can find Anna Marie's creations at -
Your Sweet Escape
http://yoursweetescape.com/
http://www.etsy.com/shop/YourSweetEscape
Anna...you are truly one of the most talented people I know and I thank you from the bottom of my heart!
You can find Anna Marie's creations at -
Your Sweet Escape
http://yoursweetescape.com/
http://www.etsy.com/shop/YourSweetEscape
1.04.2012
Almost Homemade Baked Beans
Almost Homemade Baked Beans
2 - 28 oz. cans baked beans
1/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup plus 2 teaspoons light brown sugar
4 to 6 strips of bacon
Preheat oven to 350 degrees.
Spray a 2-quart baking dish with cooking spray.
In a large bowl, combine the beans, ketchup, yellow mustard and 1/4 cup of the brown sugar: mix well. Pour into the prepared baking dish. Top with the bacon slices then sprinkle with the remaining 2 teaspoons of brown sugar.
Bake, uncovered for 45 to 55 minutes or until bubbly and the bacon is crispy.
Footnote - The longer the beans cook, the better they taste.
2 - 28 oz. cans baked beans
1/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup plus 2 teaspoons light brown sugar
4 to 6 strips of bacon
Preheat oven to 350 degrees.
Spray a 2-quart baking dish with cooking spray.
In a large bowl, combine the beans, ketchup, yellow mustard and 1/4 cup of the brown sugar: mix well. Pour into the prepared baking dish. Top with the bacon slices then sprinkle with the remaining 2 teaspoons of brown sugar.
Bake, uncovered for 45 to 55 minutes or until bubbly and the bacon is crispy.
Footnote - The longer the beans cook, the better they taste.
Roasted Tomato Soup with Grilled Cheese Croutons
Roasted Tomato Soup with Grilled Cheese Croutons
6 cups cherry tomatoes, about 3 pints
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
4 cups chicken broth
1 - 28 oz. can diced tomatoes in juice
1/2 teaspoon thyme
1 cup whipping cream
1/2 cup sour cream
Heat the oven to 400 degrees. On a cookie sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil and the salt and pepper. Toss to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the cookie sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or stick-blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, about 8 to 10 minutes. Add salt and pepper, if necessary.
Place the soup into small bowls, add a small dollop of sour cream and garnish with the Grilled-Cheese Croutons.
Grilled Cheese Croutons
1/4 cup unsalted butter, softened
A pinch to 1/8 teaspoon garlic powder, depending on your own taste
6 thin slices of bread
6 slices cheese (American, cheddar, white cheddar or which ever you prefer)
Heat a large skillet over medium-high heat. In a small bowl, combine the butter and garlic powder. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top each with 2 slices of the cheese, then with the remaining bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool, then cut them into 1-inch squares. Makes about 60 croutons.
6 cups cherry tomatoes, about 3 pints
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
4 cups chicken broth
1 - 28 oz. can diced tomatoes in juice
1/2 teaspoon thyme
1 cup whipping cream
1/2 cup sour cream
Heat the oven to 400 degrees. On a cookie sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil and the salt and pepper. Toss to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the cookie sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or stick-blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, about 8 to 10 minutes. Add salt and pepper, if necessary.
Place the soup into small bowls, add a small dollop of sour cream and garnish with the Grilled-Cheese Croutons.
Grilled Cheese Croutons
1/4 cup unsalted butter, softened
A pinch to 1/8 teaspoon garlic powder, depending on your own taste
6 thin slices of bread
6 slices cheese (American, cheddar, white cheddar or which ever you prefer)
Heat a large skillet over medium-high heat. In a small bowl, combine the butter and garlic powder. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top each with 2 slices of the cheese, then with the remaining bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool, then cut them into 1-inch squares. Makes about 60 croutons.
Paprika Roasted Chicken
Paprika Roasted Chicken
1 - 3 to 4 lb. chicken
1/2 yellow onion, cut into chunks
4 cloves of garlic, peeled and smashed
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 to 1/2 cup of water or chicken stock
Preheat oven to 350 degrees.
Rinse the chicken inside and out with cold water and pat dry using a paper towel.
In a small bowl combine the oil, paprika, onion powder, garlic powder, salt and pepper and mix well. Place chicken in a roasting pan and rub with the paprika mixture until completely coated. Place smashed garlic cloves and onion chunks into the cavity of the chicken.
Bake, uncovered, for 1 1/2 hours or until the chicken is no longer pink and the juices run clear. While the chicken is cooking, you can use a pastry brush to baste the chicken with the pan juices.
Footnotes - As the chicken is cooking, you can add the water or stock to the pan once you see the juices start to collect. After the chicken is done, I pour the drippings into a small saucepan and add some heavy cream, the onions and garlic from inside the cavity and a bit of flour to make a kick-ass gravy.
1 - 3 to 4 lb. chicken
1/2 yellow onion, cut into chunks
4 cloves of garlic, peeled and smashed
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 to 1/2 cup of water or chicken stock
Preheat oven to 350 degrees.
Rinse the chicken inside and out with cold water and pat dry using a paper towel.
In a small bowl combine the oil, paprika, onion powder, garlic powder, salt and pepper and mix well. Place chicken in a roasting pan and rub with the paprika mixture until completely coated. Place smashed garlic cloves and onion chunks into the cavity of the chicken.
Bake, uncovered, for 1 1/2 hours or until the chicken is no longer pink and the juices run clear. While the chicken is cooking, you can use a pastry brush to baste the chicken with the pan juices.
Footnotes - As the chicken is cooking, you can add the water or stock to the pan once you see the juices start to collect. After the chicken is done, I pour the drippings into a small saucepan and add some heavy cream, the onions and garlic from inside the cavity and a bit of flour to make a kick-ass gravy.
Awesome food find No.2......BBQ Ketchup
I bought this over the summer because it looked interesting. I am a big sauce person and I love ketchup. I put it on everything...especially potato chips. This version is a blend of Kansas City barbecue sauce and regular tomato ketchup. We finally tasted it over the weekend when I made pigs in a blanket for Billy & I while we were watching football. LOVED IT!! It is the perfect combination of barbecue sauce and ketchup. Try it meatloaf or as a dipping sauce for just about anything.
Awesome food find No. 1.....Mac & Cheese Starter
I have tried a few of the starters from Williams-Sonoma, and this is by far my favorite one. Don't be alarmed when you open the jar and it doesn't smell like cheese because its not a cheese sauce. The starter is a blend of milk, flour and spices that you add cheese to.
I used cavatappi pasta (corkscrews) and used shredded mild cheddar and shredded mac and cheese blend cheeses. Instead of bread crumbs, I topped it with crushed Ritz crackers and a few little pieces of butter. I also added onion powder and about a tablespoon of chopped onion. It was phenomenal! I think next time I will try either buffalo chicken or bacon and scallions.
Williams-Sonoma
around $14.00
1.03.2012
Easy Homemade Jelly Donuts
Easy Homemade Jelly Donuts
1 - 16.3 oz can refrigerated butter-flavored biscuits
1 cup strawberry or seedless raspberry jam
2 cups vegetable oil
1/8 cup powdered sugar
1/8 cup sugar
Carefully separate each biscuit into 3 layers to make 24 pieces. Place an equal amount of jam in the centers of half of the layers (you should have jam in 12 of the layers). Top each with one of the remaining biscuit layers. Pinch edges together making sure they are sealed well.
In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry donuts in batches, 3 or 4 at the most, for 4 or 5 minutes, turning to brown on both sides. Drain on a paper towel lined platter or on top of a brown paper bag.
In a small bowl, combine the powdered sugar and sugar. Sprinkle the sugar mixture on each of the donuts.
Can be served warm or cool.
1 - 16.3 oz can refrigerated butter-flavored biscuits
1 cup strawberry or seedless raspberry jam
2 cups vegetable oil
1/8 cup powdered sugar
1/8 cup sugar
Carefully separate each biscuit into 3 layers to make 24 pieces. Place an equal amount of jam in the centers of half of the layers (you should have jam in 12 of the layers). Top each with one of the remaining biscuit layers. Pinch edges together making sure they are sealed well.
In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry donuts in batches, 3 or 4 at the most, for 4 or 5 minutes, turning to brown on both sides. Drain on a paper towel lined platter or on top of a brown paper bag.
In a small bowl, combine the powdered sugar and sugar. Sprinkle the sugar mixture on each of the donuts.
Can be served warm or cool.