Thursday, April 15, 2021
Thursday, April 1, 2021
5 bone in chicken thigh fillets, peel skin OFF
1 onion chopped
2 tablespoons garlic minced
2 teaspoons butter
1 1/2 cups uncooked white rice
1/2 cups chicken broth
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Thursday, March 25, 2021
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano
1 9 – ounce package refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.
Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.
The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour
Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.
BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.
PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
FOLD over other lobe of chicken breast; does not have to seal.
HEAT large sauté pan over medium heat.
ADD olive oil and heat until shimmering.
PLACE flour in a shallow pan and season to taste with salt and pepper.
DREDGE stuffed chicken breasts in flour, shaking off excess.
SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
REMOVE chicken from pan and place in a baking dish.
BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
SERVE with your favorite garlic mashed potato recipe.
Thursday, March 18, 2021
1 box cornbread mix
Eggs (as directed on cornbread package)
Milk (as directed on cornbread package)
1 tbsp. honey
2 heaping tbsp. jalapeños
1/4 cup sweet corn niblets
1 can chili
Cheddar cheese, shredded
Preheat waffle iron on medium heat. Prepare cornbread batter as directed on box, adding the sweet corn niblets, jalapeños, and honey. Do not to overmix.
Pour cornbread batter into waffle iron, being careful to not overfill it. Close waffle iron and cook for approximately 3-4 minutes on medium heat.
While the waffles are cooking, heat up the chili in a small sauce pan.
Stack finished cornbread waffles and top with chili, sour cream, cheddar cheese, and fresh avocado. Serve immediately.
Saturday, March 6, 2021
1 3/4 c
strong black coffee, cooled
real vanilla extract
melted unsweetened chocolate, cooled
real vanilla extract
Dry ingredients added to the bowl.
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
Wet ingredients added to the bowl.
Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.
Batter poured into a baking dish.
Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
Baked chocolate cake cooling.
Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
Whipping the frosting ingredients together.
Combine frosting ingredients and mix with a hand or stand mixer.
Black Magic Cake frosted.
Spread frosting on cooled cake.
Monday, March 1, 2021
Blackberry-Swirl Pound Cake
6 ounces blackberries (1 1/3 cups)
1 1/2 cups self-raising flour
2 large eggs, slightly beaten
1/2 tsp pure vanilla extract
1/2 cup sour cream, room temperature
1. Preheat oven to 350. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang.
2. In a food processor, puree blackberries with 2 T sugar. In a medium bowl, whisk together flour, salt, and baking powder.
3. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
4. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack 30 minutes. Lift cake out of pan and place on a serving plate. Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.