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Thursday, May 21, 2015

Chicken Breast With Gravy


Do you love that gravy on those chicken breast? Well... You will  love this recipe.

4 bone-in chicken Breast, each about 1 inch thick

Salt and Black pepper To Taste

2 Tbs cooking oil

2 Tbs  butter

1 onion chopped

1 red bell pepper and green bell chopped

3 celery stalks chopped

4 green onions, thinly sliced, white and light green portions separated

3 garlic cloves, minced

1 tsp. minced fresh thyme

3 Tbs. all-purpose flour

2 1/2 cups chicken broth

1/4 cup heavy cream

Steamed rice for serving

Directions:
Season the chicken breast with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken breast to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.

Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the chicken breast and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4. 

Wednesday, April 29, 2015

Chicken and Apples


I love to cook Chicken with apples. and man it taste so good together.



Ingredients


2 tablespoon flour

salt and black pepper to taste

1 1/2 teaspoons McCormick Sage Rubbed

1 teaspoon McCormick Garlic Minced

1 teaspoon McCormick Thyme Leaves

1/2 teaspoon McCormick Allspice Ground

1/2 teaspoon McCormick Paprika

4 pork chops 1-inch thick or 1 1/2-inch thick

3 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

2 tablespoon brown sugar

How to fix

Mix flour, salt and seasonings in small bowl. Sprinkle both sides of chicken with 1 tablespoon of the seasoned flour.

Heat oil in large skillet on medium-high heat. Add chicken; brown on both sides.

Remove from skillet.

Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet.

Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Wednesday, April 15, 2015

Swedish Meatballs

2 slices bread

2 lb. ground beef, 85% lean

1/2 cup onion, finely minced

2 clove garlic minced

2 eggs

1/2 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup beef stock

4 tablespoons vegetable oil

Gravy

1/3 cup flour

3 1/2 cups beef stock

3/4  teaspoon salt

3/4  teaspoon ground black pepper

1/2 cup sour cream

Nine Steps:

1.  Add the bread to a food processor and pulse until you have fine bread crumbs.  Set aside.

2.  In a large bowl, combine the beef, pork, onion, garlic,eggs, allspice, salt, pepper, stock, and bread crumbs.

3.  Heat the oil in a large skillet over medium heat.

4.  For each meatball, use 1/4 cup of the meatball mixture and shape into balls.  Brown the meatballs in the skillet, on all sides until no longer pink on the outside.

5.  Transfer the meatballs to a bowl.  Set aside.

6.  Add the flour to the skillet and whisk for about a minute.

7.  Add the stock and whisk until blended.  Add the dill, salt, and pepper.  Stir until thickened.

8.  Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.

9.  Remove the pan from the heat.  Uncover and stir in the sour cream.  Taste and adjust the seasonings if desired.  Serve immediately.

Sunday, March 22, 2015

Chocolate Pie


Recipe

 1 (9 inch) pie crust, baked

 1 1/4 cups white sugar

 2 tablespoons all-purpose flour

 2 tablespoons cornstarch

 1/4 teaspoon salt

 1 1/2 cups milk

 4 egg yolks

 2 (1 ounce) squares unsweetened chocolate, chopped

 1 tablespoon butter

 1 teaspoon vanilla extract

Directions
In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Friday, March 20, 2015

Coconut Poke In Holes Cake



Gluten Free Coconut Poke Cake is just for those who is a gluten free in need. Just call me coconut in love. yes,I love coconut in the right places.like candies, pies and poke cake.


INGREDIENTS:



1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream { I add 1/2 teaspoon coconut extract in the whipped cream}.

DIRECTIONS:

Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake.

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated.