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.
Monday, December 21, 2020
Flaky, tender sour cream and onion biscuits
Yield: 8 biscuits
12 tbsp chilled unsalted butter, divided
1 tsp freshly ground black pepper
1¼ tsp sugar
2½ cups self-raising flour
1¼ cups sour cream
Heat oven to 425F.
Trim the roots from the scallions. Thinly slice crosswise and set aside.
Melt 2 tbsp of the butter and set aside.
Whisk together black pepper and sugar, and flour in a large bowl.
Cut the remaining 10 tbsp of butter into ½-inch pieces. Use your fingers to cut the butter into the flour mixture, smashing it with your fingers and rubbing it into the flour until there are mostly pea-sized bits of butter. Add in the scallions and toss to combine.
Create a well in the center of the dough and pour the sour cream into the center. Use a fork to mix it together until clumps start to form.
Pour the dough onto a lightly floured surface and knead until it starts to come together. Pat the dough into an 8x4-inch rectangle.
Working from a short side, fold the dough into thirds as you would a piece of paper if you were trying to fit it into an envelope. Pat it again into an 8x4-inch rectangle then fold it in thirds again. Pat again into an 8x4-inch rectangle.
Cut the rectangle into 8 equal sized biscuits. Brush with the reserved melted butter.
Saturday, December 5, 2020
Lovers of greens with love this simple stew.what so good about it > It's not so costly to make and quick and easy stew your're be out the kitchen in know time.
wash 3 lb turnip greens very well with water
peel ,cut and clean 5 medium turnip roots very well...Cut roots in medium size pieces
In a pan add 1/4 cup of cooking oil and 3 cup smoke chopped meat1 1/2 cup onions 1 cup celery and your season your choose. cook until tender.
keep stirring on medium heat
Cook the turnips greens same way 1/4 cup of oils in another pan cook until tender uses the same pan
cook turnips roots the same way until tender
place everything in a stock pot with 6 cup chicken broth. add more season to taste simmer for 10 mins
It's Cold outside and you need something warm inside of you.The best thing is too do is make a big pot of beef stew and eat on it for at least three days. I love a lot tomatoes in my beef stew it just the best tasting broth around. Short rib in your stew.... I call it stew on the bone.
6 beef short ribs, trimmed of fat
Flour for dusting
1/4 cup good cooking
2 cups chopped onion
1 cups diced celery
2 cup carrots, peeled and large-diced
3 garlic cloves, minced
6 tablespoons tomato paste
6 cups beef stock
6 med potatoes cut up
6 med tomatoes cut up
Salt and pepper
Short ribs dust them with flour.
Place the short ribs in a frying pan and brown on both sides and add to a large Dutch oven
Adding beef broth and cook for 30 mins on med heat.
Then add on top of short ribs add celery, 1 cup onions, carrots, tomatoes and garlic and salt and pepper to taste or your choice of season and herbs.
Cook stew on med heat 20 mins.after 20 mins....gently take out shout ribs out and set a side.
Add potatoes 1 cup onions cook until potatoes are tender.
Stir in tomatoes paste and let the tomatoes paste cook until stew thicken (add more beef broth if needed)
After stew is thicken at the shout ribs back in and simmer about 10 mins.
When doing this step it cover the rid with the sauce of the tomatoes and keep the ribs together.
This is the most simply stew to prepared in mins with that left over Thanksgiving Turkey.
You will need
2 can cream chicken soup
1 can carrots
6 New Potatoes peel and cook tender
2 cups cooked left over turkey
Add cream of chicken soup to pan
Add 2 cups chicken broth stir until creamy
Add cook carrots and potatoes and your own spices.
Simmer on low heat until all blend together serve in bread bowls