Thursday, April 15, 2021
Thursday, April 1, 2021
Chicken And Rice
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
CHICKEN RUB
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Instructions
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
Italian Dinner Soup
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.
found recipe
Copycat Olive Garden Stuffed Chicken Marsala
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!
Ingredients
Cheese Stuffing
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
Sauce
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
Instructions
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.
found recipe https://flavorite.net/?s=Copycat+Olive+Garden+Stuffed+Chicken+Marsala
Thursday, March 18, 2021
Jalapeño Cornbread Waffles Topped With Chili
INGREDIENTS
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
Sour cream
Avocado
INSTRUCTIONS
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.
Found Recipe https://inspiredimperfection.com/recipes/cornbread-waffles-and-chi
Saturday, March 6, 2021
Black Magic Cake
Ingredients
1 3/4 c
all-purpose flour
2 c
sugar
3/4 c
cocoa powder
2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
2
eggs
1 c
strong black coffee, cooled
1 c
buttermilk
1/2 c
vegetable oil
1 tsp
real vanilla extract
CHOCOLATE FROSTING
1/2 c
margarine, softened
2 oz
melted unsweetened chocolate, cooled
3 c
powdered sugar
3 Tbsp
milk
2 tsp
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
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, January 4, 2021
Monday, December 21, 2020
Onion Biscuits
Flaky, tender sour cream and onion biscuits
Yield: 8 biscuits
Ingredients
8 scallions
12 tbsp chilled unsalted butter, divided
1 tsp freshly ground black pepper
1¼ tsp sugar
2½ cups self-raising flour
1¼ cups sour cream
Instructions
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.
Sunday, December 6, 2020
Saturday, December 5, 2020
Fried Cornbread - Southern Cornmeal Hoecakes
Turnip Greens Stew
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.
Steps
wash 3 lb turnip greens very well with water
set a side
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
Beef Short Rib Stew
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.
Ingredients
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
Directions
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.
Turkey Stew In A Bread Bowl
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.
Fold in Turkey
Simmer on low heat until all blend together serve in bread bowls
Friday, November 13, 2020
Fondant Sweet Potatoes
3 lb sweet potatoes – 3 thick ones
1 1/2 tbsp butter , unsalted, melted
1 1/2 tbsp olive oil
/4 tsp salt
1/2 tsp black pepper
1 1/2 tbsp Rosemary
MAPLE BUTTER PECAN Glaze
1/2 cup maple syrup (pure, Note 3)
2 tbsp butter , unsalted
1/3 cup pecans , chopped (Note 4)
1/2 tsp cinnamon
Pinch of salt
SERVING
1 1/2 tsp fresh rosemary leaves
Instructions
FONDANT POTATOES:
Preheat oven to 350
Cut the potatoes into 3cm / 1.2″ discs.
Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
Roast: Place in the oven and roast for 20 minutes.
Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!
MAPLE BUTTER PECAN SAUCE:
Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
Transfer to serving jug. Serve over potatoes.
Tuesday, November 10, 2020
Chinese BBQ Chicken Char Siu Chinese
MARINADE
1 1/2 tbsp brown sugar
1/4 cup honey
1/4 cup hoisin sauce
3 tbsp light soy sauce
1 tsp Chinese five spice powder
1 tbsp canola oil
2 tsp red food colouring
COOKING:
two whole chicken breast with bone remove
Instructions
MARINADE Chicken
Mix Marinade ingredients in a bowl.
Place the chicken and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge.
Remove chicken from the marinade, save Marinade. Place chicken on rack.
Line a tray with foil and place a rack on top
Place under oven broiler on high for 5 minutes do this three times and place in oven for another 15 mind on 350
Meanwhile, pour reserved marinade in a saucepan. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
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Saturday, October 31, 2020
Smoky Ghost Pepper Hot Sauce
Yields 1 1/2 cups
Ingredients
2 tsp Chile Infused Oil
4 teaspoon honey
1/2 cup white vinegar
1/2 cup pineapple juice
1/2 cup chipotles in adobo sauce minced
2 small red bell peppers roasted and chopped
1 shallot, halved, peeled and chopped
2 cloves garlic crushed
1/2 tsp Hickory Smoked Salt
4 ghost peppers roasted and chopped
Mixing All Ingredients in Blender place in jars and serve
Friday, September 25, 2020
Sweet Potatoe Cake Recipe
Sweet Potatoe Cake Recipe
1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed.
1/3 cup maple syrup
Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.
In a separate bowl add the flours, baking powder, and salt and whisk to combine.
In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.
When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.
Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.
When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.
Saturday, September 12, 2020
Banana Caramel Cake
Ingredients
For the caramel if you not good in making caramel you can buy Hershey Caramel in the bottle uses for ice cream
¾ cup - sugar
3.5oz soft butter
2 tbs water
For the cake
A yellow cake of your choice
Step 1
Liberally grease the bottom and sides of a cake pan with oil.
Step 2
For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Place on medium heat until it is reduced and caramelised. Have your soft butter ready cut in pieces. Once the caramel has reached a nice brown color, add the butter to the caramel one piece at a time as you swirl the pot to mix.
Step 5
Peel and cut the bananas into approx one inch lengths. Arrange in the cake pan by placing the flattest part to the bottom directly on the butterscotch. Continue until fully covered.
Step 6
Pour in the cake batter on top of bananas. Flatten with a spatula and tap the pan several times quite vigously to remove any trapped air and send the batter to the bottom. Place in a preheated oven at 350°F for 30 – 45 minutes or until the cake is cooked. Prick the cake in the centre using a skewer to be sure it’s cooked as different cake pans and ovens yield very different times.
Once cooked, leave to cool 30 minutes before un-moulding.