I'm joining up with Kelly's Korner Show Us Your Life - Side Dishes. I love cooking and sharing recipes, so this was fun to add to. I'm posting and entire recipe b/c it all goes together, but the Coconut Rice is FAB-U-LOUS!!!!!! Its definitely our favorite side dish!!!
Island Chicken with Coconut Rice
Recipe by The Hungry Housewife-Leslie Green
Serves 4
COCONUT RICE
1 cup White Rice
1 1/2 cups Coconut Milk
1/2 cup Water
2 Tbsp Butter
2- 2 1/2 Tbsp Sugar
1/2 cup Toasted Coconut
Pinch of Salt and Pepper
In a medium sauce pan with a tight fitting lid, combine water, coconut milk, rice, and butter. Bring to a boil, stir once. Cover, reduce heat and simmer for 15 minutes. Remove for heat and let stand covered for 5-10 minutes longer. Remove the lid and add the sugar, toasted coconut and salt and pepper.
AVOCADO/MANGO SALSA
2 Mangos, cubed
2 Haas Acocados, cubed
1/2 Red Onion, finely diced
1 Tbsp Honey
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 1/2-2 Tbsp Cilantro, finely chopped
Salt and Pepper to Taste
Mix all ingredients in a bowl, cover and set in fridge while you prepare the rest of the meal.
BRINE AND CHICKEN
1 1/2 pounds Boneless Skinless Chicken Breasts
3 cups Water
Zest of 2 Limes
Juice of 2 Limes
1/2 cup Kosher Salt
1/4 cup Honey
2 Tbsp Cumin
1/2 Tsp Red Pepper Flakes
Combine all of the ingredients in a bowl and stir until the salt is dissolved. Add the chicken into the brine, cover and pop into the fridge for 20 minutes. Preheat grill. Remove the chicken from the brine and rinse under water. Pat dry. Grill the chicken for about 10 minutes on each side or until internal temperature reaches 170.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Sunday, July 17, 2011
Sunday, March 6, 2011
Chicken Biscuits 'n' Gravy Casserole
***OH MY WORD!!!!!! This is one of our most favorites!!!!! Super easy and delish! :) ENJOY!
by Racheal Ray
Ingredients:
•One medium to large rotisserie chicken (I used 3 chicken breasts, boiled and shredded them)
•7 tablespoons unsalted butter, plus more for greasing the dish
•8 ounces white mushrooms, thinly sliced
•1 medium onion, finely chopped
•2 celery ribs, finely chopped
•2 tablespoons all-purpose flour
•1 cup chicken broth
•1 cup milk
•1 teaspoon fresh lemon juice
•Salt and freshly ground pepper
•3 garlic cloves, finely chopped
•2 cups baking mix, such as Bisquick
•1/2 cup shredded cheddar cheese
Directions:
1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish. (I actually used regular chicken breast seasoned with salt and pepper. I boiled it and shredded it).
2. In a large skillet (I used a large dutch oven), melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish. (I mixed the chicken in with the vegetables in a large dutch oven instead of using another dish).
3. Melt the remaining 4 tablespoons of butter with the garlic. (I used spray butter and garlic salt for this part).
4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter (this is where I sprayed the biscuits with spray butter and sprinkled them with garlic salt). Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter (I sprayed them again once they came out of the oven).
by Racheal Ray
Ingredients:•One medium to large rotisserie chicken (I used 3 chicken breasts, boiled and shredded them)
•7 tablespoons unsalted butter, plus more for greasing the dish
•8 ounces white mushrooms, thinly sliced
•1 medium onion, finely chopped
•2 celery ribs, finely chopped
•2 tablespoons all-purpose flour
•1 cup chicken broth
•1 cup milk
•1 teaspoon fresh lemon juice
•Salt and freshly ground pepper
•3 garlic cloves, finely chopped
•2 cups baking mix, such as Bisquick
•1/2 cup shredded cheddar cheese
Directions:
1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish. (I actually used regular chicken breast seasoned with salt and pepper. I boiled it and shredded it).
2. In a large skillet (I used a large dutch oven), melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish. (I mixed the chicken in with the vegetables in a large dutch oven instead of using another dish).
3. Melt the remaining 4 tablespoons of butter with the garlic. (I used spray butter and garlic salt for this part).
4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter (this is where I sprayed the biscuits with spray butter and sprinkled them with garlic salt). Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter (I sprayed them again once they came out of the oven).
Saturday, March 5, 2011
Salmon Croquettes
by Cooking Light
1/4 cup organic canola mayonnaise (such as Spectrum), divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (6-ounce) packages skinless, boneless pink salmon (I used a 14.5oz can of salmon)
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon salt
1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
CALORIES 305 ; FAT 19.3g (sat 2.6g,mono 6g,poly 9.7g); CHOLESTEROL 88mg; CALCIUM 16mg; CARBOHYDRATE 12.6g; SODIUM 801mg; PROTEIN 18.8g; FIBER 1g; IRON 1mg
1/4 cup organic canola mayonnaise (such as Spectrum), divided4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (6-ounce) packages skinless, boneless pink salmon (I used a 14.5oz can of salmon)
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon salt
1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
CALORIES 305 ; FAT 19.3g (sat 2.6g,mono 6g,poly 9.7g); CHOLESTEROL 88mg; CALCIUM 16mg; CARBOHYDRATE 12.6g; SODIUM 801mg; PROTEIN 18.8g; FIBER 1g; IRON 1mg
Saturday, February 12, 2011
Valentine's Dinner with Friends
Last night we had a dinner party, celebrating Valentine's Day, with some of our friends. Sadly, I didn't take any pictures, but I wanted to share the recipes of what I made. Everything was SO good!!!!! I was very pleased with how it all turned out. The main course I had made before, but the appetizer and dessert were new for me.
Appetizer: Spicy Onion Tartlets
2 medium-large sweet onions, such as Vadalia, cut into very thin wedges (I cut mine in half and then sliced them very, very thin)
2 tbs low-sodium chicken broth or water
1/2-3/4 tsp hot paprika, preferably Hungarian (I used regular paprika b/c our guests don't like spicy)
1/4 tsp salt
1/3 cup coarsely grated reduced-fat gruyere cheese (I used swiss cheese)
2 (2.1 oz) pkg frozen mini phyllo pastry shells (I used puff pastry dough)
To prepare the filling, spray a non-stick skillet with non-stick cooking spray and set over medium heat. Add the onions, cover and cook until they are tender and have released their liquid, 10-12 minutes. Uncover and cook until the onions are golden, about 30 minutes (mine turned golden pretty quick after cooking them covered, so watch them during that 3o minute period....it may not take that long). Stir in the broth, paprika and salt; cook until the broth has evaporated and the onions are very tender, 3-4 minutes more. Cool 15 minutes. (I did this step the night before and refrigerated the onions. On the night of the party, the onions were already cooled for the next step.).
Preheat oven to 350 degrees.
Stir the cheese into the cooled filling. Place the pastry shells on a baking sheet (I pressed pieces of the pastry dough into my 24 ct. mini-muffin pan). Spoon a level 1 1/2 tsp filling into each shell. Bake until the pastry is lightly crisped and the filling is hot, 6-8 minutes (in the muffin tin with the puff pastry dough, it took them almost 20 minutes, so just watch them). Serve at once.
Main Course: Beef Daube Provençal
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°. (I baked mine at 350 degrees for 2 hours).
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
CALORIES 367 (31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 76mg; CARBOHYDRATE 33.4g; SODIUM 776mg; PROTEIN 29.1g; FIBER 3.9g
Cooking Light, NOVEMBER 2004
Dessert: Chocolate Buttercream Cake
Barefoot Contessa
1 3/4 C flour
1C cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 C unsalted butter room temp
2/3 C gran sugar
2/3 C light brown sugar, packed
2 large eggs room temp
2 tsp vanilla extract
1 C buttermilk room temp
1/2 c sourcream room temp
2 Tbsp brewed coffee
Preheat oven to 350. Butter 2 (8 inch) round pans. In bowl, sift together flour, cocoa, soda and salt.
In mixer, cream butter and sugars on high about 5 min. Add eggs and vanilla. Combine buttermilk sourcream, and coffee. On low, add flour mixture and buttermilk mixture alternately till blended. Divide batter between 2 pan and bake 25 to 30 min. Cool.
Icing
10 oz bitterseweet chocolate
8 oz. semisweet chocolate
1/2 C egg whites ( 3l arge eggs)
1 C gran sugar
pinch cream of tarter
1/2 salt
1 lb (4 sticks) butter room temp
2 tsp vanilla extraact
2 tsp instant espresso powder dissolved in 1 tsp water
2 Tbsp dark rum
Chop choc and melt in bowl over simmering water til smooth. Cool.
Mix egg whites, sugar, cream tarter, and salt in bowl of mixer. Heat egg whites in bowl over simmering water till warm to touch about 5 min. Whisk on high for 5 min or til meringue is cool and holds a stiff peak.
Add butter 1 Tbsp at time while beatin on medium. Scrape bowl, add chocolate, vanilla, espresso, and rum for 1 min or till chocolate is blended.
Appetizer: Spicy Onion Tartlets
2 medium-large sweet onions, such as Vadalia, cut into very thin wedges (I cut mine in half and then sliced them very, very thin)
2 tbs low-sodium chicken broth or water
1/2-3/4 tsp hot paprika, preferably Hungarian (I used regular paprika b/c our guests don't like spicy)
1/4 tsp salt
1/3 cup coarsely grated reduced-fat gruyere cheese (I used swiss cheese)
2 (2.1 oz) pkg frozen mini phyllo pastry shells (I used puff pastry dough)
To prepare the filling, spray a non-stick skillet with non-stick cooking spray and set over medium heat. Add the onions, cover and cook until they are tender and have released their liquid, 10-12 minutes. Uncover and cook until the onions are golden, about 30 minutes (mine turned golden pretty quick after cooking them covered, so watch them during that 3o minute period....it may not take that long). Stir in the broth, paprika and salt; cook until the broth has evaporated and the onions are very tender, 3-4 minutes more. Cool 15 minutes. (I did this step the night before and refrigerated the onions. On the night of the party, the onions were already cooled for the next step.).
Preheat oven to 350 degrees.
Stir the cheese into the cooled filling. Place the pastry shells on a baking sheet (I pressed pieces of the pastry dough into my 24 ct. mini-muffin pan). Spoon a level 1 1/2 tsp filling into each shell. Bake until the pastry is lightly crisped and the filling is hot, 6-8 minutes (in the muffin tin with the puff pastry dough, it took them almost 20 minutes, so just watch them). Serve at once.
Main Course: Beef Daube Provençal
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°. (I baked mine at 350 degrees for 2 hours).
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
CALORIES 367 (31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 76mg; CARBOHYDRATE 33.4g; SODIUM 776mg; PROTEIN 29.1g; FIBER 3.9g
Cooking Light, NOVEMBER 2004
Dessert: Chocolate Buttercream Cake
Barefoot Contessa
1 3/4 C flour
1C cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 C unsalted butter room temp
2/3 C gran sugar
2/3 C light brown sugar, packed
2 large eggs room temp
2 tsp vanilla extract
1 C buttermilk room temp
1/2 c sourcream room temp
2 Tbsp brewed coffee
Preheat oven to 350. Butter 2 (8 inch) round pans. In bowl, sift together flour, cocoa, soda and salt.
In mixer, cream butter and sugars on high about 5 min. Add eggs and vanilla. Combine buttermilk sourcream, and coffee. On low, add flour mixture and buttermilk mixture alternately till blended. Divide batter between 2 pan and bake 25 to 30 min. Cool.
Icing
10 oz bitterseweet chocolate
8 oz. semisweet chocolate
1/2 C egg whites ( 3l arge eggs)
1 C gran sugar
pinch cream of tarter
1/2 salt
1 lb (4 sticks) butter room temp
2 tsp vanilla extraact
2 tsp instant espresso powder dissolved in 1 tsp water
2 Tbsp dark rum
Chop choc and melt in bowl over simmering water til smooth. Cool.
Mix egg whites, sugar, cream tarter, and salt in bowl of mixer. Heat egg whites in bowl over simmering water till warm to touch about 5 min. Whisk on high for 5 min or til meringue is cool and holds a stiff peak.
Add butter 1 Tbsp at time while beatin on medium. Scrape bowl, add chocolate, vanilla, espresso, and rum for 1 min or till chocolate is blended.
Thursday, November 11, 2010
Hot Chicken Salad
from Toni Martin
4 c. cooked chicken
¾ c. mayo
1 tsp. salt
2 c. chopped celery
2 T. lemon juice
1 tsp. chopped onion
2 oz. pimento
1 c. shredded cheddar
2/3 c. almonds – sliced
1 can cream of chicken soup
1 ½ c. crushed potato chips
Combine all ingredients except chips, cheese and almonds.
Refrigerate ‘til ready to go in the oven. Top with cheese, chips and almonds.
Bake 20-25 min at 400 degrees.
--------------------------------------------------------
This was SUPER easy and a huge hit! Ken and I even ate leftovers for a few days (b/c I made too much) and we LOVED it! I served it with a green salad and rolls. Enjoy!
4 c. cooked chicken
¾ c. mayo
1 tsp. salt
2 c. chopped celery
2 T. lemon juice
1 tsp. chopped onion
2 oz. pimento
1 c. shredded cheddar
2/3 c. almonds – sliced
1 can cream of chicken soup
1 ½ c. crushed potato chips
Combine all ingredients except chips, cheese and almonds.
Refrigerate ‘til ready to go in the oven. Top with cheese, chips and almonds.
Bake 20-25 min at 400 degrees.
--------------------------------------------------------
This was SUPER easy and a huge hit! Ken and I even ate leftovers for a few days (b/c I made too much) and we LOVED it! I served it with a green salad and rolls. Enjoy!
Monday, October 4, 2010
Roman-Style Chicken
by Giada di Laurentis
I got this AMAZING recipe from "Keeping Up With The Joneses". Her picture of it (which you see below) looked FABULOUS and I couldn't wait to try it!!!! And try it, we did....for our anniversary! :) This will definitely be something that we make again and again....and it may just end up as a tradition for our anniversary!!!!
Roman-Style Chicken
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow/orange bell pepper, sliced
1 bag/carton sliced mushrooms
3 oz. prosciutto, chopped (I used about 5-6 slices turkey bacon)
2 garlic cloves, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine (I use the white cooking wine from Walmart)
1 tsp thyme
1 tsp oregano
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped, fresh flat-leaf parsley leaves
1. Season the chicken with salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. Once the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Kepping the same pan over medium heat, add the peppers, mushrooms and prosciutto (bacon) and cook until the peppers and mushrooms have browned and the prosciutto is crisp, about 5 minutes. (When I make it again, I will cook the bacon a little before I put the vegetables in). Add the garlic and cook for about 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
3. Return the chicken to the skillet and add the stock. Bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.
4. If serving immediately, add the capers and parsley. Stir to combine and serve. If making ahead of time, transfer chicken and sauce to storage container, col and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
I served over garlic mashed potatoes! IT WAS FABULOUS!!!!!! Enjoy!!!!
I got this AMAZING recipe from "Keeping Up With The Joneses". Her picture of it (which you see below) looked FABULOUS and I couldn't wait to try it!!!! And try it, we did....for our anniversary! :) This will definitely be something that we make again and again....and it may just end up as a tradition for our anniversary!!!!
Roman-Style Chicken4 boneless, skinless chicken breasts
salt and pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow/orange bell pepper, sliced
1 bag/carton sliced mushrooms
3 oz. prosciutto, chopped (I used about 5-6 slices turkey bacon)
2 garlic cloves, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine (I use the white cooking wine from Walmart)
1 tsp thyme
1 tsp oregano
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped, fresh flat-leaf parsley leaves
1. Season the chicken with salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. Once the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Kepping the same pan over medium heat, add the peppers, mushrooms and prosciutto (bacon) and cook until the peppers and mushrooms have browned and the prosciutto is crisp, about 5 minutes. (When I make it again, I will cook the bacon a little before I put the vegetables in). Add the garlic and cook for about 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
3. Return the chicken to the skillet and add the stock. Bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.
4. If serving immediately, add the capers and parsley. Stir to combine and serve. If making ahead of time, transfer chicken and sauce to storage container, col and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
I served over garlic mashed potatoes! IT WAS FABULOUS!!!!!! Enjoy!!!!
Sunday, September 12, 2010
Slow Cooked Puerto Rican Pulled Pork
from The Pioneer Woman's Tasty Kitchen
4 lbs Pork Shoulder/Butt
6 cloves garlic
1/4 tsp ground black pepper
1 tsp oregano
1 1/2 tbsp Olive Oil
1 1/2 tbsp white vinegar
4 tsp salt
Combine garlic, pepper, oregano olive oil, vinegar, and salt. Rub pork with the garlic mixture and regrigerate overnight.
When ready, drop inot the crockpot on low for 8 hours.
Done! Consume with vigor.
_____________________________________________
Well, as usual, I procrastinate. :) I forgot what I was making for Sunday, which means I forgot to thaw the pork. So, I set the crockpot on high and place the frozen pork in it to thaw. After one hour, I put the rub on the pork. On one side, I eyeball about one tbsp each of the olive oil and vinegar. Rub it in. Then I shake the pepper and oregano on to my liking, 3 cloves of garlic and 2 tsp of salt. Rub all of that on the top. I flipped the pork and did the same to the other side.
I left the crock pot on high for 7 hours. About half-way through, I flipped the pork once more. The last few hours. I sliced the pork. About an hour before I served it, I took a fork and knife and shredded the pork.
My pork was only 2 lbs, but I still stuck with the recipe. I probably used more vinegar, oil and oregano than what was called for. I also used apple cider vinegar instead of white just b/c its what I already had.
I loved this....and Ken said it was one of the best dishes I've ever made!!!! It was really good!!!!
4 lbs Pork Shoulder/Butt
6 cloves garlic
1/4 tsp ground black pepper
1 tsp oregano
1 1/2 tbsp Olive Oil
1 1/2 tbsp white vinegar
4 tsp salt
Combine garlic, pepper, oregano olive oil, vinegar, and salt. Rub pork with the garlic mixture and regrigerate overnight.
When ready, drop inot the crockpot on low for 8 hours.
Done! Consume with vigor.
_____________________________________________
Well, as usual, I procrastinate. :) I forgot what I was making for Sunday, which means I forgot to thaw the pork. So, I set the crockpot on high and place the frozen pork in it to thaw. After one hour, I put the rub on the pork. On one side, I eyeball about one tbsp each of the olive oil and vinegar. Rub it in. Then I shake the pepper and oregano on to my liking, 3 cloves of garlic and 2 tsp of salt. Rub all of that on the top. I flipped the pork and did the same to the other side.
I left the crock pot on high for 7 hours. About half-way through, I flipped the pork once more. The last few hours. I sliced the pork. About an hour before I served it, I took a fork and knife and shredded the pork.
My pork was only 2 lbs, but I still stuck with the recipe. I probably used more vinegar, oil and oregano than what was called for. I also used apple cider vinegar instead of white just b/c its what I already had.
I loved this....and Ken said it was one of the best dishes I've ever made!!!! It was really good!!!!
Thursday, September 9, 2010
Mini-Meatball Sandwiches
by The Pioneer Woman
1-lb ground chuck or ground beef
1/2 cup panko or other bread crumbs
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground pepper
1/2 cup Milk (I used skim)
2 tablespoon olive oil
1/2 medium onion (I used a whole medium onion)
1 jar marinara sauce (I used Hunt's Traditional canned sauce)
12 whole dinner rolls (I used the sweet King's Hawaiian)
Provolone Cheese
In large bowl, mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized meatballs (I just divided mine evenly to make 12).
Heat the olive oil in a large skillet over medium heat. Add onion and cook for one minute, or until onions are soft and golden brown. Add meatballs between the onions and brown on all sides.
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes. (I continued to shake the pan every few minutes).
When ready to serve, cut each dinner roll in half. Place a wedge of provolone cheese on top and bottom of each roll. Spoon some sauce and a meatball on the bottom bun; top with the top bun.
Serve immediately.
_______________________________________________
WE LOVED THIS!!!!! And I will definitely make it again....SOON!!!!!! YUM!!!!!
1-lb ground chuck or ground beef
1/2 cup panko or other bread crumbs
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground pepper
1/2 cup Milk (I used skim)
2 tablespoon olive oil
1/2 medium onion (I used a whole medium onion)
1 jar marinara sauce (I used Hunt's Traditional canned sauce)
12 whole dinner rolls (I used the sweet King's Hawaiian)
Provolone Cheese
In large bowl, mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized meatballs (I just divided mine evenly to make 12).
Heat the olive oil in a large skillet over medium heat. Add onion and cook for one minute, or until onions are soft and golden brown. Add meatballs between the onions and brown on all sides.
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes. (I continued to shake the pan every few minutes).
When ready to serve, cut each dinner roll in half. Place a wedge of provolone cheese on top and bottom of each roll. Spoon some sauce and a meatball on the bottom bun; top with the top bun.
Serve immediately.
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WE LOVED THIS!!!!! And I will definitely make it again....SOON!!!!!! YUM!!!!!
Tuesday, April 6, 2010
Cresent Roll Chicken Pockets
from Stephanie (my mom)
6 oz cream cheese (I used all 8 oz)
4 Tbls milk
2 Tbls butter
4 cups shredded chicken
1/2 c. finely chopped celery (I used about 2 Tbls)
2 Tbls minced onion
1/2 tsp salt
dash of pepper
2 (8 oz) cans cresent rolls (I used 3 cans)
2 Tbls butter (I used spray butter for this part)
I put the chicken in the crockpot with water on high for 4 hours. Then I took the chicken out, drained the pot, and shredded the chicken. I put the shredded chicken BACK IN THE CROCK POT and left the pot on "low". Add all ingredients to the crockpot (except the last 2 ingredients).
Preheat oven to 350 degrees. Separate each can of the cresent rolls into 4 rectangles (not 8 triangles). Press the preforations together so its one single piece of dough. Soon about 1/2 cup (I think mine were closer to 1/4 cup...it made more) of the cream cheese/chicken mixture on to the center of each rectangle of dough. Bring all the edges to the center so that the chicken mixture is enclosed in the dough. Place the filled pockets on an ungreased (I greased mine just to be safe) cookie sheet, seam side down. Brush (spray) the tops with butter. Bake for 25-30 minutes.
_____________________________________________
These are amazing! And a few people have asked me for the recipe! I hope you all enjoy them!!!
6 oz cream cheese (I used all 8 oz)
4 Tbls milk
2 Tbls butter
4 cups shredded chicken
1/2 c. finely chopped celery (I used about 2 Tbls)
2 Tbls minced onion
1/2 tsp salt
dash of pepper
2 (8 oz) cans cresent rolls (I used 3 cans)
2 Tbls butter (I used spray butter for this part)
I put the chicken in the crockpot with water on high for 4 hours. Then I took the chicken out, drained the pot, and shredded the chicken. I put the shredded chicken BACK IN THE CROCK POT and left the pot on "low". Add all ingredients to the crockpot (except the last 2 ingredients).
Preheat oven to 350 degrees. Separate each can of the cresent rolls into 4 rectangles (not 8 triangles). Press the preforations together so its one single piece of dough. Soon about 1/2 cup (I think mine were closer to 1/4 cup...it made more) of the cream cheese/chicken mixture on to the center of each rectangle of dough. Bring all the edges to the center so that the chicken mixture is enclosed in the dough. Place the filled pockets on an ungreased (I greased mine just to be safe) cookie sheet, seam side down. Brush (spray) the tops with butter. Bake for 25-30 minutes.
_____________________________________________
These are amazing! And a few people have asked me for the recipe! I hope you all enjoy them!!!
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