Braised Chicken Thighs

• 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
• 1 tablespoon Creole Seasoning
• 1 teaspoon salt
• 1/2 cup plus 1 tablespoon all purpose flour
• 2 teaspoons olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 cups thinly sliced yellow onions
• 6 sprigs fresh thyme, tied in a bundle, and 2 sprigs fresh rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups chicken stock 
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
2. Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
3. Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
4. Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
5. Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
6. Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Chicken Piccata

Ingredients:
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper
5 tablespoons olive oil
4 tablespoons butter
2 garlic cloves, minced
2 tablespoons caper berries, rinsed and drained
1/2 cup dry white wine
1 cup chicken broth
4 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley
Cooked pasta
Directions:
Using a mallet, pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper.
Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta.

One Pot Roasted Red Pepper and Sausage Alfredo

ONE POT ROASTED RED PEPPER AND SAUSAGE ALFREDO


PRINT
PREP TIME
5 mins
COOK TIME
25 mins
TOTAL TIME
30 mins

INGREDIENTS
¾ lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil
1½ cups milk, plus ¼ cup for the sauce
1½ cups chicken broth, plus ¼ cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
½ cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Kosher salt and freshly ground black pepper, to taste
12 oz pasta of your choice
DIRECTIONS
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
Stir in spinach, 1 handful at a time, and cook until wilted and hot.
Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Lemon Blue Berry Bread

cake

8½" x 4½" x 2½" bread pan, sprayed or lined with parchment paper
½ cup (1 stick) unsalted butter (room temperature)
1 cup granulated sugar2 large eggs (room temperature)
2 Tbsp lemon juice (fresh squeezed)
zest of 2 medium-sized lemons
⅓ cup buttermilk (room temperature)
1½ cups all-purpose flour
¼ tsp baking powder¼ tsp baking soda
½ tsp salt½ tsp pure vanilla extract
¼ tsp almond extract (optional)
1 cup fresh or frozen blueberries (defrosted)
1 tsp flour (for dusting blueberries)

soaking liquid

2 Tbsp fresh lemon juice2 Tbsp granulated sugar

glaze

¾ cup powdered sugar
1 Tbsp lemon juice
¼ tsp kosher salt


Spray or line bread pan with parchment paper and preheat oven to 350 degrees.
Cream butter and sugar together until light and fluffy.
Then add eggs and beat thoroughly.
Scrape sides of bowl, mix in lemon juice, lemon zest and buttermilk.
Sift flour, baking powder, baking soda and salt; add to wet ingredients.
Mix until just incorporated but do not over-mix. Stir in vanilla and almond extracts.
Toss blueberries with additional 1 tsp flour until coated then fold them carefully into the batter. Transfer batter into prepared bread pan and smooth the top of batter.
Bake 45−55 minutes until golden on top and tester comes out clean.
Allow to cool 10 minutes in pan, then remove from pan.
Prepare soaking liquid by microwaving lemon juice and sugar just until hot (10-15 seconds).
Stir to dissolve sugar completely.
Poke holes in top of bread with toothpick or skewer and spoon liquid over warm bread. Allow the bread cool completely
Stir together ingredients for glaze and add a drop of water or lemon juice if glaze is too thick.
Pour glaze over cooled bread and allow to set (15-20 minutes). Slice and enjoy!

English Toffee

English Toffee

Yield: 24 bites or one 11x7 pan

Ingredients:

1 cup unsalted butter
1 cup granulated sugar
1/4 tsp kosher salt
1/2 tsp vanilla extract
12oz milk chocolate, melted
1 cup unblanched whole almonds
1 cup finely ground walnuts

Directions:

On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter,  sugar, salt, and vanilla extract. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)!
Bring mixture to a rolling boil. Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts.
If doing both sides, use only half of the chocolate and walnuts.
Allow top to set before flipping over and doing bottom.
When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!