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.

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! 

Skillet Chicken Ravioli

1  9- ounce package  cheese ravioli
2  tablespoons extra-virgin olive oil, plus more for drizzling
1 3/4  pounds skinless boneless chicken breast, cut into chunks
Freshly ground pepper
8 ounces white mushrooms sliced
1 cup cherry tomatoes, halved
2 cloves of garlic, thinly sliced
2 tablespoons red wine vingar
1/3 cup chicken broth
2 tablespoon grated, parmesan chese
1/4 cup choopped fresh parsley, basil or a combination

1. Bring a pot of salted water to a boil.  Add the ravioli and cook according  to label directions; drain  then drizzle witholive oil and toss
2. Season chicken with salt and pepper.  Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.  Add chicken cook undisturbed until brown. Transfer to a plate.
3. Heat remaining 1 tablespoon olive oil in the skillet.  Add mushrooms and cook until brown. Season with salt. Stir in tomatoes,  garlicand vinegar  and cook until tomatoes  begin to soften. Return the chicken to the skillet, then add the ravioli, broth and parmesan and cook stirring occasionally  until chicken is warmed through. Top with parsley, basil mixture.

Lemon Chicken

2 small lemons, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine lemon slices, sugar, and garlic in a medium bowl.

2. Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl t

o coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Blacken Tuna Steak

The Blacken Tuna Steak I  had wile on vacation in NC at The Sanitary Restaurant

Blueberry Crisp

Blueberry Crisp

What you will need:

4 C. Blueberries

½ C. sugar

2 Tbs. cornstarch

2 Tbs. lemon juice

½ C. rolled oats

½ C. flour

¼ C. brown sugar

2 Tbs. toasted, chopped walnuts

6 Tbs. light margarine or butter

Instruction:

Preheat oven to 375 degree,

Coat a 1-qt. casserole with nonstick spray.

In a large bowl mix blueberries, sugar cornstarch and lemon juice.

Spoon into the casserole.

In the same bowl mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in margarine or butter until the mixture resembles cornmeal.

Sprinkle over the berry mixture.

Bake for 45 minutes or until the crisp is lightly brown and bubbling.

Roasted Herb Chicken

Roasted Herb Chicken

 

What you will need:

6 bone-in chicken thighs (about 2 lbs.)

4 tbsp. olive oil

1 tsp. salt

1 ½ pounds small red potato, cut into 1 inch cubes

2 tsp Paprika

1 ½ tsp. Rosemary Leaves (dried)

1 tsp Minced Garlic

½ tsp coarse ground black pepper

Directions

Preheat oven 350 degree

Heat a medium to large sauté pan, Using 2 tbsp olive oil brown chicken on all sides. (Be sure not to crowd the pan) Once chicken is brown remove from pan and place to the side.

Mix the remaining 2 tbsp oil with, Paprika, Rosemary, minced Garlic, and black pepper. Add potatoes and coat well. Remove potatoes and add chicken and coat chicken with remaining Spice mixture.

Arrange potatoes and chicken in on a foil-lined baking pan sprayed with no stick cooking spray.

Roast, uncovered in preheated 350 degree oven about 40 minutes or until chicken is cooked through and potatoes are tender.

Pasta with white bean

1 package (16oz) Bow-Tie pasta
1 can (19oz) Cannellini Beans drained,Rinsed
1 jar (8.5 oz) Sun-dried Tomatoes in oil and herbs, drained and chopped.
1 package (5oz) Arugula
1 package (4 oz) crumbled Feta Cheese
1/4 cup chopped fresh basil leaves
2 Tablespoons fresh Lemon Juice
2 Tablespoon Olive Oil
1/2 teaspoon salt

Direction:
1. Cook  and drain Pasta as directed on package, cover to keep warm
2. Meanwhile, In a large bowl, mix remaining ingredients
3. Stir in hot cooked pasta

Cucumber Dill Salad

2 Large Cucumbers
1 Package of Cherry or Plum Tomatoes
1 Medium Red Onion
1 Bottle of Zesty Italian Salad Dressing
3 Sprigs of Fresh Dill


Directions:
1. Peel and slice Cucumber in Half (length wise), and remove seeds. Place in large mixing bowl


2. Slice Onion into bite size pieces. Place in bowl with Cucumbers.
3. Add Cherry/Plum Tomatoes
4. Chop Dill and add to bowl
5. Pour in Dressing and mix well.
6. Chill before serving

Lasagna

Ingredients

·         1 pound sweet Italian sausage

·         3/4 pound lean ground beef

·         1/2 cup minced onion

·         2 cloves garlic, crushed

·         1 (28 ounce) can crushed tomatoes

·         2 (6 ounce) cans tomato paste

·         2 (6.5 ounce) cans canned tomato sauce

·         1/2 cup water

·         2 tablespoons white sugar

·         1 1/2 teaspoons dried basil leaves

·         1/2 teaspoon fennel seeds

·         1 teaspoon Italian seasoning

·         1 tablespoon salt

·         1/4 teaspoon ground black pepper

·         4 tablespoons chopped fresh parsley

·         12 lasagna noodles

·         16 ounces ricotta cheese

·         1 egg

·         1/2 teaspoon salt

·         3/4 pound mozzarella cheese, sliced

·         3/4 cup grated Parmesan cheese

Directions

1.    In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.    Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.    Preheat oven to 375 degrees F (190 degrees C).

4.    To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.    Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ham and Hash Browns

·         1 (32 ounce) package frozen hash brown potatoes

·         8 ounces cooked, diced ham

·         2 (10.75 ounce) cans condensed cream of potato soup

·         1 (16 ounce) container sour cream

·         2 cups shredded sharp Cheddar cheese

·         1 1/2 cups grated Parmesan cheese

Directions

1.    Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

2.    In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

3.    Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Sausage and Peppers

·         1 pound turkey Italian sausage links, casings removed

·         1 medium green pepper, chopped

·         1 small onion, chopped

·         1 (16 ounce) package small curd 1% cottage cheese

·         2 cups shredded reduced-fat Cheddar cheese

·         1 1/2 cups egg substitute

·         1 cup fat-free milk

·         1 cup reduced-fat biscuit/baking mix

·         1 (4 ounce) can chopped green chilies

Directions

1.    In a large nonstick skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. stir in the remaining ingredients. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Cornbread Oyster Stuffing

2 (16 – ounce) package of Cornbread Stuffing mix (or you can use homemade cornbread)

2 large onions, diced

4 ribs celery, diced

2 lbs. mild Italian sausage

2 green pepper, diced

½ cup of sugar

1 lbs Oysters, chopped (with juice)

4 Cups of chicken broth

1 stick of butter, melted

4 eggs, lightly beaten

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage

Chicken Cacciatore

·         So I decided the other day that I would make a dish that has been haunting me for some time now, Chicken Cacciatore.  It came out pretty good so I then decided I would share my results.

·         

Olive Oil

·         2 packages of bon-in chicken thighs (8 total thighs)

·         Kosher salt

·         Pepper to taste

·         Crushed red pepper

·         1 large onion (sliced)

·         4 garlic cloves, smashed and finely chopped

·         1 red pepper, seeded and cut into 1/2-inch dice

·         1 yellow pepper, seeded and cut into 1/2-inch dice

·         1 package of white button mushrooms cleaned and sliced

·         1 6oz can of tomato paste

·         2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed

·         1 thyme bundle

·         2 bay leaves