- Yukon Gold or Red Potatoes (I do (2) per person)
- Chicken Broth
- Italian Blend of Cheeses (Romano, Parm, Asiago, ect...)
Monday, July 12, 2010
- (2) 8 oz Blocks of Cream Cheese (softened)
- (2) cans of diced green chilis
- (1) Jar of Salsa (I usually get Medium)
- (2) Tomatoes Diced
- 8 peaches, peeled and sliced, about 6 to 8 cups
- 1/4 cup bourbon (i didn't have bourbon so I used whiskey!)
- 3/4 cup sugar, plus more for dusting
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 16 tablespoons (2 sticks) cold unsalted butter
- 3/4 cup heavy cream, plus more for brushing
Heat the oven to 375 degrees F.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
- 1 Head of Savoy Cabbage
- 4 Scallions
- 1/2 bunch of fresh cilantro, torn
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoons Sugar
- 2 limes
- salt & pepper
- (2) Beef Sirloin Steaks cubed
- Onion (cut into chunks)
- Boiled Red Potatoes (small ones)
- Mushroom Caps
- Cherry Tomatoes
- 1/4 C. Worcestershire Sauce
- 1/4 C. Soy Sauce
- 1/4 C. Olive Oil
- Freshly Chopped Parsley
Sunday, June 13, 2010
- 4 boneless Pork Chops
- 1/3 Cup uncooked brown rice
- 2/3 Cup uncooked white rice
- 1/2 Cup Chopped Onion
- 1/4 Cup Butter
- 8 oz Green Peas
- 5 oz can water chestnuts
- 4 oz mushrooms
- 1/2 cup water
- 10 oz beef broth
- 2 Tbs worcestershire sauce
- 1 envelope dry onion soup mix
- 1/2 tsp pepper
- 2 pounds sirloin tips, trimmed and cubed into bite-sized pieces (I bought Sirloin Steaks and Cubed them myself)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 large cloves garlic, finely chopped
- 1/2 cup finely chopped flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup white vermouth or dry white wine ( I used Red Wine since that is what I had on hand)
Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.
Friday, May 28, 2010
Sunday, May 23, 2010
As I was prepping I realized that the recipe said to "de-skin" the chicken... DE-SKIN A CHICKEN!?!?! They must be crazy, this does not sound very pleasant. As I started to "de-skin" the chicken I was thinking to myself "wow this is the most disgusting thing I have ever done... this recipe better be PRETTY DURN GOOD if I am ever going to do this again!!!
Well... the recipe turned out GREAT and Andrew even went back for seconds AND ate it as leftovers the next day... therefore I will share it! Good luck with the "de-skinning!"
Ready In: Ingredients
8 Hrs 15 Min
- 1 (3 pound) whole chicken, skin removed
- 1/2 cup chicken broth
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup honey
- 1 teaspoon Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon sesame oil
- 2 tablespoons minced garlic
- Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
- In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
- Cook chicken on low setting for 8 hours, or 4 hours on high setting.
I get most of my recipes from Southern Living Magazine, The Food Network and Taste of Home Magazines I buy at the grocery store checkout. :-)
I always talk about the recipes I make and people want "copies" of them so I decided... why not start a blog so everyone can just access this for the recipes they want!!? My goal with this blog is to share with everyone the recipes that Andrew went back for seconds on... and of course the ones that I think are delish! As I make new recipes I will post them and give feedback on what we thought. Most of the ones I make are "work all day long and come home to cook" friendly recipes which don't take tooo long and don't require to many ingredients or pots & pans!
Enjoy the recipes...