Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Tagged as: chicken and poultry, gravy
make-your-own-pizza party - hollywood housewife When we have the whole extended family at the lake each July, we each take a night to provide dinner, because otherwise trying to coordinate dinner for 25 people every evening is too arduous. This year my sister-in-law did a make-your-own-pizza dinner and it was so genius that I blatantly stole the idea and had one of my own over the weekend. It's so easy, and great for groups. Here's how I did it: After rolling out a big 'ole sheet of butcher paper onto my kitchen island, I plunked all the ingredients right on top and wrote the instructions on the paper. We grilled the pizzas instead of baking them, saving tons of time and mess. Guests were instructed to coat their naan with olive oil to avoid burning on the grill. Then, toppings! There was pizza sauce, obviously (I just used Ragu pizza sauce - shhhhhh, don't tell) and loads of cheese. Throw 'em on the grill for as long as it takes for the the ingredients to melt together in a yummy fashion (about six minutes, we found) and then eat!
Spaghetti and Meatball Pot Pie Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. I baked the pot pies on a pizza stone on the plate setter. About 15 minutes in, they started to brown.
The Angry Chef's Garlicky Lemon-Pepper Chicken A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan. The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients This recipe calls for three different types of garlic—garlic salt, fresh elephant garlic, and jarred minced garlic. The Angry Chef’s Garlicky Lemon-Pepper Chicken
Martha Stewart's Macaroni and Cheese - Blog - food52 - food community, recipe search and cookbook contests Every week, Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart. - Kristen No matter how haggard we may feel about our the state of our country -- we, as a nation, will always have macaroni and cheese. It's a French mother sauce wrapped around an Italian dried noodle, shot through with cheese. Ever since Jefferson got his macaroni machine, and possibly even before that, American home cooks have been on a quest to get it right -- we want the bouncy noodles, the creamy cheese sauce, and the crunchy cap. If you find yourself on this quest, just listen to Martha Stewart. Among the cardinal Rules of Macaroni and Cheese, Stewart is clear on this: You've got to have a béchamel. Skip it and the cheese inevitably toughens and the grease breaks free. And so, we must go béchamel, which is really no trouble at all -- it's just milk thickened with flour. Want more genius?
Crockpot BBQ Beer Chicken What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. I do like to drink it on occasion, but it’s not always my beverage of choice. However, when it comes to cooking with it? Best flavor ever. Basically, I love replacing water with alcohol. And now… a peek into what a mess my kitchen appliances really are. You don’t even want to see my stand mixer. Look at that bun. I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. Or is that just me? Crockpot BBQ Beer Chicken serves about 8-10 1 tablespoon onion powder 1/2 teaspoon salt
Irish Beef Stew (Slow Cooker) Irish Beef Stew (Slow Cooker) I love slow cooker recipes and when I saw this Drunken Irish Stew on Sydney’s site, Crepes of Wrath, I knew I wanted to make a slow cooker version of it. Who doesn’t love a beef stew? And a beef stew made in a crockpot is a winner! Serve it with a small salad and some crusty bread and you have comfort food and the perfect Sunday dinner on a cold night. I had to resist opening the slow cooker every hour…the house smelled so good, it took all I could muster to not make a bowl before the 6 or 7 hours was up. I put all of the veggies in the my crockpot first, then add the meat after it’s browned. The result is a nice medley of tender beef, wonderfully flavored veggies and the broth is so flavorful with both beer and red wine. Do you have a slow cooker favorite or a favorite beef stew recipe? Irish Beef Stew (Slow Cooker) Recipe Yield: 4-6 Prep Time: 35 min Cook Time: 9 hours Total Time: 9 hours 35 minutes A slow cooker beef stew that's easy to prepare. Ingredients:
Breaded Garlic Chicken in Lemon-Butter Sauce We eat chicken a lot around these parts and I never tire of finding different ways to fix it. It’s quite a versatile meat, I’d say! Nestled in curries, beautifully grilled, all set for tacos, and simplified in the slow cooker, just a few yummy chicken variations. This latest recipe, sent to me by Allie M., was a fantastic new way to prepare our much-loved chicken. Breaded, browned, and then baked while simmering in a simple lemon-butter sauce, this chicken is tender, versatile and absolutely delicious. We served the chicken over fettuccine noodles and the light, tasty sauce was divine drizzled over the chicken and pasta. Loved this one, oh yes we did. One Year Ago: Cheese Rolls with Buttery Parmesan CrustTwo Years Ago: Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Breaded Garlic Chicken in Lemon-Butter Sauce Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients. Ingredients Directions
Fry Bread Tacos: Eating America Navajo fry bread tacos are typically made by topping fry bread with ground beef, shredded lettuce and cheddar cheese. In this recipe I’ve topped fry bread with Sonoran-style shredded beef, shredded cabbage, cheddar cheese and a simple tomato salsa, which is a little atypical but all components are prepared traditionally (Sonora is a northwestern state in Mexico and shares its border with Arizona and New Mexico, parts of which belong to the Navajo Nation). I’ve adapted the recipe I found in the book, Foods of the Americas: Native Recipes and Traditions. Check it out if you’re looking for some great recipes and a very interesting read. Fry Bread - 3 cups of all-purpose flour, plus extra for dusting - 1 tablespoon of baking powder - 1 teaspoon of kosher salt - 1 1/4 cup of warm water - corn, vegetable or canola oil for frying In a bowl or on a clean work surface combine the flour, baking powder and salt. Cut into 6-8 pieces depending on how large you want your fry bread. Simple Tomato Salsa
Pierogi Recipe October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.