Monday, August 1, 2016

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables
Recipe from: navywifecook
Image Credit: Mercedes
Roasted Chicken and Vegetables


Ingredients:

1/4 cup olive oil

1 whole chicken, cut into pieces

1 1/2 teaspoons salt

1 teaspoon pepper

5 garlic cloves, smashed

1/4 cup dry white wine

1/4 cup lemon juice

2 (8 oz) packages baby carrots

10 radishes, halved

4 sprigs fresh thyme

1 cup chopped fresh herbs (such as parsley, dill, mint or basil)

Directions:

Heat oven to 400.

In a large Dutch oven, heat oil over medium-high heat.

Sprinkle chicken with salt and pepper.

Cook chicken until golden brown, 6 to 7 minutes per side.

Remove from pot and set aside.

Add garlic to the pan and cook for 1 minute.

Stir in wine and lemon juice.

Add carrots, radishes and thyme to the pot and top with the chicken.

Bake (uncovered) for 40-50 minutes.

Remove thyme; discard. To serve, remove chicken and toss vegetables with fresh herbs. 

Serve with the chicken.

Read more and enjoy this amazing recipe and many more when visiting navywifecook


Sunday, July 31, 2016

Pixy Stix

Pixy Stix
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Pixy Stix

“The classic sweet and sour powdered candy grows up in this cocktail tribute.  Originated in the 1930's as a drink mix, it was soon discovered that kids were eating this tasty sour powder straight from the package.  Before long, it was being packaged in straws and being sold as "Pixy Stix".  Our cocktail takes a few sweet and sour ingredients, and delivers a drink that is sure to please most any palate.  We hope that you'll enjoy our featured cocktail... Pixy Stix.  Cheers!” hamptonroadshappyhour

Ingredients:

2 oz. Southern Comfort

2 oz. Amaretto

2 oz. Sweet & Sour Mix

2 oz. Lemon-Lime Soda

Splash of Grenadine

Cherry to garnish

Directions:

Combine the first 4 ingredients (as listed) in an ice filled cocktail shaker. 

Give it a good stir, and strain into an ice filled Rocks glass. 

Top with the Grenadine, garnish with the Cherry, insert a couple of sipping straws, and 
pucker up as you wrap your lips around your delicious... Pixy Stix. 

Bottoms up!


Read more and enjoy this amazing recipe and many more when visiting 

Blueberry Tart-Pie

Blueberry Tart-Pie
Recipe from: thibeaultstable
Image Credit: Ann
Blueberry Tart-Pie

“I've made this recipe for years. It was from an early 1980's Canadian Living Magazine.” Ann

Ingredients:

4 cups fresh blueberries

3/4 cup sugar

4 tablespoons all-purpose flour

1/2 teaspoon cinnamon (optional)

2 tablespoons melted butter

1 tablespoon lemon juice

Milk, sugar

Pastry for double crust

Line pie plate with pastry.

Directions:

Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using) and melted butter; 
pour into pie crust.

Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice 
top.

Seal edges well and flute. 

Brush lightly with milk and sprinkle with sugar.

Bake in 425°F oven for 15 minutes, reduce heat to 350°F and bake about 40 minutes longer or until crust is golden.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable


White chocolate Green-tea Brownies

White chocolate Green-tea Brownies
Recipe from: dailydelicious
Image Credit: dailydelicious
White chocolate Green-tea Brownies

“And try not to over bake the brownie or it will be too crumbly.” dailydelicious

Ingredients:

White chocolate 90g

Unsalted butter 40g

Granulated sugar 30g

Pinch of salt

Egg 1

Cake flour 40g 8g Green tea powder

Baking powder 1/2tsp

Macadamia nut, chopped (or other kinds of nut) 50g

Directions:

Preheat an oven to 180C.

Line 15cm square pan with baking paper.

Put the white chocolate and butter in a microwavable bowl, melt in the microwave at low 
power for 1-2 minutes.

Stir until fully melt.

Pour the sugar and salt into the bowl.

Stir to combine.

Let the mixture cool for 5 minutes.

Pour egg into the bowl, stir to combine.

Sift the flour, baking powder and green tea powder into the bowl.

Stir to combine.

Pour half of the batter into the prepared pan, sprinkle with half of chopped nuts, pour the 
rest of the batter into the pan and sprinkle with the rest of the nuts.

Bake for 15-18 minutes or until the top spring back when touch lightly.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious




Chicken Bacon Ranch Tater Tot Casserole

Chicken Bacon Ranch Tater Tot Casserole
Recipe from: blogchef
Image Credit: Bobby
Chicken Bacon Ranch Tater Tot Casserole

Add chicken, bacon and ranch to a tater tot casserole and you have an easy and delicious dinner.” Bobby

Ingredients:

3 cups chopped cooked chicken

1 (16 ounce) container sour cream

1 can cream of chicken soup

1 (1 oz) package dry ranch dressing mix

4 strips cooked and crispy bacon (crumbled)

2 cups shredded cheddar cheese

2lb bag frozen tater tots

Directions:

Preheat the oven to 350 degrees F.

Lightly spray a 9x13 inch baking dish with cooking spray.

Set aside.

In a large bowl mix together cooked chicken, sour cream, cream of chicken soup, dry ranch 
dressing mix, crumbled bacon and cheese.

 Fold in the frozen tater tots.

Spoon the mixture into the prepared baking dish.

Place into the oven and bake for 40-45 minutes, until bubbly.

Read more and enjoy this amazing recipe and many more when visiting blogchef


Adapted from Plain Chicken.

Friday, February 26, 2016

Veal Chops with Mint-Cherry Pan Sauce

Veal Chops with Mint-Cherry Pan Sauce
Recipe from: thehautemeal
Image credit: Stephanie
Veal Chops with Mint-Cherry Pan Sauce

“The veal chops are tender and juicy, but the mint and cherry sauce is the real starStephanie

Ingredients:

2 veal blade steaks (1 per person)

1 tbsp olive oil

Kosher salt and fresh ground pepper

1/3 cup red wine

1/3 cup beef stock

1/4 cup cherry preserves

1 tbsp balsamic vinegar

1 tbsp unsalted butter

2 tbsp chopped fresh mint

Instructions:

Take the chops out of the refrigerator about an hour before you plan on cooking them and 
prep them: sprinkle both sides generously with salt and pepper and leave the chops out to 
come to room temperature.

In a large skillet, heat the oil over medium-high heat.

Add the chops and let them cook undisturbed for 3 to 4 minutes, until nicely browned.

Turn the chops and repeat on the other side.

Work in batches if necessary, but don’t crowd the pan.

When finished, remove the chops from the pan and keep warm.

Add the wine and stock to the pan to deglaze, scraping up the crispy browned bits on the 
bottom of the pan.

Bring to a simmer and cook until reduced by half.

Add the preserves and vinegar, and stir until the preserves have melted.

Taste for salt and pepper, then remove from the heat and stir in the mint and butter.

Serve immediately, with a little (or a lot) of the sauce over each chop.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal



Monday, February 22, 2016

Turkey, Leek, and Bacon Pot Pie

Turkey, Leek, and Bacon Pot Pie
Recipe from: thehautemeal
Image credit: Stephanie

Turkey, Leek, and Bacon Pot Pie

“Tender turkey breast, vegetables, and bacon in savory gravy, wrapped in flaky pastry. This is perfect comfort food!” Stephanie

Ingredients:

Crust:

3 cups all-purpose flour

1 tsp salt

1¼ cup butter-flavor shortening

1 egg, beaten

1 tbsp white vinegar

4 tbsp cold water

Filling:

4 slices bacon, cut into 1/2" pieces

2 leeks, washed and sliced

1½lbs turkey tenderloin

2 cups turkey stock (or chicken stock)

1 medium carrot

1 stalk celery

1 tbsp fresh thyme

1 tsp Worcestershire

2 tbsp dry vermouth

¼ cup unsalted butter

½ cup all-purpose flour

1½ cups milk (low fat is fine)

Kosher salt and fresh ground pepper


Instructions:

Place a pizza stone on the lowest rack in the oven (optional).

Preheat the oven to 425°F.

For the crust:

In a large bowl, stir together the flour and salt.

Cut in the shortening.

In a small bowl, combine the egg, vinegar, and water.

Drizzle the wet mixture into the flour mixture, stirring together with a fork until fully 
moistened.

Pat into a ball and cover the bowl with plastic wrap.

Refrigerate until ready to roll out.

For the filling:

In a small Dutch oven, add the turkey tenderloin and stock or broth, and cover.

Bring to a simmer over medium heat, and cook until the turkey is just cooked through, about 15 minutes.

Place the tenderloins in a large bowl, and pour the cooking liquid into a separate small bowl 
or measuring cup.

Using two forks, shred the turkey into bite-size pieces (you can do this while the vegetables 
are cooking).

Increase the heat to medium-high and add the bacon to the pot.

Cook the bacon until it's nearly crisp and has rendered most of its fat, stirring often, then 
add the carrots and celery.

Continue cooking for 2 to 3 minutes, and then add the leeks and thyme to the pot.

Continue to sauté the vegetables in the bacon drippings until the leeks are wilted and 
beginning to brown.

Add the Worcestershire and vermouth, scraping up any fond from the bottom of the pot, and continue to cook until the liquid has evaporated, just a minute or two.

Add the vegetables to the bowl with the turkey.

Over medium heat, melt the butter and stir in the flour.

Let the mixture cook for about a minute, toasting it lightly, then add the reserved turkey 
stock and milk, whisking constantly to keep it smooth and prevent lumps.

Bring the mixture to a bubble, letting it thicken completely, then fold in the turkey and 
vegetables.

Taste for seasoning, and add salt and fresh pepper as needed.

Remove from the heat and set aside.

Divide the prepared pie dough into two even balls, and roll out one ball of dough to line a 9" 
pie pan.

Line the pie pan, allowing the dough to fit into the bottom and over the sides.

Fill the crust with the turkey filling, and then roll out the remaining dough to a 9" circle and place over the top.

Trim the edges, then press together, crimping with a fork.

Bake on top of the pizza stone on the bottom rack of the oven until golden brown and 
bubbling, about 35 to 45 minutes.

If the edges of the crust start to brown too much, cover them with foil.

Allow the pie to rest on a wire rack for 10 to 15 minutes before serving.

The filling will set as the pie cools.

Notes:

You can make the crust in advance and keep it refrigerated until you're ready to roll it out.

Refrigerating it can also make it a little easier to work with.

Baking the pie on a pizza stone provides even, direct heat to the bottom of the pie, and 
helps keep the crust from getting soggy.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal




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