Let's start. Begin by cutting your chicken thighs in half. Pat chicken dry and season them with salt and pepper.Heat one tablespoon of oil in a skillet( I used nonstick) over moderately high heat until hot but not smoking. Saute the chicken in 2 batches. beginning skin side down, turning occasionally and adjusting heat to keep from burning until cooked through, and browned on all sides, 10 to 12 minutes. Transfer chicken to a plate and keep warm, covered with foil. Pour off all but one tablespoon of oil from skillet. Add your chopped onion, bell peppers, and hot cherry peppers to taste over moderate heat covered for 7 minutes. Stir occasionally. Add your garlicand cook, stirring until golden. About 2 minutes. Add your wine and broth and boil uncovered, until most of liquid is evaporated, about 4 minutes.Add chicken (along with any juices that accumulated on plate) and parsley and cook over moderate heat, stirring, until cooked through, then season with salt. Wonderful dish! Fabulous weeknight meal. Such pretty colors too. You will so enjoy this one. Dig in, baby!
Sunday, January 30, 2011
Saturday, January 29, 2011
To begin you make a simple graham cracker crust by combining graham cracker crumbs, melted butter, and sugar. Press this into the bottom of a buttered 8x8 inch baking pan. Grab the rest of your ingredients. In a blender or food processor, combine cream cheese, evaporated milk, sugar, egg, flour, and vanilla. Process till smooth. Gradually stir 1/2 cup cheese mixture into melted chocolate. Pour remaining cheese mixture over crust. Now pour chocolate mixture on top of that. Swirl mixture together with a knife to create marbled effect. Bake in a preheated 300 degree oven for 40-45 minutes or until set. Cool in pan on wire rack. Store, covered in refrigerator. Grab a piece as needed.A nice tasty treasure.
Wednesday, January 12, 2011
My FFH makes his chili all the time, and I can never photo it right, but I am posting it anyway because it's so good, and I want to.
Ina's shrimp scampi has been a favorite of mine for years...again could never catch it right, and I continue not to. Doesn't mean it isn't beyond wonderful though.
This mustard-soy chicken I have gotten from my sister, and I always make it as a quick weeknight dish with my fried rice, and some simple spinach. My husbands favorite way to eat spinach, mind you. So, rather than waste time posting with step by step photos, I have just included the 4 recipes below. Because they are always repeated in my home, I wanted them on my blog.
Friday, January 7, 2011
Simple cookie recipe with a buttery sublime taste, they were a hit. So pretty too.
Original recipe found here. So simple to make and one batch yields about 6 dozen. Begin by creaming your butter, brown and white sugars, eggs, vanilla, and salt. Add in your flour, cream of tartar, and baking soda. Mix in your toffee bits and drop by teaspoonfuls onto baking sheet. Bake 8-10 minutes at 350 and let cool slightly before removing to wire rack to cool completely. yes. lovely. A "so good mom" cookie.
Thursday, January 6, 2011
Begin by gathering your egg, vanilla, oil, and sugars. Combine them. In a separate bowl, combine flour, salt, and baking soda. Gradually add to sugar mixture and mix well. Divide dough in half. On a greased baking sheet, shape each portion into a 15 x 3" Rectangle, about 3 inches apart. Sprinkle with chocolate chips and press lightly. Bake at 375 for 6-7 minutes,8-9 for a crispier cookie. Cool for 5 minutes. Cut with a serrated knife into 1 inch strips, and remove to wire racks to cool. These are a very good cookie. My favorite? No. Just a nice ,quick, FUN treat.These chocolate chip cookies are still my favorite at the moment..
Tuesday, January 4, 2011
Next time I make these onion rings, and there will indeed be a next time, I shall make a horseradish-y dip to go with them. Original recipe from Martha Stewart's Everyday Food magazine. Begin by cutting a simply gorgeous vidalia onion into quarters crosswise and separating into rings, discarding the small center ones. Now grab your cornflakes and some plain breadcrumbs. Pulse them in your food processor till finely ground. Pour in bowl. Now combine buttermilk, cayenne, salt, pepper, flour, and egg in another bowl. Whisk. Set up your dipping station. Dip onion ring into buttermilk mixture, letting excess drip off, dredge in cornflake mixture, lay on plate. Pour olive oil onto a rimmed baking sheet. Place in preheated 450 oven for 2 minutes. Remove from oven and evenly spread oil on sheet. Place onion rings on sheet. Bake for 16 minutes, turning once, until golden brown. Sprinkle with salt. Serve. Delicious! Enjoyed the crunchy coating and the enticing flavor! Give them a try!