Maple Syrup Chicken
2 Tbsp olive oil
4-6 bone-in, skin-on chicken breasts
Salt and Pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping Tbsp fresh thyme leaves
4 garlic cloves, thinly sliced (or 1 tsp minced garlic)
2 Tbsp cider vinegar
2 Tbsp stone-ground mustard
Preheat oven to 400^F. Line a 9x13-inch pan with aluminum foil and spray with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and brown it well on both sides in the oil. Remove the chicken to the 9x13 pan and set aside.
Add the chicken broth, syrup, thyme and garlic to the skillet and bring to a boil, scraping up the browned bits as you stir. Boil for about 2 minutes. Add vinegar and mustard and cook, stirring, for 1 minute.
Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through.
I served this with a Cranberry Rice Pilaf and it was very good!
Found on Pinterest.
Saturday, February 21, 2015
Lemony Herbed Broccoli
Lemony Herbed Broccoli
1/4 cup butter
1-lb frozen broccoli florets, thawed
2 tsp grated lemon rind
1/2 tsp salt
1/2 tsp dried basil
Melt butter in a large skillet over medium heat. Add remaining ingredients. Cook 3 minutes or until the broccoli is thoroughly heated and crisp-tender, stirring gently.
Very good!
Adapted from a Mr. Food recipe.
1/4 cup butter
1-lb frozen broccoli florets, thawed
2 tsp grated lemon rind
1/2 tsp salt
1/2 tsp dried basil
Melt butter in a large skillet over medium heat. Add remaining ingredients. Cook 3 minutes or until the broccoli is thoroughly heated and crisp-tender, stirring gently.
Very good!
Adapted from a Mr. Food recipe.
Sour Cream Pork Chops
Sour Cream Pork Chops
4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream
Preheat oven to 350^F.
Season the pork chops with salt, pepper and garlic powder. Dredge in flour and brown in hot oil in a large skillet on both sides. Brown them well and only turn them once! Remove the browned chops to a large baking dish or a 9x13-inch pan.
Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat. Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet. Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.
Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.
Delicious!
Adapted from a recipe from Allrecipes.com
4 pork loin chops, each about 3/4-inch thick
Salt, Pepper and Garlic Powder to taste
1/2 cup flour
3 Tbsp olive oil
1 onion, halved and thinly sliced
1/2 tsp dried thyme
1 1/2 - 2 cups chicken broth
2 Tbsp flour
1 cup sour cream
Preheat oven to 350^F.
Season the pork chops with salt, pepper and garlic powder. Dredge in flour and brown in hot oil in a large skillet on both sides. Brown them well and only turn them once! Remove the browned chops to a large baking dish or a 9x13-inch pan.
Add the onions and thyme to the skillet and cook until they start to brown a bit, about 8-10 minutes over medium-high heat. Stir in the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet. Combine the flour and sour cream and whisk into the boiling chicken broth, stirring constantly until the mixture thickens slightly.
Pour over pork chops and cover the dish (or seal pan with foil) and bake for 1 to 1-1/2 hours.
Delicious!
Adapted from a recipe from Allrecipes.com
Tuesday, February 3, 2015
Korean Beef
Korean Beef
1 pound lean ground beef
salt and pepper
1 tsp minced roasted garlic
1 Tablespoon sesame oil
1/4 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced
3/4 teaspoon crushed red pepper flakes (to desired spiciness)
Hot Cooked Rice
1 bunch green onions, sliced
Brown and crumble the beef, salt and pepper and garlic in the sesame oil in a skillet. Stir in the brown sugar, soy sauce, ginger and crushed red pepper flakes. Simmer, stirring occasionally, for 10-15 minutes.
Serve over rice. Garnish with green onions.
My opinion....I did not like the sesame oil. At all. John liked it though. Not that he'll ever get it again if I have to cook it! Poor John.
Recipe found on Pinterest.
1 pound lean ground beef
salt and pepper
1 tsp minced roasted garlic
1 Tablespoon sesame oil
1/4 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1/2 teaspoon fresh ginger, minced
3/4 teaspoon crushed red pepper flakes (to desired spiciness)
Hot Cooked Rice
1 bunch green onions, sliced
Brown and crumble the beef, salt and pepper and garlic in the sesame oil in a skillet. Stir in the brown sugar, soy sauce, ginger and crushed red pepper flakes. Simmer, stirring occasionally, for 10-15 minutes.
Serve over rice. Garnish with green onions.
My opinion....I did not like the sesame oil. At all. John liked it though. Not that he'll ever get it again if I have to cook it! Poor John.
Recipe found on Pinterest.
Sunday, February 1, 2015
Grandpa's Classic Coney Dogs
Grandpa's Classic Coney Dogs
1 lb ground chuck
Salt and Pepper to taste
1/4 cup minced onion
3/4 cup catsup
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp yellow mustard
1/4 tsp celery seed
Splash Worcestershire sauce
6 hot dogs, grilled or pan-fried and kept hot
6 hot dog buns, toasted if desired
Shredded Cheddar, if desired
Place the ground chuck in a large skillet and cook, stirring until browned and finely crumbled. Drain. Add the remaining ingredients and stir until well combined. Cook over low heat for at least 20 minutes.
Place the hot dogs in the buns and top with the Coney sauce. Sprinkle with shredded Cheddar if desired. Go Patriots!
This was OK....but a little too sweet for my tastes. And it could definitely use some spicing up! Probably would never make this again.
Adapted from allrecipes.com
Coney Dog on the right.
1 lb ground chuck
Salt and Pepper to taste
1/4 cup minced onion
3/4 cup catsup
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp yellow mustard
1/4 tsp celery seed
Splash Worcestershire sauce
6 hot dogs, grilled or pan-fried and kept hot
6 hot dog buns, toasted if desired
Shredded Cheddar, if desired
Place the ground chuck in a large skillet and cook, stirring until browned and finely crumbled. Drain. Add the remaining ingredients and stir until well combined. Cook over low heat for at least 20 minutes.
Place the hot dogs in the buns and top with the Coney sauce. Sprinkle with shredded Cheddar if desired. Go Patriots!
This was OK....but a little too sweet for my tastes. And it could definitely use some spicing up! Probably would never make this again.
Adapted from allrecipes.com
Seattle Cream Cheese Dogs
Seattle Cream Cheese Dogs
1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown Mustard
Melt the butter in a skillet over medium heat. Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.
Meanwhile, grill or pan-fry the hot dogs and toast the buns.
Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve! Go Seahawks! It's Super Bowl Sunday after all!
These were delicious! This may become my go-to hot dog, cause I really liked them!
Seattle Cream Cheese Dog on the left.
1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown Mustard
Melt the butter in a skillet over medium heat. Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.
Meanwhile, grill or pan-fry the hot dogs and toast the buns.
Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve! Go Seahawks! It's Super Bowl Sunday after all!
These were delicious! This may become my go-to hot dog, cause I really liked them!
Spiced Cheesecake Bars
Spiced Cheesecake Bars
Crust:
4 Tbsp melted butter
1 Tbsp sugar
1-1/2 cups graham cracker crumbs
3/4 tsp cinnamon
1/4 tsp nutmeg
Filling:
2 (8-oz) bars cream cheese, at room temperature
2/3 cup sugar
1/4 cup sour cream
2 large eggs, at room temperature
1 Tbsp all-purpose flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Preheat the oven to 350^F. Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, mix the crust ingredients together and press into the bottom of the prepared pan. Bake until light brown, about 15 minutes. Remove from the oven and set aside to cool.
Turn the oven down to 325^F.
With an electric mixer, blend the cream cheese and sugar. Mix until smooth and not lumps remain. Add the sour cream, eggs, flour and vanilla and mix until well blended and smooth.
Set aside 1 cup of the cream cheese mixture in a small bowl, then pour the remainder onto the crust. Stir the spices into the reserved cup of filling and then place dollops on top of the mixture in the pan. Using a butter knife, create swirls by drawing the knife through the two mixtures.
Bake at 325^ for about 40 minutes, or until set. Remove from the oven and cool completely. cut into bars to serve and store any leftovers in the fridge!
Too much crust - the flavor was OK, though. Probably wouldn't make these again.
Adapted from a recipe at cooking.com
Crust:
4 Tbsp melted butter
1 Tbsp sugar
1-1/2 cups graham cracker crumbs
3/4 tsp cinnamon
1/4 tsp nutmeg
Filling:
2 (8-oz) bars cream cheese, at room temperature
2/3 cup sugar
1/4 cup sour cream
2 large eggs, at room temperature
1 Tbsp all-purpose flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Preheat the oven to 350^F. Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, mix the crust ingredients together and press into the bottom of the prepared pan. Bake until light brown, about 15 minutes. Remove from the oven and set aside to cool.
Turn the oven down to 325^F.
With an electric mixer, blend the cream cheese and sugar. Mix until smooth and not lumps remain. Add the sour cream, eggs, flour and vanilla and mix until well blended and smooth.
Set aside 1 cup of the cream cheese mixture in a small bowl, then pour the remainder onto the crust. Stir the spices into the reserved cup of filling and then place dollops on top of the mixture in the pan. Using a butter knife, create swirls by drawing the knife through the two mixtures.
Bake at 325^ for about 40 minutes, or until set. Remove from the oven and cool completely. cut into bars to serve and store any leftovers in the fridge!
Too much crust - the flavor was OK, though. Probably wouldn't make these again.
Adapted from a recipe at cooking.com
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