Honey Garlic Chicken Thighs
I’m kinda done with RedMeatMonday®. It’s November and I want to TRY to eat a bit better. So, I’m going for ComfortFoodMonday© for a bit. So tonight I give you a crock pot meal…Garlic Chicken Thighs. Sure, not quite a healthy departure from a slab of beef, but…hey, I’m trying. So I shopped at noon after our dog walk so that I could have this in the crock pot by 1 pm. I bought 2 packs of bone-in, skin-on chicken thighs, with 4 in each. These went straight into the crock. On top of this went one rough chopped onion. This was seasoned with 2 tsp oregano, 1 tsp of salt, 1 TBSP of fresh ground black pepper. Also, I put in a new ingredient I’ve wanted to introduce into my kitchen. Flat Iron Pepper Flakes. This is a combination...
One Skillet Tacos
I call this One Skillet Tacos. We cooked it up to celbrate Día de Muertos. I cook tacos often, but it’s a multi-layered event. But my favorite taco is a One Skillet Taco, where most everything is cooked at the same time, and then put into a taco. In this case we put a little shredded cheese and yogurt on top at the end…but you get the point. Brown off a pound of ground chicken (or pork, or beef, but just strain them well after) in olive oil. Remove. Toss in a diced onion and diced red bell pepper and saute. Add a few cloves of crushed/diced garlic. Crush on some black pepper. Add a can of strained low sodium black beans, stir and return the cooked meat. Add half a jar of salsa. Heat through. Season with chili powder and cayenne to your flavor. Warm up...
Cantonese style Scrambled Eggs for a Sunday Morning Breakfast. AKA Whampoa
This is something I’ve wanted to try for a while. I had a link of andouille sausage left over from what was an andouille between gumbo and jambalaya love-fest over the past two weeks. Normally the Cantonese Scrambled Eggs would be served with slices of pork (or no meat at all) I couldn’t resist. This recipe is based of ingredients I can get locally. This is a recipe for two. Five eggs1/2 tsp salt1/2 tsp sugar,A slurry of 1 tsp cornstarch mixed with 1 tbsp water1/2 tsp mirin wine1 tsp toasted sesame oil1/8 tsp white pepper powder1/8 tsp MSG (Accent)1 TBSP Kerrygold butter 1 Link of sausage of your choice2 Diced green onions (I didn’t have any, so I used chives). Saute the diced sausage and chives. In a bowl, mix all the other ingredients and whip...
Andouille Egg Bites
Andouille Egg Bite Appetizers! So simple, so good! Saute half a fine diced onion and red bell pepper in olive oil. Mince up 2 andouille sausages. Chop two cups of spinach. Crack 12 eggs in a bowl. Season with garlic powder, onion powder and black pepper. Put in a dash of hot pepper sauce if you desire. Blend well (we used an immersion blender). Fold in all of the above ingredients. Pour in to a non-stick muffin pan, coated with olive oil. Cook about 20 minutes at 400°. SO...
Chicken and Dumplings
One of my favorite childhood meals was my mom’s Chicken & Dumplings. On this cool Monday evening I decided to use my new pressure cooker to re-create this delightful comfort food. I seasoned 3 chicken beasts with Tony’s Cajun Seasoning and seared both sides in olive oil. While this was happening, I diced up four carrots, 3 stalks of celery and one sweet onion. I pulled the chicken out and put in the veggies, cooked them down for a few minutes, added a couple tablespoons of garlic, let the come to flavor, and then poured in 1 1/2 cups of low sodium chicken bone broth. I added some thyme, black pepper and a couple bay leafs. I put the chicken back in and put the pressure cooker lid on and brought it to a steam for 8 minutes. While this cooked, I...