Friday, February 16, 2018

Chicken Thighs with Apple, Mushroom & Bacon Cream Sauce

According to my three little food critics, if I were to open a restaurant, this recipe would be the one to make me famous. It is the most requested dish in our house, besides tacos. It is a great recipe to have in Maine during apple season. But I make it year round. This recipe was created after finding one on Pinterest that I sounded yummy, but the process was not what I wanted. So I just went with it and created my own. I must say it is pretty tasty and my tough critics love it. So now I'm sharing it with you who read this.

Chicken Thighs with Apple, Mushroom & Bacon Cream Sauce

6 Chicken Thighs
2 TBSP oil
2 slices of bacon(diced)
1/2 cup diced onion
1/2 cup diced mushrooms
1 cup apple cider
1 cup water with bouillion cube (or chicken stock)
1/2 cup apple butter(or apple sauce)
2 cups chopped apples
1 tsp Italian seasoning
1/2 heavy cream
1 TBSP corn starch(mixed in a little bit of water)
salt and pepper to taste

In a skillet, heat oil over medium heat. Season chicken with salt and pepper (I use Adobo which is a Puerto Rican seasoning). Place thighs in hot oil and cook till golden brown and a bit crispy, flip and cook other side. When cooked through move to plate till later.

In pan with drippings, add bacon and cook till done. Add onions and mushrooms, and cook till tender. about 5 minutes. Pour in Apple cider and Chicken stock. Mix in Apple butter and Italian seasoning. Mix well, add apples and cook on low about 5 minutes. Add Cream.  Mix in corn starch. Cook till thickened. Add chicken back to pan and simmer in cream sauce 5 minutes.

Serve with Wild Rice, roasted potatoes or our favorite is Roasted Butternut squash.

Tuesday, August 8, 2017

Taco Bowls

I found a recipe for Taco bowls that sounds delicious and I planned to make them later this week with the left over meat I made for tacos tonight. I mean it is Taco Tuesday, but keith is out of town so I knew we wouldn't eat all the meat tonight with just us 4.... or so I thought.  I have always had the best of intentions of making my own taco seasoning, to make it all healthy and MSG free and all that Jazz, but honestly, taco seasoning seemed easier! Well let me tell you, It's Not much faster and the flavor just doesn't cut it. You want to know why my sudden change of heart??... THIS RECIPE. I think I figured out the secret that is hiding in it, that I never would have thought to put in my taco meat, but man I will NEVER use pre-made taco seasoning again! My boys told me not to ever again to. So I made taco meat with all the intention of having leftovers for Thursdays Taco bowls..... but I better get out some more meat out of the freezer. my boys even want to make taco salad tomorrow. We shall see. I will be making the Taco Bowls on Thursday as planned and I will report back if they are delicious or not, but I will give you the recipe anyways just because the taco meat was delicious!

Taco Bowls

Cilantro Lime Rice:
2 TBSP Butter
1 1/4 cup basmati Rice
2 1/4 cup chicken broth
juice from 1 lime
1/4 cup cilantro
1/2 tsp salt
1/2 tsp cumin

Add butter and dry rice to sauce pan. Heat over med heat till melted and rice is a little toasted. Add remaining ingredients. Bring to a boil. Cover and Reduce to low Cook 15- 20 Minutes when rice is done. Doesn't this rice sound AWESOME?!?!

Taco Meat:
1 1/2 pound burger meat
1 tsp salt
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar(I think this is the secret ingredient!)
1/4 tsp black pepper
Now I cooked the burger till done and mixed all the spices together and then added it to the meat and mixed well. This is what I used for my taco meat.

Now to finish the Taco  Bowl meat add
1 can tomato sauce
1 can diced chilies
1 can chili beans (do not drain)

For taco bowls layer your rice, meat and any toppings you want such as:
Corn Chips
shredded lettuce
chopped tomatoes
pico de gallo
sour cream

Load it up and ENJOY!!!!

Friday, May 26, 2017

Halibut/Fish Supreme

I have been making this recipe since we lived in Alaska. Our good friend Rob would make it and it was fantastic! He kindly gave me the recipe and we make it often and think of Rob and Jen a lot! Though Halibut was a little hard to come by in North Carolina, I learned it works well with Amberjack and other firm white fish. It also does great in the crockpot! I will post the adjustments for that below. But this recipe is delicious and has my mouth watering just thinking about it and I am not much of a fish person!

Halibut/Fish Supreme

1 cup shredded cheddar cheese
1/2 cup mayonaise
1/2 cup sour cream
2 TBSP flour
1 1/2 tsp lemon juice
1 tablespoon diced onions(I like more so I add about half an onion)
1/8 tsp  cayenne pepper( I use a cajun seasoning called "Slap ya Mama" Though I really suggest you NOT slap your mom, she might slap you back! )
2 pounds Halibut steaks ( I used Amberjack or any firm white fish I have on hand)

Preheat oven 425 degrees Lightly grease a baking dish
In a bowl, Mix the cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. place the fish in the dish and cover with the cheese mixture.Bake 10 minutes in oven THEN REDUCE heat to 350 degrees and bake 15 -20 minutes more, till fish is flaky. I like to serve it with potatoes.

~To cook this in a slow cooker, I layers my seasoned  potatoes on the bottom of the slow cooker, then I put the fish on top, topped it with the cheese mixture and I cooked it on high for 3 hours. My topping didn't get golden brown like I like it so I quickly transferred it to a broiler safe pan and broiled it for a few minutes till it was golden on top. This was a great way to fix dinner before a baseball game and come home to a yummy cooked dinner.

*I have not tried this on LOW in the slow cooker, so I don't know if it would work as well for LONG cooking times.

Friday, March 17, 2017

Irish Nachos

It's St. Patrick's Day and like all good (Not So) Irish people, we had to have some Irish food. Ok, since I have never been to Ireland, I am not a pro on this subject, but I have googled and researched and according to my research Potatoes, Corned Beef and Cabbage is Irish.... so let me know if I'm wrong. But I found a recipe that I really wanted to try called Rueben Nachos. However I dislike sauerkraut! Strongly! But I had an idea and changed the recipe. I actually changed it a lot. Here's my version of Irish  nachos.

Irish Nachos
Peel and slice 4 large potatos. Drizzle with olive oil, season with salt, pepper, and any other seasonings you want (I used a Pampered Chef Rosemary blend) Layer on a baking pan. Bake at 350 degrees till soft and edges are crisp. Scatter chopped corned beef over potatoes. Top with cheese. I used a fiesta blend and mozzarella. Bake till cheese is melted. When done top with ranch dressing. The recipe calls for sauerkraut but as I said before I dislike it, so I made a Zambian Cabbage.  Top the nachos and enjoy! 

For Zambian Cabbage, I heat some oil in a sauce pan, then add chopped onions and chopped tomatoes. Let it stew a little and then add Cabbage that is cut thin. Add just a little bit of water. Cover and let it cook and stir occasionally till its soft. Add salt and pepper to taste. 

Thursday, December 15, 2016

Korean Beef

First thing first. I am NOT Korean and I have never made Korean food before, but I love to EAT Korean Food! I won't ever try to spell anything we have eaten correctly, but our neighbor in Alaska who was Korean got Keith and I hooked on Korean food. Last night I was relaxing and planning out meals, which involves searching for "new to try" recipes on Pintrest. I ran across this recipe and then all of a sudden I was craving Korean food. Besides Sesame oil, I had all the ingredients! I made this Korean Beef for dinner and made white rice to go with it. Then I had an idea that these might make yummy Lettuce Wraps! Getting my kids to eat anything green is a challenge, but they gobbled this up!  It was super easy, super fast and super delicious! So I'm not claiming this to be authentic Korean food, but it sure tasted great and I was rewarded with 3 "you should make this again!" Score one for Mommy tonight!

Korean Beef
1 lbs Ground Beef
3 Garlic cloves
1/4 cup Soy sauce
1/4 cup brown sugar
2 tsp sesame oil
1/2 tsp ground ginger(the recipe called for 3 in of fresh ginger but I never know how to use that)
Cooked Rice
Roasted Sesame seeds -garnish
3 Scallions-garnish

Brown beef with garlic till the meat is a little crunchy. In a bowl mix Soy sauce, Brown sugar, Sesame oil and ginger. Pour over cooked beef and mix well and cook till heated through. Serve over rice.  Garnish with sesame seeds and scallions. This is when we mixed up the rice and meat and loaded it into a leaf of lettuce. We will be eating this again!

Thursday, October 23, 2014

Apple Butter Pork Loin

Fall is here on the coast of North Carolina and we just got back from a wonderful, refreshing trip to the North Carolina mountains. Nothing like cool, crisp air with fall colors all around to get you into a Fall-ish mood. I tried this recipe tonight and I found it Fall-tastic! Homey, Warm, and perfect for a fall dinner with your family. I served it with Kale and boiled potatoes. YUMMY! It was easy but it did take 3 hours of cooking in the oven. But let me tell you, the 3 hours were worth it. It was falling apart when I took it out. I didn't even need to slice it. It was such a cozy dinner to eat on this chilly evening.

Apple Butter Pork Loin
2 lb pork loin
seasoning salt (to taste)
2 cups apple juice
1/2 cup apple butter ( I used Peach Butter I made, Recipe below)
1/4 cup brown sugar
2 TBSP water
1/4 tsp cinnamon
1/4 tsp ground cloves

Preheat oven to 350 degrees
Season the pork loin with seasoning salt and place pork loin in a baking dish or roasting pan. Pour apple juice over pork loin. Cover dish with foil and bake for 1 hour. While pork is cooking, mix together apple butter, brown sugar, water, cinnamon, cloves.
Remove pork from oven. Spread apple butter mixture over pork. Cover and return to oven for 2 hours till fork tender.

 ~If you need a recipe for apple butter I posted it a while back in the Slow cooker section. Here is the link to it.
 Crock Pot Apple Butter/ Peach butter
 It was so easy and turned out delicious!

Thursday, October 2, 2014

Pumpkin Torte

Have you ever had a recipe in your collection that you have never tried and it just sits there because you are not brave enough to attempt it? I have! This recipe has been in my collection since I was in college. Even though I would love to say that was "last year" I will be honest and say it was more then 5 years ago..... maybe even more but I can't be THAT honest with you! hahaha. But I have had this recipe for a while with out making it. Not because it sounded gross but I was a bit intimidated by it's beauty. I'm sure you know what I'm talking about, you scan the magazines and recipe books and see those pretty cakes and their beauty makes it seem impossible to recreate. Well I guess this one has been one of those. I think cream and fluffiness is what made me not make this cake. I made it this last weekend for a party and now I regret not making it for so long. It was DELICIOUS! AND it was actually very easy to make! Even Keith has asked me with each bite "why have you not made this before?" It really is good!

I normally don't post recipes that are not from scratch and this one does use a cake mix. I'm sorry I don't have a tested recipe for just the cake mix. I am sure I can find one for you if you need it, just send me a message. But if you do have a vanilla cake mix on hand this is a wonderful recipe! Perfect for the Autumn Season... I have posted before that pumpkin is one of my favorite things to cook with and this one is going in the list of FAVORITES right their beside Pumpkin Rolls!

Pumpkin Torte
1 vanilla Cake mix( I used French Vanilla)
1 Can solid pack pumpkin divided
1/2 cup milk
4 eggs
1/3 cup oil
1 1/2 tsp pumpkin spice (divided)
1 package Cream Cheese softened
1 cup powder sugar
1 carton frozen whipped topping( I just whipped cream with a bit of sugar into a Cool whip consistancy)
Carmel Ice cream topping
Toasted pecans

Mix cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp pumpkin spice together. Beat on low for 30 seconds and then on Medium for 2 minutes. Pour into 2 greased 9-in round cake pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes then remove from pans. Cool completely. 

In a mixing bowl beat cream cheese till light and fluffy. Add powder sugar, remaining pumpkin and pumpkin spice. Mix well till smooth. Fold in whipped topping.

Cut each cake horizontally in two layers. Place one layer on plate. Layer 1/4 of the whipped topping and spread over the layer. Then repeat with remaining layers. Sprinkle toasted pecans and then drizzle Carmel sauce over top of cake. Store in the refrigerator.