Sunday, July 31, 2016

Green Peas with Garlic Butter Sauce

1/4 cup unsalted butter
4-5 garlic cloves, minced
1 lb frozen peas, thawed
1/4 cup unsalted vegetable broth
salt and black pepper to taste

1. Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 1 minute.

2. Add peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.

3. Salt and pepper to taste. Serve hot.

Serves 4.


Classic Sour Cream Coffee Cake

1/2 cup packed brown sugar
1.5 tsp ground cinnamon

3 cups all-purpose or whole wheat flour
1.5 tsp baking powder
1.5 tsp baking soda
3/4 tsp salt
1.5 cups granulated sugar
3/4 cup butter, softened
1.5 tsp vanilla
3 eggs
1.5 cups sour cream

1. Heat oven to 350. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. In small bowl, mix filling ingredients; set aside.

3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.

4. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.

5. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.

6. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.

Note: Cake can be sprinkled with some powdered sugar, if desired.

Serves 12-16.


Friday, April 22, 2016

Chicken Breast Marinade

3/4 cup olive oil
2 tbsp balsamic vinegar
2 tsp salt
2 tsp white sugar
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp red pepper flakes (optional)

1. Combine all ingredients and mix well.

2. Pour into a zip-top bag and add chicken breasts.

3. Marinate for 30 minutes to 2 hours.

Makes enough marinade for 4-6 chicken breasts.


Tuesday, March 8, 2016

Drumsticks in Creamy White Wine Sauce

6 slices bacon
8 chicken drumsticks
1/2 cup yellow onion
2 tsp garlic
1 pinch salt
1 pinch pepper
2 cups white wine
2 cups heavy whipping cream
2 tbsp fresh parsley, chopped

1. In a large skillet, cook bacon over medium heat until desired crispiness, usually about 10 minutes. Move bacon to a paper-towel lined plate.

2. If desired, remove skin from drumsticks, then place in the pan with hot bacon grease. Brown chicken for 20 minutes, turning every 3 minutes to prevent chicken from sticking. Remove chicken from pan to a plate.

3. Add onion to skillet and season with salt and pepper, to taste. Cook until onion is tender and translucent, about 3-5 minutes. Add garlic to skillet and cook for another minute.

4. Return drumsticks and bacon to pan, being sure to arrange bacon evenly around (but not on top of) the chicken.

5. Pour in white wine. Bring mixture to a boil, then reduce heat. Let simmer, uncovered, for 40 minutes.

6. Add heavy cream to pan. Gently stir cream in with wine and flip drumsticks over. Allow to cook for another 10 minutes. Serve immediately, sprinkling freshly chopped parsley on top.

Serves 4-6.


Tuesday, March 1, 2016

Bacon Scallops with Garlic Butter Sauce

6 slices bacon, diced
2 lb scallops
Kosher salt and freshly ground black pepper, to taste
1 cup unsalted butter
6 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 crushed red pepper flakes, optional
2 tbsp chopped fresh parsley leaves

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.

2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.

4. Serve immediately, garnished with parsley, if desired.

Serves 4-6.

Note: We served this with angel hair pasta to capture every bit of that delicious sauce.

(adapted from Damn Delicious)


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

Blog Archive


  © Blogger templates ProBlogger Template by 2008

Back to TOP