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)


Saturday, February 27, 2016

Hot Chocolate

2 tbsp unsweetened cocoa powder
2 tbsp sugar
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
1/4 tsp vanilla extract

1. Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved.

2. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.

Note: This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.

Serves 1.


Tuesday, February 16, 2016

Spaghetti Squash Alfredo with Pancetta and Peas

1 medium spaghetti squash (about 3lb)
4 oz pancetta, diced
1 medium shallot, diced
1 tsp chopped fresh thyme (1/2tsp if dried)
1/4 cup dry white wine
1.5 cups heavy cream
pinch of nutmeg
1/2 tsp salt
freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
2 tbsp finely chopped fresh parsley

1. Preheat oven to 400. Trim both ends of squash, then stand upright and halve lengthwise. Scoop out seeds with a spoon and discard. Place squash halves cut-side down on a baking sheet. Roast until tender, 25-30 minutes. Allow to cool slightly. Scrape squash into strands with a fork. Discard skin.

2. While squash is roasting, cook pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towel-lined plate using slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened. about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt, and a few grinds of pepper.

3. Increase heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and Parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.

4. Add squash and pancetta to sauce. Return to medium heat and cook, stirring until combined and squash is heated through. Season with more salt and pepper to taste, and sprinkle with parsley.

Serves 4.

from Food Network Magazine (October 2015)


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.


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