Just a bit of whatever I find of interest or find myself presently doing. Started out cooking but have gotten away from that since I am not cooking for anyone.
Sunday, December 21, 2014
My Own Sweet Thyme: Plain Old Mashed Potatoes
My Own Sweet Thyme: Plain Old Mashed Potatoes: I have resisted writing a recipe for Mashed Potatoes for years. After all, I have never used one. Growing up, when my family made Ma...
Thursday, November 6, 2014
Recipes for November 6, 2014
Pork Lo Mein
Caramel Corn
Boneless Chicken Breasts with Sour Cream & Green Chiles
Dijon Mushroom Beef
Crusted Chicken Breasts
Mushroom Oven Baked Rice
Swiss Mushroom Chicken
Glazed Cornish Hen with Rice Pilaf
Sweet Carrots
Sandwich Ring
Bravo Potatoes
Lemon Cheese Bars
Basic Meatballs
Meatballs In Fresh Tomato Sauce
Meatball Sub Sandwiches
Stuffed Hamburger-Cabbage Buns
Cannellini Bean Dip
Cucumber Spread
Caramel Corn
Boneless Chicken Breasts with Sour Cream & Green Chiles
Dijon Mushroom Beef
Crusted Chicken Breasts
Mushroom Oven Baked Rice
Swiss Mushroom Chicken
Glazed Cornish Hen with Rice Pilaf
Sweet Carrots
Sandwich Ring
Bravo Potatoes
Lemon Cheese Bars
Basic Meatballs
Meatballs In Fresh Tomato Sauce
Meatball Sub Sandwiches
Stuffed Hamburger-Cabbage Buns
Cannellini Bean Dip
Cucumber Spread
Tuesday, July 29, 2014
Recipes July 29, 2014
Thursday, July 17, 2014
Tuesday, July 15, 2014
Zion-Bryce Canyon-Capitol Reef
Monday, July 14, 2014
Easy Roasted Chicken Thighs with Lemon and Oregano
Had this for dinner tonight and it was very good, a bit of work but nothing hardor time consuming.
I would double the sauce next time as I feel there was not enough, I do like alot/enough sauce when it is part of the dish.
Easy Roasted Chicken Thighs with Lemon and Oregano
Ingredients
1 lemon
4 large or 8 small skin-on -- boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil -- divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove -- minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine -- (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth
Procedure
Preheat oven to 425 degrees. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.
Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)
Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes.
Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm.
Serve topped with caramelized lemon slices.
Source
Web Page: http://www.today.com/food/easy-roasted-chicken-thighs-lemon-oregano-1D79899183
I would double the sauce next time as I feel there was not enough, I do like alot/enough sauce when it is part of the dish.
Easy Roasted Chicken Thighs with Lemon and Oregano
Ingredients
1 lemon
4 large or 8 small skin-on -- boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil -- divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove -- minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine -- (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth
Procedure
Preheat oven to 425 degrees. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.
Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)
Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes.
Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm.
Serve topped with caramelized lemon slices.
Source
Web Page: http://www.today.com/food/easy-roasted-chicken-thighs-lemon-oregano-1D79899183
Sunday, July 13, 2014
July 13, 2014 Recipes
Macaroni Salad
Fruit Burritos
Old Fashioned Oatmeal Cookies
Macaroni & Cheese
Frog Eye Salad
Burrito Bites
Spicy Sausage Balls
Arrabbiata Pasta Sauce
Beef Tips over Noodles
Stuffed Cod
Basic White Sauce
Cheese Blintz
Pasta Salad
Black Eye Pea Salad
Charmie's Salsa
Pepper Jack Chicken Rolls
Poppy Seed Dressing II
Creamy Banana Pudding
Butter Pecan Cheesecake
Low Cholesterol Chiles Rellenos Casserole
Pretzel Dessert
Fruit Burritos
Old Fashioned Oatmeal Cookies
Macaroni & Cheese
Frog Eye Salad
Burrito Bites
Spicy Sausage Balls
Arrabbiata Pasta Sauce
Beef Tips over Noodles
Stuffed Cod
Basic White Sauce
Cheese Blintz
Pasta Salad
Black Eye Pea Salad
Charmie's Salsa
Pepper Jack Chicken Rolls
Poppy Seed Dressing II
Creamy Banana Pudding
Butter Pecan Cheesecake
Low Cholesterol Chiles Rellenos Casserole
Pretzel Dessert
Stuffed Portobello Mushrooms
Hot Chipped Beef Dip
Charmaine's Dad's Skillet Spaghetti
Butter Pecan Cake
Savina's Green Beans
Hot Chipped Beef Dip
Charmaine's Dad's Skillet Spaghetti
Butter Pecan Cake
Savina's Green Beans
Wednesday, June 25, 2014
Sourdough Chicken Avocado Sandwich
2 slices sourdough sandwich bread
1 chicken breast cutlet(skinned/boned) (or a large chicken breast
(skinned/boned) sliced in half to have 2 thinner pieces)
Avocado (can omit if you don’t care for avocado)
1 slice of pepper jack cheese, 2 if you get the thin slices
Chipotle Mayo, store bought or home made
Diced green chilies
Butter, softened
Ranch Dressing powder mix
Mix some of the dressing mix into the butter to your liking. Butter one side of each of the bread slices
and place buttered side down on a griddle or skillet.
Season chicken to your liking and place on indoor grill, this cooks really quick since it is thin.
Meanwhile, spread some of the mayo on one slice of the bread and then green chilies and then the
cheese on the slice that does not have the mayo on it and set the burner/heat to med./med high heat, add on enough avocado to cover the slice of bread that has the cheese on it and grill bread till toasted. Add the
cooked chicken to the bread half. Put the two pieces of bread and fixings’ together and cut in half and
devour. So good.
For you bacon lovers you can always add a couple pieces of bacon if you would like as everything is
always better with bacon.
Friday, January 17, 2014
Monday, January 13, 2014
January 13, 2014 Recipe Posts
Salmon Teriyaki
Tuna Melt
Chicken with Mushroom Cream Sauce
Fish Tacos
Twice-Baked Deviled Potato
Cheeseburger Paradise Soup
Homemade Rice a Roni
Apricot Chicken
Tuna Steaks with Avocado Cucumber Dressing
Jambalaya
Taco Bake
Chicken with Tomatoes and Mushrooms
20 Minute Pork Chop & Rice Dinner
Baked Fiesta Spinach Dip
Blue Cheese Butter
French Toast with Bananas and Pecans
Jamaican Jerk Grilled Kebabs with Chicken & Smoked Sausage
Pork Roast With Cranberries and Apples Cranberry Pork Roast
Meaty Pasta Casserole
Scalloped Potatoes and Pork Chops
Baked Deli Focaccia Sandwich
Amanda's Artichoke Dip
Onion-Chicken Stuffing Bake
Hamburger Gravy
Blueberry Crisp
Steak Tacos
Creamy Fruit Salad
Lemon-Filled Coconut Cake
Portobello Mushroom Lasagna
Lana's Spinach Salad
Stuffed Pork Chops:
STUFFED CHICKEN
Roasted Cod with Lemon-Parsley Crumbs
Turkey Argula Fontina Sandwich
Thai Shrimp
Cheesy Mushroom-Fish
Mom's Salmon
Country Cornish Hens
Roasted Poblanos with Creamy Shrimp Stuffing
Baked Snapper with Chipotle Butter
Chili-Garlic Roasted Broccoli
Chicken Bake Roma
Five-Spice Roast Chicken
Spicy Beef Stir-Fry
Raspberry Turkey Grilled Cheese
Jambalaya Wraps
Smoked Sausage Soup
Beef, Cheddar and Potato Pie
Spicy Shrimp & Bok Choy Stir Fry
Flounder with Shrimp Stuffing (altered)
Asian Chicken Thighs
Chinese Salad
Chicken Scaloppine
Mongolian Beef and Spring Onions
Hash Brown Supreme
Potato and jalapeno Cheese Bake
Baked Pork Chops and Stuffing
Elaborate Grilled Cheese
Tomato Soup and Pasta
Tuna Melt
Chicken with Mushroom Cream Sauce
Fish Tacos
Twice-Baked Deviled Potato
Cheeseburger Paradise Soup
Homemade Rice a Roni
Apricot Chicken
Tuna Steaks with Avocado Cucumber Dressing
Jambalaya
Taco Bake
Chicken with Tomatoes and Mushrooms
20 Minute Pork Chop & Rice Dinner
Baked Fiesta Spinach Dip
Blue Cheese Butter
French Toast with Bananas and Pecans
Jamaican Jerk Grilled Kebabs with Chicken & Smoked Sausage
Pork Roast With Cranberries and Apples Cranberry Pork Roast
Meaty Pasta Casserole
Scalloped Potatoes and Pork Chops
Baked Deli Focaccia Sandwich
Amanda's Artichoke Dip
Onion-Chicken Stuffing Bake
Hamburger Gravy
Blueberry Crisp
Steak Tacos
Creamy Fruit Salad
Lemon-Filled Coconut Cake
Portobello Mushroom Lasagna
Lana's Spinach Salad
Stuffed Pork Chops:
STUFFED CHICKEN
Roasted Cod with Lemon-Parsley Crumbs
Turkey Argula Fontina Sandwich
Thai Shrimp
Cheesy Mushroom-Fish
Mom's Salmon
Country Cornish Hens
Roasted Poblanos with Creamy Shrimp Stuffing
Baked Snapper with Chipotle Butter
Chili-Garlic Roasted Broccoli
Chicken Bake Roma
Five-Spice Roast Chicken
Spicy Beef Stir-Fry
Raspberry Turkey Grilled Cheese
Jambalaya Wraps
Smoked Sausage Soup
Beef, Cheddar and Potato Pie
Spicy Shrimp & Bok Choy Stir Fry
Flounder with Shrimp Stuffing (altered)
Asian Chicken Thighs
Chinese Salad
Chicken Scaloppine
Mongolian Beef and Spring Onions
Hash Brown Supreme
Potato and jalapeno Cheese Bake
Baked Pork Chops and Stuffing
Elaborate Grilled Cheese
Tomato Soup and Pasta
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