Thai Chicken with Peanut Sauce

For the marinade

1 tbs soy sauce
2 cloves garlic, minced
2 teaspoons sugar
1 tbs peanut oil (I have used Olive oil and it worked out great)
Zest and juice of 1/2 of a lime
Salt and pepper to taste
2 boneless, skinless chicken breast halves

Combine all ingredients for the marinade in a dish with chicken, let sit for 1 hour
While the chicken is marinating make the dipping sauce

2 tbs vegetable oil
2 clove garlic, minced
A few sprinkles of chili flakes
1/4 cup chicken broth
2 tbs cream (or milk)
2 tbs creamy peanut butter
1 teaspoon soy sauce
pinch of sugar
2 tbs chopped peanuts

To make the sauce - saute the garlic in the oil, then add everything else. Whisk all ingredients together and bring to a boil. Reduce heat and simmer about 2 minutes - stir frequently.

Drain the chicken from the marinade and grill until cooked through.
Slice chicken into thin pieces and lay over hot rice. Drizzle peanut sauce over chicken.

Burbon Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet
Add chicken pieces and cook until lightly browned
Remove chicken from pan

Add remaining ingredients, heating over medium Heat until well mixed
Add chicken and bring to a boil
Reduce heat and simmer for 20 minutes
Serve over hot rice and ENJOY

Baked Macaroni and Cheese

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Directions

1.Preheat oven to 400°F
2. Cook and drain macaroni according to package directions; set aside
3.In a large saucepan melt butter
4.Add flour mixed with salt and pepper, using a whisk to stir until well blended
5.Pour milk and cream in gradually; stirring constantly
6.Bring to boil 2 minutes (stirring constantly)
7.Reduce heat and cook (stirring constantly) 10 minutes
8.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts
9.Turn off heat to burner
10.Add macaroni to the saucepan and toss to coat with the cheese sauce
11.Transfer macaroni to a buttered baking dish
12.Sprinkle with breadcrumbs
13.Bake 20 minutes until the top is golden brown

Chicken Pot Pie (biscuits for the top!)

First make the biscuits:

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup butter or margarine, cold
3/4 cup milk, cold

Mix first 4 ingredients together in a bowl.
Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
Add milk.
Stir until it forms a ball.
Add a bit more milk if necessary to make a soft dough.
Roll or pat to 1 inch thick.
Cut into circles with a biscuit cutter or a floured glass. *floured round drinking glass is best. My Grandma Wilson used to do it this way and always let me help stamp out biscuits!! :)

Set aside unbaked biscuits - depending on the size of dish you will only need about 9 - 12

Now the good part part...

1 (4- to 4 1/2-pound) chicken
6 tablespoon(s) butter
4 carrots, peeled and chopped
4 celery ribs, chopped
8 ounce(s) fresh button mushrooms, thinly sliced
1/4 cup(s) all-purpose flour
1 box(es) (10 ounces) frozen green peas
1 tablespoon(s) fresh sage, chopped
Salt and freshly ground pepper, to taste
1 egg
2 tablespoon(s) milk

Preheat oven to 425
Boil chicken in salted water for about 30 minutes or until tender enough to easily shred.Remove chicken from pot and reserve 5 cups cooking liquid. When chicken is cool enough to handle, pull off meat in large pieces or shred with 2 forks. Set aside.

Saute all veggies in butter until tender then stir in flour. Slowly whisk in reserved chicken liquid. Let simmer 10-15 minutes. Add chicken and veggies to a 9x13 greased baking dish. Arrange unbaked biscuits on top to form a crust.
Beat egg and milk together and lightly brush over biscuits.

Bake at 425 for about 15 minutes but be sure to keep an eye on the biscuits.

Should be delicious!

BBQ Chicken

First make the BBQ sauce -

2 cups ketchup
1/4 cup white wine vinegar
1 Tbs dry mustard
1 Tbs chili powder
1 Tbs ground cumin
1 Tbs oregano
1 tsp ground pepper

*if you like sweet sauce add 1/4 cup molasses

Add all ingredients to a small sauce pan and simmer for about 10 minutes

Chicken marinade

4 chicken breasts (or whatever you like...thighs, legs etc)

Fresh rosemary
Salt and pepper
1/2 cup homemade BBQ sauce

In a large dish combine all ingredients along with the chicken, make sure the chicken is covered in the marinade.

-Grill chicken for 4 minutes on each side
-Now move chicken to a high rack or the part of the grill that is not dierctly above the heat source for 5 minutes and shut lid.
-Open lid, brush chicken with homemade BBQ sauce and place back on heat for 4 minutes
-Turn chicken over and brush with sauce, cook on this side for 4 minutes

Chicken should be ready! Enjoy :)

Gnocchi with Quattro Formaggi

1 3/4 lbs russet potatoes, peeled and cut into 2 inc cubes
1 1/2 cups AP flour
2 large eggs
1/2 cup heavy cream
1/2 cup shredded fontina cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup whole milk ricotta
1/4 cup freshly grated Parmesan
1/2 tsp thyme
salt and fresh ground black pepper

To make Gnocchi:
In a large sauce pan bring water to a rapid boil and add potato cubes. Cook until tender 10 - 12 minutes.
Drain potatoes and press through a potato ricer (or fine strainer...you want to make then into mush, but NOT mashed)
Add flour and eggs to bowl of riced potatoes.

Turn the potato mixture out onto a lightly floured surface, duck your hands with flour and kneed into soft dough - 2 or 3 minutes.
Divide into 4 equal pieces and roll each piece into 1/2 inch in diameter rope. Cut rope into several 1 inch segments.
To form the Gnocchi roll each piece over tines of a large fork or down a whisk. Set aside until ready to cook.

Bring a large pot of water to a boil. While you are waiting for the water - don't watch it ;)- make the sauce.
Combine cream, fontina and Gorgonzola in a saucepan. Warm slowly over heat and stir occasionally until cheeses melt, 3 to 4 minutes. now stir in ricotta, Parmesan, thyme, and season to taste with salt and pepper. Remove from heat and cover to keep warm.
Generously salt the boiling water, add the Gnocchi, and cook until they raise to the surface. Should talk about 3 minutes. Using a slotted spoon remove Gnocchi and transfer to warm bowls. Ladle sauce over Gnocchi and serve immediately.

Thank you Williams-Sonoma Cookbook pg. 119. Delicious.

Homemade tortillas!! Quick and easy!

2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup shortening or vegetable oil
1/2 cup lukewarm water


Put flour, salt, and baking powder into a mixing bowl.
Mix the shortening or oil into the flour mixture until it forms pea-size balls.
Add the lukewarm water, a little at a time, until the dough is soft and pliable.
On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
Knead dough and form 8 to 10 balls.
Roll them out as thin and round as possible.
Preheat an ungreased griddle or cast-iron frying pan.
Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.

Braised Chicken with Tomatillos

3 Poblano chilies
4 Tbs canola oil
3 1/2 lbs chicken (thighs, breasts or legs)
1 yellow onion, chopped
2 cups low sodium chicken stock
4 cloves garlic, minced

1 1/2 lbs tomatillos, husked and cut into quarters
3 Tbs finely chopped cilantro (plus whole leaves for garnish)
1/2 tsp ground cumin
1 Tbs fresh lime juice
salt and fresh ground pepper
warm tortillas

Preheat the broiler (or grill), place chilies on grill until slightly charred on all sides. Remove from grill and place in a tightly closed paper bag for 10 minutes. Peel off blackened skin from chilies. Do not rinse! Remove seeds, stems and black specks. Set aside.

In a large frying pan heat 2 Tbs canola oil on medium heat. Add chicken pieces and brown on all sides (4-5 minutes). Transfer to a bowl and set aside.

Reduce heat slightly and add remaining 2 Tbs oil. Saute onion then stir in chicken stock.

Add garlic, roasted chilies, tomatillos, cilantro and cumin. Bring to a boil. Reduce heat to low. Now add the chicken into the mixture. Simmer, covered until chicken is cooked (about 20 minutes)

When the chicken is done put on a plate and pour chili sauce on top. Squeeze fresh lime juice over entire plate and garnish with cilantro. Serve with warm tortillas.


Make quick and easy homemade tortillias, you will love them!

Pasta with chicken, asparagus and gorgonzola

1/2 pound asparagus - trimmed and peeled
1/2 pound linguine
1 tablespoon butter
1 chicken breast, cut into strips
salt and freshly ground pepper to taste
1 shallot finely chopped
1/2 cup heavy cream
red pepper flakes to taste
2 ounces Gorgonzola cheese, crumbled
1 tablespoon fresh basil (plus a little more for garnish at the end)
1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Blanch peeled asparagus for 2-3 minutes. Remove asparagus from the boiling water and add the linguine, cook until al dente. Reserve 1/2 cup of pasta water for later then drain the noodles.

Melt butter in a large skillet, add chicken strips and season with salt and pepper. As the chicken begins to brown add shallot, cream, red pepper flakes and Gorgonzola - stir until melted.

Add basil, cooked asparagus, and linguine to a large bowl and toss all together with sauce. If the sauce seems to think add a little bit of reserved water.
Place on serving dish with fresh basil and Parmesan on top for a garnish.

You won't have any left overs ;)

Rainy day chicken noodle soup

2 carton(s) (26-ounce) reduced-sodium chicken stock
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalk(s) celery, thinly sliced
1 large onion, finely chopped
3 1/2 cup(s) cooked, shredded chicken
1/2 pound(s) extra-wide egg noodles
2 tablespoon(s) minced parsley
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper

In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.

Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

*Like all soup this is definitely better the next day!

Stuffed chicken thighs with Gruyere and creme fraiche

4 boneless, skinless chicken thighs about 5 oz each
salt
freshly ground pepper
3 tbs unsalted butter
4 unpeeled wedges Jonagold or Braeburn apples
2 slices fresh portobello mushrooms
*3/4 cup creme fraiche
1/4 cup finely shredded Gruyere cheese

Cut a horizontal pocket in each thigh, season with salt and pepper.
Preheat oven to 400 degrees
In a large skillet melt 1 tbs butter and saute apple wedges for about 5 minutes - transfer to a plate and set aside.
In the same skillet melt another tbs butter and saute mushrooms for about 8 minutes. Remove from heat and set aside.

Place and apple wedge and mushroom slice into the chicken and secure closed with toothpicks.

Melt remaining tbs butter in skillet and place chicken in skillet to brown - about 15 minutes.

Transfer chicken to a baking dish and pour creme fraiche and Gruyere evenly over top.
Leave in oven for about 5-8 minutes or until cheese is melted. Remove from over and serve with sauce left in baking dish .

Don't have any creme fraiche?!

1/2 cup sour cream
1/4 cup 1/2 & 1/2
let sit at room temperature for 45 minutes

now you do ;)