Author Archives: swederside
Since lately we have hit the days of the month when Macaroni and Cheese with Fish Sticks or Sausage and Pasta start showing up I went on a search for a new recipe with basic ingredients.
Here is one I am thinking of trying.
Crispy-Skinned Chicken a l’Orange
- 10 min
- Inactive Prep
- 10 min
- 20 min
- 40 min //
- Kosher salt and freshly ground black pepper
- 3 skin-on bone-in chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup frozen orange juice concentrate
- 4 tablespoons honey
Preheat the oven to 375 degrees F.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve
Let us see how it turns out.
In an effort to continue to eat delicious food for cheap. This is a recipe I will be making for us tomorrow. mmmm.
via Well Preserved
Tikka Masala simmer sauce poured over diced chicken. I followed the directions on the jar.
2 pieces of flat bread coated in butter, sprinkled even with garlic and baked until butter melted then sprinkled lightly with Garam Masala.
1 can of coconut milk, 1/2 bag of peas
2 cans of whole potatoes
1/2 teaspoon each-Garam Masala, Tumeric, Curry Powder, Salt & Pepper to taste.
I let the coconut milk reduce to a thick sauce about 5 mins.
The baby loved it with the rice mixed in.
Mikey loves anything he can eat rice and bread with while dipping! Hope you have fun making food with your family!
-Bake at 375 for about 15-20 mins until it becomes a thin but golden crust.
1/2c plain greek yogurt
1/4 package of cream cheese, softened
2 teaspoons of Vanilla extract
-Blend together and spread on a cooled crust.
3/4 cup fresh fruit, blueberries this time
-Sprinkle on top.
When I need something comforting I occasionally take a moment to page through the vast amount of cookbooks given to me by my grandpa. He was a very knowledgable man and going into his cookbooks is what I do when I wish I could call him. This time a recipe threw itself at me. Duck stew. It is a classic french recipe out of Glorious French Food by James Peterson. It is a basic stew with braised duck legs, mirepoix(onion, carrots, celery), red wine and chicken broth for deglazing the yummy goodness on the bottom of the pan from searing the legs and a garnish of parsley. Some of those words may have gone over your head, picture the best basic chicken stew. Same thing. But oooooooo so delicious. So let’s mess with this a little.
8 duck legs, pre-roasted(if you roast it yourself-place large slices of orange inside so the juice steams into the meat.)
salt and pepper.
2-4 Tablespoons of duck fat, butter or oil
-Season the legs with salt and pepper, then brown them in fat or butter over medium high heat in a heavy bottom pot that is large enough for all the legs to touch the bottom of the pan. If you are working with a smaller one, brown them in batches. Brown each legs for about 3 or 4 mins on each side. You just want them golden.
1 cup frozen carrots, sliced
2 stalk of fresh celery diced fine
1 cup frozen diced white onion
4 cloves of garlic, chopped coarse
-Remove the legs and add the veggies into the fat. Saute over medium heat until they are barely brown, about 10 minutes.
1 cup of nice red wine
1 can of diced potatoes
Pour in the red wine and potatoes, boil the wine down until only about 2 tablespoons of liquid is left in the pan. Should take about 5 mins. with constant stirring so you pick up all the meat pieces on the bottom of the pan.(Think as though you are making a gravy.) Put the duck legs, skin side up back into the gravy.
2 cups of duck or chicken broth
1/2 teaspoon of thyme 1/2 teaspoon of Rosemary
Pour the broth in and bring to a boil. Add in the herbs and turn down to a simmer. Cover the pot and let stew for 11 mins over low heat.
One can of cresent rolls
-Prepare according to directions. I like to place a cresent roll in the bowl and pour stew over it or I break it up to pick up the gravy. All up to you.
2 boxes of Buitoni Mushroom Agnolotti
-Boil the pasta according to the directions on the package. Strain and set aside.
1 package of Pre-Cooked Steak Pieces(The kind they have for salads)
1 lb of fresh asparagus chopped in large chunks
1 16 oz container of fresh mushrooms, sliced large
Place all of these ingredients in a large saute pan and let the juices from the steak season the veggies. You want to look for the asparagus getting softer. Once it looks done to you…
1 container of Buitoni Alfredo Sauce
-Add in the pasta and toss with all of the sauce. It should only be a light coating for flavor. Don’t season with salt until you tasted the meat. Pre-cooked items have a lot of salt added, we are trying to use that to our advantage by not adding in more salt seasoning. Top with mozzarella or parmesan(also salty, so go lightly on the cheese if you choose parm) and fresh cracked black pepper. Mangia! Mangia!