The belly rules the mind. ~Spanish Proverb

Just another cooking blog!

Braised Chicken Thighs with Button Mushrooms January 7, 2011

Filed under: Main Dishes — skotk13 @ 9:24 pm
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Ingredients:
1 Tbs olive oil
6 chicken thighs
1 Tbs Emeril’s Essence
1/2 tsp salt
1/2 tsp black pepper
2 Tbs butter
16 oz button mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbs minced garlic
2 Tbs all-purpose flour
2 Tbs tomato paste
2 cups dark chicken stock
2 Tbs coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 Tbs chopped fresh parsley leaves

Directions:
Set a 10in straight sided saute pan over medium high head and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 mins. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 min. Add the onions and garlic to the pan and saute for 3 to 4 mins. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 mins. Ad the tomato paste, stock and rosemary to the pan, bring to a boil and simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 mins. Turn the chicken over and cook until is very tender, about 30 mins. Serve the chicken over the rice and garnish with the chopped parsley.
Recipe from “New New Orleans Cooking,” by Emeril Lagasse and Jessie Tirch. Published by William Morow, 1993.

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Grilled Portobello Mushroom with Red Wine Vinaigrette March 6, 2010

Ingredients:

Medium sized Portobello mushroom caps

Olive Oil

Salt and Pepper

Baby Spinach

Manchego cheese, thinly sliced or shredded.

Red Wine Vinaigrette (ingredients to follow)

Directions:

Heat Grill to high.  Brush mushrooms with oil.  Season with Salt and Pepper.  Grill cap side down till slightly charred 4-5 minutes.  Turn and grill until cooked 4-5 minutes.  Place mushroom on plate, top with spinach, drizzle with vinaigrette, put cheese on top.

Red Wine Vinaigrette:

1 Small Shallot, finely chopped

1/4 Cup Red Wine Vinegar (Sherry Vinegar or Balsamic Vinegar)

2 tsp Dijon Mustard

1/4 tsp Fresh Ground Pepper

1/4 tsp Kosher Salt

1/2 Cup Olive Oil

Whisk shallot, vinegar, mustard, salt, and pepper in a bowl.  Slowly whisk in oil until emulsified.

(courtesy of Chef Bobby Flay)

 

Braised Chicken with Bell Pepper Mole

Filed under: Main Dishes — skotk13 @ 9:34 pm
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Ingredients:

4 Boneless Chicken Breasts

2 Tbsp Olive Oil

1 Onion, chopped

3 Cloves Garlic, chopped

2 Tbsp Chili Powder

1 tsp Cumin

½ tsp Cinnamon

1 can Rotel

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

2 Tbsp Peanut Butter

2 oz Bitter Sweet Chocolate, chopped

1 Lime

Salt and Pepper to taste

Directions:

Heat olive oil in sauce pan.  Sautee onions.  Throw in Garlic and all dry spices, sautee to blend flavor.  Add Rotel, peppers, peanut butter, chocolate, lime.  Simmer 10 mins.  Puree in blender until smooth, pour back into pan.  Brush chicken with oil, salt and pepper.  Sear chicken on both sides then add to Mole, bring to a simmer and braise for approx. 45 mins.

 

Meat Balls

Filed under: Appetizers,Low-Carb,Main Dishes — skotk13 @ 9:30 pm
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Ingredients:

1Lb Ground Beef

1 Egg

1 tsp Cajun Seasoning

1 tsp Oregano

1 tsp Thyme

1 tsp Rosemary

1 tsp Salt

½ tsp Pepper

1 Tbsp Garlic, minced

½ Onion, diced

Pinch of Saffron

Directions:

Preheat oven to 375.

Sautee Onion, Garlic, Saffron.

Mix all ingredients in a bowl.  Roll golf ball size meatballs.  Place on baking sheet.  Bake turning periodically until done.

 

Go Ducks Fish September 15, 2009

Filed under: Low-Carb,Main Dishes — bluesky6 @ 9:02 pm

Want a pretty green and yellow main dish??? Try our Go Ducks Fish!

2009 Sep 15 001

Ingredients:

  • Any light fish, we used crappie
  • butter
  • 1 lemon

Spice Mix:

  • 1/2 tsp. ginger
  • 1/2 tsp. tumeric
  • 1/2 tsp. tarragon
  • 1/4 tsp. dill
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Directions:

Mix all dry spices in a bowl and set aside. Line pan or grilling basket with foil, and place small dabs of butter on foil. Sprinkle additional tarragon on foil and lay fish on foil. Rub the fish with the dry spice mixture. Place some more dabs of butter (yum!) on top of fish. Slice half the lemon, then cut slices in half. Place lemon slices on top of fish. Squeeze other half of lemon over the fish. Bake in oven or grill at 350 degrees for 12-15 minutes.

We served ours with zucchini and low carb mac and cheese. Enjoy!

 

The best damn pizza crust recipe July 3, 2009

Filed under: Main Dishes — bluesky6 @ 11:21 am
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Ok so my mom has been badgering me *snicker* for Skot’s pizza crust recipe for months. I’m a horrible child and kept forgetting… So here it is!! Mind you, Skot hardly ever measures anything, so this is the base recipe, but you might have to adjust a bit!

Ingredients

1 Cup warm water

1 (1/4 oz) envelope quick rise yeast

1 teaspoon sugar

3 Cups all-purpose flour

1 Tablespoon extra-virgin olive oil

1 teaspoon salt

1 teaspoon garlic (or more to taste)

Directions

1. In the bowl of your heavy-duty mixer, stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 min.

2. Add 1 1/2 cups of the flour, the oil, garlic and the salt into the yeast mixture and, using the paddle attachment, combine until mixture is smooth.

3. Switch to the dough hook.

4. With the machine running at low, add remaing flour, a little at a time; make sure each addition of flour is incorporated before adding the next.

5. Once all the flour has been added, turn up the speed and let the machine knead the dough for about 2-3 minutes; it should be very smooth and a bit tacky.

6. Remove the dough from the mixing bowl; lightly oil the bowl, and then ball the dough up and place back into the oiled bowl, turning the dough over to make sure all sides are oiled.

7. Cover bowl with a damp towl and place in a warm area to rise; the dough should nearly double in size. It will take 45-90 minutes depending on where you live.

8. Go have a glass of wine.

9. When the dough is ready, lightly punch it down and knead it a bit, still in the bowl.

10. Lightly flour your work surface; place the dough on it and let it rest 10 minutes.

11. Form the dough into the crust. Skot uses a combination of a rolling pin and his hands to get it at the thickness we prefer.

12. If you’re feeling adventurous, toss it in the air while you’re having more wine!

13. Once you have formed the dough, place it on your baking surface. We found this crust bakes best on a lightly oiled baking stone. Lightly brush the edge of the crust with olive oil and add your toppings!

14. Bake your pizza 10-12 minutes at 475F, keeping an eye on the crust to make sure it doesn’t burn!

Voila! Home cooked pizza!

Some of our favorite toppings are pesto for the sauce instead of tomato, mozzerella, tomatos, zuchini, black olives and chicken, but your pizza is only limited to your imagination and what is in the fridge!

Let me know what toppings you try, I’d love to see how they work out!

 

Simple Ham and Potato Soup July 2, 2009

Filed under: Main Dishes,Soups — bluesky6 @ 12:52 pm
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This recipe is an easy soup to make, perfect comfort food and easy to adapt if you don’t have all the ingredients! A friend gave me his basic recipe and I’ve added a few ingredients. This soup also freezes well, so I make a double batch at times and freeze half of it!

simple ham and potato soup

simple ham and potato soup

Recipe makes 8 servings

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1/3 cup sliced carrots
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules or better than bouillon paste equal to 2 tablespoons granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • garlic powder to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Directions

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Nutritional Information
Servings Per Recipe: 8

Amount Per Serving

Calories: 195

* Total Fat: 10.5g
* Cholesterol: 30mg
* Sodium: 394mg
* Total Carbs: 19.5g
*     Dietary Fiber: 1.9g
* Protein: 6.1g