Category: MISC

GARLIC BROWN SUGAR CHICKEN

Today I was using up some wingettes, but I prefer to make this recipe with the boneless and skinless thighs.

GARLIC BROWN SUGAR CHICKEN adapted from Damn Delicious
8 skin-on boneless chicken thighs
Sea salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons chopped fresh flat leaf parsley, garnish

  • Preheat oven to 400 degrees.
  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat. 
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Place chicken pieces in baking dish.
  • Melt remaining tablespoon butter in the skillet. 
  • Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. 
  • Pour over the chicken in the baking dish..
  • Bake about 25-30 minutes or until cooked through.
  • Garnish and serve chicken immediately.

Prep Time:   10 minutes
Cook Time:   40 minutes
Total Time:  50 minutes
Yield:            8 servings

COUCH POTATO BARS

I got this recipe from Tablespoon because it sounded intriguing.  Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

COUCH POTATO BARS
4 cups pretzel sticks, ground fine
1/4 cup butter, melted
3 tablespoons sugar
8 slices bacon, cooked and crumbled
1 cup semi-sweet chocolate chips
1 cup potato chips, crumbled
1 can sweetened condensed milk
1 cup peanut butter

  • Preheat oven to 350 degrees.
  • Line 9×9 baking dish with foil.
  • Combine pretzel crumbs, sugar and butter.
  • Press into pan.
  • Sprinkle bacon and chocolate chips over pretzel crust.
  • Sprinkle potato chips over bacon and chocolate chips.
  • Drizzle condensed milk evenly over the top.
  • Bake 20 minutes.
  • Let cool for 20 minutes on the counter and then chill in refrigerator for an hour.
  • Once bars are completely cooled, melt peanut butter in microwave for 30 seconds.  Drizzle peanut butter over top.
  • Remove foil from pan and cut into bars.
  • Keep refrigerated.

GOAT CHEESE SALAD

Hubby used to have this wonderful goat cheese salad at a local little haunt.  We specifically went a few days back so he could have that salad and found they had removed it from the menu.  So I decided to be bold and ask for the recipe so I could re-create it for him and guess what? They gave me the recipe!

When I went to the grocery store yesterday I had trouble finding plain goat cheese so I used a lemon infused one instead.  I also used my Sweet Honey Catalina for dressing instead of bleu cheese this time since I had some on hand that needed used up.

GOAT CHEESE SALAD
Lettuce greens
1 tomato per person
Juice of 1 lemon
pickled beets
small sweet onion, sliced
Fresh ground salt and pepper to taste
3-4 slices goat cheese per person
Panko Crumbs
1 large egg , beaten well
1-2 tablespoons coconut oil
Fresh ground hazelnuts
sliced olives (optional)
bleu cheese dressing 

  • In a shallow bowl place the sliced onions on the bottom.
  • Pour the can of pickled beet slices over the onions. Set aside.
  • Slice goat cheese and place on a plate in a single layer.  Cover and freeze for 15 minutes.  This makes the soft cheese easier to work with.
  • While the cheese is in the freezer prepare the lettuce and tomatoes.
  • Sprinkle the lemon juice, salt and pepper over the lettuce and tomatoes. Set Aside.
  • In a small food processor grind together the Panko crumbs and hazelnuts in equal proportions until you have enough to evenly coat your cheese slices.
  • Dredge the goat cheese in the egg first and then the nut crumbs.
  • Over a fairly high heat melt the coconut oil.
  • Quickly sear the cheese slices on both sides.  The goal here is to brown the crumbs and protect the cheese inside so don’t linger.
  • Drain onions and beets of juice and add to the sides of your salad.
  • Top with dressing and goat cheese slices.
  • Enjoy.

NOTE: Goat cheese is REALLY soft.  The best way to slice it to get even slices is with dental floss.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I can’t believe it’s Monday again already! I had a cyber/virtual productive weekend cleaning up photo files and ridding my computer of unnecessary “space holders”.  But now it’s time to link up with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie for Happy Homemaker and Menu Plan Monday.

THE WEATHER OUTSIDE
THIS MORNING:
Just in time for spring, it’s cold and rainy here again.  I hate those false nice days that fool you into short sleeves and sunny days.

FOR THE WEEK:
Pretty much the same, but less and less promise of sun and more and more promise of dreary skies as the week progresses.

TO DO LIST
TODAY:

  • Dr. appt. and hospital prep for hubby’s upcoming surgery
  • errands
  • groceries

THIS WEEK:

  • Laundry
  • EBAY
  • Cleaning

CURRENTLY READING

TELEVISION & DVR

  • Perception
  • Vikings on the history channel (hubby has a thing for Norway)

but I’m still working off the DVR from last week.

  • Castle
  • Scandal
  • Justified

PLAY TIME (If I can find any)

LMBO at that possibility.

A few recipes from last week never got made so they are on this week’s menu again.
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


BREAKFAST
DINNER
DESSERT
MONDAY
Oatmeal with Fruit
C.O.R.N. or Y.O.Y.O.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
Chicken Fricassee
THURSDAY
Scrambled Eggs with cheese & Toast
Moroccan Roast Chicken
FRIDAY
Yogurt with Blueberries & Granola
 White Bean Gratin
Couch Potato Bars
SATURDAY
 Bacon & Eggs
Coffee Meatballs & Noodles
SUNDAY
 Pancakes French Quarter Pork & Beans


LAST WEEK’S RECIPE LINKS

NEW RECIPES I FOUND THIS WEEK TO TRY IN THE NEAR FUTURE

  • Pineapple Skirt Steak

MY FAVORITE PHOTO FROM LAST WEEK

Whiskey knows she’s not allowed in the kitchen while I’m cooking and tried to hide out under the table.

BLOGS TO CHECK OUT

I keep looking for new and inspiring blogs, but honestly so many have huge ad sections or pop ups nowadays that just annoy me!

HOMEMAKING TIP

A few hints for successful slow cooking in your crock pot:

  • Don’t stir unless a recipe specifically tells you to.  Removing the lid lets a significant amount of heat and moisture out which can change your cooking time.
  • Add dairy, seafood and fresh herbs at the end of your cooking time,  
  • Dairy products will break down and/or curdle if cooked too long.
  • Fresh herbs will turn black and lose their crispness if cooked too long.
  • Seafood is something you want to only cook until done or it will fall apart.
    • For best results browning beef before cooking in the crock pot makes for more even cooking.


    ON MY MIND LATELY

    WAY TOO MUCH!


    PRAYING FOR & INSPIRATION

    APPLE CINNAMON PORK CHOPS

    APPLE CINNAMON PORK CHOPS
    4 boneless pork chops
    1 KNORR chicken gel bouillon
    1 large frozen apple juice
    1 cup water
    1/4 teaspoon celery seed
    1 teaspoon + 1 teaspoon cinnamon
    1/4 cup + 1/4 cup brown sugar
    1 apple, cored and sliced
    Fresh ground pepper and salt to taste

    • Arrange pork chops in a single layer in the bottom of the crock pot.
    • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
    • Pour over pork chops.
    • Cook on low 4-5 hours.
    • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
    • Cook another hours.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    It’s time to link up for Happy Homemaker with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie  for Menu Plan Monday.

    It was a lazy rainy weekend around here – lot’s of reading, baking, recipe creating, DVR catching up,  race watching and goofing off.

    BREAKFAST

    Yogurt, blueberries and granola.


    THE WEATHER OUTSIDE
    THIS MORNING:
    Gray, dreary and drizzly.

    FOR THE WEEK:
    ?? Keeps changing so we will see!

    TO DO LIST
    TODAY:  

    • Laundry 

    • Spring Cleaning

    THIS WEEK:

    • EBAY

    CURRENTLY READING

    TELEVISION & DVR

    • Scandal

    • Justified

    • Perception

    • Rizzoli & Isles

    PLAY TIME (If I can find any)
    I’m still tweaking the new framework for my weekly menu and recipe links. 

    And for those that were wondering what those acronyms you often see on my menus are:
    C.O.R.N. = CLEAN OUT REFRIGERATOR NIGHT
    Y.O.Y.O = YOU’RE ON YOUR OWN
     Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Oatmeal with Fruit
    C.O.R.N. or Y.O.Y.O.

    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT

    WEDNESDAY
    Yogurt with Blueberries & Granola
    Rosemary, Parsley & Thyme Chicken

    THURSDAY
    Scrambled Eggs with cheese & Toast
    Garlic Cider Chicken

    FRIDAY
    Yogurt with Blueberries & Granola
    		 White Bean Gratin

    SATURDAY
    		 Bacon & Eggs
    Coffee Meatballs & Noodles
    SUNDAY
    		 Pancakes
    Apple Cider Pork Chops

    LAST WEEK’S RECIPES I TRIED and their RECIPE LINKS

    NEW RECIPES TO TRY IN THE NEAR FUTURE

    • Orange Cardamom Roast Chicken

    • Pork with Apple Cream Sauce

    • Hungarian Meatballs

    • Hawaiian Meatballs

    • Dulce De Leche Pineapple Ice Cream Sundaes

    • Dulce De Leche Cookie Bars

    • Couch Potato Bars – they have peanut butter, pretzels, bacon, potato chips and chocolate chips – A MUST TRY COMBINATION

      MY FAVORITE PHOTO FROM LAST WEEK

      I took a few photos for a golf pamphlet my mom is putting together.  This one turned out pretty.

      The pond looks like spring is about to bloom too.

      BLOGS TO CHECK OUT
      Nothing new this week.

      HOMEMAKING TIP / PRODUCT REVIEWS
      When using plastic ware for anything tomato or pizza sauce, a quick spray with non stick cooking spray will prevent the tomato sauce from staining your plastic.

      Tired of sticking your finger reaching for your cake tester?  Add some wine, OOPS I mean add a wine cork to the end for storage and make it safer.

      ON MY MIND LATELY & PRAYERS & INSPIRATION

      ROSEMARY, PARSLEY & THYME CHICKEN

      Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

      ROSEMARY, PARSLEY & THYME CHICKEN
      4 slices bacon, cooked and crumbled
      1 pound boneless, skinless chicken thighs, frozen
      2 stalks celery, sliced thick
      1 bag baby carrots
      2 shallots, sliced
      1 clove Elephant Garlic, minced
      1 teaspoon black peppercorns
      several sprigs fresh thyme
      several sprigs fresh rosemary
      several sprigs fresh parsley
      1 KNORR gel bouillon
      3 tablespoons plum jelly
      1/4 cup red wine
      1/2 cup hot water
      2 tablespoons quick cooking tapioca flakes
      Juice of 1 lemon
      2 cups egg noodles
      fresh ground pink Himalayan salt and black pepper
      1 cup frozen peas

      • Layer celery, carrots, shallots and garlic in bottom of crock pot.
      • Salt and pepper vegetables.
      • Place frozen chicken thighs on top of vegetables.
      • Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
      • Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
      • Cover and cook on low 6-7 hours.
      • Add peas and egg noodles. Re-cover and cook another hour.

      BLUEBERRY CRUMB CAKE

      Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

      BLUEBERRY CRUMB CAKE also makes great muffins

      CAKE
      1/4 cup organic butter, softened
      3/4 cup sugar
      1 JUMBO egg
      1/2 cup whole milk
      1/2 teaspoon PURE vanilla
      2 cups flour
      2 teaspoon baking powder
      1/4 teaspoon sea salt
      1 teaspoon lemon zest
      2 cups small wild blueberries

      • Preheat oven to 350 degrees.
      • Spray a 10 inch spring form pan with non-stick spray.
      • In a large bowl cream butter with sugar.
      • Add egg, blending well.
      • Sift together flour, baking powder and salt.
      • Alternately add flour mixture and milk, beating until well blended.
      • Fold in lemon zest and blueberries.
      • Spread into prepared pan.

      TOPPING
      1/4 cup organic butter, softened
      1/3 cup flour
      1/2 cup quick cooking oats
      1/2 cup sugar
      1 1/2 teaspoon cinnamon
      1/3 cup brown sugar
      2 tablespoons chilled butter, sliced thin

      • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
      • Sprinkle on top of cake.
      • Sprinkle brown sugar on top evenly.
      • Place chilled butter slices randomly around.
      • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

      CAPPUCCINO CRÈME CHOCOLATE TRUFFLE PIE

      1/3 cup butter
      1/2 cup Hershey’s cocoa
      1/4 cup sugar
      14 ounce can sweetened condensed milk (not evaporated milk)
      1 – cup semi-sweet Chocolate Chips
      2 – eggs, slightly beaten
      1 1/2 cups ground ginger snaps
      1 1/2 cups ground vanilla wafers
      4 tablespoons butter, melted
      CAPPUCCINO CRÈME (recipe below)
      Cherry cordial Hershey’s milk kisses

      • Preheat oven to 350 degrees.
      • In a small saucepan melt thebutter over low heat.
      • Stir in cocoa and sugar.
      • Add the sweetened condensed milk, chocolate chips and eggs.
      • Stir until smooth. Remove from heat. Pour into crust.
      • Bake 25 to 30 minutes or until center is almost set.
      • Cool completely.
      • Refrigerate until ready to serve.
      • Just before serving, prepare and spread CAPPUCCINO CREME over top.
      • Garnish with chocolate pieces, if desired.
      • Cover and refrigerate leftover pie.

      CAPPUCCINO CRÈME
      1 cup (1/2 pint) whipping cream

      1 1/2 teaspoons powdered espresso
      2 teaspoons Hershey’s Cocoa
      3 tablespoons powdered sugar

      Directions:
      In a mixing bowl, combine whipping cream, powdered espresso, Cocoa and powdered sugar. Beat until stiff. Makes about 2 cups.