Category: MISC

Braised Garlic Tomato Chicken


Slow Cooking Thursday is hosted by Sandra
at Diary of a Stay at Home Mom

BRAISED GARLIC TOMATO CHICKEN
2-6 boneless, skinless chicken breasts*
2 tablespoons olive oil
sea salt & pepper
1 large bunch green onions, sliced thick
2 heaping tablespoons minced garlic, jar
2 tablespoons sun dried tomato pesto
1 teaspoon tarragon
2 cups chicken broth
1 large tomato, chopped + a handful of grape tomatoes, halved
2 tablespoons cornstarch
Prepared pasta or mashed Parmesan potatoes.

  • Heat olive oil in skillet.
  • Generously salt and pepper chicken breasts and sear on all sides. Remove chicken and set aside.
  • Add onions and garlic. Saute’ until fragrant, well done and oil has been absorbed. Be sure and scrape all the bits from the bottom of the skillet when you add onions and garlic to the slow cooker.
  • In a slow cooker whisk the chicken broth and sun dried tomato pesto together. Add tarragon and blend well.
  • Add the chicken breasts*, top with onions, garlic and tomatoes.
  • Cook on low 2-3 hours.
  • Remove chicken and shred it.
  • Remove 1 cup of sauce and whisk cornstarch into it. Return to slow cooker and blend well.
  • Return chicken pieces to sauce.
  • Serve over pasta or mashed Parmesan potatoes

*This recipe makes enough sauce for 2-6 chicken breasts. For just the 2 of us I make 2, but use any remaining sauce over potatoes or pasta later in the week.

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Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce, Broccoli Green Bean Almond Saute & StrawBlackberry topping for Magazine Monday

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.
When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

PINEAPPLE CIDER BRINE PORK CHOPS
1 1/2 cup water
8 ounce can crushed pineapple
1 cup packed brown sugar
1/4 cup sea salt
1 teaspoon thyme
1/2 teaspoon white pepper
2 1/2 cups apple cider vinegar
4 thick pork chops

  • In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
  • Bring to a boil.
  • Add seasonings and blend well.
  • Slow simmer 10 minutes.
  • Cool.
  • Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
  • Drain chops.
  • Grill or broil 5-6 minutes on each side.
  • Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
  • Brush each side of chops with BBQ sauce for the last few minutes.

ROOT BEER PINEAPPLE BBQ SAUCE

12 ounce MUG root beer
8 ounce can crushed pineapple
4 tablespoons butter
1 bunch green onions, sliced thin
4 teaspoons minced garlic, jar
1 cup packed dark brown sugar
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons sun dried tomato pesto
1 teaspoon sea salt
1 tablespoon liquid smoke
1 tablespoon Frank’s hot sauce
2 tablespoons cornstarch

  • Melt butter in a large saucepan.
  • Add onions and garlic, Saute’ until tender.
  • Add other ingredients, except cornstarch, and bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • Remove 1 cup of sauce and whisk cornstarch into it.
  • Return mixture to the sauce pan and simmer 15 minutes.
  • Cool 15 minutes.
  • Refrigerate,
  • Makes 4 cups.

BROCCOLI GREEN BEAN ALMOND SAUTE’

2 tablespoons olive oil
2 tablespoons White Balsamic Vinegar
1 bunch green onions, sliced thin
1/3 pound green beans, trimmed
1 broccoli crown, chopped small
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons slivered almonds

  • Heat olive oil in large skillet.
  • Add vegetables and saute’ until tender.
  • Add soy sauce and white balsamic vinegar.
  • Sprinkle with sea salt and white pepper.
  • Add almonds, blend well and heat through.
  • This dish is good hot OR cold!

STRAWBLACKBERRY SHORTCAKE TOPPING

1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar

  • Toss Together and marinate several hours.
  • Serve over shortcake.

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Menu Planning, sales and fun fruit!

Despite growing up in southern California and having all the produce of the world available to me, I had never really seen these ‘Santa Claus‘ melons before so took a chance that it would be something I’d be interested in. Here is what I was able to find out about them: They are used raw in fruit salads or in fruit platters and served at room temperature. A good-quality Santa Claus melon will be fairly large and firm with a small amount of softness at the stem end. The coloring will be a mottled yellow and green. The skin will have a slightly waxy feel when the melon is ripe. Avoid a melon that is too firm, too soft, has dark blemishes on the skin or is extremely green-colored. Keep uncut Santa Claus melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Keep in mind that once cut, melon odor will penetrate other foods. Santa Claus melons are available from California and Arizona from June until October, with the peak in July. Melons from South America are available during the winter months. For this reason they’re also known as Christmas melon. The flavor can be good on the winter melons, but they won’t be as sweet as those available in the summer months. This one evidently still needs a few days to ripen so the jury is still out, but they seem interesting.


All that aside, Tuesday is the day to shop at my local market. To start with rotisserie chickens are on sale for 2 for 1 at $8.99 instead of their normal $9.99 each which works out to $4.50 each with my buying power card. Then I found blackberries that are normally $3.99 each for $1 each and strawberries for $2 each instead of $3.99. The 38 ounces of FRESH (key factor for me) boneless, skinless chicken breast were $7.99 for the packet which breaks down into 4 separate meals for us.

I pull the meat from the bones and I put 1/2 of each herb rotisserie chickens into 4 separate Tupperware containers for future meals like quesadillas, salads or casseroles. Then I boil the carcasses, skin and juice and create 4 containers of broth for future soups or meals.

Almost everything here was on sale with the exception of the dessert cups (hubby loves these preservative full things) and the pillsbury bread sticks that I splurged on to make Martha’s pretzels with. My biggest splurges were the Santa Claus Melon and the Pineapple.

All in all I only spent $58.11 for 2 weeks worth of meals after saving $26.25 on the sale items.

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OVERALL KITCHEN ORGANIZATION

What do you get when you cross 2 Virgos with organization, OCD and a love of cooking? A new blog of course! Martha and I are both pleased at how well tHe KrAzY KiTcHeN has taken off. This is still a new blog and we are ‘under construction’ and growing wildly. Thank you everyone for your support, encouragement, participation and as always we welcome all suggestions!

So now to continue with my kitchen organization posts. The last couple of days we have already touched on parts of this with the pantry and what needs to go in it. Kitchens are the heart of our homes, but no one wants to spend ALL their time in them, so the object is to make our jobs fun and easy. This is actually one of the easiest tasks to accomplish. Do you like having your counters completely clear or do you prefer everything to be within hands reach. Your choice! This is a purely subjective organization. WHAT DO YOU WANT?? Have fun and be creative. There is no right or wrong, it’s all up to you.

Arranging your appliances, tools, spices and cookware in the most efficient manner helps you enjoy your kitchen time more. For example, I store my Pyrex and Tupperware in the cabinet next to my dishwasher and sink so that when I clear the table, my storage containers are where the plates and bowls are making it easier to clean up. I keep that section of counter virtually clear of everything since that is where I make the biggest mess. I also keep my coffee maker near the sink since that’s where the water is. Spices near the stove make seasoning easier. My pots and pans are next to the stove as are baking pans, cookie sheets and all baking paraphernalia (sifters, measuring cups, choppers, etc…) with mixing bowls next to all of that.

If at all possible you want your stove, refrigerator and sink in a triangle with a work island or butcher block in the center. The fewer steps you take, the less mess you make is the theory. Have fun organizing. I can’t wait to see your kitchens. Here’s mine if you’re curious.

This post originally ran as a guest post series for Barbara over at Candy Hearts and Paper Flowers who is hosting the Homemaking September Shape-up. It was an all around comprehensive house to home style of posts to help us get our homes and lives whipped into shape.

Wednesday Kitchen Wishes

I love to dream and wish. This also creates a great list for family and friends for gift ideas. Want to play along?

These great items from Williams Sonoma and Villaware are on my covet list this week. From top to bottom: angled potato ricer, hand crank pasta machine, brushed stainless steel soup/stock pot, avocado pitter & slicer and Cuisinart Popcorn popper. Of course I can live without all of them, but would really rather not some day!


Wine & Vinegar Chicken, Herb Rice and Apple Bundles

WINE & VINEGAR CHICKEN
2 pounds chicken tenders
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup minced Vidalia onion
3 teaspoons minced garlic, jar
1/4 cup Riunite White Lambrusco
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 cup hot water
1 teaspoon Better than Bouillon Chicken Base
2 tablespoons sun dried tomato pesto
2 tablespoons sour cream
salt & pepper to taste

  • Heat oil and melt butter in skillet.
  • Add chicken. Salt & pepper. Quickly stir fry and brown on all sides. With a slotted spoon remove chicken and keep warm. Add the onion and garlic. Cook until translucent.
  • Whisk together the wine, vinegar, sugar, water, pesto and bouillon base.
  • Add to skillet and blend well.
  • Simmer 20 minutes or so until sauce reduces and thickens.
  • Add sour cream and blend well.
  • Return chicken to pan and heat through.

HERB RICE
2 tablespoons butter
1/4 cup chopped Vidalia onion
1/2 teaspoon each sea salt, thyme & lemon pepper
1 1/2 cups long grain rice
2 cups water
1/4 cup Riunite White Lambrusco
1 teaspoon Better than Bouillon chicken base
1/4 cup minced slivered almonds

  • Melt butter in medium saucepan.
  • Add the onion and cook until translucent.
  • Add rice and saute a few minutes, stirring constantly.
  • Whisk seasonings and bouillon base into water and wine.
  • Pour seasoned mixture over rice and bring to a boil.
  • Reduce heat and simmer until rice is tender and all liquid has been absorbed (about 20 minutes)
  • Remove from heat and let stand 5-10 minutes.
  • Stir in almond pieces.
  • Fluff.

APPLE BUNDLES
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten
2 tablespoons butter
1 cup confectioners’ sugar
2 tablespoons hot water

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
  • Drizzle the icing over the pastries.

*If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.



Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy

Vintage Recipe Thursday is hosted by Joy of desserts
 Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.
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Santa Claus Melons & GREAT sales

Despite growing up in southern California and having all the produce of the world available to me, I had never really seen these ‘Santa Claus‘ melons before so took a chance that it would be something I’d be interested in. Here is what I was able to find out about them: They are used raw in fruit salads or in fruit platters and served at room temperature. A good-quality Santa Claus melon will be fairly large and firm with a small amount of softness at the stem end. The coloring will be a mottled yellow and green. The skin will have a slightly waxy feel when the melon is ripe. Avoid a melon that is too firm, too soft, has dark blemishes on the skin or is extremely green-colored. Keep uncut Santa Claus melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Keep in mind that once cut, melon odor will penetrate other foods. Santa Claus melons are available from California and Arizona from June until October, with the peak in July. Melons from South America are available during the winter months. For this reason they’re also known as Christmas melon. The flavor can be good on the winter melons, but they won’t be as sweet as those available in the summer months. This one evidently still needs a few days to ripen so the jury is still out, but they seem interesting.

All that aside, Tuesday is the day to shop at my local market. To start with rotisserie chickens are on sale for 2 for 1 at $8.99 instead of their normal $9.99 each which works out to $4.50 each with my buying power card. Then I found blackberries that are normally $3.99 each for $1 each and strawberries for $2 each instead of $3.99. The 38 ounces of FRESH (key factor for me) boneless, skinless chicken breast were $7.99 for the packet which breaks down into 4 separate meals for us.


I pull the meat from the bones and I put 1/2 of each herb rotisserie chickens into 4 separate Tupperware containers for future meals like quesadillas, salads or casseroles. Then I boil the carcasses, skin and juice and create 4 containers of broth for future soups or meals.

Almost everything here was on sale with the exception of the dessert cups (hubby loves these preservative full things) and the pillsbury bread sticks that I splurged on to make Martha’s pretzels with. My biggest splurges were the Santa Claus Melon and the Pineapple.

All in all I only spent $58.11 for 2 weeks worth of meals after saving $26.25 on the sale items.

♥final blog signature. ♥

Katharine Hepburn Brownies on Tuesdays with Dorie


The new Tuesdays with Dorie logo contest winner, Lisa of Surviving Oz chose for us to bake the Tribute to Katherine Hepburn Brownies on pages 96 and 97. They were good but a bit too dark for us around her. I think next time I’ll try a milk chocolate instead.

I think I also need this pan before I bake brownies again. I love the thought of no cutting or having to dig them out of the pan!
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