i tried a new chicken recipe tonight that i will definitely be doing again...
Baked Chicken with Cherry Tomatoes and Garlic
Spoiler!
Baked Chicken with Cherry Tomatoes and Garlic
Prep time: 5 minutes Cook time: 50 minutes
This dish produces a lot of flavorful liquid. Remove the chicken, tomatoes, and garlic to a serving dish and pour the strained liquid into a small saucepan and boil until reduced to a thicker sauce - pour over the chicken or over rice or pasta.
Method
· Preheat oven to 375°F (190°C). Arrange thighs in casserole dish, sprinkle with salt.
· Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
· Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes. (If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)
· Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.
it was soooooo good!!! i also did some veggies and some rice (one thing i've been doing with rice for a bit is using the oxo soup stock cubes with the rice. tonight i used 1 chicken cube and one veggie cube with 3 cups of rice and about 7 cups of water... dissolve the cubes in some of the water first, then add water to the rice in the rice cooker. the added flavour is awesome!)
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
I just figured that I've got a bunch of time on my hands and I do enjoy cooking a fair amount. But I do generally make the same things over and over. With all this extra time to cook I'd like to Branch out. Heck maybe even try my hand at some baking which has always turned out disastrous for me.
I'm a big fan of beef short ribs and I really do enjoy the above recipe, it's awesome on a cool day for sure.
If anybody has any good baking/cooking recipes throw em below...uh maybe an awesome chocolate chip cookie recipe because I might be stoned and craving dang chocolate chip cookies
I just figured that I've got a bunch of time on my hands and I do enjoy cooking a fair amount. But I do generally make the same things over and over. With all this extra time to cook I'd like to Branch out. Heck maybe even try my hand at some baking which has always turned out disastrous for me.
I'm a big fan of beef short ribs and I really do enjoy the above recipe, it's awesome on a cool day for sure.
If anybody has any good baking/cooking recipes throw em below...uh maybe an awesome chocolate chip cookie recipe because I might be stoned and craving dang chocolate chip cookies
Oh man, do i have the chocolate chip recipe for you!
Should a chocolate chip cookie not have some sort of flour? That just sounds like baked chocolate, butter and sugar. Which, don't get me wrong, sounds amazing, but society has rules god dammit.
Should a chocolate chip cookie not have some sort of flour? That just sounds like baked chocolate, butter and sugar. Which, don't get me wrong, sounds amazing, but society has rules god dammit.
Should a chocolate chip cookie not have some sort of flour? That just sounds like baked chocolate, butter and sugar. Which, don't get me wrong, sounds amazing, but society has rules god dammit.
you're correct, my wife has informed me that this is the wrong thomas keller recipe.
the first line of the recipe has been cut off on this epicurious recipe
5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces (about 1 1/4 cups)
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs
Directions:
Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.
Sift the flour and baking soda into a medium bowl. Stir in the salt.
Put the chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).
In the bowl of a stand mixer fitted with the paddle, beat, half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.
Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to five days or frozen for up to two weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. Defrost frozen cookies overnight in the refrigerator before baking.
Using about two level tablespoons per cookie, shape dough into balls. Arrange eight cookies on each pan, leaving about two inches between them, because the dough will spread.
Bake for twelve minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
Cool cookies on the pans on cooling racks for about two minutes to firm them up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. The cookies can be stored in an airtight container for up to two days.
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5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces (about 1 1/4 cups)
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs
Directions:
Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350°F. Line two baking sheets with Silpats or parchment paper.
Sift the flour and baking soda into a medium bowl. Stir in the salt.
Put the chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments).
In the bowl of a stand mixer fitted with the paddle, beat, half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.
Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to five days or frozen for up to two weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. Defrost frozen cookies overnight in the refrigerator before baking.
Using about two level tablespoons per cookie, shape dough into balls. Arrange eight cookies on each pan, leaving about two inches between them, because the dough will spread.
Bake for twelve minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
Cool cookies on the pans on cooling racks for about two minutes to firm them up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. The cookies can be stored in an airtight container for up to two days.
I just figured that I've got a bunch of time on my hands and I do enjoy cooking a fair amount. But I do generally make the same things over and over. With all this extra time to cook I'd like to Branch out. Heck maybe even try my hand at some baking which has always turned out disastrous for me.
I'm a big fan of beef short ribs and I really do enjoy the above recipe, it's awesome on a cool day for sure.
If anybody has any good baking/cooking recipes throw em below...uh maybe an awesome chocolate chip cookie recipe because I might be stoned and craving dang chocolate chip cookies
this is the chocolate chip cookie recipe my kids LOVE.... **bake time will be determined by your oven, but 8 minutes works well for mine.
Spoiler!
Chewy Chocolate Chip Cookies
INGREDIENTS
1 ½ cups butter, softened
¼ cup becel
1 ¼ cups white sugar
1 ¼ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
4 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup 'milk chocolate' chocolate chips
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder and baking soda; set aside.
In a large bowl, cream together the butter, becel, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
here are a few more i've made over the last while that are hits....
chicken parmesan
Spoiler!
Chicken Parmesan
Prep 25 min - Cook 20 min - Ready In 1 hour
Ingredients
4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce (homemade pizza sauce)
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated fresh Parmesan cheese
1 tablespoon olive oil
Directions
· Preheat an oven to 450 degrees F (230 degrees C).
· Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
· Beat eggs in a shallow bowl and set aside.
· Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
· Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
· Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
· Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
· Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
· Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
fish tacos
Spoiler!
Fish Tacos
Prep Time: 30 minutes Cook Time: 25 minutes
Ingredients Fish Taco Ingredients:
· 24 small white corn tortillas (not flour tortillas)
· 1 ½ lb tilapia (or use halibut, tilapia, mahi mahi, snapper, cod, bass, salmon, shrimp)
· ½ tsp ground cumin
· ½ tsp cayenne pepper
· ½ tsp salt
· ¼ tsp black pepper
· 1 Tbsp Olive oil
· 1 Tbsp Butter
Fish Taco Toppings:
· ½ small purple cabbage
· 2 medium avocado sliced
· 2 roma tomatoes diced (optional… or use Pico de Gallo)
· ½ diced red onion
· ½ bunch Cilantro longer stems removed
· 4 oz 1 cup Cotija cheese, grated
· 1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
· ½ cup sour cream
· 1/3 cup Mayo
· 2 Tbsp lime juice from 1 medium lime
· 1 tsp garlic powder
· 1 tsp Sriracha sauce or to taste
Instructions
· Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
· Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
**
******instead of doing the above, i like using trout, use the seasoning they suggest, then cover it in panko and then fry it (about 5 mins/side)
· Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
· To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
· To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
Pico de Gallo
Prep Time 10 mins
Ingredients
5 Roma tomatoes , diced
1/2 cup red onion , diced
1/2 cup fresh cilantro , chopped
1 small jalepeño pepper , veins and seeds removed, diced
1 - 2 teaspoons lime juice , to taste
salt , to taste
Instructions
Combine tomatoes, onion, cilantro and jalapeño in a bowl.
Season with salt and add lime juice to taste.
Top on your favorite Mexican food, or serve with chips.
Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
Makes about 4 cups
we love making home made pizzas. we get pizza shells from superstore and i make my own pizza sauce and then go nuts with the toppings
so home made pizza sauce:
Spoiler!
Homemade Pizza Sauce
Prep Time:5 mins Cook Time:30 mins
Ingredients:
1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
2 tablespoons olive oil
1/4 cup grated onions (or finely diced for chunkier texture)
3/4 teaspoon dried oregano
1 teaspoon dried basil
1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
3 cloves garlic (grated or minced)
2 teaspoons granulated sugar
1 teaspoon salt
Directions:
1. If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
2. In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
3. Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for at least 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 1-2 hours.
4. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
***if you prefer a smooth pizza sauce, just throw everything into a blender after it has cooled and puree it
Notes:
1. This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel. Continue from step #1 in recipe.
philly cheese steak pizza
Spoiler!
Philly Cheese Steak Pizza
SAUCE:
1 tablespoon butter
1 tablespoon flour
½ cup cold milk
1-3 cloves garlic, pressed
1/8 teaspoon salt
a pinch of black pepper AND nutmeg
¼ cup parmesan cheese
PIZZA:
½ recipe homemade pizza dough (store bought works too)
6 ounces of cooked ribeye, skirt,or flank steak, or roast beef (see notes for cooking instructions)
½ green bell pepper, sliced
3-5 mushrooms sliced
½ sweet onion, thinly sliced
3 teaspoons oil (optional)
1 ¼ cup shredded cheese (such as mozzarella, asiago, fontina or provolone)
Directions:
1. Position a rack in the center of the oven and preheat the oven to 475ºF. Roll the dough out into a 12 inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes while you prepare the sauce.
2. Melt the butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper, and nutmeg. Remove the sauce from the stove; whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes, you can prep your veggies in that time.
3. Heat a skillet with a teaspoon of oil and cook each onions, peppers, and mushrooms for just a couple minutes separately. You’ll use a total of 3 teaspoons of oil to do this. I sometimes let the onions go low and slow for a little longer to get them to sweeten up a bit more, however this is totally optional.
4. Top the dough with sauce, cooked steak, veggies, and shredded cheese. Bake for 12-15 minutes or until the crust is lightly browned and the cheese is bubbling and golden. For the last minute of baking, you can turn it to the broiler setting just to get everything extra bubbly if you’d like. Slice pizza and serve! Notes:
If you don’t have leftover cooked steak, here’s how to make it: Freeze the steak for 20-30 minutes so it’s easier to slice. Slice into very thin slices. Heat a skillet with 2 teaspoons of oil and season the steak with a pinch of salt and pepper. Cook the meat for a total of 1-2 minutes flipping it halfway in between so that it cooks evenly. Remove to a plate and let cool.
Perfect Homemade Pizza Dough
Ingredients:
1 packet (2 1/4 teaspoons) active yeast
1 1/4 cup warm water (between 105º – 115ºF)
3 1/2 – 3 3/4 cups all-purpose flour
1 tablespoons honey (sugar or agave works too)
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons cornmeal, for dusting
Directions:
In the bowl of an electric mixer fitted with the dough hook attachment, combine the yeast, sugar, and water, stir for just a second. Let sit for 5-10 minutes or until the yeast is dissolves and foams. Add the 3 1/2 cups of flour, salt, and olive oil to the mixer. On the ‘stir’ setting or the lowest setting on your mixer, allow the mixture to combine for 1 minute.
When ingredients are mixed, knead dough for 8-9 minutes on the low-medium speed. If the dough is wet, add 1 tablespoon of flour at a time (up to 4 tablespoons) until it comes together. The dough should be smooth when it’s done. When touched with a finger the dough shouldn’t be sticky. Shape the dough into a ball and place in a large oiled mixing bowl. Swirl the dough ball around so all sides are coated with the oil. Cover with plastic wrap.
Heat the dryer on the low heat setting for 5-7 minutes. Turn the dryer off, place the mixing bowl in the dryer, close the door. Do not turn the dryer back on. Allow the dough to rise. Depending on the type of yeast used, your dough will take 1-2 hours to rise.
When the dough has risen, punch the air out of the dough. Divide into two even dough balls. Roll into a ball and allow the dough to rest for 15 minutes. If you do not plan to use the dough right away, cover with plastic wrap and refrigerate till needed. Remove the dough from the fridge 30 minutes prior to using. You can also freeze the dough balls to use at a later time. See notes for instructions.
Position two racks near the center of the oven and preheat the oven to 475ºF. Dump the dough out onto a lightly floured work surface, flatten dough to a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes.
Top with pizza sauce and desired toppings. Bake pizza for 10-15 minutes. You can also turn the broiler on for the last minute of cooking if you’d like your edges and cheese to be all bubbly.
Enjoy the pizza while it’s hot. Leftovers can be covered and stored in the refrigerator.
Notes:
Freeze: you can freeze one or both of the dough. Make sure to freeze them separately. Lightly spray the inside of a zipped-top bag as well as the dough ball. Place dough inside and squeeze out as much air as possible. Can be frozen for up to 2 months.
To thaw: simply let it refrigerate overnight or for about 12 hours. Let the dough rest for 30 minutes at room temp. prior to rolling out.
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
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Not a recipe, but really recommend trying reverse sear on thicker steaks.
Season with salt & pepper.
Bake at 200F on rack in oven until internal temp of 125F (for medium rare) - may take up to an hour.
Heat a bit of canola oil to smoke point and sear 1 minute each side(adding some butter, garlic, herbs) and start basting on flip. Turn on sides to render fat.
Steak is perfectly cooked from outer edge to middle. Super easy.
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1.5Kg stewing beef cubes tossed in flour, salt and pepper, a jar of pickled onions, a lb of mushrooms, a carrot, some parsley and about 1/2 lb of bacon, preferably uncut so you can cube it.
Cook bacon in a cast iron dutch oven until brown - I use a Lodge, they're good. Remove bacon, but leave the heat on, and cook the beef cubes in the fat until browned. Take those out too, put in the carrots and onions and brown them along with a few sliced up cloves of garlic.
Add back in the meat, add 3 cups beef stock, 3 cups wine, 1 tbsp tomato paste, some oregano or thyme, and a couple of bay leaves. Bring to a boil, then remove from stove and put in the oven for 3 hours at 325. Take the top off, stir, then put it back in for another hour or until it's thick.
When it's almost done, cut the mushrooms up, sautee them in butter, chop the parsley up, and then when the beef is finished, stir in the mushrooms and parsley.
Le voila. Serve with mashed potatoes. It's delicious and really hard to screw up.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
