Mmmmmmmmm. Fall!
Hellooooooo! After many many weeks without internet service, I am excited to report that we're up and running again! Hooray! That means I've had lots of time to practice my skills and I have to say that my lattice work (up above) has improved immensely! :) Enjoy the recipes below. We sure did!
Slow Cooker: Chicken with Mushroom Stuffing
Chicken with Mushroom Stuffing
2 Tbsp finely shredded lemon peel
1 Tbsp grounds sage
1 Tbsp seasoned salt
1 1/2 tsp pepper
8 small chicken legs, skinned
4 c quartered or sliced fresh mushrooms
2 cloves garlic, thinly sliced
1/4 c butter
8 c sourdough baguette cut into 1-in pieces (10 ounces)
1 c coarsely shredded carrot
1 c chicken broth
1/4 c chopped walnuts, toasted
3 Tbsp snipped fresh italian parsley
1. Lightly coat inside of slow cooker with cooking spray. Reserve 1 tsp lemon peel. Combine remaining lemon peel, sage, seasoned salt, and pepper. Rub 3 Tbsp sage mixture onto chicken legs. Place legs in cooker.
2. In a large skillet cook mushrooms and garlic in hot butter over medium heat for 3-5 minutes or until just tender. Stir in the remaining Tbsp sage mixture. Transfer mushroom mixture into large bowl. Add baguette pieces and carrot. Drizzle with broth, tossing gently to combine. Lightly pack stuffing on top of chicken in cooker.
3. Cover and cook on high heat setting for 4-5 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker. In a small bowl combine the reserved lemon peel, walnuts, and parsley. Before serving, sprinkle nut mixture over chicken and stuffing.
Yield: 8 main dish servings
From Better Homes and Gardens New Cookbook
Ken's Rating: ****
Chalsea's Rating: ****
I love slow cooker meals! The smells, the ease, the taste! However, I do hate how they look so unappetizing. Don't let this one fool you, it's so tasty and the chicken is so moist it just falls off the bone. I served it with a side of steamed broccoli. Fabulous!
Ravioli with Brussels Sprouts and Bacon
Ravioli with Brussels Sprouts and Bacon
1 # cheese ravioli
6 slices bacon
3 Tbsp olive oil
1/2 c pecan halves, coarsely chopped
1/2 # Brussels sprouts, thinly sliced
Kosher salt and pepper
1 Tbsp white wine vinegar
Grated parmesan, for serving
1. Cook the ravioli according to the package directions.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.
3. Wipe out the skillet and heat 2 Tbsp of the oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 tsp salt, and 1/4 tsp pepper and cook, tossing occasionally, until just tender, 3-4 minutes more; stir in the vinegar. Add the bacon and toss to combine.
4. Serve the Brussels sprouts mixture over the ravioli, drizzle with remaining Tbsp of oil, and top with Parmesan, if desired.
Yield: 4 servings
From Real Simple Magazine October 2010
Ken's rating: *****
Chalsea's rating: *****
INCREDIBLE! Absolutely delicious! And Ken made it all by himself! I just got to enjoy it!
Minty Cocoa Mousse
Minty Cocoa Mousse
2 Tbsp baking cocoa
2 Tbsp milk
1 c junior mints
2 Tbsp butter
1 carton (8 oz) whipped topping, thawed, divided
12 tsp vanilla extract
Fresh mint and additional whipped topping, optional
1. In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.
2. Stir in 1 c whipped topping and vanilla. Fold in remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping if desired.
Yield: 4 servings
From Taste of Home Contest Winning Annual Recipes 2005
Ken's rating: *****!
Chalsea's rating: *****!
This was incredibly rich and I could only eat a few bites, but it was soooo delicious! It's also probably one of the easiest desserts I've ever made. Highly recommend if you like chocolate and mint!
Pork Chops with Apples
Pork Chop with Apples
4 bone-in pork loin chops
2 Tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 Tbsp Dijon mustard
1 Tbsp brown sugar
1. In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp tender.
2. Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.
Yield: 4 servings
From Taste of Home Contest Winning Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's rating: ***1/2
I served this with some sharp cheddar mashed potatoes and steamed asparagus.
Broiled Tilapia Gyros
Broiled Tilapia Gyros
1 1/2 # tilapia fillets
1 1/2 Tbsp olive oil
1/2 tsp pepper
1/4 tsp salt
Cooking Spray
3/4 c Greek yogurt
2 tsp chopped fresh dill
1 1/2 tsp lemon juice
1/2 tsp pepper
1/4 tsp salt
2 garlic cloves, minced
4 wheat flatbreads
1/2 c red onion slices
1 ripe avocado, sliced
1 tomato, thinly sliced
1/2 small cucumber, thinly sliced
1. Preheat Broiler
2. To prepare fish, brush fish with oil; sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Place fish on a broiler pan coated with cooking spray. broil 6 minutes or until fish flakes easily when tested with a fork.
3. To prepare tzatziki, combine yogurt and next 5 ingredients in a food processor or blender. Pulse until smooth.
4. Spread 2 Tbsp tzatziki in center of flatbread. Divid fish evenly among flatbreads. Top each serving with remaining ingredients. Fold in half and serve.
Yield: 4 servings
From Cooking Light Magazine November 2010
Ken's rating: ***1/2
Chalsea's rating: ***1/2
Chicken Goulash
Chicken Goulash
12 chicken thighs
2 Tbsp corn oil (I used olive oil)
2 garlic cloves, minced
2 medium onions, sliced
1 c baby carrots, sliced into rounds or chopped
2 green bell peppers, seeded and chopped
1 10-0z can of stewed tomatoes
1/2 c chicken broth
3 Tbsp sweet paprika
1/2 c sour cream
Salt to taste
Note: I halved this recipe.
In a large casserole over medium-high heat, heat the oil and lightly brown the chicken thighs on both sides. Remove and keep warm. Add the garlic, onions, carrots, and peppers to the casserole. Saute 5 minutes. Stir in the tomatoes, broth, paprika, and bring to a simmer. Turn the heat to low, bury the thighs in the sauce, and cook 25 minutes, or until cooked through. Spoon half the sauce into a bowl, blend in the sour cream, and season with salt. Stir the sour cream mixture back into the casserole and serve.
From 1,2,3 Chicken Dinners
Ken's Rating: ****1/2
Chalsea's Rating: ****
I served this with Dilly Baked Potatoes (recipe posted previously)
Roasted Tilapia, Potatoes, and Lemons
Roasted Tilapia, Potatoes, and Lemons
1 # baby potatoes (about 12) halved
1 lemon, thinly sliced
8 sprigs fresh thyme
2 Tbsp plus 1 tsp olive oil
Kosher salt and pepper
1/2 c pitted kalamata olives (I skipped these)
4 (6 oz) skinless tilapia fillets
1/2 tsp paprika
1. Heat oven to 400. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 Tbsp oil, and 1/4 tsp each of salt and pepper; arrange in a single layer. Roast, tossing once, until potatoes begin to soften, about 20 min.
2. Toss the olives with the potato mixture; nestle the fish in the potato mixture. Drizzle fish with remaining tsp of oil and season with paprika and 1/4 tsp each of salt and pepper. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12-15 minutes more.
Yield: 4 servings
From Real Simple Magazine October 2010
Ken's rating: *****
Chalsea's rating: *****
I skipped the olives because they were wayyyyyyy expensive for the amount I needed. Served with some steamed broccoli. Yummmm.
Chicken with Lemon-Leek Linguine
Chicken with Lemon-Leek Linguine
6 oz uncooked linguine
4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 c flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced
1/2 c low sodium chicken broth
2 Tbsp lemon juice
2 Tbsp chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 Tbsp butter in large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Melt 1 Tbsp butter in skillet over med-high heat. Add garlic, leek, and remaining 1/4 tsp salt; saute 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by 1/2. Remove from heat; stir in remaining Tbsp butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture, sprinkle with parsley.
Yield: 4 servings
From Cooking Light Magazine October 2010
Ken's Rating: ****1/2
Chalsea's Rating: ****
It was for this recipe that I discovered Barilla's whole wheat pasta. Absolutely DELICIOUS and pretty darn cheap! I've tried other whole wheat pastas and have been disappointed, but look for this blue box and you'll be set!
Loaded Potato Soup
Loaded Potato Soup
4 (6 oz) red potatoes
2 tsp olive oil
1/2 c chopped onion
1 1/4 c low-sodium chicken broth
3 Tbsp flour
2 c 1% milk, divided
1/4 c reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 bacon slices
1/3 c shredded cheddar cheese
4 tsp thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on high 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c milk; add to pan with 1 1/2 c milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
4. Discard potato skins (I left them on. We like them). Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Yield: 4 servings.
From Cooking Light Magazine October 2010
Ken's Rating: ****1/2
Chalsea's Rating: *****
Quick and Delish!
Pork with Apples and Sweet Potatoes
Pork with Apples and Sweet Potatoes
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp pepper
4 1/2 c cubed peeled sweet potatoes (1 1/2#)
4 tsp olive oil, divided
2 pork tenderloins (3/4 # each)
4 large granny smith apples peeled and cored
Note: I halved the meat and spices, but kept the full amount of sweet potatoes and apples.
1. In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 tsp spice mixture and 3 tsp olive oil; toss to coat.
2. Spread a single layer in a 15x10x1 baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 10 minutes.
3. Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes.
4. Cut each apple into 8 wedges. Turn pork; arrange apples around meat. Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
Yield: 6 servings
From Taste of Home Contest Winning Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's rating: ****
I love meals where I don't have to think of side dishes to complement it. This was a great pork dish. Perfect for the fall!
Pork and Chive Dumplings with Sweet and Spicy Dipping Sauce
Pork and Chive Dumplings
1/2 # ground pork
1/2 Tbsp Shaoxing wine (I think I used Sherry)
1/4 tsp Asian sesame oil
1/2 tsp chile-garlic sauce
1 1/2 tsp finely grated peeled ginger
1/2 tsp rice vinegar
2 tsp soy sauce
1/2 tsp kosher salt
Pinch of white pepper
3 Tbsp finely chopped cilantro stems
3 Tbsp finely chopped chives or scallions
24-30 round dumpling wrappers
1. Combine all ingredients (except last 3) in a large bowl, then stir in cilantro stems and chives.
2. Place a slightly rounded teaspoon of filling in center of wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini shaped dumpling. Repeat with remaining filling and wrappers.
3. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
From Epicurious.com (steph's cooking group)
Ken's Rating: ****1/2
Chalsea's Rating: ****
These are fabulous, but DO NOT travel well!!! I learned that the hard way. :(
Sweet and Spicy Dipping Sauce
6 Tbsp rice vinegar
1/4 c fish sauce
2 Tbsp brown sugar
3 garlic cloves, minced
1/4 tsp dried crushed red pepper
2 Tbsp finely shredded, peeled carrot
Combine all ingredients in medium bowl; stir until sugar dissolves. Cover and let stand at room temperature at least one hour or chill overnight.
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