Roasted Figs With Goat Cheese and Honey Glaze

Last recipe of the year...Look at that photo...doesn't that look good? I mean come on...

If you're not drooling right now,If your mouth isn't watering  then something is seriously wrong with you!

Let's take a look at this tasty recipe....

 Before roasting, sandwich figs with goat cheese and drizzle them with honey. Serve with baguette slices for a delicious appetizer.

INGREDIENTS:

• 8 fresh figs, such as Mission, rinsed and patted dry
• 3 ounces goat cheese, crumbled or cut into 8 large chunks
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Multigrain baguette slices, for serving, optional

DIRECTIONS:

 Preheat oven to 425°F. Trim stems from figs and slice in half lengthwise.

Sandwich fig halves with cheese; arrange figs standing up in a 6-inch heavy-bottom skillet (preferably cast-iron).

Drizzle with honey and oil; sprinkle with 1/8 tsp. each salt and pepper. Roast until warm and bubbly, 15 to 20 minutes.

Serve with baguette slices, if desired.

Mmmmmmmmmmm enjoy!  May you all have a very Happy New Year!

Instant Pot Hoppin John

I believe that every year I have some type of Hoppin John recipe on here...and in the tradition of my New years here is another one...Instant Pot Hoppin John..

Use your instant pot to make a Hoppin' John dish that is so hearty and flavorful, the promise of luck when eaten on New Years is merely an added bonus. This old Southern tradition says that each person should eat one pea per year for good luck and posterity. Fix this and you've got your whole crew covered with this fast, delicious go-to recipe for the whole year...

INGREDIENTS:

• 1 pound dried black-eyed peas
• 1 (1-lb.) ham hock
• 1 onion, halved
• 3 garlic cloves
• 4 bay leaves
• 1/2 pound bacon, diced
• 1 cup chopped onion
• 3 ribs of celery, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper
• 1/2 teaspoon chopped fresh thyme
• 1 cup long-grain rice
• 1 bunch green onions
• 1/4 cup chopped fresh parsley
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper

DIRECTIONS: 

Step 1

Place black-eyed peas, ham hock, halved onion, garlic, and bay leaves with 5 cups of water in an Instant Pot. Turn on the pot’s pressure cooker setting, according to package instructions. Cook, covered, until beans are tender, 15 to 20 minutes.

Step 2

Drain the peas, saving liquid in a bowl. Discard the onion, garlic, and bay leaves. Pull meat off of ham hock. Shred and reserve meat; discard bone.

Step 3

Wipe out the pot and turn on the sauté setting. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Add 1 cup chopped onion, celery, bell pepper, and jalapeño. Cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Add the thyme, 1 1/2 cups water, and 1 cup reserved bean liquid to pot; bring to a boil.

Step 4

Change heat to rice setting, stir in the rice; cover and simmer until the rice is tender, about 10 minutes.

Step 5

Stir in the green onions, parsley, black-eyed peas, and shredded ham; sprinkle with salt and pepper. Adjust the consistency with additional reserved bean liquid if needed. The Hoppin’ John should be moist, but not soupy.

There you have it...Enjoy!  Eat Well My friends!

Hamburger Soup

Yes,I know...This is the week for shocking "Good Foodie" titles...but you should pay attention to this one....It's a good hearty soup for a winter day...

Hamburger Soup!

INGREDIENTS:

(8 oz) extra lean ground beef
 (8 oz) uncooked ground turkey breast
1 cup finely chopped onions
2 carrots, coarse shredded 2 celery ribs, sliced
2 garlic cloves, minced
6 cups reduced sodium beef broth
2 (14-1/2 oz) cans diced tomatoes, undrained
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 cups chopped potatoes
Fresh Sage, (optional)

DIRECTIONS: 

  1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender.

 2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat.

3. Cover and simmer for 10 to 15 minutes or until vegetables are tender.

If desired, garnish with fresh sage. Yield: 12 Servings Serving Size: 1 Cup per serving..

Enjoy!  Eat Hearty my friends!

Earthquake Cake

Yes you heard me right...That's what this is called...Hope it fires up your sweet tooth!

Here is the quick recipe-

INGREDIENTS:

1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
1/3 cup oil
3 eggs
1 and 1/3 cup water
 2/3 cup shredded coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup butter 8 oz cream cheese
1 pound powdered sugar (3 and 3/4 cups)

DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 9 x 13 inch pan.

Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.

Mix the german chocolate cake mix with the oil, eggs, and water.

Pour the cake mix on top of the coconut/chocolate chip/pecan layer.

In a saucepan, melt the butter and cream cheese.

Beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.

Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.

 Bake for 35-45 minutes.

It is done when it doesn't wobble in the pan if you shake it.

The toothpick test shouldn't work because the cake should be more gooey in nature.
 

ENJOY!!

Cornbread Stuffing And Sausage

There is nothing like stuffing to bolster a diner of Chicken or Turkey......So Check out this recipe for cornbread stuffing with sausage ,straight from New Orleans...

INGREDIENTS: 

• 1 box Zatarain’s® Honey Butter Cornbread Mix (Shameless Product Plug)
• 2 tablespoons butter
• 1 package (12 ounces) fully cooked smoked andouille sausage, finely chopped
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup Kitchen Basics® Original Chicken Stock

DIRECTIONS:

• Preheat oven to 375°F. Prepare cornbread as directed on package. Cool completely on wire rack. Coarsely crumble cornbread and place in large bowl. Set aside.
• Melt butter in large skillet or cast iron skillet on medium heat. Add sausage; cook and stir 3 minutes or until browned. Add onion, celery and bell pepper; cook and stir 5 minutes or until vegetables are tender-crisp.
• Stir sausage mixture into crumbled cornbread. Add stock; toss gently until well mixed. Spoon into 13x9-inch baking dish lightly sprayed with no stick cooking spray. 

  
  

  Bake 12 to 15 minutes or until heated through and lightly browned. 

  
  

  
  

  Enjoy with Turkey, Chicken or just by itself....Eat Well My Friends!

  
  

HAPPY THANKSGIVING

Turkey Chilli

It's Winter and it's Chilli season...(Actually, Any season of the year is  Chilli season for me...But that's just me!)

So here is my recipe for Slow Cooker Crockpot Turkey Chilli....Ouu that almost sounded like some profanity, didn't it?


INGREDIENTS:

• 1 tbsp. extra-virgin olive oil
• 1 red onion, finely chopped
• 1 Green Bell Pepper, chopped
• 1 1/2 lb. ground turkey
• kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 28-oz. can chopped tomatoes
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 1/2 c. low-sodium chicken broth
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Shredded cheddar, for garnish
• sliced green onion, for garnish

DIRECTIONS:

1. In a large skillet over medium high heat, heat oil. Add onion and pepper and cook until tender, about 4 minutes. Add ground turkey and cook, stirring occasionally, until the turkey is golden and cooked through. Season with salt and pepper then stir in garlic and tomato paste and cook until fragrant, about 2 minutes. Transfer mixture to a slow cooker.
2. To the slow cooker, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until the chili has thickened. Check for seasoning and season with salt and pepper to taste.
3. Garnish with cheese and green onion, if desired.

So relax, put on your favorite teams, Running Suit...(You know you have one....) Settle in front of the television screen and enjoy this chilli!  

EAT WELL MY FRIENDS!

Seltzer Water Pancakes

I love Pancakes.....I love Pancakes period....So when I saw this recipe...I had to include it in this blog!

In a taste test of seltzer pancakes versus plain water pancakes, the seltzer pancakes were noticeably more fluffy! Just like using seltzer water in tempura batter makes a light and airy batter, when you add seltzer into pancake mix, tiny bubbles of air are infused into the batter, and expand when heated. (Pro tip: Make sure to keep the water cold, as there are more bubbles in cold seltzer than room temperature.)

With this knowledge, putting together a diner-style pancake recipe wasn't hard. I started with my favorite thin pancake recipe, food director Rhoda Boone's buttermilk pancakes, and I swapped in some seltzer water for a portion of the buttermilk, then added a little more flour to give Rhoda's thin and crispy pancakes a little extra body to showcase those bubbles and rise in height as they cook.
3. Use a Griddle to Cook Your Pancakes
At every diner, pancakes are cooked on a super-hot griddle, giving them a nicely browned crust and a quick rise in height. You can't install a diner-style griddle in your home kitchen, but a two-burner griddle allows you to turn your stovetop into a diner-style cooking surface, and cook more pancakes faster than you could in a single skillet. If you don't have a griddle, a cast-iron skillet is your next best choice for the best pancakes crust.
4. Pour Them Out by the 1/2 cup
For true diner-style seltzer pancakes, you want them to be as big as your plate, which means you have to pour out 1/2 cup of batter onto your griddle for each pancake. If you want smaller pancakes (which are easier to flip) you can use a 1/4 cup measure instead to pour them out. At The Greeks, Koutsouris makes dozens of pancakes in the course of a busy Saturday, but for a group of four friends (or family), eight pancakes should do it, so I've designed my recipe to make eight plate-size pancakes.

5. Think Beyond Maple Syrup
Before you douse these cloud-like confections in maple syrup, you might want to try doingsomething different..Replacing Maple Syrup with Grape or Strawberry Preserves or Jelly.There's only one way to make fluffy pancakes, but there are lots of ways to top them.

Here is the actual recipe for Diner Style Buttermilk Pancakes-

INGREDIENTS:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 1/2 cup cold seltzer water or club soda
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted, plus more
• Pure maple syrup (for serving, but optional...See Above..)

DIRECTIONS: 

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
2. Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

Don't Sweat The Technique- 

Cooks' Note-

To feed a larger group, double the recipe and keep pancakes warm in a 250°F oven between batches. If you don't have a griddle or 2 skillets, use 1 skillet to cook the pancakes.

ENJOY!  EAT WELL MY FRIENDS!

Cheddar Carbonara

Pasta Time again folks...Pasta Time...White cheddar cheese is here to blow your mind.

INGREDIENTS:

• kosher salt
• 1 lb. spaghetti
• 8 oz. bacon, cut into 1/2" slices
• 2 large eggs, at room temperature
• 2 egg yolks, at room temperature
• 1 1/2 c. shredded white Cheddar
• 1/2 c. freshly grated Parmesan
• Freshly ground black pepper
• 2 tbsp. Freshly Chopped Parsley

DIRECTIONS:

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. In a separate bowl, combine eggs, cheddar, Parmesan, salt and pepper and mix well with a fork. Set aside.
3. In a large skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl without draining the fat. Return skillet to medium heat and add 1/2 cup pasta water. Turn off heat.
4. Drain pasta and add to skillet. Stir in cheese mixture and parsley, tossing with tongs to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce.
5. Before serving, mix in parsley. Garnish with bacon and serve immediately.

Enjoy! Eat Well My Friends!

Crispy Fried Chicken

There is nothing like some good mouth watering Fried Chicken.... Here is a nice easy recipe for such...

INGREDIENTS:

• Vegetable oil, for frying
• Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
• kosher salt
• 2 c. all-purpose flour
• 1 tbsp. garlic powder
• 1 tbsp. paprika
• Freshly ground black pepper
• 2 large eggs
• Flaky sea salt (such as Maldon)
• 1/4 c. honey
• 1/4 c. Dijon mustard
 

DIRECTIONS: 

1. Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2 to 3" deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.
2. Place chicken on another sheet pan and dry thoroughly with paper towels. Cut chicken breast in half to make similar in size to other pieces and season with salt all over. Set aside.
3. In a large, deep bowl, combine flour, garlic powder, paprika, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.
4. Place chicken on wire rack to cool and sprinkle with flaky sea salt immediately.
5. Mix honey and Dijon mustard in a small bowl. Serve fried chicken with honey Dijon sauce.
 

 

Mmmmmmmmmmmmmm, I can taste it now! Enjoy! Eat Well My Friends!

Chicken Piccatta and Rice

Here is a nice easy meal for this time of year....You know I have a thing for this ,Since I come home tired and hungry , two conditions that seem to negate each other.

INGREDIENTS:

• 2 tbsp. extra-virgin olive oil
• 2 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 c. white rice
• 1 c. dry white wine
• 3 tbsp. brined capers, rinsed
• 1 lemon, thinly sliced
• 2 c. low-sodium chicken broth
• 1/4 c. freshly chopped parsley, plus more for garnish

DIRECTIONS:

1. In a large skillet over high heat, heat oil and sear chicken on one side until deeply golden. Season with salt and pepper, then transfer to a plate and set aside.
2. Lower heat to medium and add butter, garlic, and onion. Cook until softened, 3 to 4 minutes. Stir in rice and cook for 1 minute more. Pour in wine and bring to a boil. Add capers, lemon slices, broth, parsley, and seared chicken. Cover and simmer until rice is tender and chicken is no longer pink, 20 minutes. Garnish with parsley and serve immediately.

ENJOY!   EAT WELL MY FRIENDS!

Chilli, (because it's that time of year)

Like it or not..It's fall, y'all, and you know what that means! Let the chili bonanza begin. One of the worst things about summer is that you look like a total weirdo eating a nice healthyheaping bowl of chili; however, cool weather definitely calls for cozying up with a hot bowl.

But the problem with conjuring up the best chili ever is the fact that what makes a chili truly great is so subjective.

How bout crock pot chilli for starters-

INGREDIENTS:

• 3 lbs hamburger, browned
• 2 (14.5 oz) cans petite diced tomatoes
• 1 medium onion, chopped
• 1 (30 oz) can tomato sauce
• 1 (15.5 oz) can chili beans
• 2 c. water
• 2 Tbsp chili powder
• 1 1/2 tsp garlic salt
• 4 tsp cumin
• 2 tsp oregano

DIRECTIONS:

1. In a large Crock Pot mix all ingredients together.
2. Cook on low for 8-10 hours.
3. Top with sour cream and cheese if desired.

There! Simple...Look for more Chilli recipes soon! Enjoy! Eat Well My Friends!

Calling All Philly Seafood Lovers! ❤

RELISH RESTAURANT

Click on the image for a larger view!

Asian Quinoa Bowl with Steak and Bok Choy

Okay folk, so I went real exotic with this one...Asian Quinoa Bowl with Steak and Bok Choa..That's a mouth full isn;t it?

As filling as it is delicious, this quinoa bowl deserves a spot in your weekly dinner round-up. Start by simmering quinoa and carrots in a savory Beef Stock. Top cooked mixture with seared, thin-sliced beef and bok choy. Drizzle with a zesty lime-ginger-garlic vinaigrette and garnish with crushed peanuts for a salty, nutty crunch. Prep an extra serving for your lunch tomorrow.

INGREDIENTS:

• 3/4 cup uncooked white quinoa
• 1 1/2 cups Kitchen Basics® Original Beef Stock (Shameless product plug)
• 1/4 cup finely chopped carrots
• 1 teaspoon grated lime peel
• 1/4 cup lime juice
• 3 tablespoons sesame oil
• 2 tablespoons chopped fresh cilantro
• 2 Thai bird’s eye chilies, seeded and chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons Thai Kitchen® Premium Fish Sauce
• 1 teaspoon sugar
• 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
• 1 pound boneless New York strip steaks
• 1 tablespoon oil
• 4 heads baby bok choy, quartered 
•  2 tablespoons crushed peanuts

DIRECTIONS:

• Rinse quinoa; drain well. Bring stock, quinoa and carrots to boil in small saucepan. Reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
• Meanwhile, mix lime peel, lime juice, sesame oil, cilantro, chilies, garlic, fish sauce, sugar and ginger in small bowl until well blended. Set aside.
• Season steaks with desired amount of salt and pepper. Heat oil in large skillet on medium-high heat. Add steaks; cook 2 to 3 minutes per side or until desired doneness. Let stand 5 minutes before slicing.
• Meanwhile, add bok choy to same skillet; stir-fry 3 to 4 minutes or until tender-crisp.
• To serve, toss cooked quinoa with 1/4 cup of the lime vinaigrette. Divide quinoa among 6 bowls. Top quinoa with sliced beef and bok choy. Drizzle with remaining lime vinaigrette. Sprinkle with crushed peanuts.

There it is...Enjoy! Eat Well My Friends!

Slow Cooker Shrimp & Chicken Jambalaya

Heyyyyyyyyyyyyyy babies...I'm back with another New Orleans recipe....

My charactors from Escapades, (Shameless Blog Plug) Donnie Ray Alexander , Private Investigator

 and his wife, Attorney Olivia Bennett-Alexander

are having the staff over for dinner tonight...In addition to being a great Attorney,Olivia is quite a cook and this is a meal she learned from his sister...Last time they were in New Orleans..

 So tonight with guests, Attorney Beverly West, her niece..

Her significant other, Nelson East...also and attorney-

and their para legal-

Ms. Josie Boyd...They are about to partake of this delicious meal..

INGREDIENTS:

• 1 1/2 pounds boneless skinless chicken thighs, cubed
• 1 package (12 to 16 ounces) frozen peppers and onions blend
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 package (8 ounces) ZATARAIN'S® Jambalaya Mix, Original(shameless product plug)
• 1 pound large shrimp, thawed, peeled and deveined

DIRECTIONS:

• Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
• Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW
• Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender

There it is......I hope you enjoy it as much as they are...Eat well my friends!

Parmesan Rice with Chicken and Tomatoes

Here is another groovy easy to make, one pot dish for the working man or woman...Parmesan Rice with Chicken and Tomatoes..Did I mention that it is creamy too?

INGREDIENTS:

• 1 tablespoon butter
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 1 cup halved cherry tomatoes
• 2 cups water
• 1 package ZATARAIN'S® Creamy Parmesan Rice Mix  (Shameless Free plug)
• 1 cup baby spinach leaves

DIRECTIONS:

• Melt butter in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Add tomatoes; cook and stir 1 minute. Remove from skillet. Set aside.
• Stir water and Rice Mix into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes.
• Stir in chicken and tomatoes; cover and simmer 5 minutes longer or until rice is tender. Remove from heat. Stir in spinach. Let stand 5 minutes.

That was easy enough, wasn't it? Enjoy! Eat well my friends! Eat Well!

Cheesey Chicken Black Bean And Rice Chilli

It's Sunday or it could be Saturday...Game Day...You have some friends over the house...What's Not to like about this dish?

INGREDIENTS:

• 2 tablespoons oil, divided
• 1 pound boneless skinless chicken breasts, cut into bite-size chunks
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 2 cups water
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 package ZATARAIN'S® Black Beans and Rice
• 1 tablespoon chili powder
• 1 cup shredded Cheddar cheese

DIRECTIONS:

• Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet. Set aside. Add remaining 1 tablespoon oil, onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp.
• Stir water, diced tomatoes, tomato sauce, Rice Mix and chili powder into skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir occasionally to prevent rice and beans from sticking.
• Stir in chicken. Cover and cook 10 minutes or until rice is tender. Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes before serving.

Serve with Cornbread and a nice Salad.....Enjoy! Eat well my friends!

Braised Chicken Thighs with Lemons

Ahhh welcome to Fall, and Welcome to October...I have a nice comfort food dish for you.....Braised Chicken Thighs with Lemons for your pallet.

Use your cast iron skillet to make this bright and flavorful dish. We recommend serving this chicken and carrot dish over mashed potatoes so that not one drop of broth goes to waste.

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs, trimmed (about 3 lb.)
• 2 teaspoons paprika
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons salted butter
• 1 pound large carrots, halved lengthwise and cut into 1 1/2-inch-long pieces
• 2 1/2 tablespoons all-purpose flour
• 2 cups chicken broth
• 4 thyme sprigs
• 1 lemon, sliced
•  3 cups hot cooked mashed potatoes (optional)

DIRECTIONS:

Step 1

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.

Step 2

Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining 1/4 teaspoon salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.

Very simple, very easy.....

Enjoy with your choice of wines!

Eat and Drink Well My Friends!

Pastrami On Rye

Since we are talking great sandwiches....Let's talk about a Pastrami on some good Jewish Rye...In Philadelphia where I live there are Deli's and sandwich shops in practically every neighborhood and section...Minus the gentrified sections where the hipsters have taken over...but that's another story for another blog....

Right now we are talking Pastrami on Rye...

is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.

Sussman Volk immigrated from Lithuania in the late 1800s. He opened a small butcher shop on New York's Lower East Side. He befriended another immigrant, this one from Romania, who he allowed to store meat in his large icebox. In exchange for his kindness, the friend gave the recipe for pastrami to Volk, who began to serve it to his customers. It proved so popular that in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the meat on rye bread.

It became a favorite at other delis, served on rye bread and topped with spicy brown mustard. Delis in New York City, like Katz's Delicatessen, have become known for their Pastrami on rye sandwiches.^[3][4] In her description of the book on Katz's, Florence Fabricant, the noted food critic for the New York Times, described the volume "as overstuffed as Katz's pastrami on rye."

INGREDIENTS:

• 2 teaspoons butter
• 2 slices rye bread
• 1 -2 tablespoon spicy mustard
• 6 ounces sliced pastrami (more, if you can handle it)

DIRECTIONS:

1. Butter both slices of bread and toast until golden.
2. Spread mustard on both slices.
3. Warm pastrami in a hot skillet until heated through.
4. Pile on top of one slice of the bread and carefully close the sandwich.
5. To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.
   
   Wash this down with a Coke also.... (No I get no maney from Coca Cola for these free pitches...That's just my cola of choice!)  Enjoy!  Eat and drink well my friends!

Hot Roast Beef Sandwich

When I was a child...There was a Woolworth's on 69th and Market streets, They had a lunch counter that served all kinds of comfort food as they would call it today..One of my fondest memories was Saturday afternoon, When my mother and two of her sisters would take me and five of my cousins to 69th street to go shopping..

Like all kids...we begged for toys....Sometimes we got some and sometimes we didn't....but what we always did get was a nice lunch....My favorite in particular was their Hot Roast Beef Sandwich....Usually served with french fries....sometimes served with onion rings...

After childhood...I never did quite find a Hot Roast Beef sandwich that compared with that one at that Woolworth's, but here is a recipe for making one...

INGREDIENTS:

• 1 (3 -4 lb) beef roast
• 3 -4 cups water
• 1 (1 1/4 ounce) package dry onion soup mix
• salt
• pepper

• FOR GRAVY

• 4 -5 cups broth (from roast)
• 2 cups flour
• 2 cups water
• 2 beef bouillon cubes
• 2 teaspoons gravymaster or 2 teaspoons browning sauce

DIRECTIONS:

1. Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
2. Whisk flour and water together for gravy until smooth and set aside.
3. When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
4. Add 2 beef bouillon cubes and Gravymaster to boiling broth.
5. Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
6. Cut up beef roast and arrange pieces between two slices of bread.
7. Smother sandwich (and french fries) with gravy and ENJOY!
   

Wash this down with a nice sparkling glass of Coke... ENJOY! EAT and Drink Well My Friends!

Carmel Apple French Toast

Just in time for the Labor Day Weekend...If you're having Friends Over...How about Some Carmel Apple French Toast for Breakfast...My Grandchildren would love it...

Say hello to apple season with the perfect breakfast or brunch option served up in miniature skillets! The warm and creamy brioche custard paired with baked apples and cinnamon makes for a marvelous flavor combination that is sure to delight everyone at the table. The cinnamon cream on top acts as a neutral cool topping to temper the sweetness of the dish. Comforting and homey, this french toast is also elegant with a spiral look that originates from the perfectly placed apples on top!

INGREDIENTS: 

• 6 tablespoons (3 oz.) salted butter, divided
• 3 cups heavy cream, divided
• 5 large eggs
• 1/3 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 (16-oz.) brioche bread loaf, torn into 1-inch pieces (about 8 1/2 cups)
• 4 Fuji apples
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• 4 teaspoons cinnamon sugar, divided
• 1/2 cup Caramel Sauce

DIRECTIONS: 

Step 1

Preheat oven to 350°F.Grease 4 (6-inch) cast-iron skillets evenly with 2 tablespoons of the butter. Set aside.

Step 2

Place 2 cups of the cream in a saucepan. Bring to a simmer over medium, and remove from heat. Whisk together eggs and brown sugar in a large bowl. Slowly add warm cream in a steady stream, whisking constantly. Stir in vanilla extract. Add torn bread, making sure bread is completely submerged, and let mixture stand 10 minutes.

Step 3

Meanwhile, cut each apple into about 30 thin slices; toss together apple slices, granulated sugar, and lemon juice in a large bowl.

Step 4

Spoon 1/3 cup of the bread mixture into each buttered skillet, and press into an even layer. Top each with a layer of about 16 apple slices, and another 1/3 cup of the bread mixture. Arrange 16 to 18 apple slices in a concentric circle on top of bread mixture in each skillet.

Step 5

Place remaining 4 tablespoons butter in a microwave-safe bowl, and microwave on HIGH until melted, about 15 seconds. Brush melted butter evenly over apples, and sprinkle evenly with 2 teaspoons of the cinnamon sugar. Place skillets on a rimmed baking sheet.

Step 6

Bake in preheated oven until custard is cooked and apples are mostly tender, about 40 minutes.

Step 7

Meanwhile, combine remaining 1 cup cream and 2 teaspoons cinnamon sugar in a small chilled bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Chill until ready to serve.

Step 8

Remove skillets from oven, and let stand 10 minutes. Top each warm skillet with 2 tablespoons of the Caramel Sauce, and a large dollop of cinnamon cream.

Chase it down with a cold glass of milk..

Enjoy....Eat well My Friends!

Peach Cobbler

Nothing says Summer Like Peach Cobbler...  Since I plan on making one later on today...Here is a nice recipe for you if those are in your plans also..

INGREDIENTS:

• ¹⁄₂ cup margarine
• 1 cup sugar
• 1 cup flour
• 2 ¹⁄₂ teaspoons baking powder
• ³⁄₄ cup milk
• 1 (29 ounce) can peach slices

DIRECTIONS: 

1. Melt margarine in a 2-quart baking dish.
2. Sift dry ingredients.
3. Add milk.
4. Pour this mixture over margarine.
5. Do not stir.
6. Place peaches and syrup on top of this.
7. Bake in 350 degree oven until brown.
8. Takes about 40 minutes.

There you have it...It doesn't get any easier than that...

Enjoy!  Eat well my friends!

Easy Chicken Skillet One-Dish Dinner

Here's an easy chicken dinner for any night of the week.  Especially Tonight...

INGREDIENTS:

• 1 Pound boneless, skinless chicken breast, cut into chunks
• 1/4 Teaspoon salt
• 4 Tablespoons butter, such as Country Crock® Spread, divided
• 3 Cups bite-size chunks zucchini and/or yellow squash
• 1 Cup red onion, thinly sliced
• 1 Cup halved grape tomatoes
• 1/4 Cup parsley or basil leaves, chopped
• Black pepper, to taste (optional)

DIRECTIONS: 
Season chicken with salt. Melt 1 tablespoon Country Crock® Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.

Melt 1 tablespoon Spread in same skillet; add squash and onion and cook, stirring frequently, until almost tender, about 5 minutes.

Add tomatoes; cook, stirring frequently, until softened, about 3 minutes. Stir in chicken, remaining 2 tablespoons Spread, and if, desired, parsley.

Season, if desired, with ground black pepper.

See simple.....

Enjoy!  Eat Well My Friends!

Pasta With Broccolli and Lemon

Here is an easy Late day snack that doesn't take a lot of energy or preparation...Pasta with Broccolli and Lemon.

Check it out..

Step 1

Preheat oven to 425°F.

Step 2

Combine broccoli, 1 1/2 tablespoons oil, 1/4 teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425°F for 20 to 25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes.

Step 3

Bring a large saucepan filled with water and remaining 2 teaspoons kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

Step 4

Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and 1/4 teaspoon flaked salt.

There it is....I went against my normal format with this one...That's how easy this is...

Enjoy!

Tips For Making The Best Chocolate Chip Cookies

1. Make sure your ingredients (and your oven) are at the right temperature.

Surprise! Your oven may be lying to you. Even though you've set it to 350°F, the oven temperature is often off, which can lead to burnt or underdone cookies. Invest in an oven thermometer and your cooking overall is bound to improve.
When it comes to cookie ingredients, generally the eggs should be at room temperature and the butter should be soft, taken out of the fridge about an hour before you get to work. Really cold butter or melted butter will throw off the texture.

2. Use the right amount of chocolate.

"There has to be a good ratio of chocolate to cookie dough; not TOO much chocolate but just enough," pastry chef and baking instructor Gesine Bullock-Prado advises. "No more than one cup of chips per one cup of flour. That seems to be the golden ratio. I like using good-quality chocolate in bars and chopping it into chunks rather than using chips."

3. Use more brown sugar for a chewier cookie.

"If you want a chocolate chip cookie that spreads less and stays chewy, back off on the granulated sugar and add more brown sugar," Bullock-Prado says. "The molasses in brown sugars adds moisture."

4. Don't forget the salt.

A little bit of salt actually brings out the sweetness of the cookie, and keeps it from tasting bland. A batch of cookies can greatly benefit from 1/4 to 1/2 teaspoon of salt.

5. Properly measure your ingredients.

This seems like a no-brainer, but the truth is, many home bakers don't properly measure the flour, which can make baked goods tough. Make sure you use a dry mea suring cup and level off the flour with your finger or a knife; no heaping mountains of flour!

6. Chill the dough.

Here's where you need to exercise some patience. You should chill your dough in the fridge for at least 30 minutes to keep the cookie from spreading too thin. Ideally, Bullock-Prado says, you actually want to chill the dough overnight.
"Chilling even 12 hours adds depth of flavor, an almost caramel type flavor, to the finished cookie," she explains. That gives plenty of time for all the ingredients to marry and ultimately, will take your cookies from good to great. If you really just need a cookie, do what I do and bake one off to satisfy your craving, put the rest of the dough in the fridge, and bake up the full batch the next day.

7. The more you know…

Knowing how different ingredients contribute to the equation can help you customize your cookies to your desired texture and taste. Bullock-Prado shared a little cheat-sheet:

• Granulated sugar promotes spreading and crispness.
• Shortening will make for a crunchier cookie because it lacks milk solids (sugars and proteins), while the water present in butter adds moisture.
• The molasses in brown sugar also adds moisture, leading to a chewier cookie.
• Use a higher protein all-purpose flour for extra chew and structure.

Enjoy! Eat well my friends!

Sepia's Restaurant Style Buffalo Wings

It's the weekend...Like this predicted weekend...With a lot of rain....Here's a recipe just for you...And that's assuming you did your grocery shopping the night before...like Sepia and Kevin ,Charactors from my blog Escapades...(Cheap plug, even cheaper blog tie in! I know-LOL!)

Here is the recipe for restaurant style Buffalo wings she made for our favorite Private Investigator and their daughter-

From her own mouth-

"My world was turned completely upside down when I found a trick that allowed me to achieve wondrously crispy chicken wings without breaking out a vat of oil. I was previously convinced that the best way to prepare wings at home involved deep frying them and immediately tossing them in one’s sauce of choice.

"Baking wings in the oven was never an option in my mind—not if I wanted truly crisp, restaurant-quality wings, that is. However, in researching a new sauce (for wings I intended to fry), I happened upon the ultimate chicken wing hack for the home cook: Lightly tossing your wings in *baking powder* and salt and baking them at a high temperature yields the crisp glory we all desire. Multiple sources, such as this recipe and this one, site the trick… and again, my mind was utterly blown by the possibility. I headed straight to the kitchen to find out if this too-good-to-be-true trick was fact or fiction. "

 "And I am pleased to report... ladies and gentleman, tossing your wings in baking powder actually works. And it saves you gallons of oil, along with the headache that comes with cleaning up after frying anything.
The combination of baking powder and salt breaks down the protein and draws out the moisture in the wings’ skin, leaving it crispy while the flesh remains super moist. Be sure to pat the wings dry before mixing them with the baking powder; you’ll create a paste on the wings if they are wet, which means they won’t crisp up nicely. Basically, the key is to reduce moisture on the exterior of the wing as much as possible."She said....

EAT WELL MY FRIENDS!

Lazy Morning Eggs

Seems like Good Foodie has become the Breakfast Club here of late....What with Waffles ,Pancakes and Anthony Bourdain's perfect scrambled eggs....

Well here is another one...One I call Lazy Morning Eggs....You know, the kind of eggs you make the morning after a hang over or mind blowing sex....or just one of those mornngs where you wake up so tired you're ready to go back to bed...

It all starts in a medium pot with plenty of olive oil and garlic, like most good things do. Then a big pinch of crushed red chile flakes from the portable spice rack. Next up: a mess of tomatoes, whichever ones I’m afraid might burst with juice before we’ve gotten to them. Cherry tomatoes go in whole. Beefsteaks and heirlooms I roughly chop first. When the skins start to split and everything starts to look nice and saucy, I crack eggs right into the tomato mixture, throw a lid on the pot, and let them poach. While that’s going, I toast bread and tear up some leafy greens for a salad—a mix of tender Swiss chard or lettuce and herbs is ideal—and season it with lemon juice, salt, and a drizzle of oil.

Here...you check out the entire thing...Chickpea, Spinach, and Chorizo Frittata...(They'll be more of these recipes coming..)

INGREDIENTS:

Serves 6

• 1 small onion
• 2 cloves of garlic
• olive oil
• 1 roasted red pepper
• 200g cooked chickpeas
• 150g chorizo
• 1 teaspoon smoked paprika
• 2 big handfuls spinach
• 5 eggs, beaten
• salt

DIRECTIONS:

1. Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
2. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
3. Saute everything together until the orangy paprika oils run from the chorizo.
4. Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
5. Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
6. Preheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
7. Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.
8. Sprinkle with a little sea salt.
9. Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.

All I can say is enjoy! Eat and drink well my friends!

Apple Cider Maple Sausage Cornmeal Pancakes

That's a mouth full I know...Just like these good pancakes I'm about to teach you how to make...

What?  I mean what??...What’s better than a pancake that tastes like apple cider?Huh? Answer... One with bits of sausage folded into the batter, then covered with maple syrup. Greek yogurt keeps these guys light and fluffy, and the cornmeal and sausage cuts the sweetness of the apple cider. Top them off with some fresh fruit or cooked apples.

Check it out-

INGREDIENTS:

• 6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
• 1 cup whole wheat pastry flour (or white whole wheat)
• 1 cup cornmeal
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1/2 cup nonfat plain greek yogurt
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1 cup SweeTango Apple Cider6

DIRECTIONS:

1. Cook sausages according to directions on package. Once fully cooked, chop sausages into bite sized pieces and set aside.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg. In a seperate large bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together. Add wet ingredients to dry ingredients and stir until just combined; do not over mix! Gently fold in chopped sausage pieces.
3. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes about 10 pancakes total - about 2 large pancakes each. Serve immediately with maple syrup, apple cider, or toppings of choice.
   

And There it is.... A mountain of goodness....

It goes down great with a cold glass of milk!

Enjoy! Eat and Drink Well My Friends!

Jackie Kennedy's Favorite Waffle Recipe

Look I don't know if this is true or not, but this is something I heard....

The story goes that former first lady, Jackie Kennedy made  waffles frequently for her children and husband. Though it may be difficult to reconcile the image of the immaculately pressed icon doing something so quotidian as cooking or ingesting food (a legendary diet item of Jackie’s was said to be a single sour cream- and caviar-topped baked potato a day, followed by a day or two of fruit), maybe in this moment, we may allow her to be a human being. In a 1999 interview with Food & Wine, her longtime cook Marta Sgubin, and author of Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis, said, “What they will find surprising is that Madam was a public figure, sure, but she was also living a regular life. She did what everyone else did every day. She got up and ate breakfast and went to work. When the children were young, she ate every meal with them just like any mother would.” 

 So All that Not withstanding...here is the recipe the former First Lady used-

INGREDIENTS:

• 1/2 cup butter
• 1 tablespoon sugar
• 2 egg yolks
• 7/8 cup milk, or 1 cup buttermilk
• 1 cup and 1 tablespoon of sifted cake flour
• 1 pinch salt
• 2 stiff beaten egg whites
• 4 teaspoons baking powder

DIRECTIONS: 

1. Cream butter and sugar, add egg yolks. Beat. Add flour and milk alternately. This may be done at any time. When ready to bake fold in egg whites, and add baking powder. Mixture should be thick and fluffy.
   
2. Bake and serve with hot maple syrup and melted butter.

There it is...Just like Jackie made it! Enjoy,Eat Well my friends!