2 Tablespoons Orange Juice Concentrate, thawed 1 Tablespoon Finely Chopped Chipotle Chiles in Adobo Sauce 1 Tablespoon Balsamic Vinegar 2 Teaspoons Molasses 1 Teaspoon Dijon Mustard Salt to taste 4 boneless, skinless chicken breasts Preheat grill on medium to medium high. Lightly oil the rack. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in […]
Grilled Chicken with Chipotle-Orange Glaze Read More »
8 Bone in Chicken Thighs 2 Teaspoons Garam Masala 1/2 Teaspoon salt, or to taste 1/4 Teaspoon Curry Powder Preheat oven to 350 degrees. Treat 1/4 sized cookie sheet with cooking spray, butter or olive oil Combine garam masala, salt, and curry powder and sprinkle both sides of chicken pieces. Place pieces skin side up
Spiced Chicken Thighs Read More »
Thecia Ellis There is a difference between bone broth and bone stock, and I don’t remember which is which. I just call what I make bone broth. I find that it is a very satisfying and nutritious liquid, whatever you choose to call it. There are many uses for bone broth besides a base for
1 Small Head Red or Green Cabbage 2 Large Apples, peeled, cored and thinly sliced 1 Yellow Onion, sliced 1/2 Cup Unsweetened Apple Juice 1/4 Cup Lemon Juice 1/4 Cup Raisins 2 Tablespoons Packed Brown Sugar Salt and Pepper to Taste. Combine cabbage, apples, onion, apple juice, lemon juice, raisins and brown sugar in large
Cabbage and Apples Read More »
This is a recipe was given to my Mom when I was a child and is a wonderful, quick dessert that pairs well with ice cream…or all alone. 2 Sticks Butter, softened 2 Cups Sugar 4 Eggs 1 1/2 Cups Flour 1/2 Cup cocoa 1/2 Teaspoon Salt 1 Teaspoon Vanilla 1 Cup Pecans, roughly chopped
Best Family Brownie Recipe Read More »
I got this recipe somewhere online and it was attributed to Joyce Goldstein 1 Pound Brussels Sprouts, ends trimmed 1 1/2 Cups vegetable stock, or water ( I use bone broth) 1 Tablespoon finely minced garlic 1 Tablespoon grated fresh ginger root 1 1 Teaspoon grated lemon zest 1/2 Teaspoon anise seed Salt and Pepper
Brussels Sprouts with Garlic and Ginger Read More »
This is my version I took from Saveur Magazine found at cooking.com 1 Whole Chicken, cut into pieces Lard, Tallow, or cooking oil for frying the chicken Salt and Pepper to taste 5 Bunches Scallions, trimmed and thickly sliced 1/3 Cup White Wine 3 Cups Chicken Stock or Broth 2 Large Russet Potatoes, peeled and
Braised Chicken with Potatoes and Scallions Read More »
A version I got from thespruceeats.com 3 Cups chopped cooked chicken, rotisserie, grilled, etc. 16 Ounces sour cream 1/3 Buffalo wing sauce, or your favorite hot sauce 2 Cups shredded pepper jack cheese, plus more if desired 1 32-ounce bag frozen Tater Tots 1 Teaspoon salt 1 Teaspoon pepper Preheat oven to 350 degrees. In
Buffalo Chicken Casserole Read More »
by Alyson Armstrong 12 Medium Potatoes, peeled and cubed 2 cups (8 oz) Shredded Cheddar or Swiss Cheese, divided 1 1/4 Cups Milk 1/3 Cup Butter, softened 1-2 Teaspoons Salt 2 Eggs, beaten Place the potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 15-20 minutes.
Cheese Potato Puff Read More »
Susanne Banfield, Taste of Home 1 Large Onion, chopped 1 Medium Sweet Red Pepper, chopped 3 Pounds Boneless, Skinless Chicken Thighs 2 Teaspoons Minced Garlic 1 Tablespoon Curry Powder 1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Ginger 1 Teaspoon Dried Thyme 1 Tablespoon Brown Sugar, packed 1/2 Cup Chicken Broth 1/2 Cup Raisins 1 (14
Slow-Cooker Country Captain Chicken Read More »
