I haven't cooked a lot lately. I've been very busy with whole renovation of the kitchen/ dining area thing.
the last thing i made was a very simple but nice chicken receipt I found on the Internet.
Lay some skinned chicken breasts in a lightly oiled pan and mix a can of cranberry sauce (I've used both jelled and whole berry and they both worked well) 8 oz of ranch dressing and a packet of onion soup mix. It takes a bit of work to get the get it all to blend well. Just pour the mix on top of the chicken and pop it into the oven ( preheated of course) to 350 for about an hour, uncovered. I like to serve this with noodles on the side as the sauce is real nice on top of them.
My daughter is trying this tonight with skinned chicken drumsticks and thighs and I waiting to hear how that turns out.
So while I've been busy installing new baseboards and painting Becky has been keeping us fed. Tonight she just did a simple roast whole chicken with a great salad and sweet potatoes for sides, yum.
Thursday, April 23, 2009
Friday, April 17, 2009
Yeaterdays left overs tonight
I worked late tonight (midnight yeck) so I had leftovers from the past couple of nights with a nice simple potato casserole that Becky made.
Ah but theses leftovers are from a nice beef roast I made yesterday in between putting the new baseboard down in the kitchen.
Rubbed the roast with flour , salt and pepper then browned it off in a little oil, about five minutes on a side. I put it aside in a roasting pan on a little rack I have and spread about a half cup of chutney on top of it.
Then into the frypan some butter, about a 1/2 cup of raisins, a diced onion and a goodly amount of curry powder, ginger, and garlic ( I used powder but I'm sure bottled or fresh would be even better.)
let it brown a little then add about a cup and a half of beef broth and bring it to a boil. Using a slotted spoon I spread the raisins and onions on top of the roast and chutney and poured the liquid into the roast pan. Covered and into the preheated 325 degree oven (you did preheat your oven right?) for about three hours. I basted every 45 miniutes to an hour as it cooked.
I served it with some left over harsh brown casserole and fresh asparagus and that roast JUST FELL APART ON ON OUR PLATES!!!!!
Ah but theses leftovers are from a nice beef roast I made yesterday in between putting the new baseboard down in the kitchen.
Rubbed the roast with flour , salt and pepper then browned it off in a little oil, about five minutes on a side. I put it aside in a roasting pan on a little rack I have and spread about a half cup of chutney on top of it.
Then into the frypan some butter, about a 1/2 cup of raisins, a diced onion and a goodly amount of curry powder, ginger, and garlic ( I used powder but I'm sure bottled or fresh would be even better.)
let it brown a little then add about a cup and a half of beef broth and bring it to a boil. Using a slotted spoon I spread the raisins and onions on top of the roast and chutney and poured the liquid into the roast pan. Covered and into the preheated 325 degree oven (you did preheat your oven right?) for about three hours. I basted every 45 miniutes to an hour as it cooked.
I served it with some left over harsh brown casserole and fresh asparagus and that roast JUST FELL APART ON ON OUR PLATES!!!!!
Monday, April 13, 2009
it is about time i got started on this so here is what we had for dinner tonight:
ginger honey chicken!!!!!!!!!
get your self some dark chicken, i used thighs but drum sticks might work too.
1) mix up 2/3 flour 1/6 corn meal 1/6 breadcrumbs add pepper (fresh cracked in my case but use whatever you got) salt (kosher here but hey ya got sea salt or table it will work) and ginger LOT of ginger i used almost a table spoon of powder, fresh would be even better.
now I'm not giving amounts here because i don't know how much your cooking. i had 10 thighs but you might have 4 or 24, adjust.
dredge the chicken pieces in the flour mix
meanwhile heat up about 1/4 inch of oil in a frying pan, not olive you want the heat a little high for that maybe 8 on a 1 to 10 dial and start browning off your chicken
okay chicken in the oil, now don't be in any hurry here. put it in and hey go sit on the back porch sipping some wine i know it should be a nice white being chicken and all but I'm really into the reds so it was a Cabernet was my choice, smoke a whole cigarette before you even check on it. brown both side so a little crisp and move into a 9 x 13 pan in my case of whatever fits your needs.
now a nice dollop of honey on each thigh and an extra shake of ginger and into the into the oven that you have had preheating to 325 (you have had it preheating right?) for 30 to 45 minutes.
now what to go with it ah a little left over tomatoes and mushrooms from the fridge mixed with a can of hominy and we have a good side going. Becky also made us a nice salad, mixed greens, chopped tomatoes and pineapple and we have a great dinner going.
times up, chicken out of the oven drain on a couple of paper towels on a plate and dinner is good to go.
tomorrow night well two of us 10 chicken thighs we are looking at some great leftovers.
coming soon, Becky picked up a nice beef roast she wants me to do something with.....details to follow.
ginger honey chicken!!!!!!!!!
get your self some dark chicken, i used thighs but drum sticks might work too.
1) mix up 2/3 flour 1/6 corn meal 1/6 breadcrumbs add pepper (fresh cracked in my case but use whatever you got) salt (kosher here but hey ya got sea salt or table it will work) and ginger LOT of ginger i used almost a table spoon of powder, fresh would be even better.
now I'm not giving amounts here because i don't know how much your cooking. i had 10 thighs but you might have 4 or 24, adjust.
dredge the chicken pieces in the flour mix
meanwhile heat up about 1/4 inch of oil in a frying pan, not olive you want the heat a little high for that maybe 8 on a 1 to 10 dial and start browning off your chicken
okay chicken in the oil, now don't be in any hurry here. put it in and hey go sit on the back porch sipping some wine i know it should be a nice white being chicken and all but I'm really into the reds so it was a Cabernet was my choice, smoke a whole cigarette before you even check on it. brown both side so a little crisp and move into a 9 x 13 pan in my case of whatever fits your needs.
now a nice dollop of honey on each thigh and an extra shake of ginger and into the into the oven that you have had preheating to 325 (you have had it preheating right?) for 30 to 45 minutes.
now what to go with it ah a little left over tomatoes and mushrooms from the fridge mixed with a can of hominy and we have a good side going. Becky also made us a nice salad, mixed greens, chopped tomatoes and pineapple and we have a great dinner going.
times up, chicken out of the oven drain on a couple of paper towels on a plate and dinner is good to go.
tomorrow night well two of us 10 chicken thighs we are looking at some great leftovers.
coming soon, Becky picked up a nice beef roast she wants me to do something with.....details to follow.
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