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Heh Wolfy, that's always the way. So here ya go, many recipes to choose from to try out.
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ok ladies my mouth is officially watering now.........and im hongrryyyy
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Apricot Chicken on Salad
4 Thighs
4TBSP BUTTER 1/2-1 Cup of Apricot Preserves Carrots Lettuce Red Onion In a large skillet: Brown the thighs thoroughly in butter. Use Kosher salt and pepper to season. Add apricot preserves and cover for about 20 minutes. Preserves will turn to liquid in butter. Serve chicken on salad with lettuce, freshly graded carrots and red onion. Drizzle salad with remaining liquid. Simple and incredibly good. |
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Instantly started salivating over this ... Going to try this receipe as I adore Popovers. :) |
I'll be back later to post a couple easy soup recipes I recently tried. Those at my house also enjoyed them. I picked up a soup recipe magazine that has some wonderful recipes in it. With the changing of the weather, we'll be trying many of them at our house.
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They're very good! And quite the tasty addition to Fried Chicken!! ~Diva |
Asparagus-stuffed Portabella Mushrooms
I made this the other night and my vegetable-hating Honey LOVED it!
She's asked me to make it again tonight.This time I'm going to substitute marinated artichoke hearts instead of the asparagus. Also,I used very little of the breadcrumbs. SERVES 4 (as an appetizer or else you're gonna want to eat 2 per person) Ingredients 1-1 1/4 lb portabella mushroom (4 large) 1 tablespoon virgin olive oil 2 teaspoons virgin olive oil 1 1/2 cups fresh asparagus, cut (about 5 ounces spears) 1/3 cup shallot or sweet onion, chopped 2 fresh garlic cloves, minced 1 large roma tomato, diced (1/2 cup) 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 cup fresh breadcrumb (Italian or multi-grain) 1/4 cup romano cheese or parmesan cheese, grated parsley flakes Directions 1 Preheat oven to 400 degrees F. 2 Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet. 3 Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. 4Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown. |
GS.....this sounds amazing! Thanks for sharing this!
~Diva |
Here's a Quick Corn Chowder recipe
2 tablespoons chopped onions 2 garlic cloves, minced 2 tablespoons butter 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 1 can (14-3/4 ounces) cream style corn 2 cups milk 1 package (3 ounces) cream cheese, cubed Pepper to taste In a large saucepan, saute onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. reduce heat, simmer uncovered, for 5 minutes or until cream cheese is melted. Yeild: 4-6 servings |
Simple Sloppy Joes 2 pounds ground beef 1 small onion, chopped 1-1/2 teaspoons prepared mustard 2 tablespoons worchestershire sauce 1 teaspoon chile powder 3/4 cup ketchup 3/4 cup water Brown meat, drain and then add the ingredients Simmer 45 minutes, stirring occasionally |
This is already an AWESOME thread!!! Thanks so much to everyone who has posted recipe's so far...I wanna try them all (even the chick pea one Arwen)
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2 of Swords & Arwen’s Creole Chicken
More from my Tarot and food series. This is a super-easy crockpot recipe. :)
Spray the bottom of a cast iron dutch oven with a cooking spray such as Pam. Put the rice in and dump the Rotel on top. Fill the can with water and put that over the rice and Rotel. (Note, the water should stand approximately one knuckle above the rice so you may need to add water.) Season with Tony’s. Put the chicken on top and liberally douse with honey (I use at least 1/2 a cup if not more.) Season with Tony’s again. Put the lid on and place in the oven at 350 degrees for at least an hour. I like to serve this with a green salad and French bread. If you don’t use the cooking spray, clean up is a chore! Original Post: http://tarotbyarwen.com/blog/?p=2054 |
omg woman i wanna eat at your table damn your recipes sound hella good : )
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Arwen, that sounds awesome, Im going to work towards that trip to get to your table : )
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If you're inviting people to eat at your table, when the time comes, don't leave me out. I may need a break and a caring friend. Besides, I like road trips. |
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Mmmmmm, a food thread!!
This self confessed kitchen princess is definitely subscribing :) |
Chicken For One
Super easy baked chicken. The original version of this was called Lazy Lady's Chicken, I think. My version is not the same.
Chicken For One 1 frozen chicken breast (boneless skinless) 1 potato, cut into 1" cubes 2 TBS Olive Oil 1 TBS Lemon Juice Garlic Powder (to taste...I use a lot..lol) Honey Tabasco Salt Pepper Preheat oven to 350. Place the chicken breast (yes, still frozen) in an 8" square glass baking dish. Now put the potatoes all around the chicken. Drizzle the olive oil over all. Same with the garlic powder, honey, Tabasco, salt and pepper. Do this to taste. Bake at 350 for 50-60 minutes. Test potatoes. If they aren't done, but the chicken is, throw them in the microwave for five minutes. NOTE: As soon as you can, you are going to want to put water in this pan for clean up. Do NOT let it sit in the sink. You will regret it. LOL Yes, personal experience! Alternative: Instead of potatoes, slice a yellow squash in half and bake it. Or a tomato. Mmmm |
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snort PS on the spinach....cook it (releases more of the iron) and pair it with something that has vitamin c. I have a great recipe for sauteed spinach that I love....and I hate cooked spinach. Let me find it and I will post it. Other iron rich foods: figs, almonds, hazelnuts, red meat esp organ meats (but I don't eat organ meat, bleh). |
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