Slow Cooked Garlic Butter Chicken

This originally began as an NYT slow cooker recipe.  I made some modifications below, including using a Dutch oven instead of a slow cooker, and adding some additional ingredients (like extra beans, and some broth).  It's such a simple meal to make that is filling, nutritious, and delicious.

Slow Cooked Garlic Butter Chicken

Ingredients

2 tbsp oil

1 1/2 to 2 lbs boneless, skinless chicken thighs

4 cans (15 oz) cannellini beans, rinsed

4 tbsp unsalted butter, cubed

12 garlic cloves, smashed and chopped

1/3 cup chopped parsley (and more to serve)

1 shallot, minced

1 lemon, zested and juiced

3 cups chicken broth

Salt and pepper

1/2 cup sour cream

Croutons - Sliced, toasted baguette, buttered with garlic salt

Directions

Preheat oven to 250 degrees.

Heat oil in a Dutch oven over medium-high heat.  Sear chicken thighs until browned, about 2-3 mins per side.  Remove Dutch oven from heat.

Add remaining ingredients, except sour cream and croutons, to Dutch oven.  Seal tightly with foil and lid.  Bake at 250 degrees for 3 hours.

Remove from oven. Break the chicken into large pieces with two forks (this should happen easily). Stir in the sour cream.  Serve with croutons and extra parsley for garnish.

Impossibly Easy Cheeseburger Pie

This is one of those meals I grew up with.  It's not fancy, but it definitely hits the spot.

Impossibly Easy Cheeseburger Pie

Ingredients

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded cheddar cheese (4 oz)
1/2 cup Bisquick Mix
1 cup milk
2 eggs
1 teaspoon vegetable oil

Directions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

In medium bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

Bake 29 to 33 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Original link:

https://www.bettycrocker.com/recipes/impossibly-easy-cheeseburger-pie/8c78aa78-c368-40fa-8a88-1654640c7525

Vanilla Mousse

This recipe makes a very simple dessert on its own.   It also makes the perfect filling for cream puffs.

Vanilla Mousse

Ingredients

1 package instant vanilla pudding (3.4-3.9 oz package)
2 cups heavy whipping cream

Directions

Pour the instant vanilla pudding mix in a medium sized mixing bowl. To that, add the heavy whipping cream.

With a hand mixer, start mixing slowly at first (so you don't get pudding mix powder everywhere) and then once the two ingredients are combined, beat until you get a light and fluffy whipped pudding mixture.

Once you are done mixing it's ready to use. It should be the consistency of a thick buttercream. If you aren't enjoying it right away, store in the fridge until you are ready to eat.



Original link:
https://simplegraytshirt.com/vanilla-mousse/

Love Love Teriyaki Salad

We have a teriyaki restaurant in town that makes a very simple, very yummy cabbage salad. This is their dressing.

Love Love Teriyaki Salad

Ingredients

2 Tbs brown sugar
2 tsp soy sauce
1 Tbs sesame oil (optional, but it really adds amazing flavor)
1/4 c vegetable oil
3 Tbs rice vinegar
Cabbage, such as napa or savoy

Directions

Mix all together, except cabbage, until sugar dissolves and let set a minimum of 20 minutes. The longer it sets the better it is.

Shred Cabbage. Pour sauce on cabbage and lightly toss to coat. Remember the vinegar will wilt the cabbage so put the sauce on cabbage just before serving.



Original link:
https://insidekimskitchen.blogspot.com/2013/01/if-you-like-love-love-teriyakis-salad.html

Fall Panzanella Salad with Squash and Focaccia Croutons

Our family decided to do Christmas dinner potluck style. I was trying to find a side dish that would impress, but would travel well and wouldn't require me to use a lot of space in the kitchen at the host's home. This dish did not disappoint. It was so delicious!

Fall Panzanella Salad with Squash and Focaccia Croutons

Ingredients

1 bunch kale, destemmed and shredded or finely chopped (about 3 cups chopped) ⁠

1 large shallot, thinly sliced⁠
1 cup pomegranate arils
kosher salt and ground black pepper⁠, to season

for the roasted squash and focaccia croutons:⁠

6 ounces focaccia bread, sliced into ½-inch cubes
1 medium delicata squash (roughly 1 pound), deseeded and sliced into ½-inch cubes⁠ (can be substituted with other squash, such as butternut)
4 tablespoons olive oil, divided⁠
6 tablespoons grated parmesan⁠, divided
4 tablespoons finely chopped hardy fresh herbs (such as rosemary, sage, or thyme), divided
1 teaspoon garlic powder, divided
kosher salt and ground black pepper⁠, to season

for the maple mustard vinaigrette:
⅓ cup extra-virgin olive oil
¼ cup whole grain mustard
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 cloves garlic, finely chopped or grated
kosher salt and ground black pepper⁠, to season

Directions

Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up and set aside.

Prepare the squash and focaccia: Place the delicata squash in a large bowl with half of the olive oil, parmesan, chopped herbs, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the prepared baking sheet. To the same bowl used to season the squash, add the focaccia and remaining olive oil, parmesan, chopped herbs, and garlic powder. Toss to combine well and set aside.

Roast the squash and focaccia: Transfer the squash to the oven and par-roast 10 minutes. Remove from the oven and transfer the seasoned focaccia to the baking sheet with the squash, arranging such that everything has enough room to roast. Return to the oven and roast for 10-12 minutes longer, until the squash is tender with golden edges and the focaccia is golden and crisp. Remove from the oven and set aside to cool.

Prepare the maple mustard vinaigrette: Meanwhile, combine all listed ingredients in a small bowl, seasoning with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste. Set aside.

Massage the kale: Place the kale and shallots in a large bowl. Season with a good pinch of salt and drizzle 1-2 tablespoons of vinaigrette over top. Use your hands to massage the kale, working the dressing into the leaves until they’re vibrantly green and slightly wilted. Set aside.

Fall panzanella salad assembly: To the massaged kale, add the roasted squash and focaccia croutons and pomegranate arils. Drizzle the maple mustard vinaigrette over top, then toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!

Original link: 

https://playswellwithbutter.com/fall-panzanella-salad/

Stuffed Butternut Squash

This dish was so delicious! 

Stuffed Butternut Squash

Ingredients

2 Tbsp. olive oil
2 medium butternut squash, halved and seeded
Kosher salt and black pepper
1 lb. spicy breakfast sausage
4 garlic cloves, minced
1 small red onion, diced fine
6 oz. cremini mushrooms, trimmed and chopped
2 Tbsp. chopped fresh sage
1 cup chiffonade kale (from 3 to 4 large leaves)
1 (8.5-oz.) bag microwaveable brown rice
1 cup grated gruyere (about 4 oz.)
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

Directions

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.

Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes.

Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of the parsley. Stir to combine.

Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.

Serve hot, topped with the parmesan and remaining parsley.

Original link:

https://www.thepioneerwoman.com/food-cooking/recipes/a62303787/stuffed-butternut-squash-recipe/

Cornbread Waffles with Spicy Chicken

First, buttermilk is 100% the best way to bread chicken.  I'm sold.

Second, these cornbread waffles are still so light and fluffy thanks to the beaten egg whites.

Cornbread Waffles with Spicy Chicken

Ingredients

For the chicken:

1/2 cup buttermilk
1 large egg
2 skinless, boneless chicken thighs (about ½ pound), cut into 1-inch pieces
1 cup panko breadcrumbs
1 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Vegetable oil, for frying

For the waffles:

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups buttermilk
2 large egg yolks, plus 4 egg whites
1stick salted butter, melted, plus butter for serving
Sliced jalapeño peppers and spicy honey, for serving

Directions

Make the chicken: 

Whisk the buttermilk and egg in a medium bowl. Add the chicken and turn to coat. Combine the panko, salt, black pepper, paprika and cayenne in a second medium bowl. Using tongs, lift the chicken from the buttermilk mixture, shaking off any excess, and coat in the panko mixture. Place the chicken on a rack set on a rimmed baking sheet.

Heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 365˚. (Reduce the heat slightly, if necessary, to maintain the oil temperature.) Working in two batches, carefully add the chicken pieces to the skillet and cook until golden brown, about 1 minute per side. Remove with a slotted spoon and place on a clean rack set on a baking sheet.


Make the waffles: 

Preheat a waffle iron. Sift together the flour, cornmeal, sugar, baking powder and salt into a medium bowl. In a separate bowl, whisk the buttermilk and egg yolks. Pour the buttermilk mixture into the flour mixture and stir gently until halfway combined. Pour in the melted butter and gently mix until combined.

In a separate bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold the beaten egg whites into the waffle batter, stopping when there are still a few white streaks.

Lightly coat the waffle iron with cooking spray. Working in batches, scoop the batter into the waffle iron and cook according to the manufacturer’s directions until crisp. Top the waffles with butter, the fried chicken and sliced jalapeños. Drizzle with spicy honey.

Original link:

https://www.thepioneerwoman.com/food-cooking/recipes/a35889701/cornbread-waffles-with-spicy-chicken-recipe/