Mangia Monday!

“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
-Arnold H. Glasgow


Hello! Welcome to Mangia Monday! Don't let the steps of this recipe fool you - it is easy to make. I just like to break recipes down into small steps so they are easier to follow. This is a hearty meal and sure to satisfy! Enjoy!

"The chicken came first - God would look silly sitting on an egg."
-Author Unknown



Chicken Breasts with Apple & Maple Gravy

Servings: 4

Ingredients:

* 4 boneless skinless chicken breast halves
* Pan searing flour (flour seasoned with salt & pepper)
* 2 Tbsp extra virgin olive oil
* 1 tsp parsley
* 1 tsp rosemary
* 1 tsp thyme
* 1 tsp butter
* 2 Tbsp real maple syrup
* 1 Tbsp apple cider vinegar
* 1 cup chicken gravy
* 2 Brussels sprouts (halved and cooked)
* 2 sweet potatoes (diced and cooked)

Directions:

1.) Preheat oven to 350 degrees.
2.) Dust chicken with pan-searing flour; pat off excess.
3.) Heat 1 Tbsp. olive oil in oven-safe pan on medium0high over stove-top until oil faintly smokes.
4.) Add chicken to pan.
5.) Turn the chicken when caramelized (edges turn paper-bag brown about 1/4 way up sides), 3-4 min.
6.) Place pan with chicken in oven.
7.) Cook until internal temperature of chicken reaches 160 degrees, 6-8 min.
8.) Remove from oven and place pan with chicken on stove-top over medium heat.
9.) Add 1 tbsp. olive oil, herbs, and butter, too pan and carefully mix.
10.) Spoon over chicken to baste.
11.) Remove from pan when internal temperature reaches 165 degrees, 4-5 min.
12.) Place chicken on platter, cover to keep warm.
13.) Discard liquids from pan.
14.) Add maple syrup to pan and simmer to brown and slightly reduce, about 2 min.
15.) Add vinegar, stirring to deglaze; simmer to slightly reduce, about 2 min.
16.) Add roasted chicken gravy.
17.) Simmer, stirring constantly, 2-3 min.
18.) Serve sliced chicken over Brussels sprouts, yams and gravy on individual plates.

“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”
-S. Parkes Cadman


Silly Joke of the Day:

Why did the chicken cross the road halfway?
.......She wanted to lay it on the line.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny
but they do stick to my knife.
-Unknown

Hello - come on in!

I don't know about you, but I love to cook! However, that being said - I like to cook for A LOT of people. Cooking for two is not fun for me, I find it to be a waste of time and energy. I know my husband appreciates it when I cook nice meals for us, however, I really do not like spending all that time cooking and cleaning just for us, when I know we will not have the time to enjoy it properly with two young boys at the dinner table also!

This recipe that I am sharing today takes some time to prepare, but it is a great comfort meal and will definitely please any crowd! Enjoy!


"The chicken came first - God would look silly sitting on an egg."
-Author Unknown


Chicken Coq au Vin - Slow Cooked
(adapted from Wegman's)

Servings: 8

Ingredients:

* 3 Lbs split chicken breasts with drums & thighs, breasts halved
* Salt and pepper
* 2 sprigs of fresh thyme
* 6 fresh bay leaves (about 2 dried)
* 1 bottle (750 ml) pinot noir
* 4 oz salt pork, rind removed, finely diced (I used Hormel)
* 1 Tbsp extra virgin olive oil
* 3 Tbsp flour, divided (lightly season with salt and pepper)
* 1 cup mirepoix (diced carrots, celery & onion)
* 6 oz whole, baby mushrooms
* 4 cloves garlic, peeled & crushed
* 2 cups pearl onions (I used frozen ones)
* 1/2 can tomato paste
* 1 1/2 cups chicken gravy
* Crusty Italian bread


Equipment Needed:

* 6-8 qt slow cooker
* large braising pan


Directions:

Day before serving:

1.) Season chicken lightly with salt and pepper.
2.) Add chicken, thyme, bay leaves, and wine to large bowl.
3.) Cover and refrigerate overnight to marinate.


Day of meal:

1.) Heat braising pan on medium heat
2.) Add olive oil and salt pork to pan.
3.) Cook about 2-3 min, stirring occasionally until lightly browned.
4.) Transfer pork to the slow cooker, but reserve oil in pan.
(there should be about 1 Tbsp oil, add more, if necessary, to equal that amount).
5.) Transfer chicken to work surface, but reserve wine marinade.
6.) Pat chicken dry with paper towel.
7.) Dust the chicken lightly with flour, shake off excess.
8.) Sear the chicken in braising pan, about 3-5 min each side.
9.) Transfer the chicken to the slow-cooker.
10.) Add the mirepoix, mushrooms, garlic, and pearl onions to braising pan.
11.) Cook about 10-15 min, stirring frequently, until their moisture is released.
12.) Stir in tomato paste and cook 2 min, stirring frequently.
13.) Add remaining 2 Tbsp flour to the tomato paste mixture.
14.) Add reserved wine marinade and chicken gravy to pan.
15.) Bring to simmer on medium-high.
16.) Add mixture to slow-cooker.
17.) Cover and cook for 4 hours on high or 6-8 hours on LOW.
18.) Discard bay leaves and thyme before serving.
19.) Ladle into serving bowls and serve with bread.


Joke of the Day:

Sign behind an Amish carriage:

"Energy efficient vehicle. Runs on grass and oats. CAUTION: Avoid exhaust!"


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello! I hope you are having a wonderful day everyone! I have a great meal to share with you - it is one of my husband's favorites!

"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled."
-Jonathan Swift



Italian-Style Slow-Roasted Pork Roast
Serves: 8

Ingredients:

*3 small onions, peeled, and thinly sliced
*2 navel oranges, unpeeled, thinly sliced
*1 pork tenderloin (4-5 Lbs.)
*6 cloves garlic, peeled and minced
*1 Tbsp. fennel seed
* Salt and fresh black pepper
*2 Tbsp. corn starch
*2 Tbsp. cold water
*1 1/2 cups gravy (your choice)

Equipment Needed:

* Roasting Pan
* Medium sauce pan
* Gravy Separator

Directions:

The day before serving:

1.) Combine onion and orange slices in roasting pan.
2.) Diagonally score fat-side (top) of pork about 1/2" deep in a diamond pattern.
3.) Rub garlic and fennel seeds into top of pork.
4.) Season well with salt and pepper.
5.) Place pork on top of onion and orange slices.
6.) Cover with plastic wrap and refrigerate overnight.

The day of the meal:

1.) Preheat oven to 275 degrees.
2.) Remove plastic wrap from pork and bake uncovered, 2-3 hours.
3.) Remove pork from oven.
4.) Carefully place roast on clean platter and allow to rest.
5.) As roast rests, ladle hot juices in roasting pan into gravy separator.
6.) Pour de-fatted liquid (about 1.5 cups) into a medium sauce pan.
7.) Discard remaining liquid, onions, and oranges.
8.) Combine cornstarch and water in a small bowl and set aside.
9.) Add gravy to the juices in the sauce pan and bring to a simmer.
10.) Mix in corn starch mixture and cook, whisking well - about 2 min.
11.) Serve with pork.

"Politicians say they're beefing up our economy. Most don't know beef from pork."
-Harold Lowman


Cooked Rappi
Serves: 4

Ingredients:

*6 cups water
*3 Tbsp. lemon juice
*6 cloves garlic, peeled and minced
*1 Tbsp. sea salt
*1/2 cup extra virgin olive oil
*12 ounces fresh chopped rappi
*1/4 cup asiago cheese, grated

Equipment Needed:

*Large sauce-pan

Directions:

1.) Mix water, lemon juice, garlic, salt, and oil in sauce-pan.
2.) Cook on high 2-3 minutes.
3.) Add rappi and bring to boil.
4.) Cover pan.
5.) Cook mixture 8-10 min. (rappi should be tender and has changed color)
6.) Place rappi on a serving dish.
7.) Sprinkle with cheese and serve.

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat."
-Fran Lebowitz


Roasted Fingerling Potatoes
Serves: 8

Ingredients:

*1 1/2 Lbs. fingerling Potatoes, washed and cut in half
*3 Tbsp. extra virgin olive oil
*1/2 tsp. rosemary
*1/2 tsp. thyme
*1/4 cup onion, finely diced
*3 garlic cloves, peeled and finely minced
* Sea Salt
* Fresh cracked black pepper
* Nonstick cooking spray

Equipment Needed:

*Large baking sheet
* Aluminum Foil

Directions:

1.) Preheat oven to 450 degrees.
2.) Line baking sheet with foil and coat with non stick spray.
3.) Toss potatoes and olive oil in large bowl.
4.) Mix in herbs, onions and garlic - coating potatoes.
5.) Arrange in single layer baking sheet.
6.) Roast 25-30 min on center rack, until potatoes are tender and light brown.

"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart."
-Thomas Fuller

Have a great day and until tomorrow: Go Ahead & Indulge!

HAPPY THANKSGIVING!

HAPPY THANKSGIVING 2009!





"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy







"The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving."
-H.U. Westermayer







"Nothing is more honorable than a grateful heart."
-Seneca






Wishing everyone a day filled with love and laughter!