Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
If you are have lived in the New England area, or even had a visit to this area, you have seen or heard of Stonewall Kitchen and all of its amazing products! These incredible products started with Jam in the Home Kitchen of Jonathan King and Jim Stott in 1991 selling their products at farmer’s markets in the Portsmouth NH area. They have since opened 10 retail stores throughout the east coast. The flagship store and the first store they opened is in York, Maine and not only has a retail store it also has a bistro and a cooking school with 32 theater style seats so you don’t miss any of the action! Dover, NH has just announced Stonewall Kitchen is coming to Dover! I am thrilled about that news!!
It was very difficult to pick one product to review from the huge variety of products that Stonewall Kitchen has to offer. I thought I would tell you about one of my very favorite products that I have been using for many years. It makes one of the easiest and favorite appetizers with just two ingredients one of them being Apple Jalepeno Jelly. I simply put good quality frozen meatballs and the jelly in a slow cooker on high for about two hours stirring every so often so the jelly loosens up and coats the meatballs. When the meatballs have warmed through and are well coated turn the slow cooker to low and serve warm! There are more recipes on their website www.stonewallkitchen.com Be sure to take a look at the amazing recipes and products they have!
Enjoy,
If you follow my blog even a little bit you know how much I love watching Food Network and one of my favorite shows is the Pioneer Woman! I have made many of her recipes and I have never been disappointed as they are all so tasty! I made this recipe for the first time about four years ago and it is still a go to recipe for a special occasion or party! Mr. MCYM is not a fan of olive’s so he is not thrilled, but everyone else in the family and many of our relatives and guests just love this recipe. I’m sure you will all enjoy it as well. I have also made the cheese mixture the night before and kept it in the fridge until I was ready to use it thus saving some time on a busy day!
INGREDIENTS
6 ounce can of black olives, drained
6 ounce jar of pimento stuffed green olives, drained
2 scallions
1 stick of butter, room temperature
1/2 cup of mayonnaise
12 ounces shredded Monterey Jack cheese
1 loaf crusty french bread, sliced lengthwise
DIRECTIONS
Preheat oven to 325 degrees. Roughly chop both black olives and green olives. Set aside and slice the scallions into thin pieces. Combine the butter, mayonnaise, cheese, olives, and scallions in a mixing bowl and stir well until well combined. Spread the mixture onto the french bread. Bake until the cheese is melted and turning just slightly brown about 20-25 minutes. Remove from oven, slice and serve warm!
Enjoy,
I am an absolute sucker for a good eggs benedict and I don’t typically make it at home as it can be a little tricky. BUT, if you saw my post yesterday you know I had a great crab cake mixture and I could not resist reserving some of that mixture to make crab cake benedicts for breakfast! These were really, really good! The crab mixture can be made the night before and kept in the refrigerator until you make the benedicts in the morning.
INGREDIENTS
4 eggs
1 teaspoon salt
2 teaspoon white vinegar
Two english muffins
FOR THE CRAB CAKE
10 Tablespoon unsalted butter
1 cup of onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves of garlic, minced
16 ounces crab meat
30 buttery (Ritz) crackers
1/2 cup panko
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons of vegetable oil for cooking
FOR THE HOLLANDAISE SAUCE
(This was made in a Vitamix blender)
4 egg yolks
1 stick of melted butter
juice of 1/2 of a lemon
1/4 teaspoon salt
dash of pepper (white pepper if you have it)
dash of cayenne pepper
DIRECTIONS
STARTING WITH THE CRAB CAKE
Heat five tablespoons of butter in a skillet until melted, add onion and saute until soft. Add bell peppers, add the additional butter, wine and garlic cooking until tender about 4-5 minutes. In a large bowl add crab meat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined, cover and refrigerate for at least an hour, but up to 24 hours. When you are ready to make the crab cakes remove the mixture from the fridge and form the mixture into four patties.
In a large skillet heat three tablespoon of vegetable oil over medium heat. When the oil is hot add your crab cakes to the oil and cook on both sides so it forms a nice brown crust on each side.
FOR THE HOLLANDAISE SAUCE
In the blender add the lemon, the egg yolk, salt , pepper and cayenne. Remove the center of the blender lid and with the blender on its lowest setting blend on low for 20 seconds. Add the butter in a slow and steady stream with the blender still going. As soon as it is mixed, stop the blender.
TO POACH EGGS
In a two quart saucepan add enough water to fill the pan three quarters of the way up the pan, Add 1 teaspoon of salt and two teaspoon of white vinegar. Bring this mixture to a simmer over medium heat. Meanwhile crack one very cold egg into a small bowl and using a spoon to quickly stir the water in one direction until it is smoothly spinning around, carefully add the egg into the center of the whirlpool. Turn off the heat and cover for five minutes. NO PEEKING! Remove the egg with a slotted spoon and serve immediately or you can make ahead by removing the egg from the water, place it in a bowl with ice water and keep in the refrigerator until ready to serve. To warm the egg back up, place it in warm water until warmed through.
Toast english muffins
TO ASSEMBLE
Place 1/2 of your english muffin on a plate, top with your crab cake, add one egg and drizzle with hollandaise sauce.
Serve warm and enjoy,
Crab cake recipe is also found at www.allrecipes.com
Hollandaise sauce is from Clinton Kelly from the Chew
Poached egg instructions are from Alton Brown
Everyone at my house really enjoys a good stuffed shrimp recipe. I have tried several, but I knew as soon as I saw this recipe it was going to be great and it was just that! The crab cake mixture is full of great flavor. I also used some of the leftover stuffing I had to make crab cake benedicts…you will see that recipe tomorrow!
INGREDIENTS
10 Tablespoons unsalted butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves garlic, minced
16 ounces crab meat
30 buttery cracker (Ritz), crushed
1/2 cup panko crumbs
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
24 jumbo shrimp, peeled, deveined with tails on
1 lemon
DIRECTIONS
Heat five tablespoons of butter in a large skillet until melted. Add onion and saute until soft. Add bell pepper, remaining five tablespoon of butter, wine and garlic, cook until tender about 4-5 minutes.
In a large bowl add crabmeat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined. Cover and refrigerate for at least one hour, but no longer than 24 hours.
Preheat oven to 350 degrees. Using a sharp knife and starting at the tail end, butterfly each shrimp so the shrimp will lay flat and have surface for the stuffing. Place each shrimp on a prepared baking sheet pressing the shrimp down so the tail of the shrimp is over the flat area of the shrimp. Do this for each shrimp. Using about three tablespoons of the crab mixture at a time, roll the crab mixture into a ball and place on top of the shrimp pressing down on to the shrimp with the tail over the crab mixture. Do this for each one and bake for 10-15 minutes or until shrimp is pink and crab mixture is warm. Remove from oven, squeeze fresh lemon juice over the top and serve warm.
Enjoy,
This recipe can also be found at www.allrecipes.com
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