Main Dish
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,
Well, winter in the northeast has certainly been a tough one. We have not gone a week without one or sometimes two big storms. The snow is everywhere and we are running out of places to put it all! Well, on one of these very snowy days, it was a day off from my job at the high school. I wanted to make something warm and spicy, so this is what I made for all of us for lunch and…it hit the spot! Really good, full of spice and flavor and best of all, just as good for lunch the next day!
INGREDIENTS
2 Tablespoons of butter
1 onion, chopped
4 cloves of garlic, minced
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 Tablespoon white sugar
1 Tablespoon vegetable oil
4 skinless, boneless chicken breasts, cut into bite sized pieces
1/2 teaspoon curry powder
1/2 teaspoon salt
Jasmine rice (cooked)
DIRECTIONS
Heat the butter in a large skillet over medium heat. Add the onion to the melted butter and cook until translucent, about 5 minutes. Add in garlic stirring for about one minute. Stir in cumin, 1 teaspoon of salt, ginger, cayenne pepper, cinnamon and turmeric into the onion mixture, cooking until fragrant, about two minutes. Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low. Simmer sauce for ten minutes, then mix in cream, paprika and one tablespoon of sugar. Bring sauce back to a simmer and cook stirring often until sauce thickens about 10-15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and sear chicken lightly until browned, but still pink inside, about three minutes stirring often. Transfer chicken and any pan juices into the sauce. Simmer chicken in the sauce until the chicken is cooked through and no longer pink, about 30 minutes. Check seasonings and adjust salt and sugar to taste if needed.
Serve warm over cooked Jasmine rice.
Enjoy,
This really should be called Cheater Fish Taco’s because I really did not make anything. I just put things together! I used packaged frozen fish, already made coleslaw, already made coleslaw sauce, and already made taco shells. My twist on the recipe is where I added the Sriracha sauce! This was a really quick and easy delicious dinner I made on a weeknight, but would make this any day of the week!
INGREDIENTS
1 Package Van de Kamps crispy haddock fillets
1 Package Old ElPaso stand up soft flour tortilla
1 Package coleslaw mix
1 bottle Marie’s coleslaw dressing
2 granny smith apples diced
pepper
Sriracha to taste
DIRECTIONS
For the coleslaw, mix the packaged coleslaw with dressing, add the diced apples and a hefty dash of black pepper, mix well. Now you can add YOUR desired amount of Sriracha sauce to the slaw. Use caution it does not take much to make this spicy! Follow package directions to make haddock fillets. Warm the tortillas in the oven or microwave.
To assemble start with the tortilla’s, add coleslaw, top with fish fillets and a small drizzle of Sriracha!
Enjoy,
We LOVED this recipe, I mean we really, really loved this recipe! Robby had a couple friends over the night I made this so I was happy this made a big pan full as we ALL ate seconds!! I also gave some of this to two
co- workers both of whom asked for the recipe! One of my co- workers, Sherry, made this for her family and they all loved it and went back for seconds… just as my family did! Needless to say this recipe is a keeper! Add a side salad or some garlic bread and dinner is done!
INGREDIENTS
10 ounces of any pasta you choose, I used bow tie pasta
1 Pound Jimmy Dean hot sausage
1 Jar of your favorite pasta sauce (I used Ragu) 26.5 ounce
1 Tablespoon of butter
1/2 cup of chopped onion
8 oz. cream cheese
2 Tablespoons of milk (can use pasta water)
1 cup Parmesan cheese
French fried onions (small can, or if you’re like me, a large one so you can snack on just one or two …..or more!)
DIRECTIONS
Preheat your oven to 350 degrees. Cook your pasta until al dente. Drain and set aside.
Brown the sausage and crumble as it cooks, drain excess fat and add your pasta sauce to pan and let simmer on low to warm through. In another skillet add butter letting it melt, add onion and stir well until onions are soft. Add the cream cheese to your onion mixture breaking the cream cheese up making it into a sauce. Add the milk or a couple tablespoons of the pasta water to smooth out the cream cheese sauce.
Using a lightly greased 9 x 13 baking dish you can assemble the casserole starting with a slight layer of the sausage / pasta sauce. Add your cooked pasta to the dish, next add your cream cheese sauce and then layer with the rest of your sausage sauce mixture. Add the Parmesan cheese to the top and bake for 20 minutes. After the 20 minutes go ahead and add your french fried onions spreading them across the top of your casserole. Continue to cook for five more minutes. Remove from oven and serve warm.
Enjoy,
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