Talk about a winner. This recipe turned out great! I had purchased a family pack of chicken thighs a few weeks ago. I split the package up into two smaller ones. I thawed out 8 thighs today with the intention of prepping up some leftovers for the upcoming workweek. The recipe starts off with browning the chicken in a non-stick pan with a little canola oil. I chose to use my enameled cast iron pot. I love the way it browns food and think it’s the best covered pot for this type of preparation. I don’t like to read reviews of recipes beforehand. Not that I don’t trust others. However, I want to make sure that I give a recipe an honest shot without bias. I read on myrecipes.com tonight several very positive reviews. Two weren’t so good. The reader made this recipe with chicken breast and found the sauce had disappeared quickly. Another reader wound up with burnt sauce. Though she didn’t indicate whether or not she was using chicken breast, my guess is that she was. Recipes that call for chicken thighs are usually looking for flavor, lengthy cooking times, etc. You’ll want to use chicken thighs for recipes that braise, stew, boil the chicken meat. Thighs will maintain a tender, juicy consistency.
Click on the recipe image for a link to source recipe.
Technorati Tags: Chicken, Cooking Light
Looking for a quick, meatless pasta meal? This recipe was found in the November 2009 Cooking Light Magazine. I tried it about a week ago. This recipe includes radicchio. Radicchio is a small, tight-leaved head of lettuce. It is sold in head form at the grocery store and is a beautiful white and red color. This leafy vegetable is quite bitter. Pairing the radicchio with sweet caramelized onion and cutting through with some acidic white wine was a great choice. I have to say this dish has quite a balanced flavor. I added a bit more red pepper flake as I thought this recipe could use a bit more heat behind the scenes. Reader beware: If you’re bitter-averse, you may not like this dish. I’ve found several comments online where people were not impressed. My assumption is that the radicchio was too strong a flavor for their taste. It’s not for everyone!
Click on the recipe below to link to myrecipes.com where the recipe is posted publicly.
Technorati Tags: Pasta, Radicchio
I’ve been in the baking mood lately. I decided not to buy commercial bread or bakery department bread at the grocery store for now. This helps me to stay focused on bread baking for proper usage and not bread baking for the sake of having something to do. If I’ve got too much bread in the house, I’ll just keep eating it and wind up gaining weight!!! The King Arthur Flour website has been a good source for tested bread recipes. I’ve put my faith in their baker/testers. So far, I haven’t had any disasters!
Shown below is one of the recipes I made yesterday, White Sandwich Bread. This bread has a great sweet taste and is the perfect size for a sensible lunch sandwich. I don’t buy white bread in the grocery store. However, this bread, with no preservatives, is a loaf that has some substance. It’s definitely not one of those white bread loaves that has such a spongy, wimpy crumb. The only good that came out of that bread (and you know which brand I’m talking about!) is the bread ball you could chew on if you removed the crust and balled up a slice in your hands!
Click on the recipe image for a link to the King Arthur Flour website.
Technorati Tags: King Arthur Flour
The weekend is finally here. I’m not sure how your week has gone but mine has been a trial, that’s for sure. 12 hour days Monday through Wednesday left me numb and wondering why I do what I do. By Friday, if I have a week like this, I always come back to the reality
Continue reading Friday night – Leftover night
Rosemary
Well, it was 4:00am this morning and I couldn’t sleep anymore. Working 12-hour days the last three days has not left me much in the mood to cook from scratch. However, I had pulled a pork roast out of the freezer on Sunday and it was now thawed and ready to go. I
Continue reading Herb-Roasted Pork
Have you ever attempted to make a whole grain yeast bread? Did it come out of the oven a dense, low, wet mess? Every time I’ve made a wheat bread, that’s been the result. I’ve tried recipes that call for a 50-50 ratio of whole grain to bread flour. I’ve tried several that were
Continue reading Oatmeal Sandwich Bread
What better meal to have on Thursday TV night than pizza. I relish my Thursday evenings as they represent an injection of humor into my life and 80% of my workweek behind me. Another pic from the October Cooking Light issue, this sauceless pizza was actually quite good. I had a bit of laziness and
Continue reading Bacon, Onion, and Mushroom Pizza
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