Category Archives: Chicken

Chicken Cacciatore

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Hi Everyone, 

I hope you are all well.

I am back. I had a little bit of a setback in my heart transplant healing with a very strong virus and I ended up spending 12 days in the hospital. The virus is under control but I had to come home with a PICC line in my arm so I can continue IV medication at home.

I have been home for a week and needless to say, there hasn’t been much cooking going on here. When I first got home Bob and I were eating the meals that I had frozen from previous dinners.

It seems that it is still “a blessing” that after seven years that my son hasn’t lived home, I still can’t cook for two people and I use my mother’s recipes that serve 4-6. This allows us to package individual meals and use the food saver to freeze meals for a later date and they came in handy this week. I usually use the frozen dinners for days I am too tired to cook or have a full day of doctor appointments.

The other day I had a bit more energy and I was in the mood for Mom’s Chicken Cacciatore over egg noodles. I made the dish and posted it to some of my Facebook food groups and were asked by so many for the recipe that I thought I would post it to the blog to share with all my members.

I hope you give it a try and enjoy it.

Photo Sep 16, 9 40 31 PM CHICKEN CACCIATORE

Chicken Cacciatore aka Hunter’s Stew

Ingredients:

  • 1 whole chicken, bone-in, skin-on and each breast cut in half for smaller pieces….(I use thighs and drumsticks, but use whatever pieces you like)
  • 10 oz. mushrooms, (I use a combo of white button and cremini)
  • 1 onion, diced medium
  • 1 small yellow and 1 small red pepper, diced medium
  • 4 small carrots, peeled and sliced
  • 5 garlic cloves, peeled and shaved
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 (28 oz.) can crushed tomatoes
  • 2-3 diced Roma tomatoes (I use 1 pint of grape tomatoes –cut in half.)
  • Assorted herbs, parsley, basil, oregano and thyme to taste
  • Olive oil
  • Salt and pepper
  • Optional: pitted kalamata olives, a large handful

Instructions:

  1. Season chicken with salt, pepper, and sprinkled oregano.
  2. Heat a heavy cast-iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown the other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt, and pepper to taste, a few sprigs of thyme (tie the thyme with kitchen cooking twine to make it easier to pull the stems out), sauté for 5 minutes.
  5. Add wine and let it reduce.
  6. Add chicken broth and tomatoes.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on LOW uncovered on the stovetop, for a couple of hours or until chicken falls off the bone.
  10. Garnish with fresh parsley and remove thyme stems.
  11. Serve with cooked pasta, egg noodles, polenta or warm crusty bread

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you. 

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Chicken and Waffles, Diane’s way…

Photo May 05, 8 12 50 PM CHICKEN AND WAFFLES 2

Click on the photo to enlarge, and the back arrow to return to original size.

Hi Everyone, 

Hope this post finds you well.

I promised more recipes during my recovery and I have another recipe to share that I posted a few weeks back on Facebook. I think you will like this one. Ciao!

___________________________________

I am getting around a little bit more, so Bob and I have been taking it slow and cleaning the garage and preparing donation boxes. When I get tired, Bob continues on his own. You could say I am a little late on my Spring cleaning….

Bob was cleaning the garage mezzanine and came in the house with a box and said, “Look what I found?” These four words always get me excited because I have collected so much stuff over 31 years of marriage, that I never know what I might stumble upon and most definitely I forgot about it tucked away in the attic or basement or garage. 

Well, this was the case with the mystery box. I peaked inside and a flood of memories came back to me.

It was a waffle boat maker.

I know that doesn’t sound that memorable, but when my son was little we would eat ice cream in waffle boats with sprinkles and whipped cream on the patio after soccer practice and just talk about anything and everything.

It was a great one on one time with my son.

Bob asked if we should keep the waffle maker or donate it and then the bell in my head went off with an idea.

One of my favorite meals to order at brunch is “Chicken and Waffles”.  

What if I prepared fried chicken wings in waffle boats? And at that moment, I knew what we were having for dinner. Bob went out to Whole Foods to buy waffle mix and a few packages of chicken wings and when he got back, I got to work.

My favorite recipe for fried chicken is a recipe from Ina Garten for oven fried chicken – easy preparation and it starts off in the frying pan for three minutes and finishes baking in the oven. Of course I had to tweak the recipe a bit see cooks notes.

Very easy, and the chicken is always crispy on the outside and juicy on the inside. Her recipe calls for marinating the chicken overnight in buttermilk, but in this case I only marinated the chicken for two hours because I couldn’t wait.

Cooks Note: To the buttermilk, I added  1- 1/2 tsps. of dried tarragon and a splash of sriracha sauce.

(I will share the recipe at the end of the post).

Now, what to serve with this and the first request Bob had was French fries so that was an easy decision. Cole slaw or mashed potatoes with gravy would be nice also.

I am serving the chicken with three condiments- maple syrup, honey and hot sauce. (I love Mike’s Hot Honey on chicken- unfortunately for me, I can no longer have raw honey so I have to settle for the pasteurized “honey in the plastic bear bottle”. 

Making the waffle boats were a snap with the mix and dinner was ready in no time. For the full experience with this meal, Bob and I had ice cream for dessert.

BTW this is the waffle boat maker that I used. I have had it so long it is considered a “collectible” online. How is that for making someone feel old? A collectible appliance.

It can be found on Amazon from various sellers- price varies from $147 to $300.

VillaWare 2007 UNO Series Waffle Boat Maker

VillaWare 2007 UNO Series Waffle Boat Maker

It was a great dinner with lots of memories and one I am sure any child (that is children of all ages) would love to have fried chicken wings in a waffle boat. 

Photo May 05, 8 11 47 PM WAFFLE BOATS

Oven- Fried Chicken

recipe courtesy of Ina Garten and Food Network

Ingredients:

  • 2 chickens (3 pounds each), cut in eight serving pieces
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • Vegetable oil or vegetable shortening

COOKS NOTES:

FOR  MY ADD ON… tarragon & hot sauce

Adjust the buttermilk amount according to chicken quantity…

Directions:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

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I hope you have a chance to try this recipe.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 

 

 

Big Chill Dinner

Photo Jan 06, 6 10 13 PM SOUP AND CHICKEN

 

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Hi Everyone. 

First of all, I hope that you are all safe & warm from the inclement weather that is sweeping across the country.

Here in the Northeast, we have 14 inches of snow, strong winds and single digit temperatures with wind chills below zero. Not very pleasant.

Please check in on your neighbors to see if they are okay, especially the elderly during this harsh weather.

I have a few recipes that I want to share with you today to hopefully make life a little easier during this weather. It’s brutal to go outside to shovel snow for hours in this blustery weather and then come in and have too start a meal for the family when you are exhausted.

The first recipe is one that I have been using for years and it is fantastic. It is …

Whole Chicken in a Slow Cooker

You season your chicken with a dry rub, into the crock pot with some veggies and you are free for 8 hours to do your other errands (like shoveling). I highly recommend you try this…

Cooks note- In the photo below, I roasted additional vegetables in the oven because I am saving the vegetables in the crock pot for chicken stock.

(I roasted potatoes, parsnips, carrots, red onions, garlic and brussel sprouts)

Here is the recipe. I found it on Thelittlekitchen.net

WHOLE CHICKEN IN A SLOW COOKER RECIPE

Photo Jan 06, 7 09 34 PM CROCK POT CHICKEN

INGREDIENTS:

RUB INGREDIENTS FOR THE CHICKEN…

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

FOR THE CROCKPOT

  • 1 cup chopped onion, approx. 1 medium to large onion
  • 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds (I peeled them)
  • 4 celery stalks, cut in thirds
  • 2 garlic cloves, peeled and smashed
  • 1 whole lemon quartered
  • 3 1/2 to 4 1/2 lbs. roasting or fryer chicken

DIRECTIONS:

  1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7-quart oval).
  2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
  3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.  (I also added parsley inside the chicken).
  4. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
  5. Remove chicken and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

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 I make chicken stock with the veggies and juices in the crock pot.

 Chicken Stock in the Crock Pot

Ingredients

  • Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
  • 1 onion, peeled and loosely chopped
  • 1 rib of celery, roughly chopped
  • 1 carrot, roughly chopped (no need to peel)
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • Salt, to taste
    Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.

Instructions

  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
  2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
  3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
  4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.

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Since cold weather calls for hot soup, here is another favorite recipe of mine.

Photo Jan 06, 7 08 12 PM STRACCIATELLA WITH RAVIOLI

This is a soup that my mother made for us all the time and it hits the spot.

Best part, it’s quick.

Having this soup and the crock pot chicken is a perfect combination.

Stracciatella Soup with Spinach (rice or pasta -optional)

Cooks Note:  I add mini cheese ravioli to the soup whenever I can find them in the store, instead of rice. Lately, I have been lucky to find bags in Trader Joe’s. I think they look much cuter than rice.

Ingredients:

  • 1 ½ quarts of chicken broth (6 cups), homemade is best. Low sodium boxed chicken broth is fine too. Be sure it’s MSG free.
  • 3 large eggs
  • Grated cheese (½ cup)
  • 1 tbsp. of semolina or fine breadcrumbs
  • Pinch of nutmeg
  • 2 cups fresh spinach (stems removed)
  • Black pepper to taste.

Directions:

  • Heat broth in a saucepan and bring to a boil and then reduce to simmer.
  • Add 2 cups spinach to the broth to wilt
  • In a small bowl, beat together the eggs, grated cheese, nutmeg and semolina 
  • With a wooden spoon, swirl the soup in a circular motion while slowly pouring the egg mixture. Simmer for 1 minute
  • (optional- 1 ½ cups of cooked rice or pasta of your choice can also be added)
  • Serve the soup with some additional grated cheese and black pepper.

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I hope you enjoy these recipes and stay safe and warm during the BIG CHILL.

Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com.

Once you subscribe, you’ll never miss a post.

Also, continue to send me your comments, I LOVE hearing from you.

 

 

 

Good-bye Summer 2017

Photo Sep 20, 7 16 17 PM INTRO

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Hi Everyone, 

I know many of you consider Labor Day as the last day of summer, but not me. I want to hold on to this season to the very end and strictly go by the calendar.

This year Autumn starts on Friday, September 22, 2017, so I am holding on.

The nights have been getting cooler with a subtle reminder that my favorite season is saying good-bye; so to pay tribute to summer, I decided to post one more summer tablescape.

As you all know by now, I just love the beach and it is a big part of the summer season for me. The sand, sound of the waves and the peaceful feeling the beach brings. Maybe because I live on an island but the beach is definitely my happy place.

I was trying to think of a theme for this end of summer tablescape, and then I read a newspaper article that some of the local waterfront restaurants here on the island with private beaches, are planting palm trees to enhance the tropical island atmosphere of their restaurants. 

Well, I just found my theme to say good-bye to summer- palm trees. And I have the perfect set of dishes for this theme.

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So lets get started…

The tablecloth…. I am using a tan, sage green, cocoa brown and beige tablecloth embossed with palm trees. I like the muted colors because I have candlesticks that blend perfectly with this tablecloth.

Photo Sep 18, 3 48 10 PM TABLECLOTH

I used outdoor placemats that I bought for the patio table that are made out of PVC covered jute netting. You have probably seen similar placemats, they look like rubber. I bought the placemat in the shape of a palm tree frond.  

(FYI- the material used for this placemat is top rack dishwasher safe.)

Photo Sep 19, 11 25 04 AM PLACEMAT

Along with the frond placemat, I am using my a brown rattan chargers once again. I get the most use out of these chargers.

Photo Sep 18, 3 19 40 PM - RATTAN CHARGER WITH FRAME

The set of “palm tree” dishes was a birthday gift from a friend a few years back and I only had the opportunity to use them once last summer. So I decided to use them for this post and I hope my friend enjoys seeing her gift on the blog.

The dinner plates and salad plates have the same design. A beige background bordered in sage green and a cocoa brown around the rim with two palm trees in the center, also in sage green and cocoa brown.

Photo Sep 19, 3 50 43 PM SALAD AND DINNER

The complete set comes with dinner plates, salad plates, bowls and mugs.

Photo Sep 19, 2 48 36 PM COMPLETE SET

I think the dishes match the tablecloth perfectly.

The napkins are 20″ x 20″ over sized cotton napkins with a tropical leaf pattern along with the cutest gold palm tree napkin rings that I picked up from a great store in Florida that specializes in coastal home accents.

Photo Sep 18, 5 18 30 PM - BANANA LEAF NAPKIN

The glassware are acrylic highball glasses featuring sage green and cocoa brown palm trees with a cocoa brown rim on the top of the glass and a cross hatch pattern on the bottom of the glass.

Photo Sep 18, 2 55 23 PM - PALM TREE GLASS

 The flatware is bamboo. I love using this set for my summer tablescapes.

Photo Sep 18, 2 56 46 PM BAMBOO CUTLERY - 1

As I mentioned before, I have the perfect candlesticks for this tablescape. They are  polyresin palm trees in shades of olive green and brown along with off white pillar candles.

Photo Sep 19, 11 49 06 AM CANDLESTICKS

I told Bob that I was planning on a “palm tree” tablescape and my honey went out and bought me a tabletop palm tree. It’s perfect and I love it; and it is the new centerpiece.

Photo Sep 19, 2 45 48 PM PALM

Complete centerpiece with candlesticks.

Photo Sep 19, 2 44 51 PM CENTERPIECE

My addiction and love for salt and pepper shakers continues and I found the cutest set of palm tree salt & pepper shakers on Amazon that look like the palm trees on the dishes.

Photo Sep 18, 3 48 22 PM PALM TREE SALT AND PEPPER

I added an additional table accent, imitation succulents wrapped in burlap. I am sure with my NOT so green thumb, I could kill a real succulent in record breaking time so I am sticking to artificial.

Photo Sep 19, 11 48 09 AM SUCCULENT 2

I thought an Acacia wooden bowl filled with tropical fruits such as pineapples, mangoes, kiwi, bananas, and starfruit; would be a nice touch for the table as well. 

Photo Sep 18, 3 47 52 PM FRUITBOWL 2

 So to say good-bye to summer, I just had to plan a meal to go along with the tropical feel as a send off to my favorite season, so I chose sticky pineapple chicken served in a pineapple boat with coconut rice and a tropical fruit salad.

Photo Sep 18, 8 41 53 PM PINEAPPLE CHICKEN

My dessert choice was Ambrosia & cinnamon sugar sand dollar cookies.

Photo Sep 20, 5 51 17 PM AMBROSIA

(All recipes at the end of the post)

Well, unfortunately for me, the time has finally come to say good-bye to Summer. See you in 273 days when Summer starts again on June 21, 2018. I am starting to count down already.

Wouldn’t you know, the rest of this week we are supposed to have weather like a hot Summer day. Temperature in the 80’s. 

Thank you Summer for one last hurrah! Now I feel a little better.

Although, I still think I need some pumpkin ice cream and an apple cider donut right about now to ease my pain for Fall arriving tomorrow…

See you in the Fall…

I hope you try some of the recipes on today’s blog and enjoy.

Until my next post, make every day a celebration!

Stay well,

Diane

Photo Sep 20, 7 15 13 PM GOOD-BYE BUFFET

Place Setting

Photo Sep 20, 7 10 30 PM PLACE SETTING

Table Details

Palm tree tablecloth from Christmas Tree Shops

Tropical leaf placemats from Bed, Bath and Beyond

Brown rattan chargers from Sur La Table

Palm tree dishes from a friend as a birthday gift

Tropical leaf napkins from Amazon

Gold palm tree napkin rings from Wilford and Lee

Palm tree acrylic glasses from Homegoods

Bamboo flatware from Amazon

 Palm tree candlesticks from Amazon

Tabletop palm tree from my honey

Candles from Michael’s Arts & Crafts

Acacia wooden fruit bowl from Homegoods

Palm tree salt & pepper shakers from Amazon

 Succulents in burlap from Amazon

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RECIPES

Photo Sep 18, 8 41 59 PM CLOSE UP CHICKEN

Sticky Pineapple Chicken

 (justataste.com)

Ingredients:

 1/2 cup pineapple juice

 1/3 cup low sodium soy sauce

 1/3 cup low sodium chicken stock

 1/3 cup hoisin sauce

1/2 cup brown sugar

1 Tablespoon minced fresh garlic

 2 teaspoons cornstarch

1 Tablespoon olive oil

8 boneless, skinless chicken thighs cut into 1-inch cubes

1 cup diced pineapple

 1/2 cup roasted, salted cashews (optional)

Rice for serving

Instructions:

  1. In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch.
  2. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
  3. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined.
  4. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
  5. Serve the chicken atop a bed of rice.

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Coconut Rice

 (Allrecipes.com)

Ingredients:

  • 1 (14 ounce) can coconut milk
  • 1- 1/4 cups water
  • 1 teaspoon sugar
  • 1 pinch salt
  • 1- 1/2 cups uncooked jasmine rice

Directions:

  1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

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Photo Sep 20, 6 35 30 PM AMBROSIA CLOSE UP

 Ambrosia

(thecountrycook.net)

Ingredients:
  • 1 8 oz tub of whipped topping thawed
  • 1 cup sour cream
  • 1- 20 oz can pineapple tidbits drained well
  • 1- 15 oz can mandarin orange segments drained well
  • 1 cup red or green seedless grapes sliced in half
  • 1- 1/2 cups sweetened coconut flakes
  • 1- 1/2 cups mini marshmallows – (see note)
  • 1- 10 oz jar of maraschino cherry halves drained very well
  • 1/2 cup chopped pecans (optional)
Instructions:
  1. In a medium bowl, combine whipped topping and sour cream.
  2. Add in coconut flakes and marshmallows.
  3. Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using).
  4. Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.

COOKS NOTE: You can make this dessert look more festive if you can find the multi-colored mini marshmallows.

 

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Photo Sep 20, 5 48 24 PM SAND DOLLAR COOKIES

Cinnamon Sugar Sand Dollar Cookies

(sally’s baking addiction)

yield: 2 DOZEN COOKIES

Ingredients:

Cookies:

  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar

Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup sliced almonds

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  3. Scoop a large section of dough (about 1 Tablespoon of dough each) and roll into balls. Make sure the balls are taller, rather than wide.
  4. Make the topping:   Mix the sugar and cinnamon together in a small bowl. Roll each dough ball into the cinnamon sugar. Press 5 sliced almonds onto the tops of each dough ball, as pictured above. Chill the balls of dough for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven.
  5. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Arrange cookies 3 inches apart on baking sheets.
  6. Bake chilled cookie dough for 10 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the baking sheets for 3 minutes and move to wire rack to cool completely.
  7. Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

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palm-trees-beach- thetreecenter - blog

photo courtesy of thetreecenter.com

 

Repost – Apple Jalapeno Chicken Wings

2016-04-27 17.15.12- APPLE JALAPENO CHICKEN WINGS

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi everyone,

With Super Bowl Sunday two days away, I received an email asking me to repost my recipe for:

5 ingredient  – Apple Jalapeno Chicken Wings.

Enjoy!

Open original post – May 1, 2016 for step by step slideshow directions.

Here is the original link, just click:

https://dishingwithdiane.com/2016/05/01/apple-jalapeno-chicken-wings/

(Printed recipe below)

2016-04-27 15.26.22- INGREDIENTS

Ingredients:

  • 1 cup Stonewall Kitchen Apple Jalapeno Jelly
  • ½ cup water
  • ¼- ½ cup bourbon (I used 1/2 cup)
  • 2 Tbsp. butter
  • 2 pounds chicken wings

Directions:

  1. In a food processor, puree the Stonewall Kitchen Apple Jalapeno Jelly.
  2. In a large skillet place the Stonewall Kitchen Apple Jalapeno Jelly, water, bourbon, and butter over medium heat. When melted stir until uniform.
  3. Add the chicken wings. Cover and simmer 15 minutes. Remove lid and simmer another 30 minutes, turning the wings several times. The sauce should thicken, but do not allow to burn.
  4. Remove wings and finish under the broiler until golden brown. Serve hot with reserved sauce from skillet.

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Until my next post, make every day a celebration!

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com  .

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

 

 

Apple Jalapeno Chicken Wings

2016-04-27 17.15.12- APPLE JALAPENO CHICKEN WINGS

(Click on PHOTO to enlarge and then hit the back arrow to return to original size).

Hi Everyone,

I prepared Apple Jalapeno Chicken Wings and I just wanted to share this quick recipe with you. This recipe is good for a no fuss weeknight meal, served with a salad or as an appetizer when you have guests.

Wait until you hear how I found this recipe…

A few years back, as one of my birthday gifts, my husband took me to the Stonewall Kitchen Headquarters in York, Maine to their Cooking School for cooking classes.

I always wanted to go and Bob made it happen.

April 2011 234  STONEWALL SIGN

*

The classes are demonstration only, not hands on. (I was very grateful for this because I am not sure my knife skills are up to par with the chefs).

April 2011 284 KITCHEN

*

I was READY to learn !

April 2011 279- SEATED

The class Bob signed me up for included Crustless Quiche, Pasta Primavera, Apple Jalapeno Chicken Wings plus various desserts.

After the demonstration, everyone is handed a recipe booklet with the days recipes and invited to gather around for lunch to sample everything that was prepared. I met a great group of people and had a wonderful experience.

We not only had a great group, we also had a wonderful chef who was really a joy to watch and listen to. If it wasn’t so far a trip for me, I would have loved to attend another class of hers.

April 2011 299 WITH CHEF

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If you ever have the opportunity to attend a cooking class, by all means take it. It doesn’t have to be Stonewall Kitchen in York Maine, but find a local class. Sur La Table has cooking classes all the time. It truly is a lot of fun and all the chefs give you their secret culinary tips.

April 2011 306 COOKING SCHOOL SIGN

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I know the sign says, “Spring is Here”, but it was still a little cool for Spring in Maine,  in April.

April 2011 261 - OUTSIDE CLASS

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The Company Store and Cafe is where you can buy all Stonewall Kitchen products and have a great lunch or snack.

April 2011 256- COMPANY STORE

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The Cooking School also includes a viewing area to watch all the products being made and packaged.

April 2011 255- SCHOOL ENTRANCE

Thanks Bob for a wonderful weekend and wonderful birthday gift !

April 2011 301 ME AND BOB

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We made the rest of the weekend a mini vacation and had a wonderful time.

Here are a few of our pictures…

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And now for the recipe…

Apple Jalapeno Chicken Wings

I just LOVE five ingredient recipes.

2016-04-27 15.26.22- INGREDIENTS

Ingredients:

  • 1 cup Stonewall Kitchen Apple Jalapeno Jelly
  • ½ cup water
  • ¼- ½ cup bourbon (I used 1/2 cup)
  • 2 Tbsp. butter
  • 2 pounds chicken wings

Directions:

  1. In a food processor, puree the Stonewall Kitchen Apple Jalapeno Jelly.
  2. In a large skillet place the Stonewall Kitchen Apple Jalapeno Jelly, water, bourbon, and butter over medium heat. When melted stir until uniform.
  3. Add the chicken wings. Cover and simmer 15 minutes. Remove lid and simmer another 30 minutes, turning the wings several times. The sauce should thicken, but do not allow to burn.
  4. Remove wings and finish under the broiler until golden brown. Serve hot with reserved sauce from skillet.

Step by Step Slideshow Directions…

(starting with the 1 cup of measured jalapeno jelly picture)

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And that is all there is to it. This is great if you just want a change from the usual Buffalo wing sauce.

2016-04-27 17.20.41- CLOSE UP

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Give it a try and let me know what you think.

Until my next post, make every day a celebration!

Diane

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Once you become a member, you’ll never miss a post…

And please continue to send me your comments, I love hearing from you.

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Recipes – Lime Chicken & Potato, String Bean and Onion Salad

2015-06-11 22.34.02- LIME CHICKEN DAY 3

Well, I am here with two more quick Summer recipe from my files. 

The first recipe is for those of you who love chicken but want a new way to prepare it.

Lime Chicken 

A slight hint of lime and nice crispy skin.

Serve this dish with a salad, a few wedges of lime and you are all set.

The second recipe is for a cold Potato, String Bean and Red Onion salad. This is great for outdoor barbecues when you don’t want a salad with mayonnaise. The longer it sits, the better it tastes.

I hope you try both recipes this summer.

Recipes

Lime Chicken

Ingredients:

  • ¼ cup fresh lime juice (approx.. 3 small limes) & the lime zest
  • ¼ cup olive oil
  • 1 tablespoon minced garlic (or more to your liking)
  • 1 tbsp. oregano
  • Kosher salt and fresh ground pepper
  • 2-3 tbsp. compound butter – any flavor

2 lbs of chicken WITH skin and bones (either 4 chicken breasts or 8 thighs)

Directions:

In a large bowl whisk together the lime juice, olive oil, garlic, salt, pepper and oregano and put all ingredients in a Ziploc bag.

Add cleaned chicken (WITH THE SKIN ON), seal the bag and turn to coat all the pieces.

Marinate the chicken in the refrigerator, turning once or twice for at least 2 hours and up to 1 day.

Preheat oven to 400 degrees

Remove chicken from the marinade and discard the marinade.

Arrange chicken pieces, skin side up (try not to crowd the pieces), on a broiler pan so the fat drips away from the chicken. If you don’t have a broiler pan a shallow baking pan can be used.

Season the chicken with salt and pepper and roast in the upper third of the oven until just cooked through, 30 minutes.

Change the oven setting to broil and broil the chicken about 2 inches from the heat until the skin is crisp- approx. 2-3 minutes – Watch carefully so the chicken doesn’t burn.

In the meantime, melt 2 tbsp. of compound finishing butter and when the chicken comes out of the oven, glaze each piece.

*I buy finishing butter in “chipolte lime” flavor for a little spice but you can buy or make your own finishing butter in whatever flavor you prefer.

Adapted from Epicurious

Potato, String Bean and Onion Salad

Ingredients:

6-8 red bliss potatoes (depending on size)

1 lb. of string beans, trimmed (if the beans are long, halve them crosswise)

4 tablespoons of olive oil

4 tablespoons of red wine vinegar

¼ tsp salt

½ tsp freshly ground black pepper

1 tsp oregano

1 small red onion, thinly sliced

Squirt of fresh lemon juice

Directions:

I steam my potatoes instead of boiling for 5 – 7 minutes and then add the string beans to the same steamer- just keep your eye on them and remove from the steamer as soon as they are tender.

(You can also boil the potatoes if you prefer in 2 quarts of salted water for 20 minutes. Add the beans and boil for 7 minutes longer, until the beans and potatoes are tender)

Meanwhile, in a large bowl whisk together the oil, vinegar, oregano, salt and pepper. Add the onion, and the warm potatoes and string beans. Toss very gently to dress all the ingredients without breaking the potatoes. Add a squirt of lemon before serving. Adjust all the seasonings to your liking.

Have fun cooking this Summer!

Until my next post, stay well and make every day a celebration!

And send me your comments, I love hearing from you.

Diane