Friday, December 23, 2016

Lemon baked chicken


Here is an easy to bake chicken dish that is NOT over powered by flavoring. It uses garlic and fresh lemon to enhance the taste. Also a quick to put together recipe for mashed roasted sweet potato.



Just in time for a break from typical holiday fare!




Ingredients:

¼ cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup chicken stock
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 – 6 chicken thighs about 2 lbs
1 lemon
~~~~
3 large sweet potatoes
½ cup non-fat creamer
3 tbs brown sugar
3 tbs maple syrup
3 tbs butter
pinch of salt + pepper

Directions


Preheat the oven to 400 degrees F.
Scrub the potatoes and place on foil lined pan.
Let roast for 45 to 55 minutes or until a light sticky juice starts to come out. Remove and let cool to the touch.

While cooling:




Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the Stock, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a
9 by 12-inch baking dish.

Pat the chicken dry and place them skin side up over the sauce. Brush with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for
30 to 40 minutes, depending on the size of the chicken, until the chicken is done and the skin is lightly browned. You want 155 to 160 degrees

~~~~

Back to the sweet potatoes:
slice them down the middle lengthwise and spoon out the insides into a large bowl.



In a small bowl mix the butter with the sugar and syrup. If you like add some oregano and a bit of thyme to the mix.
Pour the creamer into the sweet potatoes and mix in the sugar mix. Use a hand masher to mix well and get the consistency you want. Place in a covered microwave casserole, then reheat for about 2 minutes when chicken is done.

If the chicken isn't browned enough by the end of 45 minutes, put it under the broiler for 2 minutes.

This step is important!
Cover the pan tightly with aluminum foil and allow to rest for
10 minutes. 
Sprinkle with salt and serve hot with the pan juices.
This will finish the cooking and draw flavor back into the chicken.

While that rests, re-heat the sweet potatoes and do a side green vegetable to balance the meal.

The lemon- garlic sauce really enhances the natural great taste of the chicken.
Make sure and let the chicken rest for 10 minutes-- the juices absorb into the chicken for maximum flavor! You want it to reach 165 degrees.




Have a wonderful meal!
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

 by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon


Wednesday, December 21, 2016

St. Louie Stew

Slave was inspired by a recipe for Irish Stew. Since there was no lamb to be found. Meat became a Saint Louis Favorite – pork steak! Ever hear of a pork stew? Well neither had slave so it was created! Hope you enjoy.


A stew is just a basic mirepoix (3 vegetables: here potatoes, carrots, and peas.) a meat – usually one of the tougher cuts that take slow cooking in liquid, and a broth of some kind. Here is our stew made simple for you.


Ingredients:
2 lbs pork steak boneless cubed
oil
1 tsp salt + ½ tsp pepper
½ tsp ginger
1 family sized can (26 oz.) cream chicken soup
½ (same can) non-fat creamer
2 Tbs soy sauce
2 medium potatoes
1 onion
1 cup carrots
2 cups frozen peas
½ cup mushrooms


Directions:
Do your cutting. Cube the pork, the potatoes, and chop the onion.



Heat oil in a dutch oven over medium heat, add onions and cook until transparent. Add the pork cubes and brown on all sides
 (maybe 10 minutes total)


Add the soup, creamer, soy sauce, ginger, and sat & pepper. Cover and simmer for 45 minutes.


Add potatoes & carrots, cover and cook for 30 minutes.


Add peas and mushrooms. Simmer for 15 minutes or until flavors are well blended.



Adjust the soup: if too thin – thicken with slurry of cornstarch. If too thick, add more non-fat creamer.

Serve in bowls with a brown & serve bread from the oven.





So happy to serve my Master:


socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Saturday, December 17, 2016

Per-feck Pork for a Danish Prince


The secret to this fruit glazed pork is that it is not overly sweet. It relies on the natural tastes of preserved peaches to enhance the melt-in-your-mouth texture. It makes a great variation to your holiday menus.



There is hardly any work to this dish. Clean-up is easy and the resulting meal will bring a holiday magic to light up your table tonight.



Ingredients:
2½ lbs pork butt cut into thick pieces
¾ cup peach preserves
2 tablespoons ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
½ cup Triple Sec Orange
2 tablespoons cold unsalted butter, cut into small pieces
½ cup caned sliced peaches


Directions:
Pre heat the oven to 250 degrees. (this is low and slow)
Line a pan with foil and spray a rack to set inside.

Place in oven for about 50 to 55 minutes or until a thermometer reads 110 degrees.

While that cooks:



Mix the preserves, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large bowl and transfer to a sauce pan. Cook over medium-high heat, whisking, until thickened, about 5 minutes.

Whisk in the vinegar, Triple Sec, then the butter, a few pieces at a time; (add a few tablespoons water if the sauce is too thick.) Remove from the heat and cover.

When time is up and meat has reached 110 degrees, switch the oven to broil.
Brush the meat with the sauce.
Watch carefully as you broil the meat to get a nice crust, turning to brown both sides. About 6 minutes per side. You can add the peach slices when you have just 2 minutes to go on the final side, to heat. Be sure the meat reaches 160 degrees with thermometer.

Fix your rice and a side green vegetable while this finishes! Serve along with sliced peaches on the platter.



The really unexpected fruit richness in the winter makes this a go to meal even when snow piles up outside!

For our music:
 
So fulfilling to be allowed to serve my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon




Wednesday, December 14, 2016

Christmas Wishes Sugar Cookies

With the holiday madness in full swing lets take a moment and fix a treat. Baking cookies for a loved one helps fill the home with aromas of the season. Again by remembering portion control (you don't have to eat the whole batch) these light and airy bits of sweetness can put a happy memory in our hearts. 
 


This batch was intended for portioning out in little zipper bags to hang on neighbors door. It is an especially kind way to remember older people who perhaps are missing friends & family this season. Single people are not immune to the “family pressures” being pushed at you from all sides. The craziness of overspending and running out of time, etc just is not “restful” and a simple gift of 2 or 3 homemade cookies can bring wonderful smiles and warm fuzzys to remind us why we are celebrating! If you are worried about overindulging, freeze the bags and set one out at night for a little treat with breakfast coffee.





Ingredients

48 servings 86 cals
  • 2¾ cups all-purpose flour (or 3 cups cake flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup butter, softened (2 sticks)
  • 1½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

Directions
  1. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth.



  3. Beat in egg and vanilla. Gradually blend in the dry ingredients.


  1. You want to form this dough chilled, so split it into two bowls for the refrigerator. Chill it for an hour. When forming cookies and the batter gets warm and sticky, switch bowls.

  2. Preheat oven to 375 degrees F


  1. Shape into balls of rounded tsp. At first I used a small ice cream scoop. However this made balls slightly larger than an inch wide. These cookie really spread out leaving almost a sheet of wonderful tasting cookie. Since this was not what we are looking for, I switched to a melon baller and made cookies smaller than an inch.

  1. Roll each in colored sugar and place onto dullside foil lined cookie sheets. Be sure to place them apart because they spread a lot.



  2. Bake 8 minutes in the preheated oven, Stick to 8 minutes – they will be fine and not overcook.


  1. Slide the foil onto a cooling rack and the sheet is ready for the next. Let stand on cookie sheet about 10 minutes, or until close to room temperature, then use a spatula to transfer to a dish.


Make sure you take them out in 8 minutes, even though they won't be a golden brown. They will firm up once out of the oven. Ten minutes and they turn crunchy after they've cooled.

You can use this recipe to make a huge pan cookie to layer it with fruit and a cream cheese frosting to make a cookie pastry.


It warms my heart to be able to create something special like these lacy cookies for my Master.


socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon


Saturday, December 10, 2016

Bourbon & Brown Sugar Chuck Roast

Sometimes you want a special dinner. One that tastes like it came from an expensive restaurant, but the budget wont allow. Here is an easy to put together well balanced meal that does take time but hardly any effort.


The aroma will melt even the coldest, shopping weary body. Instead of a fancy dessert, peaches & cottage cheese. Instead of a heavy gravy, how about just home mashed potatoes? Balance it out with fresh broccoli and you have all of the best the fancy establishments could offer.



Ingredients:
2½ to 3 lb chuck roast cut into big pieces
2 slices of bacon cut into thirds
1 tsp. Each kosher salt + pepper
4 Tbs. brown sugar
½ cup bourbon
½ cup Triple Sec orange
6 cloves garlic sliced

2 Tbl. extra virgin olive oil
1 cup beef broth
1/3 cup flour
Directions:
Pre heat oven to 275 degrees
Slice the garlic in a small bowl.
Sprinkle the chuck roast with salt and pepper and set aside.




In a 9 by 13 baking dish, combine the brown sugar, bourbon, garlic, Triple Sec, and broth and whisk together blending it all together well. Sit the meat in this and cover for at least 15 minutes. Then uncover and flip the meat to coat the other side. Recover for 15 more minutes.

In a dutch oven over medium high heat cook the bacon until it releases its grease. Remove to paper towels. Using tongs, remove the meat from the marinade, shake off excess, and put on a large plate holding the flour. Flip to coat well and cut into portion sized pieces.




Put meat into the hot bacon grease and sear on all sides. Reduce heat and slowly add in the marinade plus another ½ cup of broth. 
Throw in the cooked bacon.
Cover tightly with a lid and put in the preheated oven for 2.5 to 3 hours. During the last ½ hour check to see if it needs more broth.
Remove with a slotted spoon. If you like, you can make a gravy from the cooking juices in the pot, but it is not necessary. 
 
Dish out a cup into a sauce pan. Stir in a slurry made of 1 tbs corn starch and 2 tbs water. Stir until thick.






Serve with broccoli and a side of home mashed potatoes.
Serving Size: 1/4 roast

Calories 310 Calories from Fat 100 Total Fat 11 g Cholesterol 85 mg Sodium 240 mg Exchanges: 1 Fruit; 2 Vegetable; 4 Lean Meat;
What a wonderful aroma will fill your house. It is an intoxicating blend that could have come from behind a set of double swinging doors leading to the kitchens of a fine dinning establishment.

This well balanced meal says: “This is how you pamper yourself. “This is why it is worth it to get dressed, go into town and pull out the plastic card.” Only You have fixed this in your own kitchen!


So excited to serve this to my well-traveled Master to relish at His own dinner table.

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



Thursday, December 1, 2016

Root Beer Pulled Chicken

Are you a bit stuffed with heavy holiday eating? It was wonderful but you have been eating turkey for days and want a break. Dazzle your table with a blast of summer from the crock pot! Serve this light meal for those nights when you are worn out from shopping, or doing the countless things that have to be done before – YIKES Christmas!




Besides this goes great eaten off the coffee table while you watch your favorite game or holiday movie. With of course a plate load of cookies? I'll never tell. Save some back to reheat quickly for a little unexpected get together.




Ingredients:
Marinade-sauce:
  • 1 cup of root beer (this also works with Diet Pepsi!)
  • 1 cup of your favorite barbecue Sauce
  • 1 yellow onion grated and juice
  • 3 Tbs yellow mustard
  • 1½ Tbs of brown sugar
  • 1 Tbs of Worcestershire sauce
  • ½ tsp each salt and white pepper
  • 1 tsp garlic powder

  • 3 lbs boneless skinless chicken breasts
The night before:




Grate the onion. You don't need to do this quickly, be careful as your skin in NOT a flavor we are looking for. If you have a small piece of onion left over, don't worry, you have plenty in the bowl.
Add the brown sugar, mustard, Worcestershire sauce, salt & pepper and garlic powder. Stir well.
Now spray the cup measure before pouring the bottled sauce into it so that it will all release into the bowl, then flush out the cup with the root beer.
Whisk together gently it wont take much.




Rinse the chicken breasts and pat dry. Place each into a zip-top bag and evenly pour the mixture. Be sure to use it all. Place in refrigerator overnight.


The Next Day:
Wipe out the slow cooker and spray. Set on low.



Pour the chicken and sauce from each bag into the pot and cover. Let this cook on low for five hours.

At that time:
lift the cover and pull apart the pieces of chicken with forks. It should shred easy while in the pot. Because it is so well cooked, even stirring the contents will probably do the job. Be careful, the sauce will be very hot and it might splash.





Best to serve on nice toasted egg buns.
Goes nicely with bread & butter pickles and a creamy coleslaw. Recipe to follow.


Best easy coleslaw:


1 container plain nonfat Greek yogurt
2 tablespoons mayonnaise
1 Tbs lemon zest
1 Tbs lemon juice
1 tablespoon apple cider vinegar
¼ cup granulated sugar
1 tsp sweet pickle relish
1 tsp mustard

1 14 oz. bag shredded coleslaw mix



Mix the dressing together at least an hour before serving. Cover and let sit in refrigerator to blend flavors.




Then put the bagged mix in a large bowl and stir in the dressing when ready to serve.





Toast the buns, but instead of using butter, try using a very light touch of mayonnaise!




Use a big slotted spoon to fill the sandwiches. Add pickles and serve with a side of creamy slaw.


What a great surprise at this time of year. Slave took plates around to neighbors who don't cook anymore.



For our music today:
https://www.youtube.com/watch?v=IUfy4JkObOE


So happy to be serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon