Friday, January 29, 2016

Jill's EZ Chicken Mushroom Bake


We wanted to dedicate this to a wonderful lady Jill Rubin Aul. Jill is president of the Saint Charles PFLAG and spearheaded the First Saint Charles Pride Celebration last year. Of course in all of her free time, she travels, serves on several boards and is constantly active in the community. Therefor, I'm naming this quick easy to fix meal in her honor. That is if she ever slows down enough to read this blog. LOL!


Jill, we love you keep up the great work!


Ingredients
6 chicken thighs (boneless – skinless) each cut in two.
sea salt and pepper, to taste
2 Tbs. butter
2 Tbs oil
8 oz. Fresh mushrooms with stems removed
1 10.5 oz can cream of chicken soup
½ tsp. Herb des Province
½ C. non fat half & half
¼ C. grated Parmesan
1 Tbs. Yellow mustard

Directions
Preheat oven to 375 degrees.
Spray a 9 x 13 baking dish.

In a saucepan place the broccoli florets with enough water to cover.
Bring to a boil for 3 minutes, then drain and rinse with cold water.

Cut each thigh in half. If they are large, cut into thirds.
In a large skillet oven melt 2 Tbs. butter over medium high heat and add 2 Tbs oil.
Sear the chicken on both sides for 3 minutes. Set aside.


Cook the mushrooms, stirring occasionally, for 5 to 6 minutes, or until tender and browned.

In a large bowl mix the condensed soup with half & half, mustard, and the herbs. Stir in the ½ cup of cheese.
Season with salt and pepper to taste.


Place the chicken pieces, broccoli and mushrooms into the baking dish.
Pour the soup mixture over.
Place in the oven and roast for 25 to 30 minutes, or until completely cooked through and reaching a temperature of 175 degrees internally.


Serve immediately.


What a great simple dish to put together when you are pressed for time. It tastes like the best comfort food you could have been cooking for hours, but not with this recipe.

For our music:

So full of joy to be serving 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_t

w_dp_vAT4sb0934RTM via 

@amazon




Wednesday, January 27, 2016

Bride Of Chuck Roast

What can satisfy like a nice roast? Especially when you prepare it by hand with home made embellishments. You have seen me use shrimp cocktail sauce to liven up dishes: here you will see how I make that sauce. Then by adding marmalade turn it into a fantastic Barbecue preparation to simmer this roast in. Simple rice is transformed into a special dish that can be uniquely yours. All of this in easy steps for the non-cook.


Often people just stick a roast like this into a slow cooker and let it boil all day. Creating the same dish over and over. This hot from the oven meal will be pleasing and slightly different every time you try with a slight tweak.


Ingredients:
2 teaspoons oil

2.5 pounds boneless chuck roast

1 onion, cut into wedges

2 cloves garlic, rough chopped
 
(do not season until after meat is 

browned!)

1 teaspoon salt

½ teaspoon freshly ground black pepper

Shrimp Cocktail Sauce 
 
Ingredients


1 cup ketchup


2 tablespoon horseradish 

 
1 tablespoon balsamic vinegar (or lemon

 juice)


1⁄2 teaspoon Worcestershire sauce

1⁄2 teaspoon garlic powder


~~~~
1 cup orange marmalade


1TBS triple sec orange

 

1 can (10 1/2 ounces) french onion soup

 
½ cup white rice uncooked





Preheat oven to 325 degrees F





Cut up the onion into wedges. Rough chop

 the garlic cloves.


Lightly spray a 9 x13 baking dish. Cut 2 

sheets of foil large enough so that you can

 wrap up over the roast and seal it tightly. 

Lay those sheets into the dish.






 Arrange the onion wedges & garlic on this.





Heat oil over medium high heat. Sear meat

 for 4 minutes. Turn meat over with tongs;

 sear other side 4 minutes. Remove meat

 from pan. Place on top of the onions. 

Sprinkle with salt and pepper. 



 

In a large bowl, mix the ketchup,

 horseradish, vinegar, Worcester sauce, and

 garlic powder. When well mixed add the

 orange marmalade, tipple sec.




Mix well and pour over meat.


Seal foil tightly, leaving about 1" clearance 

between meat and foil.





Bake chuck roast at 325° for 30 minutes at

 325 degrees F.
  

Reduce the heat to 300 degrees F, and

 cook for 1 hours.


Once it's done & still wrapped, cut a hole in 

one corner (over a saucepan) and let juices

 drain out for making sauce & leave the roast

 wrapped up while resting for an additional

 10 minutes. 
 

For the rice: put ½ cup of uncooked rice in 

pan. Stir in 1 can french onion soup. Bring to

 a boil. Cover and reduce to simmer for 15

 -20 minutes. Turn off the burner and let sit 

until needed to serve. What an unexpected 

treat from plain white rice!


This meal serves well with a side of green

 vegetable.





IMPORTANT: 

 
1. Also do not add salt until the meat is 

seared.

 
2. make sure the roast is tightly sealed while 

cooking.


3. Let sit for a full 10 minutes before 

unwrapping and serving.



For our music: 
 

/watch?v=ZKG0SqhSJic


So privileged 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




Sunday, January 24, 2016

My Own Marlborough Pie

Since the 1600's Marlborough pie has been known as an apple custard pie. The finished pie has a sweet-tart flavor due to the addition of lemon and sherry wine. Nearly every family in New England has their own method of making their pie, which is a sort of lemon pie. Each thinks her grandmother left a better receipt for Marlborough pie than anybody else did.


Here is a simple, easy to fix take on this fine old tradition. slave used lemon juice and zest. This will also work if you use triple sec orange in place of the lemon.


Ingredients
    1 graham cracker pie shell
    1 egg beaten
2 gala apples, peeled, cored and sliced, then chopped
1 lemon juice & zest
1 pkg cheesecake flavored sugar free pudding & pie filling
1½ cup skim milk

Cinnamon for dusting (optional)
Salted caramel topping to serve along side

Preparation

Preheat oven to 375°. Always place the aluminum pie crust pan down into a regular metal pan. This will provide the support it needs.
Remove the plastic from the pie shell and brush the graham cracker with beaten egg. Bake for 5 – 6 minutes. Remove from oven and allow to cool. 


 
Zest the lemon then juice it into the zest and set aside.




Peel the apples, cut down the center and using a melon ball-er, core the apple halves.




Using a mandolin carefully, slice into thin slices and toss with the lemon juice and zest. (or instead, toss with ¼ cup of triple sec orange)

Now fix the pudding according to box directions except use only 1½ cups of milk instead of the full 2 cups.




Stack a layer of apple with a few spoonfuls of pudding and repeat until all is used.




Invert the plastic on top of pie to serve as a lid and refrigerate at least overnight. This allows the flavors to blend.

 This is not intended to be a super sweet desert. The original recipes called for apples to be grated into sherry, then baked into a firm custard. This is a lighter and faster way to make a unique pie that has a ready made history for conversation.


What an impressive way to serve your special someone.


For our music:

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, January 21, 2016

Bella Pollo ~ Beautiful Chicken

Bella Pollo ~ Beautiful Chicken
The origin of this dish was called smothered chicken. However that sounded too much like “choked chicken” which is a different thing entirely! This dish turned out so beautiful, slave decided to call it Bella Pollo “Beautiful Chicken”. The taste is beautiful too!


This is another recipe you can “play with” Use a different soup: maybe mixed vegetables instead of broccoli. Go ahead and make this your own!


Ingredients
1 tablespoon oil
4 boneless skinless chicken thighs
½ teaspoon garlic salt
¼ teaspoon pepper
6 oz uncooked fettichini pasta
1 can (10 3/4 oz) condensed Tomato Bisque soup
1 ¼ cups half-and-half
½ teaspoon smoked paprika
2 cups frozen broccoli florets, cut into smaller pieces

Directions
Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.


In skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Fully cook the chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).


While that is frying, cook pasta as directed on package; drain.


In large bowl, mix soup, half-and-half and paprika; (reserve ¾ cup sauce.) Stir the mushrooms and still frozen broccoli into the cooked pasta.


Spoon this pasta mixture in casserole; top with chicken thighs.


Cover and bake 20 minutes;
uncover and bake 10 to 15 minutes or until sauce bubbles.
Makes a great one dish meal!


For our music tonight how about:


So joyful to be a slave to 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




Tuesday, January 19, 2016

Kevins Meatball Stew

This recipe was just in time for our first big snow of the season! With temperatures in the “teens” and big flakes of snow coming down, this stew is down right medicinal for what ails you!


Yes slave made its own meatballs, however you can buy them frozen by the bag. The ladies in the apartment around me say I'm silly to make my own, but they line up to eat them! Wink -- Wink.

Ingredients for meatballs:
1 lbs ground beef
1 medium onion. Minced
2 stalks celery diced finely
½ C bread crumbs
2 large egg yokes
½ cup of bacon pieces for salads
½ tsp garlic powder


Directions:
Do your cutting first.
Cut the celery and the onion into small pieces in a bowl.
When you want very fine pieces, nothing does better than using frozen chopped onion. This will chop up into tiny pieces.


Heat oven to 450 degrees. Spray a 9-by-13-inch baking dish.

In a large bowl, combine sausage, ground beef, bacon and onions, garlic powder, yolks, bread crumbs and salt, and mix lightly but thoroughly. Slave uses a short wooden spoon for this. 
Let this mixture sit for 5 minutes. This allows the breadcrumbs to absorb flavors and swell. Put down some wax paper on counter, scoop out the meat and put on the paper.
When all is scooped out, pour about a half cup of water in that bowl. Wet your hands and roll each into a full ball and pack them snugly into the dish.


Roast for 25 minutes, or until firm and cooked through. (The center should be at 165 degrees.)


Now for the rest of the meal.
1 10.5 oz can of condensed French onion soup
1 10.5 oz can of Beef broth
1 14 oz can of diced tomatoes
1 14 oz pkg of frozen cut up spinach
½ box of pasta (used spiral)

Directions:
When meatballs are out of the oven (or frozen out of the bag) Heat up ½ cup chopped onion in a Dutch oven on the stove top. Cook and stir for about 5 minutes.
Add the frozen meatballs. Or fresh. Stir as you add the diced tomatoes and the cans of soup. Let that loosen the bits on the bottom of the pan as you stir.


Add the spinach and break the bigger pieces apart.

Bring to a boil, cover and lower the heat to a simmer. Let that sit covered for about 15 minutes.

Dump in the ½ box of pasta. Recover and let continue to simmer for another 15 minutes.

Now you might want to add ½ teaspoon of Italian seasonings but it tastes great just as it is.


This was served with a brown and serve Italian bread that finished cooking in the oven. What a heavenly aroma to great your guests.

What a delight to know that the hearty, healthy meal slave served is warming its 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