Master Indy’s Danish Crockpot

This very simple take on cooking chicken breasts in a slow cooker will produce miles of smile around your table. “Danish” because it is reported to slave that they cook bacon with nearly everything! There are more pigs in Denmark than Danes! And the export quality is excellent!

This is a case where the outcome is so much more than the sum of its parts. Simple, easy and tasty, what more can you want?

Ingredients:

3 chicken breasts, boneless – skinless

6 slices of bacon cooked til ALMOST done but still bendable

1 can cream of chicken soup (low sodium)

1 5oz container of non fat plain Greek style yogurt

1 small container mushrooms

¼ cup cake flour

Salt & pepper to taste

thyme leaves (optional)

¼ cup nonfat half & half

Directions.

Wipe out and spray the slow cooker.

In a large skillet cook the bacon until almost crisp. Drain on paper towel. Rinse off the chicken and lay two pieces of bacon across each piece, tucking in the ends underneath.

Place each in the slow cooker. Set on low heat.

In a large bowl mix the condensed chicken soup and yogurt. Stir in the flour.

NOTE: Anytime you are cooking with a “cultured” substance, like sour cream or yogurt, mixing in flour or corn starch will keep it from separating as it cooks.

Spoon this over the chicken. If using thyme leaves just sprinkle a few on top of these. Cover and let cook for 5 hours on low.

At the 5 hour mark: Stir in the mushrooms and add the ¼ cup half & half to make more of a sauce. Otherwise you will have three big lumps! They will taste great, but still a sauce works better.

Slave invited a neighbor fresh back from the hospital to join for dinner.

Home mashed potatoes, mixed vegetables, and a small peach/ cottage cheese salad made sure she had a healthy and great tasting meal!

For our music:

https://www.youtube.com/watch?v=dzMw2Z9MiYE

So happy to be owned by Master Indy and allowed to serve him.

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

Fried Egg & Sweet Potato Hash

Never be afraid to try something new. This is a lower fat version of a timeless classic that turns in a fantastic performance! After slave started on this I changed the recipe and decided that no spinach was needed or wanted. So out it went.

The point is to try. Go with what you think will taste good. Explore, make this kitchen your temple and you are the High Priest. But above all do it with a smile and a song! Things will taste better every time.

Ingredients:

1 bag Frozen sweet potato fries, Thawed

1 onion chopped

1 red bell pepper chopped into ¼ inch cubes

¾ lbs sweet Italian turkey sausage, out of its casings

olive oil

4 eggs

Directions:

Thaw the package of fries.

Do your cutting. Chop the onion, red pepper, split the casings of the sausage and squeeze it all out.

Lay out the fires on the cutting board and cut into tiny cubes.

Use a large skillet to heat 4 tablespoons of oil over medium heat. Mix the lose sausage with the onion and heat as you stir this together. Add the cut up red pepper

Let this cook for 8 – 10 minutes or until the sausage is completely cooked.

Stir in the sweet potatoes and cover, reducing the heat to a simmer.

Let this cook for another 8 minutes. Remove the cover and make depressions into the hash with a large spoon. Crack the eggs 1 at a time into those “nests”. Cover the skillet and let the eggs cook until a slight white haze forms over the yolk. Shoot for 3 minutes that's all. Remove from heat and serve immediately. Dividing the hash among with the eggs on top of each plate. Sprinkle some pepper on top if you wish and serve.

This makes such a beautiful dish and tastes fantastic! All this meal needs is toast!

For music how about a rainy night?

https://www.youtube.com/watch?v=ebt0BR5wHYs

So happy to serve this lower fat take on an old classic 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

Back 'em Up Piggy!

Pork chops can be overlooked as a great meal. Too often they are served overcooked, dry and tough! The biggest problem is, unless they are really thick, to get a nice crust, they cook too long. The solution is to cook them backwards! That and of course to brine them first!

Buckle up, we're gonna make this pig fly! Juicy chops are coming and you will be hailed far and wide for your perfect pork!

Ingredients:

2 butterflied pork chops

8 oz fresh mushrooms

1 yellow onion chopped

2 cloves garlic minced

1 cup non fat half & half

1 tbs cake flour

1 sprig fresh thyme (optional)

kosher salt & pepper to taste

Brine:

2 cups hot tap water

¼ cup kosher salt

¼ cup brown sugar

Directions:

To make sure your pork is tasty, always brine it the night before. Slave used a simple mix of ¼ cup salt and ¼ cup brown sugar. Melt this into 2 cups of hot tap water. Stir until it is dissolved. Put a chop into a zipper bag and distribute the brine between the bags. Seal and set in refrigerator overnight.

When ready to cook, rinse and pat dry with paper towels.

Pre heat the oven to 250 degrees. (this is low and slow)

Line a pan with foil and spray a rack to set inside.

Do your cutting of the garlic and onion.

Rinse the mushrooms and drain well. Do a rough chop if the pieces are really big.

Make a couple of small slits on the sides of the chop where the white line of fat is. This will keep the chop from “cupping”.

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

 

Heat 2 tbs of olive oil and 1 tbs of butter in a large skillet over medium heat. When hot, sear the chops for 2 minutes or until a nice golden. This will go enterprisingly quick since the outside layer has dried in the oven. Remove the meat and tent with foil.

Into the grease add the onions and mushrooms. Stir and cook for 8 minutes adding the garlic the last minute of cooking.

Sprinkle the tbs of flour and stir into the onion-mushrooms. With your thumb and forefinger scrape down the stalk of thyme so that tiny green leaves fall into the pan. You don't want much, just a touch! Add the cup of non fat half and half. Cook and stir until nice and thick, about 6 to 7 minutes. Drop this back to a simmer, replace the chops into this and cover to make sure they are served hot. Let heat for no more than 3 minutes.

This was served with some frozen mixed vegetables for color and texture. Speaking of that these chops do NOT come out tough or dry. They have the texture of a fine baked ham. Wow!

Serve and enjoy!

For our music:

https://www.youtube.com/watch?v=qhYLz63csS0 Incense and peppermints!

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

Queen of Italy Chicken

Say “Marghereta” and many people think of a drink!

However to a pizza aficionado, Marghereta refers to a wonderful 

meat less pizza. It was named after the Queen of Italy in

 1899.Truly a simple stroke of genius. Topped with only tomatoes,

 mozzarella cheese and basil, his creation epitomized all that is

 wonderful about the regions cuisine. It didn’t hurt that this was

 also the colors of the Italian flag: Red, White, and green!

This stuffed chicken breast uses the same simple blend of these

 wonderful flavors. Serve on a bed of pasta if you like. Maybe a

 side of salad, a bottle of wine, etc etc..I think you get the

 picture…  :=)

Ingredients:

3 Chicken breast

½ cup shredded mozzarella cheese

2 diced roma tomatoes

4 basil leaves chopped

1 clove of garlic minced

¼ cup mayonnaise

1 cup panko bread crumbs

1 tsp oregano

½ tsp paprika

½ cup Parmesan cheese

Directions:

pre heat oven to 375 degrees. Line a baking sheet with foil, top with a cooking rack and lightly spray with cooking spray. Set aside.

Do your cutting:

Dice the tomato, mince the garlic, slice 2 slices of mozzarella cheese. Rinse off the fresh leaves of basil.

Run a pizza cutter back and forth on the leaves to turn into fine strips.

In a bowl mix the diced tomatoes, shredded mozzarella cheese, and the basil.

In another bowl, mix the mayonnaise with oregano.

In a third bowl, mix the bread crumbs with the Parmesan cheese and paprika.

Cut a pocket into each chicken breast.

Spoon in the tomato mixture. Secure with toothpicks.

Paint one side of the chicken breast with the mayonnaise then put that face down into the corn chips. 

Paint the other side, and flip the breast. Place on baking rack. Repeat with the rest of the chicken.

Lightly spray with cooking spray so that the breading toasts.

Bake for about 45 minutes or until fully cooked. ALWAYS 

check with a thermometer! It should read 160 degrees.

This meal was served with the chicken pieces on a bed of 

thin spaghetti and a side of mixed vegetables for color. The 

aroma is heavenly!

 

So happy when I get to serve my Master Indy with a dish 

like this.

For music tonight:

https://www.youtube.com/watch?v=KzZJCYTSl04

 

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

Oh Mayan Trouble Again Chicken

You rarely see recipes with cooked avocados. Some say heating 

makes them bitter; however grilled avocados have been 

considered a delicacy for centuries. This baked chicken recipe 

calls for slices of avocados, diced tomatoes and a few other tastes 

to be reminiscent of guacamole.

 

Guacamole is said to have been created by the Aztecs,  not the 

Mayans. You’ll just have to forgive the literary license 

used here for the pun!

 

Just to top off this dish, crushed corn chips are used to create a 

crunchy coating.

Ingredients:

2 chicken breasts (boneless – skinless)

1 Hass Avocado, seeded, peeled and sliced

1 roma tomato diced

2 tbs red onion minced finely

pinch red pepper flakes

½ tsp cilantro

1 lime

¼ cup mayo

1 cup corn chips crushed

Directions:

Pre heat the oven to 375 degrees. Line a baking sheet with foil, top with a cooking rack and lightly spray with cooking spray. Set aside.

Do your cutting: dice the tomato, mince the red onion finely, Zest the lime, put the zest in a small bowl but keep the lime.

Seed, peel and slice the avocado, put the slices in a zippered bag. Squeeze the ½ the lime juice in to that and mix well. Try to get all of the air out, then slip the bag into the freezer.

In a small bowl add the diced tomato, onion, pepper flakes, paprika, and cilantro, stir this well. Squeeze the other ½ lime into this.

Cut a pocket into the chicken breast. Spoon in the tomato mixture. Fold it back over and repeat on the other.

Mix the lime zest with the mayonnaise in a small bowl and stir well.

Crush the corn chips in a larger bowl until just a fine powder. You could put them in a plastic bag and roll with a rolling pin, but slave chose to use a meat tenderizer. However do NOT hammer, just push and rock the head.

Paint one side of the chicken breast with the mayonnaise mixture then put that face down into the corn chips. Paint the other side, and flip the breast. Place on baking rack. Repeat with the other. Notice the flaps are positioned toward the out side of the pan.

Bake for about 40 minutes and carefully remove. Get the 

avocado slices out of the freezer. They wont be frozen yet 

 but they should be firm. This will allow you to push the 

avocado into the pockets on the breast. 

 

 

Now return to the oven for about 15 minutes or until fully 

cooked. ALWAYS check with a thermometer! It should read  

160 degrees.

Place on a platter and let rest for 10 minutes before serving.

This is a wonderful, highly unexpected, surprise for your 

dinner. Enjoy. Slave chose to serve this with a side of 

escalloped potatoes and some roasted broccoli (which slave 

over-cooked because it wasn't focused!)

Here is some music for our excitement tonight.

https://www.youtube.com/watch?v=ApC1jxemzfU

I am so happy that I gt the chance 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