Chicken: Died - Gone to Heaven

The beauty of this dish is the exotic taste from pantry ingredients. You may want to substitute boneless, skinless chicken for this. Slave used what was on sale. This requires caution because the chicken is so tender, it falls off the bone. You must be avoid biting down on a piece of cartilage.

Yes, several recipes lately have used cream cheese because slave got a bargain on a whole bunch. Now you can freeze these, but what the heck.

Ingredients:

• 4 chicken thighs (about 1½ pounds)
• 1 tablespoon vegetable oil (optional)
• 1 8 - ounce package fresh button mushrooms, quartered
• ¼ cup butter
• ½ teaspoon Herbes De Provence
• 1 10 ¾ - ounce can condensed mushroom soup
• ½ cup chicken broth (or dry white wine)
• ½ pkg of low fat cream cheese, cut into 1 inch chunks
• 1 cup red seedless grapes, cut in half
• Hot cooked angel hair pasta
• Snipped fresh chives or sliced green onions (optional)

Directions

• First, wipe out your crock pot and spray it. Set it on low.

• Chop the onions in large pieces, 
   
  
   
  then do the same with the mushrooms.

• Put the onions in the pot.

• In a large skillet on medium heat, brown the chicken (both sides) in 2 tbs of olive oil. About 4 minutes per side. This is just to set the outsides, not to cook. Place the chicken on the onions and top with mushrooms.

• Melt butter in a medium saucepan; stir in mushroom soup, chicken broth, and cream cheese cut into chunks. Add the Herbes and stir until melted and well mixed; pour over chicken.

• Cover; cook on low for 6 hours.

• With 1 hour to go, add the grapes and stir them through.

Dieters Note! Take your favorite seedless grapes, any color, place on a tray and FREEZE them. It brings out the natural sugars and you can nibble on these cold wonders like candy! Also a perfect way to keep your wine cool while sipping on the patio! Don't forget your big floppy sun hat and Foster Grants!

• Remove chicken to a platter. With a dipper, dish the sauce w/onions & mushrooms into a large bowl.
• Put the cooked angel hair pasta in another bowl and serve.

• Sprinkle with chives, if you like. Makes 4 servings.

This singer got his big break headlining at “Anne's 440”, in San Francisco, a very famous lesbian bar. In fact the original bar: “Mona's 440” was the 1^st, opening in 1936.

https://www.youtube.com/watch?v=IH0_XfxnXWI&list=PLKK9bIZtlKuiBu02MedO-WG0N033rs0jZ

It is truly wonderful 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

Celebrate Spring Pasta Salad

It might not be very warm yet, but this is spring and soon will be picnic and or outdoor eating season. This is a quick cold salad favorite for any get together. 

 

It is best mixing any salad dry ingredients and sealing them to refrigerate overnight along with a separate container of the “dressing”. Pasta will suck up just about any fluid you put on it. So don't mix it all together until “you have reached your destination”.

Ingredients:

½ box “rotini” pasta cooked “al dente”

1 stalk celery, diced

1 lbs package thawed mixed vegetables    

4 hard cooked eggs

3 slices bacon cooked crisp

½ cup chopped red onion

¾ cup low fat mayonnaise

Decorate with a touch of paprika

Directions:

Do your cutting. Chop the red onions and celery

Put on the pot of water for the pasta. You will want to cook this “al dente” or the shortest time listed on the box. For example if it says 10 to 12 minutes, plan on just 10 minutes.

While that is cooking fix your hard coked eggs and cut the 3 slices of bacon in half then cook until crisp, turning as needed. You will know it is ready when all of a sudden the pan is full of grease that wasn't there just a minute before. Drain the bacon on paper towels. Peel the eggs and allow to completely cool.

When the timer goes off for the pasta, scoop it out of the boiling water with a large slotted spoon. (Slave uses a “spider” here).

Then reset timer for 3 minutes and add the thawed vegetables. Have a large bowl of ice water ready to dish out the vegetables at the end of 3 minutes. This will stop them from overcooking.

Cut up the eggs.

 

Once everything is back to room temperature, carefully mix together all of the dry ingredients. 

 

It will fill a large bowl. Cover with plastic and refrigerate for at least two hours to blend the flavors. 

 

Just before serving, add the low fat mayonnaise and stir well.

The pasta will absorb any of the dressing fairly quick so if you are taking this dish anywhere, carry the dressing in a separate container, then mix on the spot. 

 

Slave will be splitting this up for several of our residents here. Anytime you have a mixture of eggs and mayonnaise, you don't want to keep it long in the refrigerator, maybe 3 days tops!

https://www.youtube.com/watch?v=FsvCIOZTfV0

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

Ruthie's Roman Roundup

One of the local card players is a fierce competitor named Ruth. Could not ask for a sweeter person, but stand back when it comes to cards. Ruth has helped slave many times with suggestions on what to call recipes and offered suggestions on food combinations. So Ruth this casserole is named for you.

Simple ingredients, excellent tastes. Most pasta dishes are expected to be either red tomato sauce or a bright yellow cheese. This has both tomatoes and cheese but with a grown up taste that sets it apart. Serve this with a nice salad and some crusty garlic bread and sit back while the compliments fly.

Ingredients:

1 tub Mascarpone Cheese, at room temperature

2 tbs lemon juice

3 boneless skinless chicken breasts

3 Tbs olive oil

1 yellow onion

10oz bag for fresh spinach

1 can diced tomatoes, well drained

½ pkg. of Pasta

½ tsp garlic powder

2 Tbs honey.

Directions:

Do your cutting: Cut the onion into chunks and the chicken into 2 inch pieces. Sprinkle with kosher salt and poultry seasonings. 

 

Run a pizza cutter through the spinach.

Bring a pasta pot of salted water to a boil.

Combine the lemon juice, mascarpone, garlic powder, and honey in a bowl, then whisk to combine. (When using honey, spray the measuring spoon first and the gooey stuff will slide right out.)
Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain.

Meanwhile, heat the oil in a large dutch oven and cook the onion and chicken until it is cooked through and just beginning to brown, 10 -12 minutes. Stirring occasionally. Then adjust the season with salt and pepper if needed.
When chicken is cooked, add the cooked pasta and stir. 
 

Next, the diced tomatoes. 

 
Add the spinach in small handfuls; mixing in as you go. Take your time or you will end up with spinach all over the place. It will wilt fairly fast.
Once it is mixed, stir in the mascarpone mixture. Turn down to a simmer and cover for about 7 to 10 minutes. 
 

 
Place salad on the table, the hot bread, then serve the casserole. If you like you can top with grated Parmesan cheese or sauteed breadcrumbs to look fancy.

It was an honor to get to dedicate this to a fine lady with a great sense of humor, Ruth!
How about a nice instrumental to play while stirring the pot!
https://www.youtube.com/watch?v=dHoTWvijLIg


As always slave serves its 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

Chocolate Upside Down Cake

Today marks the untold anniversary of slave's birth! At first this morning the overwhelming urge was to just go back to sleep for the whole day. But that isn't slave. Master knows what it is that this one loves the most, that is to serve. So He has ordered me to serve today. Tonight when I meet with the group that plays cards, slave will get to serve a nice dessert. A new idea for an upside-down chocolate cake and some cheese chess squares along with plain ice cream.

Many people my age might let the aches and pains get to them. However, slave is so damn lucky. Slave knows what it is and who it is and what it is that brings me the most joy. After all in this life what more can we expect? Sure there are things that could make life even better. Those are not necessary for one who has found its own nirvana. Give at least one of these desserts a try.

Melted Chocolate Upside-Down Cake

Ingredients:

• 1 bag of semi sweet chocolate chips for cooking
  
• 1 can (approx. 14 ounces) sweetened condensed milk
• 2 tablespoons butter
• 1 package devil's food chocolate cake mix
  

Preparation:

Preheat oven according to package directions. Note since these spring-form pans are dark, I reduce the temperature to 325 degrees.
Use a 10 inch pan and an 8 inch pan. Line the bottoms with parchment.

Simply remove the sides, lay down a piece of paper, then press the sides down and lock the spring.

Then trim any paper that is left sticking out. Be sure to spray the paper and insides of the pans.

Put the chocolate chips into a large microwave bowl and “bump” on high for 30 seconds. Stir and bump another 30 seconds. Add the butter and bump for a last 30 seconds. Stir this well as you add the can of condensed milk. You want this runny and completely mixed. Pour into the bottom of the two pans.
Prepare the cake mix according to box directions with these changes. Use melted butter in place of the oil and add an extra egg to the mix.
Pour this on top of the melted chocolate in the pans. You will have to just “eyeball” the amounts until they are about the same depth in each.

Bake at 325 degrees as called for on the box, or until a toothpick inserted into the center comes out clean!

Cool in the pans on rack for 10 minutes.

Cover the serving dish with 3 strips of wax paper stick together with the tiniest pieces of tape.

Undo the spring sides on the larger pan, invert on your hand and place on the serving plate with the “Bottom” on top. Carefully remove the bottom and peel off the parchment.

Now do the same with the smaller pan. Place this on top so you have a two tier cake.

Viola! It is already frosted with a chocolate gnash.

Now for the Chess Squares:

Easy Chess Squares

These get their name from the old recipe “chess pie” of the south.

Ingredients

• 1 package (standard 2 layer size) butter cake mix
• 1 stick butter, (4 oz), softened but not melted.
• 1 egg, slightly beaten
• 1 box confectioners' sugar, (1 lb)
• 3 eggs, slightly beaten
• 8 ounces cream cheese, softened

Preparation

 

 Combine cake mix, butter and 1 egg; Use two knives to cut this mixture together until it starts to resemble a gravel. It does not have to be perfect, it will do that itself!

1.  
   
   
2. pat lightly into 9x13-inch pan.

3. Mix sugar, 3 eggs, and cream cheese until well blended; pour over the crust mixture.

4. Bake at 350 degrees for 35 to 40 minutes, or until set and lightly browned.
   

Let cool completely and cut into approximately 3 inch squares.

Now slave is all set to celebrate the Birthday with a unique cake, buttery cheese squares and some vanilla ice cream. Slave gets to serve (which in itself is the greatest gift slave could receive).

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

Always 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

Gladys Bentley Memorial Sweet & Slow Cooking Pig

Let's dedicate this dish to the late GREAT Gladys Bentley. It is also outrageously wonderful. This is a very versatile “down home cookin” type of dish. Remember that in the 20's and 30's it didn't matter how much money you had, if you were African-American, you just could not get served in most restaurants. Managements did not even have to claim “religious” privilege.

You can use any type of pork in this recipe, as long as the pieces are at least 1 inch thick, “Poke Chops is Fine”! Plain peach marmalade works great. slave used a bottle of duck sauce only because it had been on sale and was sitting there in the pantry. More on Gladys latter.

You can throw this into the slow cooker with a few ingredients you probably have right there in your pantry. Talk about finger lickin excellence!

Ingredients

• 2 lbs pork (used here were pork steaks)
• 1 green pepper, sliced
• 2 onions, sliced thin
• ½ cup ketchup
• ¾ cup fruit sauce (marmalade)
  
• ½ teaspoon garlic powder
  
• ½ cup peach chunks for garnish
  

Instructions

Wipe out the slow cooker and spray.

Chop the green onion and slice the onions.

Put the pork in the bottom of the cooker. Set on low heat.

Any time you have to get a thick syrupy food out of a bottle, try letting it sit for a few minutes in HOT tap water.

Spread the onions onto the pork and add the green pepper.

In a large bowl mix the sauce, ketchup, and garlic powder.

Pour the sauce mixture over the other ingredients.

Cook on low for 7 hours. 
 

All this takes to finish it off is some white rice to serve as a bed for this rich and juicy pork.

======================

Born in 1907, Gladys Bentley was one of the most famous and financially successful black women in the United States in the 1920s and 1930s. She was a pioneer in pushing the envelope of gender & sexuality, class & race, with parody and exaggeration.

This 250-pound, masculine, African-American lesbian, was a singer and a piano player extraordinaire. She would perform all night long in a white tuxedo and top hat. Bentley had a gravely voice and was known for inventing obscene lyrics for the songs of the day. Langston Hughes called her 'an amazing exhibition of musical energy.'"

In 1928, when Harry Hansberry's Clam House, a speakeasy, opened; Bentley put it on the map. It was one of the most raucous illegal drinking establishments in Harlem. The nightly show featured drag performers and the larger-than-life Bentley entertaining patrons with her bawdy renditions. While not exclusively gay it was perhaps the first establishment known to cater to homosexual clientele.

Billed as: "Brown Bomber of Sophisticated Songs," she also appeared during the early 1930s at Harlem's Ubangi Club, backed by a chorus of men in drag.

Bentley moved to the Southern California during the late 1930s, and became the headliner at Mona's 440 Club, (perhaps the first lesbian bar in America, opened in San Francisco in 1936). Mona's waitresses and female performers all wore tuxedos.
     It later became “Anne's 440”, and featured    San Francisco singer Johnny Mathis. Today it is the “Club Chi-Chi”.

Gladys was billed during the 1940s as "America's Greatest Sepia Piano Artist."
 
At her professional height, Hollywood stars such as Tallulah Bankhead would often drop by to check out the racy shows. Bentley would still perform after the demise of the speakeasy, but the flamboyance would slowly disappear under politically correct dresses. 

As she aged, Bentley slowly became more conservative. The entertainment world lost this great luminary in 1960 to the flu.

She did not leave us with very many recordings but this gives us a nice taste:

https://www.youtube.com/watch?v=zhQCmAjRz2I

While you are there at Youtube, check out some of her other few recordings, especially “Red Beans & Rice Blues”!
Let's rediscover this legendary performer. Let us never forget our heritage.


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