A Quiche To Build A Dream On

OK, so maybe this is not that grand, but it is a great way to enter the world of the quiche. It uses chicken sausage with apple and sharp cheddar cheese. Remember the old fashioned way of serving apple pie with cheese? Once you are used to how easy this dish is you can try all kinds of flavor mixtures.

This works for a breakfast, brunch, lunch or dinner. Dress it up or down. Just remember: It will puff-up in the oven! Allow it room or you will find yourself cleaning the broiler and top of oven.

Ingredients:

1 cup frozen tater tots

½ tsp onion powder

½ tsp sweet paprika

12 oz. pkg chicken sausage with apple, diced

½ small yellow onion chopped

6-8 eggs

½ cup milk evaporated milk

1 (8 ounce) package Cheddar cheese, shredded

1 tsp salt and ½ tsp white pepper (or to taste)

1 pinch white sugar

Directions:

Heat your oven to 350 degrees.
Lightly butter a square glass baking dish.
Arrange a single layer of tater tots in bottom.

Bake the tater tots for 20 minutes.
Use a spoon to mush them down to create a crust. Sprinkle with onion powder & paprika.

Bake for another 15 minutes.

While that is baking:

Finely chop the onion and dice the sausage, (slice them, then cut into fourths).

Heat skillet over medium heat and cook onions and sausage in oil until the onions are starting to turn transparent.

Let cool.

Spread the shredded cheese over the warm tot crust.

Next spread a layer of the sausage- onion mixture.

In a medium bowl whisk together the eggs and evaporated milk with salt, white pepper and sugar. Pour over the sausage mixture.

Shake lightly or tap the pan on the counter to remove air and to level contents.

Return to 350 degree oven for 45 to 55  minutes, or until the top is puffed way up and golden brown. Don't be alarmed, this rose up to about 5 inches high before removal from oven.

Let cool 10 minutes before serving.

Tomatoes make a nice side, here slave sliced a tomato and cut up ½ lbs of fresh asparagus, then sauteed them until soft. If you like a nice crusty bread goes well.

Our music:

https://www.youtube.com/watch?v=fHjZQb-kGek

So happy to be serving something different for 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

Oven Slow Fried Chicken

This shall become your “nouveau chef d'oeuvre” - A New Classic! It is really an oven-fried chicken that comes out crispy and browned. You will love it so much, it should become your standard “go to” for chicken.

The original recipe is from an old Good Housekeeping Cookbook that has been modified over the years. Super easy and goes with just about any side dish you wish to use.

After a few times you wont need to even measure the ingredients any more. Use what you like as much as you like. Makes a great New Years meal.

Ingredients:

1 stick butter

½ to ¾ cup flour (depending on how much chicken you have.)

1 teaspoon sweet paprika

1 teaspoon salt

½ tsp white pepper

½ tsp onion powder

½ tsp garlic powder

¼ tsp Thyme 

1/4 tsp sugar

2 lb of chicken thighs with skin & bones

Directions

Now slave always rinses the chicken and lets it rest in buttermilk overnight but not necessary. Do pat them dry and dust well with cornstarch.

Let come to room temps for about 30 minutes. This will dry the skin and give a crispy crunch.

Line a metal 9 x 13 roasting pan with foil and preheat oven to 425°.

Place the stick of butter in the pan in the oven until it melts.

Meanwhile mix your dry ingredients in a plastic bag.

Brush off the cornstarch and shake chicken pieces in the bag, one at a time, until evenly coated with flour mix. (save the used flour mixture to make gravy)

Carefully remove the pan from the hot oven and place the chicken, skin side down, in the melted butter. Do not over-crowd; Now bake 30 minutes.

Turn chicken pieces and bake 15 minutes more until pieces are fork-tender and the thighs reach 155 to 160 degrees on thermometer.

Remove and cover chicken with foil to let rest and absorb the juices back into the meat for 5 minutes. This will also let the thighs reach 165 degrees which is optimum. If they are not as crispy as preferred, try finishing under broiler.

I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.

This makes a wonderful meal that tastes like it took all day with very little effort.

For our music:

https://www.youtube.com/watch?v=mobvrJ5l95Q

So happy to be able 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

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.

For our music: https://www.youtube.com/watch?v=BGR4Lj8cpYs

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

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.

Our music for tonight: https://www.youtube.com/watch?v=-W6koWS_sRI

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

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:

https://www.youtube.com/watch?v=Kzg7YSXq5WQ

 

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