Table Settings Ideas : Table Settings For Spring Tulip Flower Decoration With Pink Image id 35607 - GiesenDesign
Tuesday, April 22, 2014
Recipes
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Classic Deviled Eggs These delicious deviled eggs are a perfect combination of mayonnaise, seasoned salt, and a little mustard. Use a Creole seasoning blend or plain salt in place of the seasoned salt.You Might Also Like Deviled Eggs With Bacon Southern Deviled Eggs Dilly Deviled Eggs | ||
Scalloped Potatoes With Cheddar Cheese A little shredded Cheddar cheese is melted over these scalloped potatoes, giving them extra flavor and richness. They make a fabulous side dish for an Easter feast, whether you choose ham, lamb, chicken, or turkey. Take a look at the reviews for more cheese choices and seasoning ideas.You Might Also Like Scalloped Potatoes With Bacon Au Gratin Potatoes Cheddar Scalloped Potatoes | ||
Creamed Eggs with Ham and Asparagus These delicious creamed eggs are made elegant and extra-special with the addition of freshly cooked asparagus and ham. This makes a beautiful and tasty dish for a spring lunch or Easter brunch.Recipe: Creamed Eggs with Ham and Asparagus | ||
Old-Fashioned Strawberry Shortcake This old-fashioned strawberry shortcake is made with fresh strawberries, a lightly sweetened biscuit pastry, and whipped cream. Make this delicious spring or summer dessert to celebrate the season. | ||
Sunday, April 20, 2014
Saturday, April 19, 2014
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DRUNKEN CHICKEN
DRUNKEN CHICKEN
(a Hungry Belgian creation)
- 10-12 boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 2-3 large carrots, sliced
- 2-3 stalks of celery, diced
- 3-4 cloves of garlic, crushed or minced
- 1 6oz can of tomato paste
- 6-8 slices of thick cut bacon, sliced in strips
- 16oz of button mushrooms, halved (if small enough, you can leave them whole)
- 2 lbs of Yukon Gold potatoes, cubed in 1-inch thick pieces
- 2-3 cups of chicken stock
- 12-16 oz of brown ale/beer (I used 1.5 bottles Newcastle… and drank the other half)
- 4 Tbsp of fresh thyme, chopped
- 2 Tbsp of fresh rosemary, finely chopped
- 3 bay leaves
- salt & pepper to taste
- flour, to coat & brown the chicken
- olive oil, to sauté vegetables and chicken
Dice onion & celery in a approx. equal size dice, slice carrots in discs. Chop fresh herbs and set aside. Crush garlic and set aside.
In a large Dutch oven or heavy pot, without added oil or butter, sauté bacon over medium-high heat until crisp but not blackened. Set aside and drain all but 2 Tbsp of bacon fat from the pot.
Rinse & pat chicken dry. Season with salt & pepper on all sides. Coat dry chicken thighs in flour and brown over medium-high heat on all sides in the reserved bacon fat. Set aside.
In same pot, add a bit of olive oil to the crusty bacon grease and sauté garlic, carrots, celery & onions over medium-high heat until beginning to soften. Add in tomato paste and cook for another 1-2 min over medium heat. The bottom of the pot will be quite crusty by now. Add a hefty splash of beer to the pan, and scrape all the flavorful bits off of the bottom. Adding more beer, if needed.
Add reserved chicken & potatoes into pot, stir and cover with remaining beer and chicken stock. Add half of the fresh herbs and all bay leaves, and simmer uncovered over medium-low heat for approx. 30 minutes. If liquid gets low, add a bit more chicken stock or water. After 30 min, add in reserved bacon and mushrooms, and cook another 15-20 min until mushrooms are cooked thru and chicken is fork-tender. Season with more salt & pepper, if needed.
Discard bay leaves, sprinkle remaining herbs over the top and serve with crusty country bread.
* thehungrybelgian.com
Friday, April 18, 2014
Cranberry Cocktail Meatballs
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From Diana Rattray, your Guide to Southern Food
Cranberry Cocktail Meatballs 2 pounds Ground beef 1 cup Corn flake crumbs 2 Eggs 1/2 cup Chopped, fresh parsley 1/3 cup Ketchup 3 tablespoons Minced onions 2 tablespoons Soy sauce 1/4 teaspoon Garlic powder 1/4 teaspoon Pepper Sauce 16 ounces Can, jellied or whole cranberry sauce 12 ounces Chili sauce 1 tablespoon Brown sugar 1 tablespoon Lemon juice In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on low for serving. Makes 4 to 5 dozen meatballs, depending on size. |
Thursday, April 17, 2014
Recipes
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Bird Nests Not only is this recipe for Bird Nests simple to make, but it's the perfect treat to make to hold jelly beans on your Easter table.Bird Nests | |||
Tropical Carrot Cake I grew-up eating this cake. It's so sinful, and yet, filled with good things for you. I've had house guests request this cake for breakfast.Tropical Carrot Cake | |||
Honey Almond Matzo Crunch Bark Take the sweetness of honey and the chocolate chips, add to that the crunch of matzo and the sea salt and you've got every women's sweet and salty treat. Even better than that, this is the perfect sweet treat that can be served during Passover that's Kosher.Honey Almond Matzo Crunch Bark | |||
Passover Mandelbrot Not unlike Biscotti, Mandelbrot is a double-baked cookie, which is great with coffee and tea.Passover Mandelbrot | |||
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