Friday, November 26, 2010

Here you go!! Stop by for some chicken and use your left-over stuffing!

Stuffing-Topped Chicken

Here’s a new use for leftover stuffing. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too.

Serves: 4

Preparation time: 35 minutes

Cook time: 35 minutes


1 tablespoon extra-virgin olive oil

1 tablespoon chopped shallot

1/2 teaspoon salt-free poultry seasoning

1 cup reduced-sodium chicken broth, divided

1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons all-purpose flour, divided

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2-1/2 cups quartered mushrooms (6 ounces)

1/3 cup dry white wine or dry sherry


1. Position rack in upper third of oven; preheat broiler.

2. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk broth with 2 tablespoons flour in a small bowl and set aside.

3. Add 1 tablespoon oil to pan and heat over medium heat. Add chicken (shaking off any excess flour) and mushrooms; cook, stirring, until chicken is cooked through, about 8 minutes.

4. Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon leftover stuffing over chicken mixture. Transfer pan to oven and broil until stuffing begins to crisp, about 4 minutes.


Sunday, November 21, 2010

Can we say Holiday Dinner!! Crown Roast Pork!!

Ingredients - Crown Roast of Pork Recipe
* 3 tablespoons butter
* 3/4 cup chopped onion
* 1/4 cup chopped celery
* 1/2 cup peeled, cored and chopped tart apple
* 1/2 cup fresh bread crumbs
* 1 pound ground pork
* 1/2 pound ground seasoned pork sausage
* 1/2 cup chopped parsley
* 1/2 teaspoon dried sage
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground black pepper
* 9 pounds crown pork roast
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
3. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
4. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
5. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Monday, November 15, 2010

Recipe!! Beef Pot Pie..easier than you think!!

Ingredients – Beef Pot Pie

* 1 pound sirloin steak, cubed

* salt to taste

* ground black pepper to taste

* 1 (14 ounce) can beef broth

* 3 large carrots, diced

* 3 potatoes, cubed

* 1 cup frozen green peas, thawed

* 3 tablespoons cornstarch

* 1/3 cup water

* 2 (9 inch) refrigerator pie crusts


1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Thursday, November 4, 2010

This is AMAZING!! Pork Prime Rib Roast!

Herb-Brined Pork Prime Rib Roast

* 6 quarts cold water, divided
* 1 1/2 cups sugar
* 3/4 cup fine sea salt
* 8 large fresh thyme sprigs
* 6 Turkish bay leaves, crumbled
* 4 juniper berries*
* 2 teaspoons whole black peppercorns


* 1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed

* 2 tablespoons chopped fresh thyme
* 2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet

Print a shopping list for this recipe

For brine:
Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.

For pork:
Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.

Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.

Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).

Remove kitchen string from roast. Cut meat into slices and serve.

*Available in the spice section of most supermarkets.
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Tuesday, November 2, 2010

Buy several and be set all week! Roasted chicken everyone will love!

Roasted Chicken Everyone will Love!


* 1 (3 pound) whole chicken, giblets removed

* Salt and black pepper to taste

* 1 tablespoon onion powder, or to taste

* 1/2 cup margarine, divided

* 1 stalk celery leaves removed


1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.