Dani's Braised Chicken Thighs
1 cup all-purpose flour (approx.)
... Kosher salt (for seasoning)
Freshly ground black pepper (for seasoning)
10-12 bone-in, skin-on chicken thighs
2 to 4 tbsp olive or vegetable oil
1 med. onion diced
2 large carrots chopped
2 celery stalks chopped
4 large garlic cloves finely diced
½ tsp. fresh thyme chopped
1 can diced tomato's
3 tbsp. roughly chopped flat leaf parsley
2 cups chicken stock
Heat oven to 200 degrees Fahrenheit. *You can cook at a higher temp for faster cooking time, just be sure to check your chicken for doneness regularly.
Add the flour to a large, shallow bowl. Generously season with salt and freshly ground black pepper.
Heat a large oven-proof Dutch oven or pan over medium to medium-high heat.
Season chicken thighs with salt and pepper.
Dredge the chicken thighs in the flour mixture.
Once the pan is hot, add enough oil to lightly coat the bottom of the pan. Add the chicken, skin-side down (be sure not to crowd the pan with chicken or the chicken will steam not brown). Let the chicken cook on the first side until golden brown. Flip over and continue to cook on the other side until golden. Once all of the chicken has been browned, remove the chicken from the pan and set aside.
Add onions, celery and carrots to pan season with salt and pepper (to taste) and saute until onions are translucent scraping up brown bits from bottom of pan. (approx. 5 min.)
Add garlic and thyme and cook for 1-2 min. and then add tomato's and parsley, stir.
Place browned chicken thighs back in pan and add chicken stock, bring the liquid to a gentle simmer. Cover and place into the oven for about 2 hours, or until the chicken is cooked through and fork tender.
For a crispy chicken skin uncover pan at the end of cooking time and turn on broiler for approx. 5-10 min.
Garnish wish more flat leaf parsley, serve over rice, noodles or creamy polenta.
1 (4 ounce) package cream cheese,
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk, or as needed
1 1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 teaspoons red food coloring
1/4 cup melted butter
Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
4 eggs, beaten
salt and pepper to taste
2 butterflied chicken breasts, pounded thin
Heat some olive oil in a soup pot. Pound thin and marinade chicken breasts while doing the prep work. Then grill till done.Remove stalks from fennels . Then slice the fennel bulbs in about 1″ thick slices. Add fennel, onion and garlic to oil and sautee a couple of minutes. Cut the leek into 2″ long sticks and add in. Grate in lemon zest.
1 3/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1 tsp vanilla
12 tbs unsalted butter
, melted (1 1/2 sticks)
1 cup milk
zest of 1 lemon
GLAZE:1/4 cup sugar
3 tbsp lemon juice
In a bowl whisk together flour, baking powder, and salt.
In another bowl, whisk together sugar and vanilla. Add the butter, eggs, milk and lemon zest, and whisk together thoroughly. Add the flour mixture and stir until blended.Pour batter into a greased & floured loaf pan.Bake at 350 for 55-60 minutes.Pop it out of the pan to cool. Glaze at will!
2 28 oz cans Bush’s Best Baked Beans
4 Italian Sausage Links (out of the casing)
6 Slices cooked bacon, chopped
1 White Onion, sliced
4 Tablespoons Barbecue Sauce
3 Tablespoons Yellow Mustard
½ cup Beer
Salt and Pepper
In a large skillet, brown the onions, bacon and sausage. Sprinkle in
the salt and pepper, cook until everything is browned an caramelized.
Add in the beer. Let the beer cook out about 2-3 minutes.
Pour in the beans, blend in the mustard and barbecue sauce.
Let it come to a boil for a minute, stirring often to prevent sticking.
Reduce heat and let it sit on warm until serving.
1 pound sweet Italian sausage
1 red & 1 green pepper, diced
1 large Onion, diced
1 dozen Eggs, beaten
2 cups Whole Milk
8 ounces Sharp Cheddar cheese, shredded
3 TBS Olive Oil
1 TBS Italian Seasoning
½ teaspoon Salt
½ teaspoon Pepper
2 teaspoons fresh or dried Parsley
Preheat oven to 375 degrees. Spray a 9 x 13 inch
In a large skillet, sauté the onions and peppers in the olive oil for 5-10 minutes, stirring often. Add in the sausage and seasonings, mix well. Cook over medium heat another 5 minutes.
Spoon the sausage and peppers into the bake dish and spread all around in an even layer. Pour the egg mixture over the top. Sprinkle the top with the Cheddar cheese and parsley.
Cover with foil, and bake 35-40 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 15-20 minutes, or until set and lightly browned.
3/4 cup sugar
2 large eggs
1 tablespoon grated orange rind
1 1/2 teaspoons orange extract
2 1/4 cups all-purpose flour $
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange-flavored sweetened dried cranberries
3/4 cup shelled natural salted pistachio nuts, chopped
Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.
Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.