I chose another dish when I submitted my “Winter Warmer”, cold weather, stick-to-your-ribs recipe – but this one ran a close second. Its delicious, easy and filling, but man, is it ever ugly. I’ll provide the ingredients and directions, and you can decide the quantities. […]
I traveled to Milwaukee for work last summer, and discovered their wonderful local coffee chain, Collectivo, that has that rarest of combinations – good food and good coffee. (Yes, I know it used to be Alterra, because nearly everyone I met told me that). One morning I tried a pumpkin cranberry muffin, and couldn’t for the life of me think why I had never heard of this genius idea. Two great fall flavors that go perfectly together! I hunted for a recipe when I got home, rejecting several because they used craisins rather than fresh cranberries (I was sure the muffin I had used fresh). The one I settled on apparently comes from Preventionrd.com, by way of Gourmet Magazine and the Smitten Kitchen. The only change I made […]
Each year when Halloween rolls around my thoughts go to pumpkins. Not to decorating them, but to thinking of creative ways to use them in cooking. Over the last few years I’ve made pumpkin and peanut butter soup, added pumpkin to steel cut oats, made many loaves of pumpkin bread, and tried making pumpkin stews. But as Thanksgiving draws closer I generally pull out a trusty old recipe for pumpkin flan.
I had originally planned a fun Halloween themed recipe to share today. I had two Halloween parties at my house over the weekend, so I tried out a few fun themed foods. I made my recipe I had planned to use for the blog and, well, it kind of bombed. The idea was to make these bone shaped sandwich cookies with raspberry “marrow” filling and dip them in white chocolate to complete the look. Sounds tasty, right? Not so much. They were so sickly sweet no one really wanted to eat them and, even though it was a Halloween party, people didn’t get the whole skeleton theme and thought they looked like dog bones. So, instead, I would like to share a nice, simple recipe that was a huge hit this weekend and is great for fall, Apple Brickle Dip. It is so easy and it is like dipping your apple wedges into a melted candy bar.
– Haley AAR
This delicious, easy chicken dish is made on the stovetop, similar to the traditional pot roast. You have control over quantity, so you can feed two or a holiday crowd.
Boneless Chicken Breasts (3-6 or even more. I use tenders)
Chicken Broth (bouillon OK)
Potatoes (chopped into pieces)
Onions (minced or fresh, chopped)
Carrots (peeled and cut. I use packaged baby carrots)
Salt and Pepper
Bay leaf (optional)
Heat a couple of tablespoons vegetable oil in a dutch oven on medium. (I use a nonstick spray first)
Brown thawed breasts.
Add garlic and onion, salt and pepper to taste
Fill pot 1/2 way with chicken broth, add water if needed until carrots are just covered. Cook on high to boiling and then reduce heat to slow simmer. Cover and cook for 30 mins or until carrots are about halfway done.
Add potatoes and cook until all vegetables are tender and ready to eat, adding broth or water as needed.
I didn’t provide measurements because the amount needed is […]
A lot of my recipes are those I’ve sort of made up through goofing around in the kitchen, not really having the ingredients I’m supposed to have to make the recipe I’ve got in mind to cook. So what starts out to be something out of a cookbook turns out to be a variation on a theme. My scalloped potatoes is one of those recipes.
You can make this in a deep baking dish (which I usually do) or in a lasagna-type pan (which I’ve done when the baking dishes aren’t washed and I’m too lazy to wash one by hand).
Preheat the oven to 400 degrees F.
6-8 potatoes washed and sliced into about 1/4″ pieces (I leave the skins on since I heard that skins are good for you, but you don’t have to)
large onion or a bunch of green onions cut into bite-sized pieces