chicken


I have had a bottle of Balsamic Vinegar in the cabinet for a while. Good thing it just gets better! I bought it for a recipe and then never made THAT recipe. Donna has come to my rescue with the recipe I chose for this week’s Wednesday with Donna hay.

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Chicken breasts (and thighs) marinated in balsamic vinegar mixed with chicken stock and garlic then browned and cooked in the marinade. So simple. Simply serve it over couscous infused with garlic. I found some tri-color couscous at World Market that was fun to use. But it made TONS of couscous. 1 cup dry yielded 4 cups cooked.

If you are a balsamic fan then you will love this dish. I am still trying to decide if I liked it. B was definitely NOT a fan.

How did Chaya, Gaye, and Sarah like it? Check out their posts.

The recipe is from Flavours on page 102. I also found it at Food.com

I am working my way through some of the Bittman’s recipes for Potlucks this go round. Last month I made his Coconut and Nut Chews for the Potluck. This month I settled on his

    PAELLA

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Paella is a Spanish rice dish often made with different kinds of seafood. The dish is actually named for the pan it is made in and usually cooked over open fires. While mine was not cooked over an open fire and it is rather small compared to traditional HUGE paellas it did not disappoint.

    3 1/2 cups any stock or water, plus more if needed {I ended up using 4 cups of Veggie Stock}
    Pinch saffron threads (optional)
    1 pound ripe tomatoes, cored and cut into thick wedges
    Salt and freshly ground black pepper
    3 tablespoons olive oil
    1 medium onion, chopped
    1 tablespoon tomato paste
    2 teaspoons Spanish pimenton (smoked paprika), or other paprika
    3 ounces Spanish chorizo or other cooked or smoked sausage, cut into 1/4-inch pieces (optional) {I used a local Louisiana Smoked sausage}
    2 cups short-grain brown rice {I used a long grain white rice}
    6 large peeled shrimp; or 2 boneless chicken thighs, cut into 1/2-inch chunks (optional)
    1 cup fresh or frozen peas
    Chopped fresh parsley leaves for garnish

PRHEAT the oven to 450°F.
HEAT the stock with the saffron, if you’re using it, in a small saucepan. Toss the tomatoes with salt, pepper, and 1 tablespoon olive oil.
HEAT the remaining oil in a 12-inch ovenproof skillet over medium-high heat until hot. Add the onion, salt and pepper, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes.
STIR in tomato paste, paprika, and chorizo/sausage, if you’re using it, and cook for a minute more.
ADD the rice and cook, stirring occasionally, until it’s shiny, another minute or two. Slowly pour in the warm stock and stir until just combined.
ADD in the shrimp {I also added some chopped chicken to this} and peas.
PLACE the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Bake, undisturbed, for 30 minutes. Check to see
if the rice is nearly dry and just tender. If not, return the pan to the oven for 5 minutes, check again, and repeat if necessary. If the rice looks too dry at any point, but still isn’t quite done, you can add more stock or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
REMOVE the pan from the oven and sprinkle with parsley. If you want to develop a bit of a bottom crust before serving put the pan over high heat for a few minutes .

SOOO good. I would like to make it using some mussels, maybe some squid, or some fish. It is so adaptable.

Check with the IHCC members for the POTLUCK this month. Tasty.

I used to get that question a lot when the kids were still at home. And although I dreaded that question then, I miss it now. With just two of us, making a big breakfast every morning is a thing of the past. Sundays only now. But I am always looking for new ideas for our Sunday Breakfast/Brunch so when the theme for Bundt Bakers came up BREAKFAST it gave me a good excuse to seek out something new. VERY new. And Out of the Box!!

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This is basically a frittata in a bundt form. And it was perfect for Sunday Brunch. Filling but not overly. And easy to throw together. VERY easy.

    2 Tbl dry bread crumbs
    2 lbs breakfast sausage {I used Italian Sausage}
    1/2 cup chopped onion
    1/2 cup chopped, roasted red peppers, drained {Had to leave these out}
    4 cups refrigerated, shredded hash brown potatoes
    2 cups shredded cheddar cheese
    14 eggs {I used 1/2 eggs and 1/2 Egg Beaters}
    1/2 cup milk
    1 tsp salt
    1/4 tsp pepper

Preheat oven to 400 degrees. Butter a 10 or 12 cup bundt and sprinkle with the bread crumbs.
Over medium high heat cook the sausage and the onions in a large skillet until the sausage is no longer pink.
Drain the sausage well and add in the peppers, cheese and potatoes. {The recipe calls for the potatoes right out of the bag, but I think they would be much better if they were browned first and THEN added in.}
In another bowl mix well together the eggs and milk with the salt and pepper.
Add the sausage mix to the egg/milk mix and mix well.
Pour into the prepared pan pressing the mix well into the bundt.

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Bake for 55 – 65 minutes or until an inserted knife comes out clean. {1/2 of the recipe in a 6 cup bundt needed only about 45 minutes.}
{Original recipe: Bundt Classics page 178}

Now this may not be what some people would call a BUNDT but it was baked in a BUNDT pan…… and it was delicious. And easy! And adaptable – say if you wanted to add some Mexican Salsa to the mix, or another type of cheese. OR make it meatless.

This month’s bundt is hosted by Kellyof Passion Kneaded.
thanks, Kelly, for doing all this. A list of all the DELISH bundts will be on her page.


For the rest of the Bundt Baker’s visit

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board and updated links on our home page.

We have 14 more beautiful Bundts (both sweet and savory) that would be perfect for your breakfast or brunch table.

There is just something about the flavor of Hoisin sauce. It is sweet but not SWEET. A little bit may go along way. But then, sometimes you cannot get enough of it in your dish. The balance in this dish of Donna’s was just right. Donna’s stir fried noodles called for 3 Tbl of hoisin and 1/4 cup soy sauce. I increased the hoisin just a tad and decreased the Soy sauce just a tad. PERFECT!

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All you have to do is sautee some shredded ginger with some peppers, add the hoisin and soy and sugar and let it cook just a little. Then toss in the cooked wheat noodles {I used SOBA noodles} and let them ‘fry’ for a few seconds..

As for the Crispy chicken. Rice flour, 5 Spice and salt for the dredge with a quick fry in a little oil – shallow fry – to a golden brown. Serve it with the stir fry noodles.

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Using rice flour instead of regular flour makes for a very light, almost tempura like fry. And with the addition of the 5 Spice adds tons of flavor. I only wish I had increased the amount of 5 Spice. But next time. There are also supposed to be Asian greens, which I could NOT find in Podunk, USA, so left them out completely. I found out later I could have used Bok Choy or other cabbage. Ah, well!

The recipe is on page 62 of Donna’s off the shelf

Click on over and visit with Gaye, whose pick this was, and Sarah for their noodles and chicken.

Lunch for me is often something made with chicken. Usually chicken stir fried with onions and red sweet peppers and shrooms. I don’t ever get tired of it. Sometimes I add a little Vidalia Onion Dressing. Sometimes I wrap it in a tortilla or flat bread. So when I saw Gaye’s pick this week for WWDH I knew it would be perfect for lunch. Until I saw one ingredient – Asian Chilli Paste – which, after visiting FOUR grocers I simple was not able to find. So I ended up making my own – kinda, sorta!

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While Donna suggested shredding the chicken I cooked strips and then cut them into smaller strips before heating them in the chilli paste. The shredded carrots added sweetness and the spinach {she said salad and to me that’s salad, right?} added some crunch.

Thanks Gaye, this was a perfect pick!!

Donna’s recipe is on page 142 of off the shelf: cooking from the pantry

While I did cheat on the chili paste by the time it was cooked with the chicken all you could taste was the spices with a little heat:

    1/4 cup catsup
    2 tsp cayanne

Mix well. That’s it, really! And it wasn’t bad!

It has been cold in the Deep South for the last month. In fact, we have had snow and ice four times. Unheard of in the Deep South. So I was looking for something warm and comforting for dinner and beyond. Thank goodness for Secret Recipe Club because I found more than enough tasty dishes to keep us warm and cozy for a few meals. How, you ask? Because I was lucky enough to be matched with Veronica of My Catholic Kitchen for this month’s SRC!!

Vonnie lives in Coastal Virginia with The Hubster, a beauyiful teenage daughter, two turtles and a cute little dog, Meeka. She says she is, ‘a work in progress’, a food writer, and blogger (obviously), and self-taught cook. She taught me a thing or two with all her tempting recipes. To keep us warm. But to cool us off in the hot summer as well.

I have been making potato soup for several years. It is B’s favorite. But I never thought to make it in the crockpot until Veronica showed me how.

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    6 large baking potatoes peeled cut into 1/2 inch cubes
    1 large sweet onion
    1 quart of vegetable broth homemade or canned
    3 garlic cloves minced
    1/4 cup butter
    1 tablespoon salt
    1/2 tablespoon pepper

Put these ingredients into the crockpot and cook for 6 – 8 hours on low until potatoes are tender. Mash the cooked potatoes leaving some chunks. {I used my immersion blender}

    1 cup half and half or cream
    1 cup shredded cheddar cheese
    3 tablespoons chopped chives
    1 cup sour cream

Now mix in these last four ingredients. Serve garnished with additional chives, cheese, and, if you wish, crumbled bacon.

Definitely going to keep you warm on a cold night. It is filling, comforting, and delicious.

We are actually trying to watch what we eat. Maybe a few more veggies, a little less sugar, fruit for breakfast. If I can combine some good ingredients together it is definitely a positive thing. Like making Vonnie’s Breakfast Banana Muffins. Moist and tasty. I made a couple of subs just trying to make them a little healthier.

    5 ripe bananas
    1 1/4 cup All Purpose flour {I used 1/2 AP and 1/2 Whole Wheat Flour}
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar {Splenda}
    1/2 cup shortening {used 1/4 cup shortning and 1/4 cup applesauce}
    2 large eggs beaten {1/2 cup egg beaters}

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Preheat the oven to 350 degrees.
Spray the muffin tins with cooking spray or put liners in each of them. I used some heart shaped silicone holders. These are supposed to be more heart healthy!!
Peel the bananas and place them a bowl and mash them up well. Mix the flour, baking soda, and salt together. Add the sugar, shortening, apple sauce, and eggs to the mashed bananas then stir in the flour mixture just until the batter is blended.
Pour the batter into the muffin tins to about 2/3 full and bake for 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Perfect for Breakfast. Or a snack.

And then, because I am always looking for new dishes to make in the slow cooker I tried Vonnie’s Slow Cooker Chicken BBQ. We love BBQ chicken and always make extra for sandwiches. But since the weather has simply been uncooperative I decided to try this version instead.

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    8 boneless skinless chicken breasts
    1 cup ketchup
    1/3 cup Worcestershire sauce
    1/2 cup brown sugar
    1 Tbl Seasoning Mix {I used Toni’s.}
    1/2 cup cider vinegar

Place chicken in the slow cooker.

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Mix the ketchup, Worcestershire, sugar, hot pepper and vinegar together and pour sauce over chicken. Cover and cook on low 6-8 hours or on high 4-5 hours. Remove and shred the chicken then mix it back into sauce. If it seems a little dry you can add some water a little at a time.

Served on a toasted bun it was perfect for a quick lunch – several lunches actually.

Okay, that’s three of the 15 recipes I ended up Pinning. There are so many more but somewhere along the line I just had to stop reading and start cooking. But in the future look for her Garlic Cheese Biscuits, Vodka Sauce, Baklava, ………
It’s All Good.

Speaking of good, you really need to hop over to the SRC Members and check out their ‘assignments’ this month. They are below.


This week I Heart Cooking Club is cooking Asian. I have done quite a few of her Asian recipes so decided to go back and do one again.

    Chili Cashew Chicken Noodles

It was delicious. It is quick and easy to put together. All you need is some chicken breasts, rice noodles {I used soba}, some red bell pepper, unsalted cashew {mine were lightly salted.} along with various asian seasonings and red chillies. I have to admit I left the red chillies out and it was just fine. After sauteeing the onions, the chicken, peppers and chillis are cooked and then everything, including the noodles, is put all together in the wok and briefly cooked a little longer to blend all the flavors together. So good!! And so quick. In less than 30 minutes or so I had a great lunch ready to go.

    200g dried thick rice noodles
    2 tablespoons peanut oil
    2 onions, sliced into wedges
    4 large red chilies, seeds removed and chopped
    ¼ cup (55g) white sugar
    4 chicken breast fillets, sliced
    1 red capsicum, sliced
    ¾ cup (115g) unsalted roasted cashews
    2 tablespoons fish sauce
    2 tablespoons soy sauce
    2 tablespoons lemon juice
    ¼ cup coriander (cilantro) leaves
    chili sauce, to serve

Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain. Heat a wok or deep frying pan over high heat. Add the oil, onion, chili and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chili sauce. Serves 4.

This recipe is on Donna’s Site. And on page 58 of off the shelf

You can see other delicious dishes on the IHCC site. Hop on over!

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