Chicken Thighs with Creamy Mustard Sauce

 

Reviews are great on this! Ina Garten on Food Network.  I did not change much except the creme fraiche; I used sour cream cause what I had in frig and champagne vinegar in place of white wine.  I forgot the parsley; I often do, but would make the dish more visual. The sauce seemed a little oily, but with a quick stir it is fine. I made this early in the day; so I reheated the sauce in the microwave and heated chicken separate in the microwave and finished under the broiler. I served with the sauce on the side. The mustard sauce is superb! Put a serving in freezer and hope will be fine... A few weeks later; freezing was a success...!😀

Ingredients:

• 8 medium bone-in, skin-on chicken thighs (2 1/4 pound)
• salt and pepper
• good olive oil
• 2 cups sliced onion
• 2 tablespoon dry white wine (I used champagne vinegar)
• 8 ounces creme fraiche ( I used sour cream)
• 1 tablespoon Dijon
• 1 teaspoon whole-grain mustard (I used Trader Joe brand)
• 1 tablespoon chopped fresh parsley

Directions:

Pat dry the chicken thighs and sprinkle 1 1/2 teaspoon salt and 3/4 teaspoon pepper. Turn over and sprinkle 1 more teaspoon salt.

Heat 1 tablespoon olive oil in large skillet over medium heat. 

When oil is hot, place the chicken in one layer with skin-side down. Cook 15 minutes without moving. I did check to make sure not too hot halfway through. 

Turn the thighs over and add the onions to the pan and stir to create even layer along side and under chicken. Cook for 15 minutes; stirring occasionally until the thighs are cooked 155-160 degrees and the onions are browned.

Transfer the chicken; not the onions, to a plate and allow to rest uncovered.

If onions are not browned enough; cook for another minute.

Add the wine, creme fraiche, Dijon mustard, whole-grained mustard and 1 teaspoon salt to the skillet and stir over medium heat for one minute. 

Return the chicken, skin side up and juices to the skillet and sprinkle with parsley.

I served a salad with chopped apple and a little Cheddar and Tuscan Roasted Potatoes with Lemon (blog: 11/10/2020 label: potatoes). The potatoes by the way I had froze in proportions. They were great and better than the commercial potatoes bought frozen. I use parchment paper incased in foil; making little packets.

Eli turns 11!

 

Zac turns 10!

 

Lego Masterpiece

Shopping @ the Lego Store

Birthday Donuts @ the Park

Gotta love Zac!

Pork with Spaghetti

 

This recipe is from Colorado Cache a timeless cookbook. The original recipe calls for pork chops; however, pork tenderloin would be an excellent protein choice as well. Do not let the simplicty of the ingredients fool you; this is delicious. 

Ingredients:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/8 or more teaspoon red pepper flakes
• 1 teaspoon fresh rosemary, minced *key ingredients
• 4 pork chopes, 1 inch thick
• 2 cups chopped tomatoes (I used canned as that is what I had)
• 3 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 3/4 pound spaghetti
• 4 tablespoons butter
• 4 tablespoons Parmesan, grated

Directions:

Melt 3 tablespoons butter and olive oil in large heavy skillet. Add garlic and red pepper. Sprinkle rosemary on pork chops and add to skillet. Brown slowly.

Add tomatoes ( I crushed my tomatoes with potatoe masher), parsley and salt.

Cover and simmer for 20 minutes. Uncover and cook an additional 20 minutes or until chops are tender.

Cook spagetti according to package instructions. Drain and place back in pan you cooked pasta in and add 4 tablespoons butter and a little of the sauce. 

To serve; divide pasta in equal servings in bowls, add some sauce, place chop next. Garnish with Parmesan.

BBQ Peach Pulled Pork

 

This recipe was actually our "not so normal" Thanksgiving dinner. My sister, Simone, is normally the turkey person... Alas we are stuck in Covid-Land. Guess the turkey next year will taste that much better. This is from Trisha's Southern Cooking. It was originally for the Instant Pot; not having one, I improvised and used the crockpot. The good news was we did have family. These little cuties, picture below & their parental units! We had Fall Salad (blog: 11/17/13 label: salad), deviled eggs, Twice Baked Potatoes with Bacon & Cheddar Cheese (blog: 5/2/2020 label: potatoes), Beautiful Burger Buns (blog: 8/15/2020 label: yeast bread), Butterhorns (blog: 1/4/16 label: yeast bread), Pumpkin Roll (blog: 12/22/15 label: cake, Cherry Pie (blog: 1/4/14 label: pie, and Cutout Sugar Cookie (blog:4/11/15 label: cookies. 

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon garlic powder or granules
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 3 pound boneless pork shoulder, cut into three 1 pound pieces
• 2 tablespoons olive oil
• 1 cup chicken stock
• 3 tablespoon apple cider vinegar
• 13 ounce jar peach jam (could not find so used apricot & was not exactly 13 ounces)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 15 ounce can tomato sauce
• 1 tablespoon molasses
• 1 tablespoon soy or tamari sauce
• 1 teaspoon Worceshire sauce
• 3 tablespoons cornstarch plus 3 tablespoons water
• a little shake or 2 of Tabasco
• 1/4 cup fresh parsley, chopped for garnish
• 1 small shallot, minced for garnish

Directions:

Grease the inside of a crockpot.

Combine the cumin, garlic powder, ginger, mustard, onion powder, black pepper, chili powder and salt. Rub the 3 pieces of pork front, back and sides.

Heat the olive oil on medium high heat in a large skillet. Add the pork pieces and brown on all sides. Place seared meat in crockpot. Remove any string around pork.

Combine the chicken stock, apple cider vinegar, jam, Dijon, fresh garlic, tomato sauce, molasses, soy sauce, Worceshire sauce. Pour over pork.

Cook in crockpot on low for about 6 hours or until pork is super tender to be shredded.

Remove the pork onto large platter and shred.

Combine the cornstarch and water to make a slurry and add to the sauce along with the meat. Cook until slightly thickened. 

Adjust salt and pepper. I added some Tabasco as well...

8-10 servings

Ally's Art

The Little Cuties

Creamy Harissa Wings

 

This is a recipe from The Kitchen on Food Network; one of my favorite shows. There are several chiefs cooking together. Geoffrey Zakarian is always dressed in a suit. The show has great tips and is enertaining. I told you I subscribed to Food Network which gives you video access to show, classes, recipes. Keeps me inspired during our most recent Covid Red on Boulder County's dial.😂

Ingredients:

• 1/2 cup full-fat Greek yogurt ( I had only 2% fat)
• 1/4 cup fresh parsley, chopped
• 3 tablespoons harissa ( I have the powder)
• 2 tablespoons Siraccha sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon fresh parsley, minced
• Zest and juice from 2 lemons
• salt and pepper to taste
• a dollup of honey (this was in the reviews)
• 2 1/2 pounds chicken wings (flats and drummettes)
• slice scallions for garnish

Directions:

I prepared the wings according to Crispy Chicken Wings with Two Sauces (blog: 3/2/2020 label:chicken) which bakes first and finishing on the grill.

In a large bowl whisk together all the ingredients except chicken wings. Allow for flavors to meld in the refrigerator.

After finishing the wings on the grill; toss wings with 1/4 cup of sauce and garnish with scallions. Serve with more sauce on the side.

Spicy Ground Beef Tacos

 

We have some friends that raise Oreo cattle. Terry and Larry were kind enough to pop by, all with masks, to drop off some beef for us to try. I normally add hot sausage to my taco concoctions, but wanted to not mask ( no pun intended) the flavor. This would be great over pasta as well! 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce ( I did not have any so used 1 tablespoon tamari and 1 tablespoon ketchup)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon granulated garlic
• 1 1/2 pound ground round beef
• salt and pepper
• 1 15-ounce can diced fire roasted tomatoes
• 1-2 teaspoon Tabasco
• tortilla shells, soft or hard

Directions:

Heat oil in a large skillet over medium-high heat. Add the onion and cook till tender; about 4 minutes.

Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and granulated garlic. Cook stirring until onion is coated; about 1 minute.

Add the beef and 1 teaspoon salt and pepper (to taste). Break up the beef with a potato masher and cook until no longer pink.

Add the tomatoes (breaking up with potato masher) and the Tabasco. Cook 5-7 minutes. Adjust salt and pepper.

Serve with sauce of choice (we like green chili), shredded cheddar cheese, fresh red onion, lettuce. Try a dollup of Blue Moose hatch green chili cheddar dip!