BBRrrrrrr.... It's cold outside! And getting colder. What's happening in your kitchen?
- Thread starter barb_b
- Start date
And making Dawn's posted rec: Silver Palate's Cream of Tomato Soup
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=117
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=117
janet-in-nc
Well-known member
roasted a chicken with corn bread stuffing, steamed and mashed butternut squash, gravy and
cranberry sauce. Delicious, will last for several meals and kept the kitchen warm. Win, win.
cranberry sauce. Delicious, will last for several meals and kept the kitchen warm. Win, win.
We have over 2 ft. of snow...crazy cold...Pork Tenderloin with Gorgonzola Sauce
DH also requested Oreo truffles so I made those yesterday (he was home - his store was snowed under yesterday - plows weren't going to get to him til later in the day and his salespeople and installers couldn't get in because there streets weren't plowed yet
DH also requested Oreo truffles so I made those yesterday (he was home - his store was snowed under yesterday - plows weren't going to get to him til later in the day and his salespeople and installers couldn't get in because there streets weren't plowed yet
Not so cold here buy cleaning out the freezer - just had a nice piece of fish sauteed with garlic...
and tomato and accompanied by leftover ravioli, asparagus and pea salad which I also sautéed with some leftover
grated parmesan which I found in the freezer. Who knows what tomorrow will bring?
and tomato and accompanied by leftover ravioli, asparagus and pea salad which I also sautéed with some leftover
grated parmesan which I found in the freezer. Who knows what tomorrow will bring?
This yummy Chicken in Mustard took the edge off the chill
last night, along with some garlic mashed yukon gold potatoes, and Roasted Brussels Sprouts with Bacon.
Chicken in Mustard
Serves 4
1 1/2 to 2 pounds chicken thighs, skin removed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
1/4 pound white button mushrooms, quartered (I used cremini mushrooms)
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 teaspoon dried tarragon
1/2 cup white wine
1 cup chicken stock, plus more if needed
1/4 cup Dijon mustard
2 tablespoons sour cream
Super Buttered Noodles, recipe follows
Preheat the oven to 350 degrees F.
Rinse and dry the chicken thighs and season with salt and pepper.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
Super Buttered Noodles:
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
Kosher salt and freshly ground black pepper
In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
Source: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-in-mustard-recipe/index.html
Pat's notes: We liked this alot. Was good with mashed potatoes and roasted brussel sprouts with bacon. Will make the noodles next time.
Roasted Brussels Sprouts with Bacon --- Mmmmmm, Mmmmm, good!!!
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-with-bacon-recipe/index.html
http://www.foodnetwork.com/recipes/melissa-darabian/chicken-in-mustard-recipe/index.html
last night, along with some garlic mashed yukon gold potatoes, and Roasted Brussels Sprouts with Bacon.
Chicken in Mustard
Serves 4
1 1/2 to 2 pounds chicken thighs, skin removed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
1/4 pound white button mushrooms, quartered (I used cremini mushrooms)
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 teaspoon dried tarragon
1/2 cup white wine
1 cup chicken stock, plus more if needed
1/4 cup Dijon mustard
2 tablespoons sour cream
Super Buttered Noodles, recipe follows
Preheat the oven to 350 degrees F.
Rinse and dry the chicken thighs and season with salt and pepper.
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
Super Buttered Noodles:
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
Kosher salt and freshly ground black pepper
In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
Source: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-in-mustard-recipe/index.html
Pat's notes: We liked this alot. Was good with mashed potatoes and roasted brussel sprouts with bacon. Will make the noodles next time.
Roasted Brussels Sprouts with Bacon --- Mmmmmm, Mmmmm, good!!!
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-with-bacon-recipe/index.html
http://www.foodnetwork.com/recipes/melissa-darabian/chicken-in-mustard-recipe/index.html
carianna-in-wa
Well-known member
There are crazy MI lighthouse pics all frozen over on facebook the past couple days. Nuts!
heather_in_sf
Well-known member
I signed up for the bi-weekly produce box from Farm Fresh To YOU again, after a long hiaitus
it was rather sad checking off entire categories on their exclusion list, like most of the fruit. It will be fun to have good vegetables in the house again, and despite it being chilly to us here but ridiculously warm to everyone else in the US it will be nice to have a pot of soup and some braised vegetables going.
I also ordered some kaffir lime leaves and meyer lemons and local limes from Good Eggs for delivery tomorrow night, plus a butternut squash. I'm going to make a thai curry and a big pot of rice.
it was rather sad checking off entire categories on their exclusion list, like most of the fruit. It will be fun to have good vegetables in the house again, and despite it being chilly to us here but ridiculously warm to everyone else in the US it will be nice to have a pot of soup and some braised vegetables going.
I also ordered some kaffir lime leaves and meyer lemons and local limes from Good Eggs for delivery tomorrow night, plus a butternut squash. I'm going to make a thai curry and a big pot of rice.
It was 4 degrees outside; I put it in styrofoam cups w/ a spoon and gave it to everyone...
my garbage men, postal woman, ups guy.... you name it... even gave a cup or two to dog walkers... (neighbors) Great recipe! Thx mar re: the freezing idea. Unfortunately, we did not have any leftovers....
my garbage men, postal woman, ups guy.... you name it... even gave a cup or two to dog walkers... (neighbors) Great recipe! Thx mar re: the freezing idea. Unfortunately, we did not have any leftovers....
