Thursday, April 29, 2010
Wednesday, April 28, 2010
This chicken dish is the ultimate satisfying surprise! Drumsticks are browned and then roasted in a tomato sauce so rich and succulent you'll want extra for the next evening's meal! DD paired her chicken with red potatoes and savory cabbage, sauteed in butter and garlic-yummy! Tonight DD & family will enjoy the remaining sauce over pasta with a side of broccoli rabe. Thanks go to AM for introducing me to PW for this excellent chicken recipe, which can be found here: http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/
Thursday, April 22, 2010
If there is one food that I could not live without...it would be potatoes! I love potatoes! Any kind...but my weakness is french fries! So delicious! This recipe is a sweet success! Try as soon as you can potato lovers!
Wednesday, April 14, 2010
Blueberry Peach Slab Pie(but any fruit combo will do)
2 Pie Crusts, keep separate, chilled for at least an hour in the fridge
Recipe for one pie crust: (make two)
1 1/4 cups flour
1/3 cup butter
about, 3T cold water
combine flour and butter, add water until desired consistency.
Recipe for filling:
about 4 cups blueberries/sour cherries/or any other fruit combo(fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar*
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
one egg, beaten with a tablespoon of water
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)
Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Do your best to work quickly, keeping the dough cold.
Transfer to a 15-by-10-by-1-inch(or something similar) rimmed baking sheet, (pastry will hang over sides of pan). Line with parchment paper. Pour blueberry mixture into lined baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or milk.
Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners’ sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top.