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!
Want to try YAMS wedges instead? Simply decrease oven temperature to 400 degrees and check at 25 minutes, bake up to 35 minutes.
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.