Posted in /Cooking/Entrees/Poultry on Sunday, February 10, 2019
This is a classic French chicken dish of chicken braised so well it pulls apart beautifully.
I enjoyed how there was only a small amount of prep for this recipe than then you pop it in the oven and leave it for two hours. Matt helped with the prep so it went even faster, this was great as I was getting some school work done...on a Sunday! He is a wonderful hubby and also made the mashed potatoes, he really is the king of mashed potatoes! While eating the meal he told me that this was a top 10 recipe and we need to make it again soon!
Make sure you follow Julia Child's advice and sample your wine. If you're cooking with wine, it should be wine you would also drink. If the wine isn't good enough to drink it isn't good enough to cook with. Cooking will not improve the wine's flavour or the meal's!
Posted in /Cooking/Side_Dishes on Sunday, February 03, 2019
Every once in a while I have a few extra minutes (or I plan in a few extra minutes) which lets me make these amazing juicy and crisp potatoes. I've eaten them at Greek restaurants for years but until recently didn't make them at home because they're time consuming. And while the time issue hasn't changed, my desire to make these at home has!
Posted in /Cooking/Entrees/Seafood on Friday, February 01, 2019
It's a little harder to check for doneness with the nick and peak method but that's ok.
Posted in /Cooking/Side_Dishes on Tuesday, January 01, 2019
Appetizers can be daunting for some to make. This appy looks hard but is extremely easy! Yes there are a few steps but each one is quick and then you just have to wait...put your feet up for a few minutes while things cool down!
Posted in /Cooking/Side_Dishes on Tuesday, December 25, 2018
All I can say is YUM...try to make these and not eat them, it's really hard!
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 Tablespoon ground cinnamon
1 teaspoon salt
1/8 teaspoon cayenne
4 cups (12 ounces) pecans halves, unsalted
1 egg white, whisked
1. Preheat oven to 300 degrees F.
2. Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside.
3. In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.
4. Spread the mixture out in a single layer on a parchment-lined baking sheet.
5. Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)
6. Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.
Inspired by: Gimme Some Oven