David found this recipe, and I am a big believer in someone other than myself can figure out what to have for dinner. You can find the original recipe here at The Recipe Critic. She has a lot of yummy sounding foods to try, and I think I will be trying the slow cooker Mongolian beef next.
Made the sauce…
Sautéed the chicken thighs…
Stir together and serve. My plate. Tangy, sweet, a yummy dish that we will be making again.
David’s plate…with rice.
Blessings.
The other night I wanted a casserole. Something savory, comforting but without mushroom soup or rice. We had cauliflower rice and frozen spinach…add wine and chicken – done. Casserole.
Two bags of riced cauliflower (one was savory herb, the other was plain), 1 package of frozen spinach, defrosted, and drained.
Mixed together (fluffed).
Season chicken thighs with ground mustard, chives, celery seed, parsley, salt and pepper.
Place chicken thighs on top of the spinach and cauliflower mixture. Add a cup of white wine around the edge.
Bake at 350 degrees until chicken is cooked through, and add crispy onions.
Bake for another 5-8 minutes or until the onions are golden brown.
My plate. The flavor was nice, and comforting. I will say it need a fat. Next time I will add a couple of teaspoons of butter or additional olive oil. But it satisfied my craving for comfort food. David missed the mushroom soup…but he did enjoy it.
Blessings.
The day ended like it started, crazy. So getting dinner on the table was really a miracle for me. I didn’t take pictures of before or during—completely forgot. At least I got pictures of the final product.
4 Boneless/skinless chicken thighs
1/4 cup of Dijon mustard
2 T of red wine vinegar
1-2 T Olive Oil
1 T of dried parsley (fresh would be better)
Salt and Pepper to taste
Pat the chicken dry. Mix together the rest of the ingredients and coat the chicken. Heat oil in pan, and sear until done. These could have browned a bit more. The vinegar added a nice tang with the mustard, and not heavy in taste.
My plate, with sauteed spinach (my favorite, of course).
I made these again last night, but cooked them in my iron skillet. They browned a bit more, and flavor was better with that searing.
I made a pan sauce from the dripping by adding some wine and butter (1/3 cup wine, 3 pats of unsalted butter), and reduced it by half. It was really nice over rice (again a standard in our house for the family).
Blessings.
Summer memories. I have said before that growing up we would BBQ on the weekends. I am trying some of the recipes now on my family. Strange how I haven’t really cooked any of these in years. Too many things going on, I suppose.
You can find Cornish Hens in the freezer section at your grocery store. Defrost in salted water (helps draw out blood, and flavors the meat). Once defrosted, cut in half with kitchen scissors or a really sharp knife.
Marinate – I tend to use Italian Dressing especially since it has oil, seasoning, and vinegar to break down the tissue of the meat. I also add wine. Whatever is open. Marinate in the refrigerator for about 2 hours. Bring out about 45 minutes before the grill is ready. You should grill these on direct heat.
Grill, over medium-high heat until cooked through. You will want to check the temperature in the thigh portion (since it is the thickest), and it should read 165 degrees or until the juice runs clear (just like a regular chicken).
I sauce at the end with our blended, store bought BBQ sauce. Let rest for about 5-8 minutes under tented foil. Serve with your favorite side (we usually do Jasmine rice with BBQ Chicken) this time we made fried potatoes (another post coming soon).
My portion – and yes, I like the wing and drumstick a little charred. 🙂
Enjoy.
I used two Pillsbury (rolled) Pie Crust (top and bottom). 2 cans of chicken, 2 cans of Vege-All (this is a genius can of vegetables – onions, celery, carrots, peas, lima, green beans – and is great in a stew as well), and a can of Cream of Celery. Also, fresh thyme (use the leaves from 4 twigs), salt and pepper, and 1 cup of sour cream. Drain the cans of chicken and vege’s. Mix together the sour cream, and soup. Add the chicken, and vege’s. Roll out the dough (if you don’t like the bottom crust -don’t use it), use your favorite pie dish, and place your chicken mixture in it. Cover with dough, and poke holes in it using a fork (4 or 5 should do). Bake at 350 degrees for about 40 minutes or the crust is a nice golden color.
Doesn’t sound real appealing does it?
It really is good, and lighter than you would think.
Start with sauteing chicken (4 small breasts) in olive oil, season with salt and pepper. I also used Herbs de Provence, and fresh thyme.
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