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Adapted: The Neelys (Down Home with the Neelys) Alright, I have spoken about my love of Paula Deen on my blog before. But, I must admit, that I am a huge fan of the Neely's, as well. I love the southern comfort food touch that they bring to the majority of their dishes. Plus, there is just alot of fun in cooking their dishes. I have made this dish so often that I think with a couple of more times, it will officially be memorized! My family and I just love it. There is a tomato lemony flavor that is AWESOME on buttered rice. I also love the fact that it uses chicken thighs. I do have to say that I did make a couple of changes to their original recipe. I think it makes it a tinge better, but this is a pretty spectacular recipe. I will note my changes next to the original as I have made it both ways. So, here we go!: Ingredients 2 tablespoons olive oil 6 bone in chicken thighs, skinless ( I leave the skin) salt pepper 1 medium onion, sliced ( I chop mine) 1 cup chicken stock (I use broth) 1/2 cup white wine (bottled cooking wine works also, but I normally use regular wine and serve remaining with the meal) 1 (14.5-ounce) can crushed tomatoes in thick puree 1 teaspoon dried thyme 1/2 tablespoon dried rosemary 1 tablespoon lemon-pepper Hot buttered rice Directions 1) Heat the oil in a 12-inch skillet over medium-high heat. 2)Pat chicken dry with a paper towel and season with salt and pepper. 3)Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve and place in oven to keep warm. 5) Pour off all but 1 tablespoon of oil from the pan. (I keep all the oil in the pan. It isn't too much more) 6) Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock/broth and wine. Stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. 7) Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes. 8) Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top
Learn When To Apply Grubex: Tips on how to control Grubs in your lawn with Scotts® GrubEx® with this [GUIDE].
Pan seared butter-garlic chicken and asparagus in a tasty lemon and dill sauce!
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Homemade crackers loaded with veggies are a paleo-friendly treat thanks to almond meal, coconut flour, and flax seed meal as the base.
I’ve been on a huge salad kick as of late ever since I started going to the farmer’s market. So many fresh vegetables to get creative with in the kitchen, and by creative I mean endless salad combinations. The only thing missing is some go-to salad dressings. I have this one recipe for paleo caesar dressing that has served me well over the years. Unlike store-bought dressings that are quite heavy on the carbs and questionable ingredients, my version is a lot tastier and made with all-natural ingredients like garlic, Dijon mustard, anchovy fillets, and more. It’s the perfect dressing to go with practically any salad combo I can come up with, and I’m sure you’ll agree with me once you try it.
I don’t care how old I am, I’ll always be a fan of gummy bears. I know there are a lot of you out there who are team gummy worms, but in my household, the bear is the king. For a time, I was absolutely obsessed with anything matcha or green tea-flavored so I hatched this brilliant idea to make it into matcha green tea gummy bears!
On this lovely gray day I decided to figure out a copy cat drunken chicken recipe. Yats is a Cajun/creole food joint that has two locations ...
Everything's better when it's on a stick! Here's a cheap and easy tool you can make your self to spread Milky Spore powder ove...
[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not...
Quick and healthy, these meaty swordfish kebabs, grilled with onion and bell pepper, get a bold kick of flavor from a salsa topper made with fresh parsley, salty olives, and intensely flavorful sun-dried tomatoes.
Turkey in a Trash Can!: We've been cooking turkeys this way for years and I figured everyone needs to try it at some point. We always make it a big event and this goes wayyyyy beyond a backyard cookout. That being said, it's easy to pull off and it's not that expensive if …
Embark on a culinary journey through time and explore the flavors and dishes of the Viking Age. These authentic Viking recipes will give you a taste of the foods that nourished the legendary Norse warriors. From hearty stews to rustic bread, these dishes provide a glimpse into the Viking's daily life...
Brand: St. Gabriel OrganicsFeatures: Milky Spore Powder is a One Time application using only one teaspoonful every 4 feet in a checker board pattern on your lawn, or use the Lawn and Garden Dispenser. Our products make it easy for you and your pets to live a greener and healthier lifestyle. For us thinking 'Green' and
Since my first post was about Sweet Tea, I figured the next one should be about Biscuits. You can't get more Southern than those two things. But don't panic, these are not difficult to make at all! Now, my Maw Maw Fannie (that's Grandmother to those of you not from Louisiana) was the Biscuit Queen! She would get out all her ingredients and make a giant pile of flour with a well in the middle and just start adding things. Then she would mix it with her hands till it felt right (no recipe or measurements) and knead it and pat it out in a giant circle. Then she would use a glass to cut them out - no fancy biscuit cutter for her! I remember standing by her in the kitchen and just watching in awe while she performed her Biscuit Magic! Well, my biscuits use short cuts and don't take nearly as long to make, but they still taste magical! JUST LIKE POPEYE'S BISCUITS (Popeye as in Chicken - not the cartoon character :) 4 cups Baking Mix (Bisquick)* 3/4 cup Club Soda 8 oz Sour Cream 1 stick butter or margarine Preheat oven to 450 degrees. In a large bowl combine baking mix, sour cream and club soda. Stir well. Melt butter. Pour half butter in baking dish. Knead the dough on a floured surface a few times. Press out the dough evenly till about a 1/2 to 1 inch thick. Cut out with a biscuit cutter (or a glass or an empty can). Place on top of the butter in baking dish. Bake at 450 degrees for 14-15 minutes. Once baked, pour the other half of the butter on top. These are so good! *Baking mix - you can make your own and save a lot of money! BAKING MIX 6 cups all-purpose flour 3 TBS baking powder 2 tsp salt 3/4 cup shortening In a very large bowl, combine flour, baking powder & salt. Cut in shortening with a pastry blender (or two forks) until well blended. It should look like sand. Then store it in an airtight container. Use it in place of Bisquick. This cost pennies compared to buying the pre-made stuff. And you can do a lot with it! If you want to make a less fattening biscuit than the one above: REGULAR BISCUITS 2 cups Baking Mix 2/3 cup milk That's it. Just mix those two ingredients together and knead and roll out then cut out with a glass. Bake at 450 degrees for 10 minutes. If you're really lazy just make drop biscuits. you don't have to knead or roll out the dough or anything! Just mix and then drop the dough by tablespoonfuls onto the baking sheet and bake at 450 degrees for 10 minutes. Boom Zoom Easy! A great quick bread to go with supper. If you're feeling particularly energetic you can jazz it up with green onions or cheese. But I mostly just drop 'em. They are ugly, but who cares...you're just gonna slather them in butter and eat 'em! You can also use this mix for pancakes, waffles, anything you do with Bisquick. I hope they don't sue me for telling you this. Oh well, I don't have much to take anyway...can I offer you some Sweet Tea and a Biscuit? Another thing you can do with this Baking Mix is make Dumplins. If you aren't from this neck of the woods you may be saying to yourself, "What's a Dumplin'? It's pretty much just a biscuit that's simmered in a broth of some sort. Sounds weird, but it is delicious! Like Chicken and Dumplins. Oh heck, I guess I'll give you that recipe, too. EASY CHICKEN & DUMPLINS 2 boneless, skinless chicken breasts, cubed 1 large onion, diced 2 stalks celery, sliced 2 carrots, sliced 1 quart chicken broth 2 cups baking mix 2/3 cup milk 1/4 cup chopped fresh parsley salt/pepper oil Season chicken with salt & pepper. Heat a little oil in a dutch oven (big pot with a lid). Brown chicken for a few minutes. Remove and set aside. Saute onion, celery & carrots in oil until limp. Season them with salt & pepper, too. Add chicken back to the pot. Add broth. Bring to a boil. Meanwhile, in a bowl, mix baking mix, milk and parsley until combined (don't over mix!) When broth is boiling, drop dough by teaspoonful into broth. Be careful not to burn yourself. I do all the time! After you've dropped all dough, put the lid on and lower the heat to a simmer. Simmer with the lid on (don't open the pot!) for 12 minutes. Then turn it off, remove the lid and prepare to eat the ultimate comfort food! There is nothing better on a cold or rainy day. But I make it on sunny days, too because it is my favorite meal! I don't have a picture of this because I just thought to add it. But I'm sure I'll make it soon and I'll show you one then. Now, go make some baking mix and save yourself some dough. (Corny joke)
Happy Monday, everyone! And a happy 2017 to all. I hope you all had a nice holiday weekend. Perhaps some of you are still enjoying some time off today. What are you looking forward to this year? Are you making any resolutions? The most amazing man in the world and I were discussing while out at dinner Saturday night how incredible it is that we've lived in two different centuries and - even more amazing - two different millenniums (or is it millennia?). Isn't that really cool? Shall we get to the funny stuff? Let's. Here's the first chuckles and chortles of the year. Have a good one!
In a large bowl, combine pastry flour, baking powder, baking soda, and salt. Whisk to combine.,In a separate bowl, combine eggs, half & half, Greek yogurt, vanilla extract, melted butter and maple syrup. Whisk vigorously to combine.,Add wet mixture to dry ingredients and gently whisk until just smooth. Don't over mix.,Preheat a nonstick pan or skillet over medium heat.,Spray no-stick butter spray in hot pan and pour batter into silver dollar sized pancakes. Chef's note: a 1/3 measuring cup works great.,Cook approximately 2 to 4 minutes per side or until nicely browned. Stack and serve with your favorite pancake condiments or place in a 180ºF oven to keep warm for serving.
Grab some grub.
I grow a basil plant on my balcony each year just so I can make my Father-In-Law's Basil Rub Chicken. It is the most tender, juicy and flavorful chicken. Even though there is absolutely nothing to be afraid of when it comes to roasting a whole chicken, I'm sure some of you would still never attempt it (but you really should). So, here is a simplified version of Bob's famous chicken using boneless, skinless chicken breasts. These chicken breasts turned out INCREDIBLE. So so so GOOD with so much flavor and grilled to perfection. Plus, by grilling the chicken, you don't have to heat up your whole house by turning on the oven. I served with some homemade rolls and my Favorite Twice-Baked Potatoes, but instead of filling the potato shells with the mixture, I just added it all to a casserole dish, because we are simplifying things today, right? This meal is sure to impress! Grilled Sweet Basil Rub Chicken From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 1 tsp. salt 1 tsp. sugar 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. paprika 1/4 tsp. freshly ground black pepper juice of 1/2 a lemon 1 Tbl. chopped fresh basil a few dashes Worcestershire sauce 1 - 2 Tbl. extra-virgin olive oil 4 chicken breasts, boneless, skinless Combine salt, sugar, garlic powder, onion powder, paprika, ground black pepper, lemon juice, chopped basil, Worcestershire and olive oil. Stir together to form a paste. Rub mixture over both sides of each chicken breast, using every last drop of the basil rub. Place chicken in a casserole dish and cover with plastic wrap. Refrigerate and allow to marinate for at least one hour. When ready to cook, preheat the grill. I used my George Foreman Grill, but you could always use an outdoor grill if you prefer. Grill chicken until internal temperature registers 165 degrees on an instant read thermometer. Serves: 4. Linked up at Weekend Potluck! and Time to Sparkle!
