Elevate your dinner game with this exquisite Chicken Mirabella, featuring a blend of succulent chicken, briny olives, and sweet prunes. This Mediterranean-inspired dish combines tender chicken breasts marinated in a flavorful mixture of garlic, oregano, and white wine, then baked to perfection with a medley of plump prunes and tangy green olives. The result is a harmonious symphony of savory and sweet flavors. This will impress even the most discerning palates. Serve this Chicken Mirabella with a side of couscous or roasted vegetables for a truly memorable dining experience that's both elegant and comforting.
Fast, easy and yummy
My awesome hubby made kolaches this morning! Back when we lived in Texas we used to go up to this little donut place up the street and get sausage kolaches in the morning. They were soooo yummy! But unfortunately kolaches are a Texas thing. You can’t find them anywhere else! So after missing them for years, Farm Boy decided to make them when we lived in Seattle. And now he’s made them here in Ohio. Kolaches are a Czech pastry, very doughy, and they can be filled with all kinds of things – fruit fillings, cheese, or sausage. If you ever find yourself at WestFest (Labor Day Weekend) in West, Texas, then you are in kolache mecca and you can try all of them in one sitting. We like the sausage ones best. This morning Farm Boy tried out a new recipe, this one from Texas Monthly magazine, and it was awesome! Here it is. DOUGH 2 envelopes yeast 2 teaspoons salt 1/3 cup sugar 2 cups milk 1/4 cup oil 2 eggs, slightly beaten 8 cups flour melted butter 1 pkg. Eckrich Smok-Y Breakfast Sausage Add the yeast to one teaspoon of sugar in a small bowl. Combine the remaining sugar, the oil and the salt in a mixing bowl. Heat the milk to about 110 degrees (lukewarm). Add 1/2 cup of the milk to the yeast/sugar mixture and set aside. Add remaining milk to the mixing bowl and combine with the other ingredients. Begin adding the flour to the mixing bowl one cup at a time. By the time you have added the second cup, the yeast will have proofed. Add the yeast mixture to the flour mixture and combine. Add a third cup of flour to the mixture and combine. Add the eggs at this point and combine them into the flour mixture. Begin adding the remaining flour 1/2 cup at a time, mixing after each addition. The dough is ready when “the dough chases the spoon around the bowl”. This usually takes about a total of about 5 1/2 cups of flour. Cover the dough in the bowl and let it rise in a warm place until doubled, about 2 hours. Melt a stick of butter on the stovetop so that it is ready for spreading on the dough. Grease the tops of two cookie sheets and preheat the oven to 350 degrees. After the dough is doubled, punch it down into the bowl. Flour the work surface slightly. With a tablespoon scoop out balls of dough and drop onto work surface, maybe a dozen at a time. Then take each fall of dough to the palm of your hand and roll into a ball. Place the ball on a cookie sheet in evenly spaced rows of four across and six down to make a pan of 24. Brush with melted butter. Let them proof maybe another 30 minutes. For open kolaches, press down an indentation in the center of each ball and fill with approximately one heaping teaspoon of filling. For sausage kolaches, wrap dough around sausages. Let them set another 10 minutes. Bake the pan of kolaches about 20 minutes but check after 15. They should be a light golden brown in color. Finished kolaches can be frozen for no more than 6 weeks. After they have cooled, wrap single layers of kolaches in plastic wrap and place in a Ziplock bag, squeezing all the air out of the bag as you close it. Yield: about 48 kolaches source: http://www.texasmonthly.com/food/recipefiles/Desserts/1998-11-01/recipe4.php
Step by step instructions for making these easy and delicious homemade Cheese and Vegemite Scrolls, also known as Cheesy-mite Scrolls.
This morning the ladies of my family got together for brunch and a Christmas cookie exchange. Back in the day, my mom and her sisters would bake and decorate cookies together. I remember these parties and how fantastically fun they were. I wanted to resurrect this tradition, but baking cookies together seemed a little lengthy... and messy. I decided to host a "Christmas Cookie Munch and Brunch". Everyone brought a brunch item and a batch of cookies. To encourage participation, I made it a competition (my family is competitive in a healthy, fun sort of way see more on that here ). I was not disappointed. Not only did everyone bring their A-game, they brought multiple games. We had so many freakin' cookies. We had biscotti (three types to be exact), wedding cookies, eggnog cookies, chocolate chip cookies, gingerbread, macadamia nut cookies, scones and more. Over the next few days, I will share my cookie recipes with you and I will announce my favorite cookie of the party (not that it matters because we baked too many cookies and flaked on the contest). So get out your parchment and baking sheets and lets go! Pecan Lace Sandwich Cookies These are almost a cross between a cookie and candy. They are light and crispy, and were a big hit at the brunch. Ingredients: 1/2 c. pecans, toasted and cooled 1/4 c. flour 4 Tbsp. butter 6 Tbsp. packed, dark brown sugar 1/4 c. dark corn syrup 2 tsp. vanilla 1-1/2 tsp. heavy cream pinch salt 8 oz. bittersweet chocolate, melted and cooled Directions: Process nuts and flour in food processor until only small pieces of pecan remain. Combine butter, sugar and syrup in a saucepan and cook over medium heat until boiling, stirring constantly. Remove from heat and whisk in pecan mixture, vanilla, cream and salt. Drop by the scant teaspoonful onto parchment lined baking sheets, at least 3" apart (these cookies spread A LOT). Bake at 350 degrees until cookies are no longer bubbling, 5-7 minutes. Let cookies cool on baking sheet 10 minutes, then transfer parchment sheet to counter and cool completely. Spread 2 teaspoons chocolate onto cookie bottoms and gently top with another cookie. Let chocolate set before serving. ***Adapted from a recipe by America's Test Kitchen***
This is the dessert my husband requested for Christmas dinner…a recipe that Myrna and I were raised on, but that he had never eaten until we married. Obviously, he’s a convert! I prepare it all year round; whenever cottage cheese or cream, or as this pre-holiday week, both are on sale. Our grandmother made this fairly often, and Myrna and I both make it still. She eats it for her supper…it’s also gluten-free and full of protein and calcium. The cottage cheese must be the 4% fat product; otherwise it may get a little rubbery when baked. The cottage cheese starts on the bottom of the dishes, and migrates to the top when it is baked, so it's kind of a combination of cheesecake and flan. We like it best chilled overnight. It will keep several days covered, in the refrigerator. Simple to make, delicious, we love it! In Swedish, it's called Ostakaka or Cheese or Curd Cake, and it's a holiday treat there too, with Lingonberry sauce on top. Cottage Cheese Custard or Ostakaka ½ cup sugar 2 large eggs ½ cup Heavy Cream -- or evaporated milk, undiluted or whole milk 12 fluid ounces Cottage Cheese -- full fat - 1/3 cup per dish Cinnamon Nutmeg Heat water to very warm (Use about 2-2 1/2 cups hot water for a 8 or 9" square pan); and locate four 6 ounce custard cups while oven is preheating to 350°. Mix sugar, eggs and cream at low speed with electric hand mixer or egg beater just until well-mixed. Make sure the sugar is dissolved. (I use a 2 cup glass measuring cup for a mixing bowl.) Place 1/3 cup cottage cheese in each custard cup. (Drain the cheese if it is very runny in the carton.) Divide egg mixture among cups. Sprinkle with cinnamon and nutmeg. Bake in four 6-oz. custard cups in 9" cake pan half full of warm water at 350° for 40-45 minutes. CUSTARD IS DONE AT 180° ON AN INSTANT READ THERMOMETER. Let set in pan of hot water 10 minutes on baking rack after removing from oven. Remove from pan and let cool to room temperature on baking rack. Serve lukewarm or chill in refrigerator. Makes about 2 1/2 cups. SERVES 4
An easy one dish meal that everyone will love. This recipe makes a decadent sauce that goes great on rice or noodles.
The most simple recipes are the hardest ones. And this is one of them. You just need to practice gestures couple of times until you get it right. Like everybody in the world there are couple and popular techniques to eat rice in Turkey. Rice is usually side dish eaten with meat dishes. I will start with the most basic version. This simple dish is made with butter, quick but results are amazing. You can eat it with Turkish meatballs. See the recipe below and add comment if you have questions Ingr
Crunchy on the outside and spicy and cheesy inside, plus they come together easily and are so delicious!
Za'atar crispy potatoes and chicken thighs create a comforting, flavorful one-pot dinner. So easy to make, the crispy potatoes complement tender chicken topped with flavorful chermoula sauce—a dreamy combo!
These Asian meatballs are easy to make and packed with umami goodness. You can eat them as is or over pasta or rice.
Kid's parties are so much fun for everyone involved. Whether it be extravagant or low-key there's one thing you'll absolutely need - food!
These Greek Chicken Bites are flavor-packed nuggets seasoned with lemon, garlic, and oregano, and are perfect for salads, gyros, or a paleo / low-carb main!
I love Paris. It’s probably my favorite city in the world. I love the art, I love the fashion, and I adore the food – especially crepes. But for someone who has no time in the morning (…
Shaping and filling takes a little time, if you are not a pro at rolling, but that too isn't too much time, especially if you take in account the end results of the dish!
This classic spinach salad with four ingredient tangy dressing is the simple Summer salad you are craving. Made with healthy spinach, hardboiled eggs, crispy warm bacon, sweet red onions and a tangy dressing made with only four ingredients. This salad is a perfect, protein filled main dish or a perfect side to your grilled dinner.
Dear Reader I cannot tell you how much people love this cheese and Vegemite pullapart bread. It's soft, it's cheesy and buttery with just the right amount of Vegemite. And if you're having people over for Australia Day or just having the day off, this is a great way to impress friends while requiring a modest amount of effort. And did I mention how glorious it looks?
Who says appetizers are not for breakfast?! These Breakfast Sausage Dippers are a great way to start the morning. Sausage meets Crescent Rolls meets Hollandaise Sauce. This takes no time at all to assemble, cook up quickly and make for some great morning nibbles.
This classic pasta salad has no fancy ingredients, just simple things you can find in any local grocery store. Tangy Italian dressing, provolone cheese, tomato, onions, cucumbers and peppers paired with mini pasta shells make every bite crave-able. This Potluck party pasta salad is going to be the hit of every gathering.
Wondering how to recreate those great mid-century menus for your family? Or just need to use canned goods and leftovers? Plan like a '50s housewife!
There are certain old-school recipes that used to be really popular, especially during the Great Depression. Here are six vintage recipes.
From sour cream donuts to old fashioned goulash and hot milk cake, there are over 100 old fashioned recipes for every meal.
She knew her way around the kitchen and we couldn’t be happier she shared her recipes with us.
Does the 1950's housewife lifestyle appeal to you? Learn how to be a 1950's housewife and some of the ways it can benefit you and your family.
Want to eat like people in the 1950s? They this 1950s meal plan from a 1952 homemaking magazine. It's an interesting look at a 1950s diet. Meal planning has been important for generations but what each
Want to eat like people in the 1950s? They this 1950s meal plan from a 1952 homemaking magazine. It's an interesting look at a 1950s diet. Meal planning has been important for generations but what each
Does the 1950's housewife lifestyle appeal to you? Learn how to be a 1950's housewife and some of the ways it can benefit you and your family.
Find the perfect breakfast, dinner or dessert to make mom happy this Mother's Day!
Do you want to be like a 1950s housewife? Then you need to learn what dishes a 50s housewife cooked! I've gathered a huge collection of delicious vintage 50s recipes. So check out these 50 recipes from a 1950s housewife and make some authentic 1950s meals!
Does the 1950's housewife lifestyle appeal to you? Learn how to be a 1950's housewife and some of the ways it can benefit you and your family.
A typical daily for a 1940s housewife. The 1940’s was great era for fashion and glamour, but did it herald a new age for women?
Our methods for making baked goods may have changed over the years, but vintage recipes still make some of the best treats imaginable.
Our methods for making baked goods may have changed over the years, but vintage recipes still make some of the best treats imaginable.
Cooking is the last thing you want to do on a hot summer day. The 1950s housewives felt the same way and created this 1950's summer meal plan.
Indulge in the comforting flavors of yesteryear with this collection of 12 vintage pie recipes. From classic apple pie to dreamy pineapple cream pie, these nostalgic treats will transport you back in time and leave your taste buds craving for more.
Get practical tips for becoming the polished, efficient, happy homemaker you want to be; learn how to be a GOOD homemaker! Please note: This post may contain affiliate links, for our full disclosure click HERE. So you're a homemaker, and you want to do it good, yes? You want to have it all together: the clean
From sour cream donuts to old fashioned goulash and hot milk cake, there are over 100 old fashioned recipes for every meal.
Ditch the leggings and try a vintage-inspired house dress instead. This simple act can help you feel more productive and put together, plus vintage clothing is so much fun. This post is originally from 2017
Do you miss your grandma’s cooking? Here are old-fashioned recipes to try.
We've pulled together the meals we grew up eating at Grandma's table. You're sure to find a childhood favorite here.
