Monday, February 29, 2016

Broiled Sweet Potatoes

Broiled Sweet Potatoes and Onion


For the Cinnamon Honey Butter:

3 tablespoons butter, softened at room temperature
2 tablespoon honey
1 teaspoon ground cinnamon

For the Potatoes:

2 large sweet potatoes
drizzle with sugar free maple syrup 
salt and freshly cracked black pepper to taste

For the Onions:

1 large Vadilla Onion
Microwave for 1 minute
drizzle with sugar free maple syrup 
salt and freshly cracked black pepper to taste


Preheat oven to broil with rack on second notch, about seven inches from element. Whip together the butter, honey and cinnamon; taste and adjust; set aside. Puncture potatoes in several places with the tip of a knife and microwave for 6 to 8 minutes, or until cooked through and tender.

Carefully remove and split the sweet potatoes in half lengthwise when cool enough to handle. Cut deep into sweet potato but without cutting completely through, making crosswise cuts.

Peel and slice the onion into thick slices

Brush cut sides of sweet potato generously with the cinnamon butter, drizzle each with syrup and sprinkle with salt and pepper. Do the same to the onion, only one side is necessary. Place both under broiler, cut side up, for about 4 to 5 minutes, or until browned and sugars begin to caramelize, keeping a constant eye on them. Brush with remaining cinnamon butter and serve.

Thanks for stopping by y'all please come again soon!

Saturday, February 6, 2016

Saucy Chicken and Sausage Over Creamy Parmesan Polenta

This is great kind of like a chicken stew over grits. I over did my spices the first time around so I can't wait to try it again will a little less hot sauce.

Saucy Chicken and Sausage Over Creamy Parmesan Polenta

Saucy Chicken and Sausage Ingredients:

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tsp dry oregano
salt and pepper to taste
1 (about 6 oz) chicken breast, boneless and skinless, cut into small bite size pieces
2 Italian sausage links, cut into 1 inch pieces ( I used the estimated amount in Venison sausage)
½ cup chicken broth or dry white wine
1 cup tomato sauce
2 shakes of hot sauce
2 tbsp butter
2 tbsp fresh parsley chopped for garnish

Creamy Parmesan Polenta Ingredients:

1 Roll of store bought Polenta
enough liquid to cover bottom of 2 quart pan, water, broth or milk
1 cup (8 oz) Italian blend cheese
3 tbsp butter
black pepper and salt to taste


For Saucy Chicken and Sausage

In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.

Stir in the chicken broth and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.

Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

For Creamy Parmesan Polenta

Remove store bought polenta from roll and chop up so that's it's easier to blend with liquid. Pour liquid over the top, cover and cook on low stirring occasionally until polenta and liquid are mixed well, you may need to add more liquid to get to desired consistency.

Once it is mixed well, remove from heat and stir in the remaining ingredients.

Serve by plating polenta, then topping it with the chicken and sausage stew.

Friday, February 5, 2016

Creamy Chicken and Rice

Creamy Chicken and Rice Recipe

1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med or 1/2 large onion, chopped fine
2 large carrots, chopped fine
1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
2 tsp salt, divided
1/4 tsp black pepper, freshly ground
2 bay leaves
5 cups reduced sodium chicken broth
2 cups medium grain rice (un-rinsed) (you can use instant brown rice)
1 head garlic
1/3 cup fresh Italian parsley, finely chopped

Using a large pot with lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Saute until soft and golden (8-10 min).

Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).

Add the hot chicken broth, then stir in the rice.

Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).

Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.

Thanks  for stopping by y'all and please come again soon!