Marry me again chicken

Every so often you run across a recipe that gives you so many accolades,  even up to a second, third, or even a fourth marriage proposal.

This recipe is salt free as I have heart arithimia.  Those of you that want that extra oomph, add 1/2 teaspoon salt.

Ingredients 

2 large chicken breasts skinless and boneless

½ cup all-purpose flour

4 teaspoons Mesquite seasoning or your favorite all-purpose seasoning

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves minced

1/2 teaspoon black pepper

Heaping ½ cup sun dried tomatoes

1 cup chicken stock

1 cup heavy cream

1 cup shredded parmesan cheese

1/2 teaspoons red pepper flakes

½ teaspoon dried oregano

½ teaspoon thyme

Chopped basil leaves for garnish

2 cups pasta pre-cooked and set aside

Stuff you will need

Cutting board

Sharp chef's knife

Cast iron skillet 14"

Slotted stirring spoon

Heavy duty freezer bag

Meat hammer

Pot big enough to cook pasta

Strainer

Bowl big enough to hold cooked items

Directions

Cook your pasta now.  Set aside.

Place the chicken in a plastic bag, and pound with a mallet or rolling pin to tenderize and flatten to about 1/2 -inch thick. Cut the breasts in half. Set aside.

Chef's secret: cut the chicken into bite sized pieces, so much easier to eat.  Yes that does mean extra knife work, but the extra effort will be appreciated.

Put skillet on stove and turn heat up to medium to pre-heat the skillet.

Combine the flour and seasoning in a medium bowl. Dredge each chicken piece in the flour to generously coat. Shake any excess of the chicken and place on a cutting board. Let rest for about 3 minutes.

Meanwhile, melt the butter and olive oil in a large cast iron skillet over medium heat. Place the chicken breast in the skillet and brown the chicken on both sides, about 4 to 5 minutes per side. The internal temperature should be around 165 degrees F. Remove the chicken from the skillet and set aside in a cooking bowl..

Return to the skillet and add the garlic and cook for about 1 minute, scraping the pan with a wood spatula to release anything on the skillet. Add the sun dried tomatoes and cook for 2 minutes.

Reduce the heat to low and stir in chicken stock, cream and parmesan cheese. Continue cooking and stirring until the cheese melts. Stir in the spices.

Add the chicken to the skillet and let simmer for about 3 minutes. You can flip the chicken over to incorporate more flavor while cooking. Remove the chicken from the skillet and top with basil, if desired. Add the pasta and stir like you would be doing a chicken alfredo.   Serve once everything is warmed up.

Can also be served rice or mashed potatoes.

Get ready for the marriage proposals.

This is the original site I found this recipe on

https://youtu.be/7IoZMjLRZaE?si=UcqHLz_3LBXdNGSw

I all COMMENTS are welcome.

Basmati Rice

How to make basmati rice.

Stuff you will need

2 quart pot with lid

1 cup basmati rice

1 tablespoon olive oil

2 cup hot water

Directions

Burner on medium heat.

Add olive oil.

Add rice and stir rice to make sure all the rice is coated in oil.  Takes about 2 minutes.

Add hot water and stir.  Once the water is at a boil, turn the burner off and put lid on the pot.

Do not move the pot off the warm burner.  Let sit for about 20 minutes.  No peeking.

Fluff rice and serve warm.

There are variations you can do by adding different spices.

Comments and suggestions are ALWAYS welcome.

Dark fruit cake

Step one:

In large bowl, add:

2 cups raisins

1 cup currants

2 (8oz) pkg.glace cherries (225 grams)

1 (8oz) chopped mixed peel or mixed fruit (225 grams)

4 oz chopped walnuts (1 cup) 

1 cup chopped dates

1/2 cup brandy 

Let this stand overnight.

Step two of the fruit cake process:

Preheat oven to 275.

Sift together:

2 cups flour

1/2 tsp.salt

1 tsp. baking soda

1 tsp.ground cloves

1 tsp allspice 

1 tsp. cinnamon

In another bow, cream 1 cup butter.

Gradually beat in:

2 cups brown sugar

6 eggs

3/4 cup molasses

1/4 cup apple juice

Careful not to fill pans too full, it will rise because of the baking soda.

Pour into four loaf pans, lined with parchment paper, bake for about 2 hours (could be more or less, sometimes they are ready in 1 hour 45 minutes.

Do not forget to grease well or add parchment to the pans. I find parchment paper helps them come out easily.

After 90 minutes start checking with tooth pick as you do with other cakes. If comes out clean, sign that it is probably done. Touch and see if it springs back. Don't over bake.

Step Three:

Take from oven and let cool. 

Once they have cooled, infuse with your favourite of one of the following: brandy, sherry, whiskey, rum or whichever alcohol you wish (maybe one of each). Then wrap in cheese cloth and store in a sealed container. Infuse with same alcohol once or twice a week for a couple of weeks then less frequently as they age (sherry, others with brandy, whiskey and screech rum) four or five tbsp per feeding. You will see it absorb into cake. At first they are greedy for alcohol but later they will absorb less. Check them regularly. Always keep wrapped and in sealed container.

I normally age them for two and a half  months before eating.

Crockpot Creamy Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup is a deliciously rich and comforting dish that’s perfect for a cozy meal.

Must express something to keep getting my recipes.. Thank you.

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Extra shredded cheddar cheese (for garnish)

Instructions

1. Brown the Ground Beef:

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

2. Prepare the Crockpot:

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

3. Add Broth and Seasonings:

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

4. Cook on Low:

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

5. Add Cream and Cheese:

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

6. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Oven baked Chicken Wings

RECIPE

Chicken Wings:

4 lb (12) whole chicken wings

15g  (3/4 tsp) salt

15g (3/4 tsp) baking powder

Bake at 400F for 30 minutes