Happy Memorial Day everyone and I'm sure we'll all be thinking of the service men and women who gave all for us.
What's on the menu for everyone??
We are really winding down - more company coming for 'last holiday meal,' but it's going to be an easy crockpot Mexican Stew and Burr's Red Chile Cornbread. a neighbor who is 'smitten' with Houseboat Don is bringing me a b'day cake.
Here is what we had yesterday for my special grazing dinner - what fun it was.
I finally made Clive's (old C2Cer) Bacon Jam - it's wonderful. Sharon, I think you have the recipe also, but I modified it a little, if you're interested.
Had some honeycomb left in the pantry, so of course it was wonderful with these cheeses.
I'll post the recipe for this one - so easy and fast - we ate it as an appie, but I bet it would be good with a grain or pasta
This one uses Pillsbury cookie roll and wow! so tasty and easy -
Port and Paprika Chicken Bites Recipe
I apologize - can't remember where this recipe came from or when!
2 garlic cloves
2 bay leaves
3 tablespoons port (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon salt -- plus more to taste
1 pound boneless -- skinless chicken thighs, cut into bite-size chunks (about 1-inch dice)
1/2 cup chopped cilantro
1/2 cup finely diced onion
1 Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively -- chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
2 Pour the mixture over the chicken -- cover, and refrigerate for 1 to 2 hours.
3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.
Description:
"Great Bar Food at Home | John Wiley & Sons, 2007 | Serves 4 as tapas"
NOTES : Portuguese and Spanish ingredients—inimitable port wine, paprika, cilantro, and olive oil—flavor this tapas-style dish. Set out cocktail picks, or toothpicks, for nibbling on these delicious little bites. To cook these bites once and enjoy them twice, double the recipe, omitting the cilantro, and freeze half the batch. Then just thaw them in the fridge and reheat them in in a skillet, adding fresh cilantro before serving.–Kate Heyhoe
LC Hah! Note: If you’re anything like us, you may as well forget satisfying your and three other appetites with this tapas, as suggested by the number of servings above. Hah! Just can’t be done, not when it’s so tricky to stop tossing back small bites of warmly spiced chicken. Perhaps cconsider it an entree instead, for two not four, spooning the chicken over rice to soak up every last drop of that sauce.
----------------
* Exported from MasterCook *
Molten Lava Chocolate Chip Cookies - Pillsbury
Makes 9
1 roll Pillsbury® refrigerated chocolate chip cookies
9 teaspoons semisweet chocolate chips
Ice cream -- if desired
Chocolate-flavored syrup -- if desired
Maraschino cherries -- if desired
1 Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
2 Remove cookie dough from wrapper. Spoon 1 tablespoon dough into each muffin cup. With fingers, press dough to flatten in cups.
3 Place 1 teaspoon chocolate chips on top of dough in each cup. Place additional 1 tablespoon dough over chips in each cup; press lightly to flatten.
4 Bake 20 to 25 minutes or until tops are golden brown. Cool in pan about 10 minutes.
5 Remove warm cookies from muffin cups. Top each with ice cream, chocolate syrup and 1 cherry..
Cookies will keep in an airtight container for a few days.
You can reheat cookies in the microwave to warm slightly prior to serving.
------------
Well now, didn't I just hijack this thread.............
What's on the menu for everyone??
We are really winding down - more company coming for 'last holiday meal,' but it's going to be an easy crockpot Mexican Stew and Burr's Red Chile Cornbread. a neighbor who is 'smitten' with Houseboat Don is bringing me a b'day cake.
Here is what we had yesterday for my special grazing dinner - what fun it was.
I finally made Clive's (old C2Cer) Bacon Jam - it's wonderful. Sharon, I think you have the recipe also, but I modified it a little, if you're interested.
Had some honeycomb left in the pantry, so of course it was wonderful with these cheeses.
I'll post the recipe for this one - so easy and fast - we ate it as an appie, but I bet it would be good with a grain or pasta
This one uses Pillsbury cookie roll and wow! so tasty and easy -
Port and Paprika Chicken Bites Recipe
I apologize - can't remember where this recipe came from or when!
2 garlic cloves
2 bay leaves
3 tablespoons port (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon salt -- plus more to taste
1 pound boneless -- skinless chicken thighs, cut into bite-size chunks (about 1-inch dice)
1/2 cup chopped cilantro
1/2 cup finely diced onion
1 Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively -- chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
2 Pour the mixture over the chicken -- cover, and refrigerate for 1 to 2 hours.
3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.
Description:
"Great Bar Food at Home | John Wiley & Sons, 2007 | Serves 4 as tapas"
NOTES : Portuguese and Spanish ingredients—inimitable port wine, paprika, cilantro, and olive oil—flavor this tapas-style dish. Set out cocktail picks, or toothpicks, for nibbling on these delicious little bites. To cook these bites once and enjoy them twice, double the recipe, omitting the cilantro, and freeze half the batch. Then just thaw them in the fridge and reheat them in in a skillet, adding fresh cilantro before serving.–Kate Heyhoe
LC Hah! Note: If you’re anything like us, you may as well forget satisfying your and three other appetites with this tapas, as suggested by the number of servings above. Hah! Just can’t be done, not when it’s so tricky to stop tossing back small bites of warmly spiced chicken. Perhaps cconsider it an entree instead, for two not four, spooning the chicken over rice to soak up every last drop of that sauce.
----------------
* Exported from MasterCook *
Molten Lava Chocolate Chip Cookies - Pillsbury
Makes 9
1 roll Pillsbury® refrigerated chocolate chip cookies
9 teaspoons semisweet chocolate chips
Ice cream -- if desired
Chocolate-flavored syrup -- if desired
Maraschino cherries -- if desired
1 Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
2 Remove cookie dough from wrapper. Spoon 1 tablespoon dough into each muffin cup. With fingers, press dough to flatten in cups.
3 Place 1 teaspoon chocolate chips on top of dough in each cup. Place additional 1 tablespoon dough over chips in each cup; press lightly to flatten.
4 Bake 20 to 25 minutes or until tops are golden brown. Cool in pan about 10 minutes.
5 Remove warm cookies from muffin cups. Top each with ice cream, chocolate syrup and 1 cherry..
Cookies will keep in an airtight container for a few days.
You can reheat cookies in the microwave to warm slightly prior to serving.
------------
Well now, didn't I just hijack this thread.............
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com