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Recipes
Roasted Chicken Thighs with Lemon and Oregano
By LDenvir
Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds
- 1 lemon
- 4 large, or 8 small skin-on, boneless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 teaspoons olive oil, divided
- 3 sprigs oregano
- 1 tablespoon minced shallot
- 1/2 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth
I am Momma Sugar Cookies
By LDenvir
Now for the frosting. This one's kind of hard to write down because I just do it
- 1 and 1/3 cups of butter
- 1 and 1/2 cups of sugar
- Cream (mix) the butter and sugar together. It helps if the butter has been left out a little while so it's a little softer, but don't melt it.
- 2 eggs
- 2 tsp. vanilla extract
- 3 and 1/2 cups of flour
- 2 tsp. baking powder
- 1 tsp. of salt (I do 1/2 tsp though)
- Mix till it sticks. Then refrigerate the dough for at least an hour. This is actually very important. It matters. Roll out your dough, cut into cookies, and bake.
- Bake at 350 for 6-8 minutes
- till the edges are just barely light brown. If you over cook them you'll get crunchy cookies.
- I make them pretty thin because that's my favorite. If you prefer them thicker you might need to add a little more time in the oven.
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Skillet gratinate of zucchini and chicken
By LDenvir
Preparation Preparing the chicken and zucchini: If the chicken breasts are whole, cut them in half
- For chicken and zucchini
- 2 pounds skinless boneless chicken breasts or chicken tenders
- 3 small or 2 medium zucchini (1 pound, or slightly more)
- 1 cup flour, or more, for dredging
- 3 tablespoons extra-virgin olive oil or more if needed
- 1/2 teaspoon salt, or more to taste
- For sauce
- 3 tablespoons soft butter
- 1 cup summer tomato sauce
- 1/4 teaspoon peperoncino
- 1 cup white wine
- 12 small fresh mint leaves or 1 tablespoon large mint leaves, shredded
- 3/4 cup grated Grana Padano or Parmigiano-Reggiano cheese
- 1 cup hot simple vegetable broth or stock, if needed
Chocolate Chunk Cookies (PW)
By LDenvir
Add 1 stick of the butter to a medium skillet over medium heat
- 1 cup (2 sticks) salted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 2 large eggs
- 2 cups plus 2 rounded tablespoons all-purpose flour
- 2 heaping teaspoons instant coffee granules
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces good semisweet chocolate, chopped into chunks, plus additional chunks for topping, optional
- 1/2 cup finely chopped pecans, optional
Bourbon Bread Pudding (MS)
By LDenvir
Make the pudding: Preheat oven to 350 degrees with a rack set in the lower third of the oven
- Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the oven for about 10 minutes.
- For The Pudding
- 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for baking dish
- 1 1/2 pound ciabatta, brioche, or challah, cut into 1 1/2-inch cubes (9 cups)
- 4 cups half-and-half
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons pure vanilla extract
- 5 large eggs, lightly beaten
- 1 cup golden raisins
- For The Bourbon Glaze
- 4 tablespoons unsalted butter
- 2 tablespoons bourbon
- 1 cup confectioners' sugar
- 1/2 cup heavy cream
Sausage-Cauliflower Spaghetti
By LDenvir
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces spaghetti
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 12 ounces sweet Italian turkey sausage, casings removed
- 6 cloves garlic, sliced
- 1 small head cauliflower, broken into small florets
- 1 bunch scallions, chopped
- 1 cup grated pecorino romano or parmesan cheese
Sunny Broccoli Salad
By LDenvir
In a lg. bowl, stir together the mayo, onion, raisins, sugar and vinegar
- 1 C mayo
- 1 sm. Red onion, finely chopped
- 1/2 C raisins
- 1/4 to 1/3 C sugar
- 2 T vinegar
- 7 C chopped fresh broccoli
- 1/2 C chopped walnuts or sunflower kernels.
- 8 slices bacon, crisp-cooked, drained and crumbled
Chicken and Asparagus Casserole
By LDenvir
Preheat oven to 350 Mix all ingredients together and bake for 45 minutes
- 2-3 C cooked chicken
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can green asparagus
- 1 jar of mushrooms
- 1 C mayp
- 1 C grated cheddar cheese
- 4 oz. fine noodles
- Potato Chips to top
Septieme Hard Rolls (MS)
By LDenvir
Stir together yeast, sugar, and warm water in the bowl of an electric mixer; let stand until foamy, about 10 minut...
- These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 3 cups warm (110 degrees) water
- 8 cups bread flour, plus more for work surface
- 3 tablespoons whole wheat flour
- 3 tablespoons coarse salt
Drip Beef Sandwiches (PW)
By LDenvir
Sprinkle the chuck roast with salt and pepper
- Ingredients
- One 4-pound chuck roast
- Salt and black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 2 cups beef broth
- 2 tablespoons minced fresh rosemary
- One 16-ounce jar pepperoncini, juice and all
- 2 yellow onions, sliced
- 10 to 12 toasted, buttered deli rolls