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Recipes
Cider Chicken with Apples, Bacon and Thyme
By Coppermouse
Sprinkle the chicken with the salt
- large skinless bone-in chicken thighs (about 2 pounds)
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 4 strips bacon, coarsely chopped
- 2 Vidalia onions, thinly sliced
- 3/4 cup chicken broth
- 2 Granny Smith apples, cut into 1/4-inch-thick wedges
- 1/2 cup apple cider
- 1 tablespoon chopped fresh thyme
- 2 tablespoons softened butter
Oysters on the Grill
By Coppermouse
Prepare a medium-hot fire in the grill
- 1 stick unsalted butter
- 1 tablespoon each fresh basil, tarragon
- & thyme, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt to taste
- 36 fresh large oysters, in the shell, scrubbed
Irish Tater Totchos
By Coppermouse
These nachos are based on a bed of tater tots, with all the Irish fixin's you'd expect for a dish befitting St
- 2 (16 ounce) bags Cascadian Farm Spud Puppies
- 6 slices bacon
- 1 whole onion, diced
- 1 whole red pepper, chopped
- 1 whole jalapeno pepper, seeded and diced
- 1 cup cooked black beans, rinsed and drained if using canned (optional)
- 1 pinch salt and pepper
- 2 cups sharp cheddar cheese, shredded
- 2 whole avocados, peeled and pitted
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
- 4 whole green onions, chopped, divided
- 1 cup salsa (optional)
- 1 cup sour cream (optional)
Cranberry Cheese Log with Rosemary Pepita Crust
By Coppermouse
Move over cheeseball, this simple goat cheese log puts a new spin on a retro favorite
- 3/4 cup dried cranberries
- 10 ounces of goat cheese, softened
- 1/4 teaspoon salt
- 3/4 cup roasted pepita seeds
- 1 1/2 tablespoons chopped fresh rosemary
Deviled Chicken Drumettes
By Coppermouse
Drumettes or wingettes are chicken wings that are split at the joint
- 1/4 cup spicy mayonnaise (such as Tabasco Spicy Mayonnaise or Kraft Hot & Spicy Mayo)
- 1/4 cup honey-Dijon mustard
- 12 chicken drumettes
- 1 1/2 cups plain panko breadcrumbs
- 3 tablespoons melted butter
- 1/2 teaspoon salt
Mini Spinach Lasagna Roll-Ups
By Coppermouse
Directions 1. Preheat oven to 350ºF
- 8 Lasagna noodles, cooked
- 1 (10 ounce) package Green Giant frozen chopped spinach, thawed and well drained
- 1 (15 ounce) container ricotta cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasonings
- 1 (15 ounce) can Muir Glen organic pizza sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper, if desired
Chipotle-&-Orange Grilled Chicken
By Coppermouse
I have cooked this in the oven when I can't get to a grill
- 2 tablespoons orange-juice concentrate, thawed
- 1 TBS finely chopped chipotle peppers in adobe sauce
- 1 TBS balsamic vinegar
- 2 tsp unsulfured molasses
- 1 tsp Dijon mustard
- 1 lb boneless, skinless chicken breast, trimmed and salted to taste
Lemony Blueberry Pie
By Coppermouse
This classic pie is one of the easiest to make, especially when you start with refrigerated pie crust
- 1 double crust pie crust, thawed
- 3/4 cup sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 1/2 cups fresh blueberries, rinsed and drained well
- 1 tablespoon lemon juice
- 1 egg white
- 1 tablespoon butter, cut into small pieces
- Coarse sugar for topping
Crunchy Chicken Cutlets with Buttermilk Gravy
By Coppermouse
Place the flour on a sheet of wax paper
- For Gravy:
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup plain panko breadcrumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon paprika
- 3/4 teaspoon salt
- 4 (5-ounce) chicken cutlets, pounded thin
- 1/4 cup peanut or vegetable oil
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 cup buttermilk
Slow-Cooker Beer Cheese Soup
By Coppermouse
In 3- to 4-quart slow cooker, place onion, carrots and green onions; stir gently to mix
- 1 cup finely diced onion
- 1 cup finely diced or shredded carrots
- 1/4 cup chopped green onions (4 medium)
- 1 carton (32 oz) Progresso™ chicken broth
- 12 oz beer
- 1/2 teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
- 4 cups shredded sharp Cheddar cheese (16 oz)
- 1/2 cup heavy whipping cream
- 1/4 cup Gold Medal™ all-purpose flour
- 1/4 cup water
- Popped popcorn or croutons