Tuesday, October 16, 2018

Stuffed Chicken Thighs



My dear friend Theresa made this for me last night.  It was like a Thanksgiving meal.  Besides the stovetop stuffing, she served it with mashed potatoes, green beans and jellied cranberry sauce.
OMG, I want more now.  ~~Shelly



An easy comfort food dinner of chicken rolled up with stuffing in the center and swimming in gravy.
Ingredients
  • 1.5 lb chicken thighs about 6 thighs, boneless & skinless
  • 1 18 oz jar chicken gravy
  • 1/3 C milk
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1 - 6 oz box instant stuffing mix + ingredients called for on package
Instructions
  1. Preheat oven to 375.
  2. Prepare stuffing as directed on package.
  3. Place each thigh, laying open and place a scoop of prepared stuffing in the center. Roll chicken as best as you can and place in a 9x13 baking dish, seam side down. Spoon remaining stuffing around the chicken in the baking dish.
  4. Season chicken with seasoned salt and pepper.
  5. In a small bowl, whisk together gravy and milk. Pour over chicken.
  6. Cover with foil and bake 25 minutes.
  7. After 25 minutes, remove cover and continue to cook an additional 10-15 minutes, or until chicken is cooked thru. Always check chicken temp with a quick read thermometer.

Monday, October 15, 2018

Chicken Thighs with Creamy Mushroom Sauce


I used only 4 chicken thighs and kept the amount of the sauce ingredients the same. 



So, if I were to make 8 chicken thighs, I would double the sauce.  ~Shelly









Ingredients






Monday, October 8, 2018

Parmesan Baked Pork Chops




Ingredients

  • 4 boneless pork chops, 1/2" thick
  • 1 Tbsp olive oil
  • 1/2 c parmesan cheese
  • 1/2 c Italian bread crumbs
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Directions

  1. On a plate combine the last 4 ingredients.
  2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
  3. Line a pan with tin foil and spray with cooking spray.  
  4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
This come from Just a Pinch Recipes 

Tuesday, October 2, 2018

Filet Mignon with Rum-Red Chili Sauce or Cabernet Sauce

Do you enjoy a rich or spicy sauce served over your meats?
Here are a coupe of sauce ideas for your next meal.
You will find everything you need at Harter House



















Rum-Red Chili Sauce:
2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup dark rum (recommended: Meyers's)
5 cups chicken stock
2 tablespoons chili paste or puree
2 tablespoons molasses
Salt and freshly ground black pepper


Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

***************************************















Cabernet Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup good-quality Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or chicken stock
Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.