Slow Cooker Coq Au Vin

Comfort food cooked in my crock pot is one of my go to's.  This recipe is a keeper for sure.

4 slices of bacon

10 oz of Baby Bella Mushrooms sliced

1 large white onion, chopped

1 large carrot peeled and cut into 1" pieces

4 garlic cloves minced

1 cup red wine

2 Tbsp tomato paste

2 bay leaves

1 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme

3/4 cup chicken broth 

4 chicken breasts

In a 12" skillet, cook the bacon, then remove and dice.  Set aside for later.

Add the chicken pieces to the skillet and brown on both sides in the bacon grease.  Remove and set aside.

Add mushrooms and onions to your crock pot.  Lay chicken breasts on top.

In the same skillet add the carrot pieces and cook until they are softened.  Add the garlic and cook another 2 minutes until fragrant.  

Add the red wine, tomato paste, bay leaves, thyme and salt and pepper.  Heat and cook until the tomato paste has dissolved into the mixture.  

Pour over the chicken in the crock pot.  

Pour the chicken broth over the top then cover and cook on low for 8 hours.  Taste for salt and pepper and add additional if desired.  

Sprinkle the bacon pieces on top and then serve with mashed potatoes.

Honey Garlic Chicken Wings

Oh my, I am a lover of all things chicken wings!  This recipe does not disappoint.

2 Tbsp salted butter

1/4 cup minced garlic

3 Tbsp honey

1 Tbsp soy sauce 

1/4 tsp red pepper flakes

1 tsp white wine vinegar

2 lbs baked chicken wings

Preheat your oven to 400 degrees

Toss chicken wings in 2 Tbsp melted butter, 2 tsp salt, 1/2 tsp pepper.  Stir well and place on parchment paper lined sheet pans.  Bake for 40 minutes or until baked through, browned and crispy.

Melt the butter in a small saucepan over medium heat, then add the garlic.

Cook for 2 minutes until the garlic is aromatic and softens slightly.  If the garlic starts to brown, turn the heat down.

Add the honey, soy sauce, and chili flakes.  Bring the heat up to medium high.

Simmer for 3 minutes, until the sauce thickens slightly.

Stir in the vinegar, then remove the sauce from the heat.  

Toss the baked chicken wings with the sauce, then serve immediately.

Enjoy!

 

Grilled Sweet Potatoes

I am a lover of sweet potatoes.  They are really very versatile.  And . . . not to mention yummy.  

This recipe is simple and delicious.  The best kind!

3 large sweet potatoes, peeled and cut into 1/2 inch rounds

3 Tbsp brown sugar

1/2 tsp cayenne pepper

3 Tbsp olive oil

1/2 Tbsp chopped fresh parsley

Preheat your grill to medium high

Oil your grate

In a small bowl, combine brown sugar and cayenne pepper

Brush the sweet potatoes with oil and sprinkle with brown sugar mixture

Grill in a single layer, turning once until charred, 1 1/2 - 2 minutes per side

Transfer to a serving dish and sprinkle with chopped parsley

Enjoy!

 

The Trip of a Lifetime -- Yellowstone

 I've had the opportunity to visit Yellowstone National Park for the past week.  What a beautiful and unique place this is.  Everywhere you look there is beauty and wonder. Just thought I'd share a few of the photos I've captured so far. 

Be sure and click the link in the blog list to my Yellowstone trip for lots more details and photos.

  

Crispy Baked Chicken Wings

Who doesn't love crispy chicken wings?  They are one of my favorites!  They are one of my go-tos for big game days, holidays, and get-togethers.  

This recipe is perfect because it requires only two ingredients.

2 lbs chicken wings

Salt

Preheat your oven to 450 degrees.

Heat up a big pot of boiling water.  Season the water like you would for boiling pasta (it should taste a little like sea water).

Add the chicken wings to the pot and reduce the heat slightly to keep them at a simmer for 7 minutes.

Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down.  Then dry them very well with paper towel.

Place the chicken wings directly on a metal sheet pan, with the fattier top side down.  

Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5 - 10 minutes on the other side, until the skin looks golden and crisp.  Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness.   Overcooking risks drying the inside out.  

Fettuccine with Cherry Tomato Butter Sauce

Every summer my garden provides and over-abundance of cherry tomatoes.  This recipe is the perfect way to use some of them up.  It's fresh and yummy!

1 lb fettuccine -- linguine or spaghetti can be substituted

1/2 cup butter

1 medium onion, finely diced

4 cups cherry tomatoes, halved

Salt and pepper to taste

1/4 cup minced parsley

1/4 cup fresh oregano leaves, sliced

2 cups reserved pasta water -- probably won't use all of it

In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes).  Add the tomatoes and oregano and season with a tsp of kosher salt.

Cook the sauce over medium heat for 30 - 35 minutes, stirring frequently or until cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.  

Bring a large pot of salted water to a boil.  When the sauce is almost to your liking, begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking, add 1 cup of pasta water to the sauce and stir to combine.  Continue to cook the sauce over medium heat.  

Add the pasta to the sauce and toss to coat.  Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper.  Add the parsley, toss once more and then plate.  If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.  

Serve with grated Parmesan cheese.  Enjoy!

 

 

Butter-Broiled Lobster Tails

As much as I complain about learning to cook for one, there is one advantage.  I can afford to fix things I really like for dinner that I couldn't afford if I were cooking for four or five people.  Lobster tails fall into this category.  I really love this recipe!

2 lobster tails

4 Tbsp melted butter

1 garlic clove, minced 

1 Tbsp lemon juice

Parsley, chopped

Salt and pepper

Preheat your oven to broil

Using kitchen shears, cut the top shell lengthwise to expose meat.  Gently lift meat above the shell.

Mix butter, garlic, lemon juice, salt and pepper.

Brush lobster meat with mixture.  Broil 5 - 7 minutes until opaque and slightly golden.

Sprinkle with Parsley.  Serve with extra butter on the side.  

Our local grocery store, Schnucks, has been selling two lobster tails for $14 around each holiday, so I make it a point to buy a few and keep them frozen to enjoy anytime I'd like.  How about that?  A delicious lobster dinner for about the same as I'd spend on dinner from a fast-food restaurant. 

Grilled Ribeye Steak with Garlic and Herb Butter

I absolutely love a good ribeye steak and this very simple recipe never disappoints.  I grow fresh herbs in my garden every year and when late fall and winter roll around, I grow them in my Aero Garden.  There is nothing better.  

2 Ribeye steaks (1 1/2" thick)

Salt and black pepper

1 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, smashed

1 - 2 sprigs fresh rosemary or thyme

Bring the steak to room temperature.  Pat dry and season generously with salt and pepper.

Heat a cast iron skillet or grill over high heat with olive oil.

Sear steak 4 - 5 minutes per side for medium (adjust to preferred doneness).

In the last 2 minutes, add butter, garlic, and herbs.  Spoon butter over the steaks as they finish.

Let rest 5 - 10 minutes before slicing.

   

Roasted Garlic Mashed Potatoes

I am a lover of all things garlic, and mashed potatoes are just better when they are mashed with garlic.  This recipe is perfect for a crowd.

2 lbs Yukon Gold or Russet potatoes, peeled and cubed

1 whole garlic bulb

1/2 cup heavy cream (more, if needed)

4 Tbsp butter

Salt and pepper to taste

Olive oil (for roasting garlic)

Preheat your oven to 400 degrees.

Slice off the top of the garlic bulb to expose the cloves.  Drizzle with olive oil, wrap in foil.

Roast for 35 - 40 minutes until soft and golden,  Cool slightly, then squeeze out the roasted garlic.

Place potatoes in a pot, cover with salted water.  Bring to a boil, then simmer 15 - 20 minutes until fork tender.  

Drain potatoes and return to the pot

mash with butter, roasted garlic and cream.

Season with salt and pepper.  Add more cream and/or butter if needed.

 

White Wine Cream Sauce

This white wine cream sauce is delicious served with lobster, crab legs, and steak.  I'm a fan of all three.  It pairs well with pasta too.  

2 Tbsp butter

2 garlic cloves, minced

1/2 cup dry white wine

1/2 cup heavy cream

1 tsp Dijon mustard

Salt and pepper to taste

1 Tbsp grated Parmesan

Fresh parsley or chives, chopped (for garnish)

In a saucepan, melt butter over medium heat.  Add garlic and sauté 1 minute.

Add white wine and simmer until reduced by half (about 3 - 5 minutes). 

Stir in heavy cream and Dijon.  Simmer another 2 - 3 minutes until slightly thickened.  

Season with salt, pepper and Parmesan.

Serve warm over you dish of choice and garnish with herbs.