Monday, September 1, 2014

Baked Honey Mustard Chicken

This is easy and delicious.  The flavors combine just wonderfully.  Yum!  Enjoy!
-3 chicken thighs, bone-in, skin-on
-1 tsp salt
-1 tsp pepper
-1/4 cup honey
-1/4 cup stone ground mustard
-1 tsp dried parsley
-1 tsp dried basil
-1 tsp smoked paprika
-1 Tbs lemon juice
Preheat the oven to 375 F.  Coat a 9x13 baking dish with cooking spray.
Pat the chicken dry, then cut each thigh into half (one half will have the bone in it). Arrange chicken in prepared dish.  Season the thighs with the salt and pepper.
In a small bowl, mix together remaining ingredients.  Pour evenly over chicken.
Bake in preheated oven for 45-50 minutes or until golden brown and juices from chicken run clear.  Enjoy!

Friday, August 29, 2014

Cafe Zupas' Garden Chowder

I love a good chowder any time of the year.  We ate at Zupas a few days ago and I had this chowder.  It was soooo good, that I immediately wanted to make it at home so that I can have it all the time.  Yes, it's that good!  Now, I know, it does have lots of veggies, but it's a chowder, which means heavy cream and flour, so don't expect fewer calories. :)  But, it's soooo worth it!  Once you have a taste of it you'll be addicted to it!
The story behind this chowder, is that Zupas had a recipe contest a few years ago.  This was one of the winning recipes.  The original recipe has evaporated milk in it, but Zupas noticed that it made the chowder to separate.  So they changed it to cream, which makes it stay nice and smooth, with no separation.
Another thing I like about this recipe, is that is super easy and quick.  It really depends on how fast you can chop your veggies and shred your cheese.  I did mine and all the cooking in just under 30 minutes!  Excellent recipe!  Can't wait to make it again VERY soon!  Enjoy!
-1/3 cup salted butter
-2 medium zucchinis, chopped
-1 medium onion, finely chopped
-1 tsp dried parsley (or 2 Tbs fresh, chopped)
-1 tsp dried basil
-1/3 cup flour
-1 tsp salt
-1 tsp pepper
-3 cups vegetable broth
-1 tsp lemon juice
-4 Roma tomatoes, chopped (keep the seeds and all the juices, and add them all to the chowder)
-1 1/2 cups heavy cream
-1 cup frozen corn
-1/2 cup Parmesan cheese, freshly shredded
-2 cups sharp Cheddar cheese, shredded
Melt the butter in large sauce pan.  Add the zucchini, onion, parsley and basil.  Stir and cook for about 10 minutes, or until the vegetables are tender.  Stir in the flour, making sure there are no lumps.  Season with the salt and pepper and give it a good stir.  Gradually, add the broth and stir until smooth.  Add the lemon juice.  Cook for a couple of minutes.  Add the tomatoes, cream and corn.  Quickly bring to a boil.  Cover, reduce heat and let it simmer for 5 minutes.
Remove from heat and stir in the cheese.  Mix well.  Pour into bowls and enjoy with some bread.  Enjoy!

Wednesday, August 27, 2014

Pepper Jack and Pimento Dip

You might think that this dip is spicy because of the Pepper Jack cheese.  Well, it's not.  The cheese gives it a wonderful flavor, but it doesn't overpower it at all.  Great treat! Just a little  heads up though-this recipe makes only enough got 3-4 servings.  If you want to make it for a large group, double or triple the recipe.  Otherwise, enjoy!
-1 cup Pepper Jack cheese, shredded
-1 cup sharp cheddar cheese, shredded
-1/4 cup mayonnaise
-1/4 cup sour cream
-1 (2 oz) jar diced pimentos, well drained
-1 Tbs Worcestershire sauce
-1/2 tsp salt
-1/2 tsp ground pepper
Preheat oven to 350 F.  Coat a ramekin dish with cooking spray.
Mix all ingredients together and pour into prepared dish.
Bake in preheated oven for 15-20 minutes, or until the dip is melted and bubbly.  Enjoy!

Monday, August 25, 2014

Grilled Salmon with Maple and Balsamic Vinegar Glaze

Quick, simple and delicious!  Serve it with a quick side of veggies and this becomes a fantastic gourmet meal (and you don't even sweat over it!).  Absolutely delicious!  Enjoy!
-1/2 cup pure maple syrup
-6 Tbs balsamic vinegar
-1 tsp salt
-1 tsp pepper
-4 salmon filets, skin on
Place syrup, vinegar, salt and pepper in large resealable plastic bag.  Mix well.   Add the salmon and let it marinate at room temperature for about 20 minutes, turning once in a while.
Coat your grill with cooking spray (be generous).  Turn it on.
Once nice and hot, add the salmon with the skin side up.  Grill for about 3 minutes.  Carefully, flip it over and let it grill for 6-7 more minutes or until cooked through.  Enjoy!

Friday, August 22, 2014

Sweet Onion Dip

Oh, this is soooo, soooo good!  It's rich and creamy and simply delicious!  It goes very well with chips or veggies.  Delicious!  Also, keep in mind with this one, that you want it to look more burnt, which means that the onions are caramelized to perfection.   This gives the dip quite an enhanced flavor, bringing out the sweetness of the onions.  Oh, so good!  Enjoy!
-1 (8 oz) package cream cheese, at room temperature
-1 cup mayonnaise
-1 cup Parmesan cheese, freshly grated
-2 small sweet onions, finely diced
-1 Tbs ground pepper
Preheat oven to 350 F.
Mix all the ingredients together until well combined.  Pour into 8x8 baking dish.
Bake in the preheated oven for 50-60 minutes or until the crust is brown, almost burnt looking.


Related Posts Plugin for WordPress, Blogger...