This week: an easy, colorful, stovetop chicken recipe, just right for Spring!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Oh man, I have a lot of the ingredients and I could almost make this for dinner. I might make a half butted (lol) one with already cooked chicken and no mushrooms or asparagus, just leeks and wine (and coco cream cause we can’t have diary with meat). Yes t just sounds so good and it’s time to think about dinner. I have a bunch of chicken in the fridge that I roasted.
Here’s a finger licker..
- Cook 4-6 boneless, skinless chicken breasts in your crockpot. Every machine cooks different, so, what I will say on doneness is pretty much all meat you cook in a crockpot gets overcooked, so make sure it is done. 4-6 hours probably.
- When done, drain the liquid and save for cooking rice. Shred the meat like pulled chicken and put back in the crockpot.
- In another saucepan, make a bechamel sauce - wait to season it.
- Once thickened, add a cup or so of shredded cheddar and 2 tablespoons of stone ground (or your favorite) mustard.
- Pour this over the chicken and stir up. Taste for season. Add salt, pepper and garlic powder to taste.
It is good served over rice, pasta, plain or just licked off a clean finger! The mustard does something magic to the cheese sauce which is better tasted than explained.
Sounds delicious.
Spirit cooking ... the good kind
Chocolate Easter Egg Cake (easy)
This recipe will make you the star of your Easter celebration, and it will be so easy, you’ll do it every year thereafter.
Ingredients:
1 box Betty Crocker DARK Chocolate cake mix (or your favorite brand) - but the DARK chocolate is a must.
prepare mix according to box directions
Use a standard loaf pan - fairly large in size
Spray inside of pan to make for easy removal of cake
Bake according to directions.
When baking is done, cool the cake before removing from cake pan.
The next item is shaping the cake into more of a rounded edge on each corner of the cake. Then, trim the top of the cake to even out the look of an oval egg shape. If the cake is too tall - just trim off an inch or so from the bottom of the cake.
Place trimmed cake on a platter.
When the cake is fully cool, ice the “egg” with a dark chocolate frosting of your choice. When it is fully iced, smooth out the frosting so that it appears shiny and it will form a candy egg appearance.
Next step - using every color - decorate the egg with icing tubes - making squiggly lines, bows, stars, hearts, etc. Or, writing the name of the people who will be attending the Easter event.
To add to the fun, you can make some very small cakes by using the tiny foil pans. All the other steps are the same.
Cover your platter with shiny-side foil. I like to put my large cake in the center and then surround it with all the little eggs.
I’m sorry I don’t have any pictures .. but I’m hoping the directions are clear.
Everybody will be GAGA over it .. and it was so easy.
Was that green shoot in the garlic clove advice a myth? I remember being told even by Real Chefs I worked for to avoid using the little green shoot if there was one. Lately I have ignored that rule, used even the shoot, and no one has died.
“...whimsical pasta.”
My favorite! :)
Printing out your recipe and adding Vermouth to my grocery list for tomorrow. And as long as I’m getting Vermouth, I may as well get a bottle of Stoli, too! ;)
I’m glad I answered my PING for this post, LOL! :)
JT - This sounds so simple AND delicious. We’re now harvesting asparagus daily (that one is easy); just cluck and DH will eat it with relish :>)
Plan to try this week.
TIA
From My Paris Kitchen.....Chicken with mustard.
http://www.moveable-feasts.com/poulet-a-la-moutarde-chicken-with-mustard/
Just by coincidence I picked up a package of a frozen pasta-vegetable dinner last night prior to reading this thread. I had never had pasta with vegetables before. The only way I’ve had pasta is with tomato sauce and meatballs, or sausage. Only the one I bought and ate as a side yesterday came with brocolli and I think carrots. Also chicken, mozzerella and some other stuff I don’t recall right now. My mother used to sometimes make pasta with butter and eggs. Simple but tasty.
Jamestown, thanks you for posting this interesting recipe! I’m definitely putting it on my menu for this week.
I’m reviewing my recipes and planning Easter Dinner for the family. The hardest part it is realizing it is already Easter! Time flies!!