1/3/11
Emeril’s Essence (Creole Seasoning)
Found on www.foodnetwork.com at the recipe page
2 ½ Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried leaf oregano
1 Tbs. dried Thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup
2 ½ Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried leaf oregano
1 Tbs. dried Thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup
1/3/11
Chicken with Cider (Poulet au Cidre Doux)
from www.woodchuck.com
Submitted by Kimberly C.
- 4 boneless, skinless chicken breasts (or any chicken you choose)
- 1 cup onions – diced
- 2/3 bottle Woodchuck Hard Cider
- Sea salt, fresh ground pepper, Old Bay seasoning
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- Season chicken with Old Bay, sea salt, and pepper. Sear chicken in olive oil on high heat for approx. 4 minutes per side. Remove chicken from heat. Add butter and onions. Sautee onions on high heat while scraping bottom of pan to incorporate seasonings. When onions have carmelized, add chicken back to the pan with a little more Old Bay. Pour approx. 2/3 bottle of Woodchuck Hard Cider in pan and bring to a boil.
- Reduce sauce to desired consistency.
1/22/11
Baked Potato Soup
Ingredients:
12 slices bacon ( I used a small package of fresh crumbled bacon bits)
2/3 cup margarine/butter
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and
cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese (or more if you happen to like cheese, like me)
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
* 1/2 tablespoon garlic powder ( I had added this as we happen LOVE garlic here, and the soup just seemed to need something else to polish it off)
Directions:
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
(or in my case, open ziploc thingy of bacon bits, snag a couple of bits for "quality control" and place to the side and avoid eating the rest of the bacony goodness, so there is some left to put in the soup)
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, (garlic if desiered),salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
4. serving option, add a dolup or two of sour cream, a few green onions and some extra cheese for making your bowl look pretty and soup extra tasty. :-)
I made a side of pillsbury homestyle biscuts as a finishing touch for this meal, and let me tell you, it was "soup"-er yummy :-)
