Monday, August 29, 2016Baked Chicken with Creamy Tomato Sauce from Dinner: A Love Story
In an ovenproof skillet or Dutch oven (sorry photo does not show either), brown 3 to 4 large boneless chicken breasts over high heat in olive oil, about 2 minutes a side. Remove breasts from pan. (They do not have to be cooked through.) Turn down heat to medium-low and add one onion (finely chopped) and 2 cloves garlic (minced). After about 2 minutes, stir in one 15-ounce can chopped tomatoes and simmer for 15 to 20 minutes. Stir in 3-4 tablespoons mascarpone and a handful of roughly chopped basil. Add chicken back to pan, immersing them in sauce. Bake at 350°F for 20 minutes.
I also cooked up bowtie pasta and peas, plus pulled together a green salad.
Tuesday, September 6, 2016Pork Roast (easiest ever if you remember to thaw the meat)
In the morning, I brown the meat (seasoned with Uncle Chris' Seasoning) on all sides in hot olive oil in a skillet. Then, I put it into the crockpot. I add a bottle of BBQ sauce (if we have any, which we did this time. If not, I make my own -- ketchup, brown sugar, mustard) and just enough stock to cover the bottom of the crockpot (all I had was chicken this time usually would do beef broth).
Cook on low for about eight hours.
Serve to a hungry, post-tumbling class family with a salad and some bread.
Sunday, January 1, 2017Ham Bone Soup
Take that leftover Christmas ham and put it in a crock pot. Add a half bag of frozen corn, a bay leaf, 4 cups of chicken stock, six smashed cloves of garlic, half an onion (diced), a can of Rotel, one potato (peeled and diced). Start on high for four hours and then keep on warm until the potatoes are soft. Add in cream or milk if you want something a little creamier.
Serve with cornbread or biscuits -- and a bowl of black-eye peas for good luck.