I chose not to take a picture of this. Truth be told, the kielbasa was eaten before I had a chance.... I was hesitant to make this recipe because it uses fresh onion. (not my favorite food) I have to say, the sauteed onion makes the sauce... it adds just the right amount of flavor. One recipe coats two packages of kielbasa. My husband said that he likes this better then the chili sauce and red currant jelly recipe that I have been using for years. (this is just as easy to make) Enjoy! 1/2 onion sliced very thin 1 tablespoon butter 1 cup ketchup 1/3-1/2 cup brown sugar, packed 2 tablespoons worcestershire sauce
The original recipe was from Epicurious. I changed it to fit the ingredients that I had in the house, along with lowering the calories somewhat. The corn sauce is sweet with a touch of sour. (Soak up the sauce with bread.... a great combo!) I used chicken thighs with bones. If you are making it with boneless chicken, lessen the cooking time. This recipe has been doubled to accommodate 5 people. (3 kids, 2 of which eat adult portions) Sauce 1 cup fresh corn kernels 1 teaspoon minced garlic 1/4 cup diced onion 2 1/2 teaspoons olive oil 3 cups low sodium chicken broth 2 tablespoons honey 1 teaspoon salt Black pepper 1/4 cup fresh lemon juice Chicken 8 skinless chicken thighs 1 cup buttermilk Black pepper 1 1/2 cup flour (white or a combo of white and wheat) 2 1/2 teaspoons paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon dry mustard 1/2 teaspoon celery seed 1/4 cup olive oil (plus more if necessary)
In a sauce pan, saute corn, garlic and onion in oil over medium heat for 1 1/2 minutes
Add chicken stock. Reduce liquid by half
Add honey, salt, pepper and lemon juice
Once cooled, puree in blender. Set aside
Place chicken in a shallow glass baking dish, marinate with buttermilk and pepper for at least 2 hours
In another dish or bowl, combine flour, paprika, salt, garlic powder, onion powder, dry mustard and celery seed
Heat oven to 350 bake
Coat chicken well on both sides
Heat oil in pan. Add chicken
Cook chicken on medium heat for 5 minutes on each side
Place chicken on broiling pan with slats (to let fat drain onto broiling pan)
Cook for 30 to 45 minutes, or until chicken is no longer pink in the middle
My generous neighbor brought me over a lot of zucchini. Besides sauteing it, making bread, cookies and bars, I decided to make a zucchini soup recipe, and tweak it to my liking. It was so good, I drank 2 mug fulls with dinner! This recipe has no dairy, so it can be eaten hot, warm or cold. Delish! 2 tablespoons margarine 1 large chopped onion 3 medium sized diced potatoes (skins on or off) 4 cups shredded zucchini 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary 1/2 teaspoon dried basil Pepper to taste 4 cups low salt chicken broth 1 tablespoon low salt soy sauce 1 tablespoon dried dill
Melt margarine in a large pot
Saute onions and potatoes until onions become soft
Add zucchini, thyme, rosemary, basil and pepper. Mix
Add chicken broth and bring to a boil
Simmer for 15 minutes, or until potatoes are soft
Take off burner and let soup slightly cool
Using a blender, blend soup until desired consistency
I served this fish with leftover pasta with tomato sauce, and a variety of vegetables... hence, since none of the items go with Cornmeal Encrusted Fish Fillets, I decided to picture the fish separately. My mother used to call leftovers must-gos... Well, the must-gos were eaten, along with this delicious, and mild flavored fish. Two of my three kids are picky fish eaters, and both of them loved this recipe! I must say, this is the first cornmeal recipe where the topping stayed attached to the fish. The salad dressing gave just a hint salty flavor. (I used Ken's regular salad dressing...actually, I use nothing else) Makes 4 large serving, 8 kid's sized servings. Flour for dredging 2/3 cup Italian dressing 2 eggs 1 cup cornmeal 1/2 cup finely chopped fresh parsley 4 fish fillets (1 lb)
Place flour on plate
Beat eggs in bowl. Add dressing and mix
Place cornmeal and parsley on another plate
Flour both sides of fish fillet with flour
Dip both sides of fish in dressing/egg mixture
Place both sides of fish in cornmeal/parsley mixture
Place in a greased pan
Bake at 400 degrees on middle rack for 30+ minutes (until fish is flaky)
I made this dish the other night, and it was delicious! Serve on a bed of angel hair pasta, or rice pilaf. 3 large chicken breasts feed four. Enjoy! 3 large skinless, boneless chicken breasts 1/2 cup flour 2 tablespoons vegetable oil (or more if needed) 1 minced garlic clove 1 cup low sodium chicken broth 1/2 lemon 1/4 cup lemon juice 3 tablespoons butter 1/4 cup minced parsley Salt and pepper to taste
Preheat oven to 200 degrees. Keep an oven serving platter handy
Cut chicken breasts into 1/2 inch pieces
Season with salt and pepper and place in flour
Shake off excess flour
Heat oil in a large skillet. Pan-fry pieces until lightly browned on both sides
Remove chicken and place in oven on serving platter
Remove all but a thin coating of oil from pan
Stir in garlic, and mix for 20 seconds
Pour in chicken broth
Scrape bottom to dissolve brown bits
Stir in lemon slices and bring to boil
Cook until sauce reduces to 2/3 cup (5+ minutes)
Add lemon juice and simmer until sauce is slightly thickened
Add butter, and melt
Add chicken, and cook until no longer pink. (add more broth if necessary)
**I covered the pan so that the moisture would not escape
Truth be told, this is not a very appetizing picture. This was a quick meal, and I did not have much time for plate arranging. (never mind the two different kinds of pasta) However, that being said, the sauce was delicious, and the pork was moist. There was enough sauce to spoon over the pasta. Quick to prepare, and easy to make - delish! Serves 4 4 pork chops 2 tablespoons fresh sage (or 1 teaspoon dried sage) 1 teaspoon ground pepper 2 tablespoons butter 1 cup water 2 cubes beef bouillon (I used lower sodium)
Rub sage and pepper on both sides of pork chops
Melt butter in a large skillet and saute chops for 5 minutes on each side
In a separate pan, combine water and bouillon, stir until dissolved
Who would imagine that coffee would taste good with meat. Honestly, I could not taste much coffee, but the chicken had a bit of a kick to it. This brine made the chicken juicy, and delicious. (and not bad to look at either) Easy to make, and kid approved. (My son repeatedly told me how good it was, and asked for a second helping...always a good sign!) Tastes good cold too! 1 1/2 cup strongly brewed coffee 2 cups water 1/8 cup salt 3 tablespoons sugar 2 tablespoons chili powder 1/2 teaspoon crushed red pepper 3 crushed garlic cloves 1 cinnamon stick 2 1/2 lbs chicken pieces
In a large pot, combine coffee, water, salt and sugar until completely dissolved
Stir in chili powder, red pepper, garlic, and cinnamon
Add chicken
(I added a small plate on top, so that the top of the chicken pieces remained soaked in the brine)
Cover and refrigerate 3-4 hours
Place chicken on a broiler pan, and broil 6 inches from heat source for 10 minutes. (or until browned)
Turn pieces over and repeat
Set oven to 350 degrees, and place broiling pan on middle rack. Cook 10+ minutes, or until chicken is no longer pink inside.
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