Category Archives for "Cook It"

recipes

a few months ago

Pickle Braised Chicken

Yields 4 servings

Pickle Braised Chicken

The dill pickle juice adds a wonderful briny flavor to this recipe. If you find the finished flavor is too strong for your tastes, it can be tempered by adding additional chicken broth when making the pan sauce.

10 minPrep Time

55 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • Ingredients:
  • Chicken Thighs:
  • 2 T. extra virgin olive oil, divided
  • 3-4 cloves fresh garlic, minced
  • 8 bone-in chicken thighs (approximately 3 lbs.)
  • Freshly ground black pepper, to taste
  • ½ c. dill pickle juice
  • 1½ c. organic chicken broth, divided
  • Salt, to taste (optional)
  • 3 T. fresh parsley, chopped (optional)
  • Cauliflower Rice:
  • 1 medium head cauliflower, rinsed, tough leaves and stems removed
  • 1 T. extra virgin olive oil.
  • Freshly ground black pepper, to taste

Instructions

  1. Directions:
  2. In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
  3. Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
  4. Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
  5. Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan.
  6. Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
  7. While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.
  8. Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
  9. Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.
  10. To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.
  11. Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
Cuisine: Low Carb |
7.6.4
2
http://eclecticwomanmagazine.com/pickle-braised-chicken/
a few months ago

Perfect Peach Cobbler

Perfect Peach Cobbler
Save RecipeSave Recipe

Ingredients

  • Ingredients:
  • Filling:
  • 8 large, ripe peaches, pitted and cut into small chunks
  • 1/3 cup white sugar
  • 2 T fresh lemon juice
  • 2 t. all-purpose flour
  • 1 t. kosher salt
  • 1 t. nutmeg
  • 1 t. cinnamon
  • 1 t. vanilla extract
  • ¼ cup packed brown sugar
  • Topping:
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 t. kosher salt
  • 1 t. baking powder
  • ¼ cup heavy cream
  • ¼ cup water
  • 8 T. unsalted butter, very well chilled
  • 1 egg white, beaten with water added
  • ¼ cup sugar

Instructions

  1. Directions:
  2. Preheat oven to 400 degrees with the rack positioned in the center.
  3. Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large glass bowl. Thoroughly combine ingredient before transferring to a greased 8x8” baking pan. Top peach mixture with an even layer of brown sugar before placing pan in oven. Bake for 10 minutes.
  4. While baking, add flour, sugar, salt, and baking powder to a different bowl and stir to combine thoroughly. Remove chilled butter from refrigerator and chop into very small pieces with a sharp knife. Add butter to the bowl and combine with dry ingredients with your fingers. You should have small pebble-sized pieces of butter when finished.
  5. Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
  6. Remove peach mixture from oven and carefully spoon dough over the top. Make sure the dough is the same thickness throughout so it cooks evenly. You can cover the entire surface, or do like I did and leave deliberate spaces in between. It looks more rustic that way.
  7. Return pan to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is evenly browned.
  8. Remove from oven and allow pan to cool slightly. Serve alone or topped with your favorite ice cream or whipped cream.
7.6.4
1
http://eclecticwomanmagazine.com/perfect-peach-cobbler/
ESHA Logo
Calories
576 cal
Fat
25 g
Carbs
75 g
Protein
12 g


Click Here For Full Nutrition, Exchanges, and My Plate Info