Honey Mustard Chicken

My first thoughts were not to make Honey Mustard Chicken, but a chicken Dijonnaise, which is hard to do when you are out of Dijon mustard. A few tweaks to accommodate what we have in store and I came up with a very nice tasting recipe. The recipe is for two so if your cooking for more, just multiply the ingredients.

Ingredients for Honey Mustard Chicken

2 Chicken Breasts
1 Tbs olive oil
Salt and Pepper
1 medium onion diced
1 clove garlic diced
1/4 cup dry white wine
1/4 cup honey mustard
3/4 cup chicken stock
2 tsp dried tarragon
3 Tbs butter

Directions for Honey Mustard Chicken

Salt and pepper all sides of the chicken.

In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.

Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.

Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.

Place the chicken back into the pan and cover and cook on medium heat for about 20 – 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn’t look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve, spooning more sauce over the top. Take the remaining sauce and serve on the side.

Serving suggestions:

Goes great with egg noodles tossed in butter and bread crumbs, and perfectly cooked carrots: http://www.rantsravesandrecipes.com/perfect-carrots-everytime

OMG! #divinechicken #bestchickenever What? Did you think I’m not a “with it” Pup? This one gets 5 paws for sure!

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

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Honey Mustard Chicken

2013-11-04 15:03:25

A delicious chicken recipe

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Ingredients

2 Chicken Breasts
1 Tbs olive oil
Salt and Pepper
1 medium onion diced
1 clove garlic diced
1/4 cup dry white wine
1/4 cup honey mustard
3/4 cup chicken stock
2 tsp dried tarragon
3 Tbs butter

Instructions

Directions for Honey Mustard Chicken
Salt and pepper all sides of the chicken.
In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
Place the chicken back into the pan and cover and cook on medium heat for about 20 - 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn't look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve spooning more sauce over the top. Take the remaining sauce and serve on the side.

SERVING SUGGESTIONS

Goes great with egg noodles tossed in butter and bread crumbs and perfectly cooked carrots.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

October 22, 2013November 14, 2014

Sauerbraten

Some say sauerbraten is the national dish of Germany. I’m not so sure about that but it is one of my favorites. “Sauerbraten” meaning pickled beef is one of a great line of recipes from Germany. This one can be cooked in either the oven or your Crock Pot. Be forewarned it’s not a quick throw together meal, the meat needs to marinade for 24 – 48 hours and cook for 4 -7 hours, depending on the method you chose and the size of the roast.

I was l lucky to have a tri-tip steak in the freezer from our last top sirloin I cut up. We were almost unpacked and ready to start a new life in our little cottage when we got a surprise house warming gift around midnight the other night. A more than slightly inebriated driver ran across our front lawn taking out our fence and knocking our lovely shade tree over onto our neighbors driveway (one way to get to meet the neighbors). So instead of a shopping trip to our new grocery store and the green grocers we had to spend the money on tree removal.

So although the cubbards are getting bare we still can manage a few interesting meals.

Marinade for Sauerbraten

This is one of those recipes that you can certainly experiment with. If you like it more sour, you can leave it to marinade for a longer period of time.

This recipe calls for the marinade to be around 24 hours and is not refrigerated. If you are going to leave it more than 48 hours it should go into the refrigerator after 24 hours.

1 qt water brought to a boil
½ – 1½ cups vinegar (depending on how sour you want to make it)
8 peppercorns
2 thick slices of lemon
4 whole cloves
2 bay leaves
6 juniper berries
1 onion thinly sliced
1 5-6 pound bottom round
1 clove garlic thinly sliced into slivers

Once the water is brought to a boil add all the rest of the ingredients and let the mixture steep for 10 – 15 minutes while it cools slightly.

While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.

Ingredients for Sauerbraten

1 piece bottom round marinaded
2 -3 Tbs flour
2 Tbs fat or vegetable oil
1 onion diced
2 cups strained marinade
3 Tbs stewed tomtoes
2 tsp paprika
2 Tbs brown sugar
6 – 12 ginger snaps
1 Tbs gravy master (optional)
2 Tbs butter and flour to form a roux (optional)
Sour cream (optional)

Directions for Sauerbraten*

Preheat oven to 350°

Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.

Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.

Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ – 4 hours until edges of meat fall off easily.

When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.

If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.

Serve with Kartoffelkloesse or mashed potatoes, and red cabbage.

*This recipe can also be made in the slow cooker, follow all directions but allow at least 6 – 8 hours for the meat to cook.

Here are a few items to help make this recipe:
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Cherry
Dansk Kobenstyle White 6 QT Casserole
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set

Oktoberfest could become my favorite time of year, I’ll give it 5 paws.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Sauerbraten

2013-10-22 18:00:22

Serves 6

A great Oktoberfest meal or a great meal any time

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Prep Time

24 hr

Cook Time

4 hr

Total Time

28 hr

Prep Time

24 hr

Cook Time

4 hr

Total Time

28 hr

Ingredients

Ingredients for Marinade
1 qt water brought to a boil
½ - 1½ cups vinegar (depending on how sour you want to make it)
8 peppercorns
2 thick slices of lemon
4 whole cloves
2 bay leaves
6 juniper berries
1 onion thinly sliced
1 5-6 pound bottom round
1 clove garlic thinly sliced into slivers
Ingredients for Sauerbraten
1 piece bottom round marinaded
2 -3 Tbs flour
2 Tbs fat or vegetable oil
1 onion diced
2 cups strained marinade
3 Tbs stewed tomtoes
2 tsp paprika
2 Tbs brown sugar
6 - 12 ginger snaps
1 Tbs gravy master (optional)
2 Tbs butter and flour to form a roux (optional)
Sour cream (optional)

Instructions

Instructions for Marinade
Bring the quart of water to a boil add all the rest of the ingredients and let the mixture steep for 10 - 15 minutes while it cools slightly.
While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.
Directions for Sauerbraten
Preheat oven to 350°
Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.
Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.
Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ - 4 hours until edges of meat fall off easily.
When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.
If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.

Notes

If you are going to marinade more than 48 hours refrigerate after 24 hours.
Serve with Kartoffelkloesse or mashed potatoes and red cabbage
This recipe can also be made in the slow cooker, but allow at least 6 - 8 hours for the cooking process on high.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

KF8S46DT2ZNK

October 14, 2013November 14, 2014

Halloween Pumpkin Soup

Perhaps one of the hardest things to do at Halloween is to get the kids to eat dinner before going out to “Trick or Treat”. The excitement level rivals Christmas Eve, they can’t stand still and trying to get them to sit at a table and eat is close to impossible. I came up with an idea many years ago to try and make dinner a little more fun for the kids and at the same time serve something palatable for my wife and myself. It did work and became a tradition until they became too grown up to allow mom & dad to go with them on their rounds.

Ingredients for Pumpkin Soup

2 approximately 4 pound pumpkins * see note at end of recipe
6 inch wide small pumpkins one for each person you are serving (optional) **see note
4 Qts Chicken Stock
1 white onion dice
2 sweet apples cored,peeled and diced
1 clove garlic minced
½ pound of bacon diced and cooked well
2 tsp ground sage (optional)
2 Tbs Olive oil
5 Tbs flour
salt & pepper
½ -1 cup heavy cream
Creme fraiche or sour cream (optional)
Chopped fresh chives
1 recipe of Scottish Scones*** see note

Directions for Pumpkin Soup

Preheat oven to 350°

Take one of the larger pumpkins and cut in half and scoop out the seeds, brush the insides with the oil and season with salt and pepper, place both halves on a baking sheet cut side down. Bake for approximately 60 minutes until the pumpkin is fully cooked and a fork pressed into the flesh goes in easily. Set baking sheet on a rack and allow the pumpkin to cool. Once it is cool enough to handle scoop out the pumpkin pulp, set it in a bowl, and set aside.

In a large stock pot (not non-stick) place the bacon and on medium heat cook until all the fat has rendered and the bacon is crisp. Remove the bacon and set aside on a paper towel to drain, leaving the fat in the pot.

Add the onion,garlic and apple to the pot and cook until the onions are softened. Once the onion is softened add the flour,sprinkling it around the pot and stir until all the raw flour is gone, then cook for one or two minutes more. Now add the chicken stock the sage and the pumpkin and with an immersion blender puree the mixture until smooth. Bring to a boil to allow to thicken slightly and stir to combine. Reduce heat and simmer for about 30 minutes. Just before serving taste and adjust the seasoning.

Add the cream and stir to combine, ladle into bowls add a dollop of creme fraiche to center of each bowl and garnish with the crisp bacon and chopped chives. Serve with fresh warm Scottish Scones with butter and your favorite jelly or jam on the side.

* If you do not have an immersion blender you can take a small amount of chicken stock and in a blender, puree the pumpkin in small batches, or use about 4 cups of canned puree of pumpkin ( not spiced).

**Optional for Halloween cut the top off the second large pumpkin and scoop out the seeds, being careful not to rupture the skin. Decorate the pumpkin and use it as a tureen to serve the soup at the table. Take the smaller pumpkins and cut tops off remove seeds, again being careful not to rupture the skin, decorate and use as bowls. Serve the Creme fraiche and chives on the side.

*** You can find the recipe for scones by using the “search my site” bar on the home page, or this link http://www.rantsravesandrecipes.com/scottish-scones/

Here are a few items to help make this recipe:
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover
~ 12 ~ Make a Pumpkin Jack-o-lantern Halloween Sticker Sheets ~ 6.5 X 4.75″ Sheets ~ 240 Stickers Total ~ New

Not exactly a pup friendly holiday, I can’t have the chocolate. I do have to bark at everyone who knocks on the door! By the end of the night I’m exhausted! I’m not a big fan of pumpkin. The only saving grace is the scones, which I do adore! 5 paws for the scones and just kudos for the cook.

Halloween Pumpkin Soup

2013-10-16 02:24:16

Yields 4

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Save Recipe

Prep Time

2 hr

Cook Time

30 min

Total Time

2 hr 30 min

Prep Time

2 hr

Cook Time

30 min

Total Time

2 hr 30 min

Ingredients

2 approximately 4 pound pumpkins * see note at end of recipe
6 inch wide small pumpkins one for each person you are serving (optional) **see note
4 Qts Chicken Stock
1 white onion dice
2 sweet apples cored,peeled and diced
1 clove garlic minced
½ pound of bacon diced and cooked well
2 tsp ground sage (optional)
2 Tbs Olive oil
5 Tbs flour
salt & pepper
½ -1 cup heavy cream
Creme fraiche or sour cream (optional)
Chopped fresh chives
1 recipe of Scottish Scones*** see note

Instructions

Preheat oven to 350°
Take one of the larger pumpkins and cut in half and scoop out the seeds, brush the insides with the oil and season with salt and pepper, place both halves on a baking sheet cut side down. Bake for approximately 60 minutes until the pumpkin is fully cooked and a fork pressed into the flesh goes in easily. Set baking sheet on a rack and allow the pumpkin to cool. Once it is cool enough to handle scoop out the pumpkin pulp, set it in a bowl, and set aside.
In a large stock pot (not non-stick) place the bacon and on medium heat cook until all the fat has rendered and the bacon is crisp. Remove the bacon and set aside on a paper towel to drain, leaving the fat in the pot.
Add the onion,garlic and apple to the pot and cook until the onions are softened. Once the onion is softened add the flour,sprinkling it around the pot and stir until all the raw flour is gone, then cook for one or two minutes more. Now add the chicken stock the sage and the pumpkin and with an immersion blender puree the mixture until smooth. Bring to a boil to allow to thicken slightly and stir to combine. Reduce heat and simmer for about 30 minutes. Just before serving taste and adjust the seasoning.
Add the cream and stir to combine, ladle into bowls add a dollop of creme fraiche to center of each bowl and garnish with the crisp bacon and chopped chives. Serve with fresh warm Scottish Scones with butter and your favorite jelly or jam on the side.

Notes

* If you do not have an immersion blender you can take a small amount of chicken stock and in a blender, puree the pumpkin in small batches, or use about 4 cups of canned puree of pumpkin ( not spiced).
**Optional for Halloween cut the top off the second large pumpkin and scoop out the seeds, being careful not to rupture the skin. Decorate the pumpkin and use it as a tureen to serve the soup at the table. Take the smaller pumpkins and cut tops off remove seeds, again being careful not to rupture the skin, decorate and use as bowls. Serve the Creme fraiche and chives on the side.
*** You can find the recipe for scones by using the “search my site” bar on the home page, or this link http://www.rantsravesandrecipes.com/scottish-scones/

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.