Artichoke Chicken with Parmesan Orzo

http://http://www.cheftalk.com/cooking_articles/Artichokes/121-How_To_Cook_Artichokes_-_with_photos.html

I tried a new recipe and it was a great hit! I decided to share it and hope you get brave and try it, you won't be sorry.

4 boneless, skinless chicken breasts, seasoned with salt and pepper

1/4 cup all-purpose flour

2 Tbsp. extra-virgin olive oil

1 box frozen artichoke hearts, thawed and halved (9 oz.) (I couldn't find this so used 2 fresh artichokes.)

1 cup white cooking wine (or chicken broth)

1/4 cup honey

2 Tbsp. white wine vinegar

2 Tbsp. butter

1/4 cup chopped fresh parsley leaves

salt and pepper to taste

Dust seasoned chicken breasts with flour. Saute in olive oil over medium-high heat until brown, about 3 minutes per side. Make sure pan is sizzling hot before you add the chicken.

Add artichokes and saute until edges are lightly golden, 2 minutes. Whisk wine, honey and vinegar together, then pour over chicken. Simmer 3 minutes to reduce slightly.

Stir in butter, then add parsley and season just before serving.

Parmesan Orzo

1 cup dry orzo pasta

1/2 cup heavy cream

1/4 cup grated parmesan cheese

salt to taste

chopped fresh parsley leaves

Bring a pot of salted water to a boil for the orzo.

Cook pasta according to package directions; drain. Return pasta to the pot and stir in cream

and parmesan. Cook until thick, about 1 minute, then season with salt. Garnish with parsley.

I didn't add any extra salt at the end of both recipes and waited until after I put the chicken and orzo on the plate before garnishing with parsley so it would be pretty on top. I served lightly steamed broccoli as well. It was pretty and delicious.

Fruity Frappe

1/2 can frozen lime juice
1/2 can frozen orange juice
1/2 can frozen lemonade
2 L Gingerale
3 L lemon lime soda

Add all ingredients into a large bowl. It's better to add the lemon lime soda just before serving to keep everything bubbling. I like to keep everything very simple when I throw baby showers, bridal showers, ...

Also, with the extra 1/2 cans of lime juice and lemonade I make lemon/lime juice for those that don't drink carbonation.

Easy Chocolate Fondue

1/2 c. half & half (cream)
1/2 c. chocolate chips.

Warm the cream on the stove (not boil) and slowly add in chocolate chips until they melt. You can make any quantity, just make sure that you have the same amount for each.

This is always a party favorite. I get compliments on my amazing fondue every time. If they only knew how easy it was.

Pork Chops Mexicana

4-5 Pork Chops
1 small can tomato sauce
1/2 packet of taco seasoning
3/4 c. rice
1 1/2 c. water
shredded cheese

Place pork chops in baking pan. Cover with all but shredded cheese. (Make sure the rice has liquid around it) Place aluminum foil over the pan. Bake at 35o degrees for 1 hr. Remove foil and add cheese. Bake for 5 mins.

Oreo Cookies

1 box Devils Food Cake mix
3/4 c. shortening
2 eggs

Filling:
3 oz. pkg. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar

Mix together cakemix, shortening, and eggs, until moist; will be very thick. Roll into small balls and place on cookie sheet; slightly smash. Bake at 350 degrees for 8 minutes only. Cool slightly and place on cooling rack. To make the cookie sandwiches, frost one cookie with filling; place another on top of frosted side.

I haven't tried it yet, but I'm optimistic.

Chicken Under a Brick

I have pretty much been DYING to try this recipe ever since my sister gave it to me over four years ago (in a recipe binder on my wedding day... thus the slacker in my chef-ti-ness). I finally got the courage to debone a chicken yesterday, let it marinate over night and cooked it up today. It was sooooo good, I think I still have garlic on my breath, gross for you, good for me. I knew it was good because I had it over 6 years ago at my sister's house when I visited her in Pittsburgh... which is weird that the next time I had it, was in Pittsburgh, in my sister's old house... doo-do-doo-do *twilight zone music*. Anyway, I had to see if I could make it... and if I can make it... anyone can. Just don't melt your hand picking up a hot skillet from the oven like idea. I know, I'm brilliant!

Whole chickens are cheap, I think I got mine for around $3.50... in Pittsburgh, so it may even be cheaper some place else. Budget friendly, semi-healthy, yumm-o meal... that's the way uh-huh uh-huh, I LIKE it!!! Give it a try, and let me know if you do!

Stuffed and Satisfied,

Slacker Chef


1 Whole (3 to 4 pound) Chicken, trimmed of excess fat, then rinsed and patted dry
1 Tb. minced fresh Rosemary, plus 2 sprigs fresh Rosemary
2 tsps. Salt
1 Tb. coarsely chopped Garlic
2 Tbs. Olive Oil
1 Lemon, quartered

NOTE: It is best to plan ahead for this dish, so you'll have time to let it marinate.

Remove the chicken's backbone and split the chicken (you can find a lot of tutorials on line, I used THIS). Mix together minced rosemary, salt, garlic and 1 tablespoon of the olive oil, and then rub all over the chicken. Tuck some of it under the skin, too. Allow to marinate, if time permits, for up to a day in the fridge.

When you are ready to cook, preheat the oven to 450º. Preheat and ovenproof skillet over medium high heat on the stovetop. Press the rosemary sprigs into the skin of the chicken. Put the remaining olive oil into the skillet and wait a minute for it to heat up. Place the chicken in the pan, skin side down, along with any pieces of rosemary and garlic. Weight the chicken with another skillet or a flat pot lid and a couple of bricks or rocks. The basic idea is to flatten the chicken.

Cook for 10 minutes on the stove top, then transfer, still weighted, to the oven. Roast in the oven for 15 minutes more. Take the chicken from the oven and remove the weight; turn the chicken over (skin side up) and roast 10 minutes more, or until done. Serve hot at room temperature, with lemon wedges.


***Pictures to come... not that they are spectacular... still waiting for my dream camera, *sigh*

Rosemary Chicken Thighs

I was purchasing chicken thighs for a yummy Slow Cooker Chicken Curry recipe (I'll post soon... its good), and was supposed to get boneless, skinless thighs... I knew this, so how did I end up putting a bag of frozen chicken thighs that were still connected to their skins and bones... I don't know. Must have been on sale.

Here is my creation. A spin off of Chicken Under a Brick (a recipe I'll share once I try making it myself).

Chicken Thighs
Extra Virgin Olive Oil (what makes is extra?)
Garlic Powder
Rosemary
Lemon Juice
Salt and Pepper

Place frozen chicken thighs on a baking sheet. Drizzle each thigh with extra virgin olive oil. Season with garlic powder, dried rosemary, salt and pepper. Pour lemon juice over each thigh (try not to take off the seasonings). Bake in oven for one hour at 350º or until chicken is cooked through.

It was really yummy, if I do say so myself. The only bad thing is that most of the flavor was in the skin... which kind of makes it unhealthy when you are forced to consume the skin to get all of the yummy flavoring. *sigh*

Whatever, what-e-ver! o\/\/o

I am no good at this blog moderator thing. If you try a tasty new recipe and LOVE it, take some time and share it (especially if it is moderately healthy, I am on the hunt for those!).

Love, The Slacker Chef

Anniversary Chicken

This creamy chicken recipe has a delectable mixture of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. Perfect for a special dinner or any meal you want a chicken dish that tastes out of the ordinary.

Ingredients:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat.

3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.

5. Sprinkle with cheese, green onions and bacon bits.

6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This is in the Oven... I'll comment on how it tastes. I am WAY excited. Got it from HERE.

Shrimp Salad

We are probably the only family in the world that has shrimp salad at Thanksgiving, but it just isn't the same without it. My mom learned it from my Grandma Newey and it is kind of hard because it is a by taste recipe (like so many of my mom's recipes). It is something that ALL of the kids in the family love, even those who claim they don't like shrimp! You should give it a try sometime, maybe not for Thanksgiving, but just to say you've made it.

This is the closest picture I could find, its just to give you an idea. See how tiny the shells are?

Tiny Pasta Shells (the ones that are about 1/4 inch... they are kind of hard to find)
Miracle Whip
Sour Cream
Pickles (finely chopped)
Dill Pickle Juice
Tiny Shrimp
Sliced Olives
Green Beans (cut in half)
3 Green Onions

Cook Pasta, place in large bowl. Add 2 BIG spoonfuls of Miracle whip and 1 regular spoonful of Sour Cream (about 1/3 as much miracle whip). Wash off shrimp in hot water and place with other ingredients into bowl. Salt and Pepper well.

This recipe is best if you make it the day before and refrigerate it over night.

The Newey Stuffing

2 Boxes of Chicken StoveTop Stuffing
1 Box of Cornbread StoveTop Stuffing
Onion
Celery
Green Onions
Crasins
1 lb. Sausage, browned
Apple

Cook stuffing according to box but decrease the water by 1/2 cup per box (they always have you put too much in, you can always add more water at the end, but all of the add-ins should cover it). Add all ingredients, except the green onions, and cook until heated through. Toss in green onions before serving so they don't wilt.

I never like stuffing until my Mom created this recipe. She is amazing! Can throw anything together and it tastes awesome!

Mama Newey's Sweet Potatoes

We view Sweet Potatoes just like Hawaiian Haystacks... the more you throw in, the better. Here is what we traditionally put in.

2-3 Yams (not super huge... about the size of a large potato)
1/4 stick of Butter
Brown Sugar
Pecans
Apple (peeled, thinly sliced)
Mini Mallows

Bake Yams the night before (1 hour at 350°) until fork tender, place in fridge to chill overnight. Peel yams (skins should pull right off) and chop into chunks. Place in 9x13 inch pan. Place sprinkle pecans, apple and brown sugar over yams. Place small chunks of butter all over using the whole 1/4 stick of butter. Bake in oven for 20-30 minutes, pull out, cover with marshmallows and put under the broiler until golden brown.

** The rule is: NEVER, NEVER take your eyes off the oven until they are done!! Otherwise you'll burn the house down!**

Optional Add ins:
Pineapple
Coconut
Cinnamon
Nutmeg
Whatever else sounds yummy!

Happy Turkey Day!

Lets hear the things you are making for Thanksgiving, that is if you have time between baking and traveling (or potty training in my case). If you have already posted it in the previous two weeks, GREAT!

PS - I am bringing the Cranberry Relish from Deb to the Thanksgiving dinner we got invited to. Yum!

Sour Cream Apple Pie

This is my all-time favorite pie. I don't even like regular apple pie so give it a try and you might be hooked too. This is what I am asked to bring every Thanksgiving...

9" pie crust, unbaked

2 c. Granny Smith apples: cored, peeled, and chopped

1/3 c. + 2 T. white flour

1 c. sugar, divided

1/4 t. salt

1 c. sour cream

1 egg, beaten

1 1/2 t. vanilla extract

1 T. cinnamon

2 T. butter

1. Place crust in pie pan, add apples

2. Combine 2 T. flour, 2/3 c. sugar, and salt in separate bowl

3. Add sour cream, egg, and vanilla and add to apples

4. Bake at 425 for 15 min.

5. Then 350 for 30 min.

6. While pie is baking, combine cinnamon, butter, remaining flour, remaining sugar and then sprinkle on top of pie when finished baking.

7. Then bake for at 400 for 10 min.

Pretzels

Pretzels:

1 1/2 c. warm water

1/2 c. sugar

1 T. yeast

4 1/2 c. flour

Mix on low for until mixture comes clean off sides of bowl (about 1 minute). Knead for 1 minute. Let rise until double. Form into pretzels and dip in 1 qt. of water and 1/3 c. baking soda mixture. Cook at 450 for 8-10 minutes.

Apple Cobbler

Apple Cobbler:

8-10 med. apples (peeled, sliced, cored)

3/4 c. sugar

3/4 tsp. cinnamon

topping:

2 c. flour

2 eggs

3/4 tsp. salt

2 c. sugar

2 tsp. baking powder

1/2 c. butter, melted

Put apples in 9x13"casserole dish. Combine sugar and cinnamon and sprinkle over apples. Combine topping ingredients EXCEPT for butter until mixture resembles course crumbs. Spread over apples. Pour melted butter on top. Bake at 350 for 40-50 minutes.

The Newey's call them "Cranberry Relish", I just call em "Cranberries"

This is a Day Family secret recipe...passed through the generations...only blood relatives know it...only the cool relatives know it...but Liz did say I should post it, so I guess I have to break some rules, deceive my family, and share some secrets so here it is!

(Oh and I don't have it written down and have only made them a few times and only at Thanksgiving so I hope I can remember right...)

- 1 bag fresh cranberries

- 1 orange - un-peeled but with the end's with the stemmy parts cut off (you can slice it if you want for easier blending, but keep the peel on!)

- 1 cup of sugar

-Throw it all in a blender with a little bit of water - a few teaspoons and blend into a nice pulp, add more water if needed. The consistency should be fairly thick, no one likes runny cranberries!

I'm kidding about the secrecy by the way, they're not that great (but they are good, better than canned cranberries) and I know no one cares if it is shared.

Pumpkin Roll

Okay sorry I just read that we've moved onto pie recipes. I've never baked a home made pie, my moms the talent there. But I did make my first pumpkin roll this year and their not as hard as I thought. So I'll share that recipe in place of my pie. Hope that's ok. :)

1st bowl

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

Set aside

2nd bowl

1/2 tsp vanilla

4 egg yolks (beaten on high speed for 5 minutes)

Gradually add 1/3 cup sugar, mix until dissolved

Then add 1 & 1/2 cup pumpkin pie mix (has to say pie)

Rinse your bowl and mixers well, before making bowl 3.

3rd bowl

Beat egg whites until they form a stiff peak, then gradually add 1/2 cup sugar

Gently fold egg whites (bowl 3) into egg yolk mixutre (bowl 2)

Then gently add the flour mixture (bowl 1)

Spread dough across a lightly greased cookie sheet (putting it on wax paper works best)

Cook @ 375 for 12 minutes

While dough is still warm cut around pan edges.

Sprinkle powder sugar across a clean hand towel.

Flip pumpkin dough from pan onto hand towel.

Sprinkle powder sugar over pumpkin roll.

Beat 2 cubes of cream cheese. Add 1cup powder sugar (more if wanting sweeter) and a capful of vanilla.

Spread frosting across top of roll. Now roll your pumpkin roll and your done!

Walker style stuffing

I hope we're still doing Thanksgiving reciepes. Sorry I've been a little out of the internet loop lately. Anyways heres a stuffing recipe that Josh and I LOVE!

Fry 1 package of sausage and 2 chopped celerey stalks in pan

Drain grease

Add

1/2 cube of butter

3 cups water

Boil for 4 to 5 minutes

Turn heat off

Gently fold in 1 box Stove Top stuffing mix.

It's more dryer, fluffier and so much yummier then regular stuffing recipes

Recipe Sharing

If you didn't post your recipe in time, NO WORRIES! I can always fix the date, so post it anyways. I don't want to miss any of these wonderful recipes out there. Or if you have a recipe you are DYING to share, let me know, and we can showcase your recipe. If you can't figure out how to post, comment or whatever, just e-mail me your question/recipe and I can try and help you (I am by no means an expert...but I'll pretend). 

Also, if you'll notice on the tool bar I have created "Labels" so that if you want to search by category they will all be in  one place. (Thanks Tif for the suggestion!) If anyone has any advice or suggestions for the blog, pass them along. I am easy going. 

I hopefully will have a link bar on the side soon, that just lists all of the recipes we've shared... I'm still working on that one. 

Thanks for sharing everyone!