Imagine: the weather man tells you the temperatures will drop to the low twenties later in the week. What do you do? I took all my plants in and decided an adjusted spicy chili recipe from America’s Test Kitchen will keep me warm during this arctic front. This chili tastes more like a mole and…
After Thanksgiving, I had a ton of potatoes that I needed to use before they go bad; they had already dehydrated a bit and some of the eyes and the beginning of growth! The weather had become chilly and drizzly in Dallas so I thought soup would be great! I was honestly surprised at how…
This meal started as a frantic search for a second main dish for a friend whom didn’t eat red meat and developed into one of my favorite dishes to cook and eat. I’ve made this dish again last night for my sister and her family and they loved it! Fragrant from from the Indian spices…
What to do with left-over roast chicken carcass? Make chicken noodle soup! This recipe relies heavily on the fresh thyme, and earthy parsnips but is simple in its deliciousness. You can have a more rustic meal by pulling off all the meat from the left over carcass of a roast chicken in place of the…
I added “Mole style” because this is more a chicken mole than it is a chili, however, if you know this going in you will not be disappointed!! Expect a chili and you will be let down!! The puréed ancho chilies does give this recipe a bit of a sweet smokey kick, especially…
Just imagine coming home on a cold day to the aroma of curry wafting about the house from this Indian inspired soup. It makes me want to take a deep breath, let it go and say, ” Ahhhhh….” The flavors are warm without being spicy; just enough to take your mind off the biting wind….
We have a group of friends that get together and have a game night where we play charades or catch phrase. It is a potluck so everyone brings a dish and there is always too much food and drink, but I’d rather have too much food and drink than not enough! This night I was…
5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
8 chicken thighs (about 2 pounds), skinned $
1/4 teaspoon black pepper
Chopped parsley (optional)
Preheat oven to 475°.
Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.
Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.
Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.
Qui’s Notes: The apples made this dish, so I would double the amount of apples (and corresponding spices) called for.
Also, I used season salt instead of salt and pepper to flavor the chicken and I us