Drumsticks with Biscuits and Tomato Jam

Fried chicken seems like a Sunday thing to me. Normal i would have it at Sunday dinner with my family. So I've never made it before. When i saw this recipe i was excited about it. It turned out great, I made it for me my boyfriend and a freind of ours.
The jam didn't thicken like i thought it would. But it was still really good. Enjoy and happy cookin.

Foodnetwork Magazine
Cook Like A Star!
June 2010

Drumsticks with Biscuits and Tomato Jam

2 Pints grape tomatoes
3 to 4 Tablespoons sugar
2 Sprigs fresh thyme
2 Teaspoon chopped thyme
Salt and Pepper
Juice of 1 Lemon
1/3 cup honey mustard
2 Tablespoons Worcestershire sauce
1 Cup all-purpose flour
8 Skin-on chicken drumsticks
5 Tablespoon unsalted butter
Biscuits, for serving

Preheat the oven to 400°. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes.
Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl.
Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted in the center registers 155°, about 15 minutes.
Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits.

Fun Simple Sides

Sorry it's been a while for a post. Hopefully I won't be taking anymore long breaks.
This recipe was so easy to make. I really enjoy couscous, so I am happy to find new ways to make it. It's a simple side, Hope you enjoy it also.

Foodnetwork Magazine
Cook Like A Star!
March 2010

Israeli Couscous with Raisins

2 Cups Israeli couscous
1 Onion diced
1 tablespoon Olive Oil
Pinch of Cinnamon
1 Cup Golden Raisins
2 Tablespoon Water
1/4 Cup Almonds
Chopped Parsley

Cook the couscous as the label directs; drain. Meanwhile heat on tablespoon olive oil in pan, add onion and cinnamon; sautè until golden brown. Add the raisins and water and cook for 2 minutes. Toss the couscous with onion and raisin mixture, then add almonds and parsley. Season with salt and pepper.

Spicy Pork Stir-Fry

So I have been on a stir fry kick lately. They are fun a simple to make. You can add just about anything that you have around the house in one. Like I add some asparagus that I had left over. Also the cherry tomatoes from my boyfriend's mom's garden.
This sauce was great. I enjoy spicy things, this wasn't to spicy though. Just enough heat to satisfy.
But now I have a whole bottle of Asian chili sauce that I am going to need to use up. So we should be having some more spicy dishes soon.
Happy Cookin

Recipe from Foodnetwork Magazine March 2010.






Spicy Pork Stir-Fry

3/4 pound of pork loin thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
4 Cloves of garlic minced
2 Tablespoons minced ginger
1/2 cup chopped Celery
1 cup sliced cherry tomatoes
1/2 cup of spinach
1 cup sliced Asparagus

Spicy Sauce

3/4 cup chicken broth
1 Tablespoon cornstarch
2 Tablespoon soy sauce
2 Tablespoon rice vinegar
2 Tablespoon rice wine or dry sherry
1/2 Teaspoon sesame oil
1 Tablespoon sugar
2 Teaspoon Asian chili sauce

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After pork has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the pork; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.

Ham-Asparagus Strata

I have so many eggs. So I was trying to figure out new ways to cook them. This is a great dish for breakfast, or even dinner. I am a fan of breakfast dinner. I got it from my Better Homes and Garden cookbook. I made a few changes. If you would like to see their just click on the link. I hope you all enjoy it.

Ham-Asparagus Strata

4 English muffins. torn or cut into bite-size pieces
2 Cups cubed cook ham
2 Cups cut-up fresh cooked asparagus
4 Ounces Swiss Cheese shredded
4 Beaten eggs
1/4 Cup sour cream
1 1/4 Cup of milk
2 Tablespoons finely chopped onion
1 Tablespoon Spicy brown mustard
2 Tablespoons Thyme

In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus, cheese, and thyme. Top with the remaining English muffin pieces.

In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper. Pour evenly over layers in dish. Cover and chill for 2-24 hours.

Bake, uncovered, in a 325 oven for 60 to 65 minutes or until the internal temperature registers 170. Let stand for 10 minutes before serving. Serve with salsa and sour cream in desired.

Maple-Teriyaki Pork

So I have kinda been on a stir-fry kick. They are fun to make. You can add just about anything you want in them. I was a fan of this sauce, it wasn't as sweet as i figured it would be. And I already had everything for it. I didn't have to get anything from the store. Which is a plus. Hope you all enjoy it. Happy Cookin

Maple-Teriyaki Pork

3/4 cup of breakfast syrup
1 teaspoon finely grated ginger
1 teaspoon finely minced garlic
1/4 cup soy sauce
1/2 pound pork tenderloin, cut into cubes
1 cup sliced carrots
1 8 ounce can pineapple tidbits
1 cup chopped green pepper

Combine syrup, ginger, garlic, and soy sauce; set aside.
Heat a large heavy skillet over medium-high heat; spray with olive oil spray. Season meat with salt and pepper; add meat pan. Cook until meat develops a rich brown crust, about 6-8 minutes. Add carrots and pineapple with juice; cook until carrots are crisp-tender.
Stir in teriyaki sauce and green pepper; stirring constantly until ingredients are well coated.

Skillet Rosemary Chicken

My mom has been growing herbs this year. Along with other veggies. When she came up to help my sister move she brought up some of the herb, one was rosemary. I love rosemary and wanted to use it up right away. So I got this recipe out and cooked it up.
I didn't have bone-in skin-on chicken. So i use the boneless skinless chicken. And I also couldn't find cremini mushrooms. So i use the regular mushrooms. But it all turned out just fine. For whatever reason the mushroom seemed to have soaked up all the lemon because that was the one thing i tasted lemon in. It was good and I would make it again anytime.
Happy Cookin

Foodnetwork Magazine
Cook Like A Star!
May 2010

Skillet Rosemary Chicken

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher Salt
2 Sprigs fresh rosemary, plus 1 tablespoon leaves
1 Clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 Lemons (squeezed halves reserved)
2 Tablespoons extra-virgin olive iol
4 Skin-on, Bone in chicken breast
10 ounces cremini mushrooms, halved

Preheat the oven to 450, Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, the mince and smash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to25 minutes.

Sweet And Sour Chicken

How I love to make stir-fries. But I haven't made them in a long time. I was excited to see a recipe for many different ones in my food network magazine. I've never made home made sweet and sour sauce before. So i really enjoyed the task. Now it looks really complicated. But it's not to hard. I am going to make it again one day but mix up the protein and veggies
Happy Cookin

Foodnetwork Magazine March 2010
Cook Like A Star!

Sweet and Sour Chicken

3/4 pound of chicken breast or thighs, thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
2 Cloves of garlic minced
2 Tablespoons minced ginger
1 Cup of Carrots
1 Cup of bell peppers
1 Cup of Onions

Sweet and Sour Sauce

3/4 Cup of chicken broth
2 Teaspoons cornstarch
1/4 Cup of Ketchup
2 Teaspoons soy sauce
3 Tablespoons rice vinegar
1/4 Cup of Sugar
1/2 Teaspoon of salt
1 Teaspoon sesame oil.

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After chicken has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the chicken; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.