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Veggie Spring rolls

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Murphy in the Morning Stuffing

Murphy in the Morning Stuffing

Ingredients
  

  • 1 lb. Neese's Country Sausage
  • 1 ½ Bags Croutons Peppridge Farms
  • 1 Box Wild Rice Mix cooked
  • 2 Eggs
  • 1 Large Chopped Onion
  • 1 Bunch Celery
  • ½ Teaspoon Black Pepper
  • 2 Cans Chicken Broth
  • ¼ Lb. Real Butter
  • 1 Clove Garlic

Instructions
 

  • Soak the Croutons in the Chicken Broth.
  • Sauté the Neese's Country Sausage and remove from heat.
  • Sauté Onion in Butter.
  • Mince and add Garlic to that mixture.
  • Add that mixture to the sausage.
  • Chop and add Celery to mixture and sauté.
  • Add Water Chestnuts and mix.
  • Add Eggs and cooked Wild Rice Mix.
  • At this point, combine with the Croutons and Chicken Broth.
  • If stuffing inside the turkey, make sure the internal temperature of the stuffing is at least 165º.
  • If you are baking the stuffing separately, set the oven for 350º and cook for about 30-40 minutes. Make sure it's not too dry.

Cream Parmesan Basil Chicken

Creamy Parmesan Basil Chicken Recipe

Nice easy midweek meal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 661 kcal

Equipment

  • Pot
  • Deep frying pan

Ingredients
  

  • 1 pounds chicken breast 2 large breasts
  • 3 tablespoons butter
  • 4 cloves large garlic cloves minced
  • 1/2 yellow onion finely minced
  • 1 1/2 cups heavy cream
  • 1 cup packed fresh basil leaves plus more for garnish
  • 1 cup fresh grated parmesan
  • 1/2 cup white wine or chicken stock
  • salt to taste
  • black pepper to taste

Instructions
 

  • Cut breasts in half lengthwise, pound to even thickness
  • In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
  • In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions and peppers are softened.
  • Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
  • Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
  • Add chicken back to the skillet, allow to warm up if needed. Serve.

Notes

My simplified version of this recipe:
https://www.foxandbriar.com/creamy-parmesan-basil-chicken-recipe/
 
Keyword chicken, pasta

Our Ribs

Our Ribs

Our take on many Rib recipes
Course Main Course
Cuisine American

Equipment

  • Grill
  • Oven
  • Ventilated baking pans (pan with a tray. tray has slots for liquid below)

Ingredients
  

  • 2-4 Racks Baby Back Ribs
  • 1-2 cans Quality Beer or Hard Cider

Dry Rub

  • 1 tbsp Cumin
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 2 tbsp Brown Sugar
  • 1 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 tbsp White Pepper

Barbcue Sauce

  • 1/2 cup Brown Sugar
  • 1 cup Chicken Broth
  • 1/2 cup Ketchup
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Brown Mustard
  • 2 tbsp Cider Vinegar
  • 2 teaspoon Chipotle Chalula Hot Sauce
  • 2 tbsp Spice Rub

Instructions
 

  • Preheat Oven to 275
  • Mix all Dry rub ingredients in a bowl
  • Pull membrane of of Baby Back Ribs
  • Lay Ribs on Pans and apply dry rub (RESERVE 2 tablespoons for Sauce
  • Pour cup of beer in bottom of pans
  • Seal ribs in the pan with Aluminum Foil
  • Bake @ 275 for about 2-3 hours
  • 10-15 minutes before pulling the ribs out of the oven, preheat grill to about 350-400 degrees
  • Pull Ribs, being careful not to spill liquid

Chicken and Potato Chowder

Chicken and potato chowder

Ingredients
  

  • 1/4 cup unsalted butter
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk or more, as needed
  • 2 russet potatoes peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions
 

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, garnished with parsley, if desired.

Cookies & Milk

Jump to Recipe

Our Ribs

Our take on many Rib recipes
Course Main Course
Cuisine American

Equipment

  • Grill
  • Oven
  • Ventilated baking pans (pan with a tray. tray has slots for liquid below)

Ingredients
  

  • 2-4 Racks Baby Back Ribs
  • 1-2 cans Quality Beer or Hard Cider

Dry Rub

  • 1 tbsp Cumin
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 2 tbsp Brown Sugar
  • 1 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 tbsp White Pepper

Barbcue Sauce

  • 1/2 cup Brown Sugar
  • 1 cup Chicken Broth
  • 1/2 cup Ketchup
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Brown Mustard
  • 2 tbsp Cider Vinegar
  • 2 teaspoon Chipotle Chalula Hot Sauce
  • 2 tbsp Spice Rub

Instructions
 

  • Preheat Oven to 275
  • Mix all Dry rub ingredients in a bowl
  • Pull membrane of of Baby Back Ribs
  • Lay Ribs on Pans and apply dry rub (RESERVE 2 tablespoons for Sauce
  • Pour cup of beer in bottom of pans
  • Seal ribs in the pan with Aluminum Foil
  • Bake @ 275 for about 2-3 hours
  • 10-15 minutes before pulling the ribs out of the oven, preheat grill to about 350-400 degrees
  • Pull Ribs, being careful not to spill liquid

Creme Brulee

Baked Broccoli

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