Saturday, December 31, 2011

Chicken Picatta

I finally made a dish that I have been wanting to try for a while.  The best part of Chicken Piccata is that it is simple to make as well as cheap!  I used a combination of recipes by Giada De Laurentiis, Rachael Ray, and Warren Caterson.  This turned out to be delicious and it has opened my eyes up to a whole new variety of recipes.  I made extra sauce to serve this over linguine noodles with a side of creamed spinach.  I recommend this to everyone!  Warren Caterson's cookbook Table for Two can be ordered here.  (And yes I know it's misspelled - lol!)

Chicken Piccata
3 boneless skinless chicken breasts, butterflied and cut in half
Sea salt and freshly ground black pepper, pinch of cayenne pepper
All purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
3 tablespoons capers, drained
1/3 cup fresh lemon juice
1/2 cup white wine
1/2 cup chicken stock
1/2 cup parsley
  • Season chicken with salt, pepper, and pinch of cayenne pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add half of the pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other half of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic, shallots, and capers to the skillet. Saute garlic, shallots, and capers for 3 minutes.
  • Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce.  Stir in parsley.  When the liquid comes to a bubble, add remaining 1 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.
  • Place chicken over bed of pasta and drizzle with the delicious sauce.  Top with parsley and enjoy!
After making this, I will now be keeping capers on hand and experimenting with them.  The flavors of this dish match each other perfectly!

Tuesday, December 20, 2011

Guest Posts Welcomed!

If anyone woud like to be a guest blogger on my blog, please let me know.  I am always welcome to new ideas and great recommendations! 

Stuffed Flank Steak

I had never attemped a pinwheel type dish.  After a long time searching for recipes, I decided to go with the flank steak pinwheel.  The result was wonderful!  It's always a good thing when my wife says we should have a meal again.


Stuffed Flank Steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper                  
  • 1 1/2 pounds flank steak, pounded to 1/2 inch thickness
  • 1 red pepper, cut into strips
  • 1 bunch baby spinach
  • 4 slices provolone cheese

Directions
  1. Combine the olive oil, soy sauce, red wine, Worcestershire sauce, lemon juice, 1 clove of garlic, Italian seasoning and pepper in a large resealable bag. Shake the bag to blend well. Butterfly the steak so you have a large surface with the steak being thin.  Place the steak into the bag, and seal. Refrigerate a few hours to overnight to marinate.
  2. Preheat the oven to 350 degrees F.
  3. Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the blunt side of the knife to make a paste.
  4. Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of red pepper strips, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine. Place the roll in a shallow glass baking dish.
  5. Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Tuesday, December 6, 2011

Looking for some inspiration

I haven't posted in a while and when I do it's a lot less frequent then when I started this blog.  I need some inspiration to get back in the kitchen and blog about what I'm doing.  I've signed up to be a Supporting Member on the AllRecipes.com site.  I'm going to try to plan out weekly menus and blog about them.  We'll see if this does the trick.  When you're in a slump and just not motivated, what do you look for to be inspired?  What is your best method to get back in the kitchen and do what you love?

Tuesday, November 29, 2011

My First Turkey

MY FIRST TURKEY

Thanks for the post, Arthur Lawrence

I was surfing the web using my wireless internet New Haven connection to try and figure out how in the world to cook a turkey. This Thanksgiving was the first one that my husband and I would not be with our family. We moved two thousand miles away from home for his residency and he does not get the Thanksgiving holiday off. So, that meant that I would be cooking the Thanksgiving meal. I bought a twelve pound turkey and started to thaw it as directed. I found a recipe on-line for a brined and roasted turkey. To brine the turkey, I had to submerge it in a cooler for twenty-four hours in a solution of water, salt, and brown sugar. When it was time to cook the turkey, I put it in a browning bag and set it in a roasting pan. I cooked the turkey for two and a half hours. After I pulled the turkey out, I basted it with the juice that had accumulated. I was actually really impressed! It turned out great! Our first Thanksgiving alone was a success!

Friday, November 25, 2011

Beef Stew

The weather has gotten colder outside so it is time for some warming, comfort food.  Beef stew is an amazingly good dish that unfortunately has fallen out of popularity. This may be because people have had so many bad beef stews with overcook meat and vegetables. A good stew will have a thick savory broth and tender beef. The vegetables should still have a little fight left in them and should not be completely mushy.

This recipe is great because it is quick and has great results. You cook the stew in the oven which results in very even cooking. It works best in a Dutch oven. I used my beloved dutch oven and couldn’t be happier. It evenly browned all the meat without scorching a thing.

Hearty Beef Stew

From: The New Best Recipes
  • 3 lbs beef chuck roast
    trimmed and cut into 1 1/2″ cubes
  • 3 tbs vegetable oil
  • 2 medium onions
    chopped coarse, ~ 2 cups
  • 3 medium garlic cloves
    minced or pressed through a garlic press
  • 3 tbs unbleached all-purpose flour
  • 1 cup full-bodied dry red wine
  • 2 cups low-sodium chicken broth
  • 2 bay leaves
  • 1tsp dried thyme
  • 4 medium red potatoes ~ 1 1/2 lbs
    peeled and cut into 1″ cubes
  • 4 large carrots ~ 1 lb
    peeled and sliced 1/4″ thick
  • 1 cup frozen peas ~ 6 ounces
    thawed
  • 8 oz sliced baby portabella mushrooms
  • 1/3 cup minced fresh parsley leaves
  1. Adjust an oven rack to the lower-middle heat the oven to 300 degrees. Dry the bee thoroughly with paper towels, then season it generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Add half of the meat so that the individual pieces are close together but not touching. Cook, not moving the pieces until the sides touching the pot are well browned, 2 to 3 minutes. Using tongs turn each piece, and continue cooking until most sides are well browned, about 5 minutes longer. Transfer the beef to a medium bowl, add another 1 tablespoon of the oil to the pot, and swirl to coat the pan bottom. Brown the remaining beef; transfer the meat to the bowl and set aside.
  2. Reduce the heat to medium, add the remaining 1 tablespoon oil to the now empty Dutch oven, and swirl to coat the pan bottom. Add the onions and ¼ teaspoon salt. Cook, stirring frequently and vigorously, scraping the pot bottom with a wooden spoon to loosen the browned bits, until the onions have softened, 4 to 5 minutes. Add the garlic and continue to cook for 30 seconds. Stir in the flour and cook until lightly colored, 1 to 2 minutes. Add the wine, scraping up the remaining browned bits from the bottom and edges of the pot and stirring until the liquid is thick. Gradually add the broth, stirring constantly and scraping the pan edges to dissolve the flour. Add the bay leaves and thyme and bring to a simmer. Add the meat and return to a simmer. Cover and place the pot in the oven. Cook for 1 hour.
  3. Remove the pot from the oven and add the potatoes and carrots. Cover and return the pot to the oven. Cook until the meat is just tender, about 1 hour. Remove the pot from the oven. (The stew can be covered and refrigerated for up to 3 days. Bring to a simmer over medium-low heat.)
  4. Add the peas and mushrooms, cover, and allow to stand for 5 minutes. Stir in the parsley, discard the bay leaves, adjust the seasonings, and serve immediately.
This was a delicious, warm, comforting meal that hit the spot of flavor!

Monday, November 7, 2011

Mashed Potatoes - Crazy Cooking Challenge

PhotobucketHoliday Mashed Potato Recipe

from the blog The Cooking Blog



Ingredients
  • 5 pounds red potatoes, peeled and quartered
  • 1 cup heavy cream
  • 1/2 cup butter
  • salt and pepper to taste
Directions
  1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

I add some cheese, parsley, and sour cream to my taters cause that's how I roll!

Thursday, October 13, 2011

Philadelphia Flyers Cheesesteak

Today's post is focused on Philadelphia.  The home of the Broadstreet Bullies.  The first food I think of when thinking about Philadelphia would be the Philly Cheesesteak.  I understand that the natives there are very picky about their sandwiches.  Here is what I did to mine:

Philadelphia Flyers Cheesesteak
1 lb thinly sliced beef
1 white onion, sliced
1 green pepper, sliced
1 clove garlic, minced
Provolone cheese
Cheese Whiz
2 hoagie rolls
  • Slice beef as thin as you can get it.  It helps to cut it by putting the steak in the freezer for about 45 minutes and then slicing it.  It really help if you have a food slicer.
  • Cook onion, garlic, and pepper over low heat until onion starts to caramelize.  Set aside and keep warm.
  • Cook steak over high heat to brown.  Lower heat and mix in the pepper and onion mixture.  Divide into two piles and top with cheeses. 
  • Split hoagies in half length-wise and place on top of beef and cheese until cheese is melted.  Flip over with spatulas.  Cut in half and serve.
Pretty basic, pretty tasty.  This was definitely a winner.  If I had to guess I would say even James Van Riemsdyk would approve!  I'm going to make this again and use my horseradish sauce and maybe some mushrooms too.  I've also been told that I need to use marinara sauce as well.  If the Flyers make the playoffs, well WHEN they make the playoffs this year, let's hope they don't play Boston because...well...you know...

Horseradish Sauce

I've always loved the sauce that most restaurants serve with onion pedals.  Horseradish sauces also go good with beef.  I decided that it was time to make my own.  This is what I did:

Horseradish Sauce
1 cup mayonnaise
4 tbs prepared horseradish
2 ts Dijon mustard
1 ts garlic powder
1 ts onion powder
1 ts ground red pepper

  • Mix all of these ingredients in a bowl until well mixed.  Place in refrigerator and let flavors mingle.  Enjoy!
This is a quick and simple sauce to make.  It goes well with many different dishes.  And it's right up my alley because, as I hope we all know by know, I love spicy foods!

Friday, October 7, 2011

Flat Iron Steak w/Chimichurri Sauce

I was continuing the search for something different and decided to try to make a Chimichurra sauce.  I've always seen recipes with it and made the decision to make my own.  I found a cheap Flat Iron steak in the grocery store.  Can you say fate?


Flat Iron Steak w/Chimichurri Sauce
1lb flat iron steak

1 bunch fresh parsley, chopped
1 pinch fresh cilantro, chopped
8 cloves garlic, chopped
3/4 cup olive oil
1/8 cup sherry wine
1/8 cup white vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
  • Combine all ingredients for sauce in a food processor.  Pulse until mixed well but not pureed.  Let sit and the flavors will mingle.
  • Season steak with salt and pepper and cook until done to your likeness.  Remove steak from heat and top with Chimichurri sauce.  Let rest for five minutes.  Enjoy!
This was a different flavor.  I think I used to much cilantro for my liking but my wife thought it was good.  She likes cilantro much more than I do.  I spread this on a piece of bread and it was also delicious!  Next time I will have to toast it!  What dishes have you created with a Chimichurri sauce?

Saturday, October 1, 2011

Basic Knife Skills

One of the most important skills to have in the kitchen:  knife skills.  Here is a video courtesy of AllRecipes to help you hone yours.

Thursday, September 29, 2011

Painter at Heart

Painter at Heart

Guest written by our friend Mason Abbott

Being at home all day has inspired me to try out some of the hobbies I’ve always wondered about and as it turns out, painting is exactly where my passion lies. I never would have thought I’d be into art but I bought myself a set of oils and now I’m painting just about every day. I got Randsburg Internet at home so I could look up and read about techniques and I can definitely tell I’m getting better just in the paintings I’m producing, you know? My mom says she would buy my stuff if she didn’t know it was mine and that’s one of the biggest compliments I can imagine getting! I think I’m going to sign up for an art class soon and see if I can actually get good enough to try and sell some of my work at a local coffee shop or something. I sure wish I could skip all this learning and go straight to the being a famous artist part! I wish!

Tuesday, September 20, 2011

Homemade Olive Garden Dinner

After trying my Alfredo sauce, my wife wanted me to make a salad dressing that tasted like Olive Garden's.  I did some searching and found a pretty easy looking recipe.  I went for it.  I also made homemade fettuccine noodles and the Alfredo sauce again.  I didn't make bread sticks but, I did make my garlic bread.  We set up some candles and had a glass of wine to make an enjoyable, romantic dinner.  Here is what went down:


Homemade Olive Garden Dinner

Salad Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
  • Put everything in a blender and blend until well mixed.  This tastes much better after sitting in the fridge overnight.  Don't be disappointed with the white color of the dressing.
  • Serve with lettuce and your favorite veggies.  I had onions, tomatoes, and banana peppers.  And croutons and Parmesan.
Homemade Fettuccine Noodles
1 1/2 cups Semolina Flour
1/2 tsp. Salt
2 Eggs, beaten
2 Tbsp water
2 Tbsp Olive Oil

  • Combine flour and salt.  Add beaten egg, water, and oil.  Mix to make a stiff dough.  Knead for 10 minutes or until dough is elastic.  Wrap dough in towel and let rest 20 minutes. 
  • On lightly floured surface, roll out to desired thickness and cut or use a pasta roller.
  • Add to large pot of boiling water and cook until tender, just a few mintues.
  • Drain and mix with Alfredo Sauce.  Top with grilled chicken.  Serve with Garlic Bread.

Yummy yummy in my tummy!  This was a lot cheaper and fresher than going out. 

Monday, September 19, 2011

Boston Bruins Clam Chowder

OK, so I've never been to Boston before.  But I'd love to.  Boston is home to the reigning Stanley Cup Champions, the Boston Bruins!  Boston is the most Irish city in America.  The Dropkick Murphys love Boston.  I have my brother to thank for my love of Boston and really just the whole Irish culture.  I may have never discovered what we were all about if it wasn't for him.  So Matt, thank you!

My friend, John Keel, and I have made clam chowders before that were delicious.  I don't remember the recipe exactly.  I did some searching on the net for recipes that looked similar.  I found one that was pretty close to what we had made.  It is Emeril's Boston Clam Chowder.  I tweaked a few things here and there according to what I had on hand.  Here is what happened:

Boston Clam Chowder
6 slices thick bacon, medium sliced
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
3 tbs butter
1/4 ts poultry seasoning
1/4 ts Italian seasoning
1 bay leaf
salt and pepper
3 tbs flour
3 medium potatoes, peeled and cubed
2 bottles clam juice
5 cans chopped clams, drained with juice reserved
1 cup whole milk
2 cups heavy whipping cream
1 ts dried parsley
Sharp cheddar cheese
Croutons
  • Render bacon in large pot on medium heat, until crispy.  Add butter.  Stir in onion, celery, and garlic.  Cook for about 5 minutes or until tender.  Add the poultry seasoning, Italian seasoning, and bay leaf.  Stir in flour and cook for another 5 minutes.
  • Add the potatoes and all clam juice.  Bring to a boil.  Turn down heat and simmer until potatoes are almost tender.
  • Add milk and heavy whipping cream and bring to a simmer.  Add the clams and cook for about 2 minutes.  Stir in the parsley.  Season with salt and pepper is desired.
  • Spoon into bowl and top with cheese and croutons if desired.
This wasn't as thick as I was hoping it would have been.  It was more of a soupy consistency.  Next time I will probably omit the milk or even one bottle of clam juice.  Perhaps more flour is called for...however the flavor was amazing!  I will be making this again as soon as we get some more cold weather!

Wednesday, September 14, 2011

Gold Medal Giveaway Winner

Thanks to everyone that participated in my first giveaway!  I hope everyone had a fun time participating.  The winner that was randomly selected by way of RANDOM.ORG is:

Ali B

Congrats on winning!  Hopefully I will be able to host many more giveaways in the future!

Sunday, September 11, 2011

A Tale of Two Bacon Cheeseburger Pizzas

aAnother day, another pizza.  In case you haven't noticed, I've been on a pizza making kick.  There's just so many ideas and not enough dough!  I made two different recipes and I will list them both here.  Consider this a two for one!  Here is what happened in my kitchen:

Bacon Cheeseburger Pizza #1
1/4 portion pizza dough
2 tbs pizza sauce
thin tomato slices
thin onion slices
1/3 lb Cheeseburger Next to Paradise ground beef, cooked
1 cup sharp cheddar cheese
2 slices cooked bacon, crumbled
  • Preheat pizza stone in oven at 450 degrees.
  • Cook bacon strips until crispy and cooked. Drain all grease.
  • Spread olive oil on round pizza pan. Dust with corn meal so you can slide it to the pizza stone easily.
  • Roll out pizza dough thinly to the size of a round pizza pan. Transfer to pan. Poke dough all over with a fork to prevent bubbling. Spread thin layer of pizza sauce over crust.  Layer on the tomato slices.  Then add the ground beef and cheese.  Top with crumbled bacon and the onion slices.  Cook on pizza stone for about 12 minutes until starting to get browned and bubbly.
  • Remove from oven and cool for 3 to 4 minutes. Cut and serve!
Even though this pizza was delicious, it did not have the taste that I was looking for.  I decided to try another way of making it.  Here is what I decided to do:

Bacon Cheeseburger Pizza #2
1/4  portion pizza dough
1 1/2 tbs pizza sauce
ketchup
mustard
1/3 lb Cheeseburger Next To Paradise ground beef, cooked
1/2 cup Monterrey jack cheese
1/2 cup sharp cheddar cheese
3 slices cooked bacon, crumbled
thin tomato slices
thin onion slices

  • Preheat pizza stone in oven at 450 degrees.
  • Cook bacon strips until crispy and cooked. Drain all grease.
  • Spread olive oil on round pizza pan. Dust with corn meal.  So you can slide it to the pizza pan easily.
  • Roll out pizza dough thinly to the size of a round pizza pan. Transfer to pan. Poke dough all over with a fork to prevent bubbling. Spread thin layer of pizza sauce over crust. Squirt mustard and ketchup over pizza.  Add the ground beef and cheeses.  Top with crumbled bacon. Cook on pizza stone for about 12 minutes until starting to get browned and bubbly.
  • Remove from oven and top with raw onion and tomato slices. Cut and serve!
This pizza had the flavor that I was looking for.  It tasted like a cheesburger.  The slight taste of mustard and ketchup along with the raw produce did the trick.  It was even good reheated later when the wife got home.  She requested that I make this again at a later date!

Tuesday, September 6, 2011

Chicken and Broccoli Alfredo

I had some ingredients leftover from previous meals so I decided to put them to use.  With them I was able to make a really nice pasta dish.  The Alfredo sauce is the same as the one I recently posted(minus the Gorgonzola, which would probably great as well!).  This is what happened:

Chicken and Broccoli Alfredo
3 chicken breasts, grilled, sliced
1 box pasta of your choice
Alfredo sauce
1 8oz bag frozen broccoli

  • Cook brocolli according to package.
  • Cook noodles according to package.
  • Mix together the chicken, broccoli, noodles, and alfredo sauce
  • Serve and enjoy!
Another quick recipe post but this was delicious!

Garlic Bread

I have referenced this recipe in a couple past posts.  Now is the time to go ahead and post it.  I made spaghetti the way that my mom used to make it last night.  I couldn't make that without making the garlic bread as well.  This is a very simple recipe.  Please use caution if you decide to make this bread because you probably won't want to make it any other way in the future!
Garlic Bread
1 loaf french or Italian bread
Spreadable butter or margarine
Garlic powder
Parmesan cheese
Oregano
  • Preheat oven to 425 degrees.
  • Cut bread in half, lengthwise.  Spread inside generously with butter or margarine.
  • Sprinkle garlic powder over butter, to your liking.  I use quite a bit.
  • Sprinkle with Parmesan cheese, also to your liking.
  • Lightly dust with oregano.  Fold bread back together.
  • Wrap in aluminum foil.  Bake in preheated oven for about 15 minutes.  Remove from oven.  Slice into serving size pieces and enjoy!
Great and flavorful garlic bread is really as easy as that!

Friday, September 2, 2011

Gold Medal White Whole Wheat Flour - GIVEAWAY!!!

Who doesn't love a giveaway!!!


The wonderful folks at Betty Crocker and MyBlogSpark have provided me with a nice package for a giveaway!  They've provided me with the following items for one lucky reader:
Giveaway Prize Package


  • A VIP coupon for a sample of Gold Medal White Whole Wheat flour 


  • Instructions for conversion 


  • Cookie Jar 


  • Recipe Cards




  • There are a few different ways to enter the giveaway:
    1. Comment on this post about what you would make.
    2. Follow this blog.
    3. "Like" or comment on my Facebook page.
    4. Tweet about this contest on twitter with the link http://bit.ly/pppO1h and @whtiscookingnow
    The contest will end on September 15th at midnight CST.  All entries will be entered into Random.org and selected by random.  I will announce the winner on September 16th and collect their shipping information.  I hope everyone has a good time!

    "Disclosure: The Gold Medal White Whole Wheat flour product, information, and giveaway have been provided by Gold Medal through MyBlogSpark."

    Cooking surfaces

    One of the best things about moving was that we got a new stove.  The previous stove that I had used for the past 6 or 7 years was not level.  This made cooking on stove top tricky, because any cooking oil would pool up on one side of the pan while the other side would be dry.

    Having a level stove top has been wonderful.  I can now utilize the full surface of my pans.  Another thing that I've had to adjust to has been the temperature that my new stove gets to.  It gets waaaay hotter than my previous stove so I've had to learn how to play with the heat settings and cooking times.  I can now definitely get a good sear on my meats!  A good site for several various types of stoves is http://www.canadapost.ca/shopper/.  Free shipping is also offered for select items!

    I guess my point is, if you've got an old stove and have been thinking of upgrading, I'm sure the investment will be worth it.  Having a reliable cooking surface has greatly increased the joy that I have gotten out of cooking for my family.

    Thursday, September 1, 2011

    Game Time: Tackling the Past

    The premiere of Game Time: Tackling the Past is on Saturday, September 3 on NBC at 8pm ET/7pm CT.  You should check it out because it is a great family movie!


    Family movies are usually heart warming- and this one has the components to make all members of the family happy! There is a huge part of this movie that’s focused around football, what the south loves, but not so much that non football fans will be turned off- there’s some wonderful relationships that change, grow and evolve between parents, sons, brothers, and so much more. P&G and Walmart have brought a great film to the table, with some great talent in this latest Family Movie Night film and I definitely think this is one you won’t want to miss!

    Its got humour in the movie as well as the expected drama. So many times people get stuck on what life should be about and find out that what they want is really what they needed- more simplicity and happiness. Its enjoyable to see Jake discover this throughout the film.
    Pro football star Jake Walker is living the dream… or so he thinks. The veteran tight end is a fan favorite and on pace to set the all-time receiving yards record that will guarantee him a spot in the Hall of Fame. While working out at training camp, Jake receives an unexpected call from his brother Dean – their father Frank has suffered a major heart attack. Jake immediately leaves practice and returns to Riverton, North Carolina, the small hometown he’s avoided for nearly 15 years. Memories of glory and regret flood his mind as he returns to the family and friends he abandoned in pursuit of his career. Jake dutifully visits with Frank and Dean, but hurt and misunderstanding from the past begins to resurface, leaving him counting the days until he can return to his team.
    A second unexpected call, this time from his agent, delivers Jake another crushing blow. His contract is not being renewed amid concerns about his surgically repaired knee. Suddenly, the life Jake knows is over. To avoid the media circus around this news, Jake reluctantly decides to extend his stay in Riverton. Attempting to make the best of the situation, he begins reconnecting with the community that once revered him. Jake is reintroduced to Sarah, his high school sweetheart, and helps Dean take over their father’s high school coaching job.
    Surprisingly impacted by the people around him, the real Jake begins to emerge from behind his armor to see that life is much more than the accumulation of personal stats. But when Jake’s offered a lucrative new contract to play for another team, he is forced to decide whether to go back to the career he thought he loved, or stay in Riverton and embrace the people who always believed in him.
    Join the #FamilyMovie Twitter Party on 9/1 from 3:00-4:00PM EST! Please visit here: http://bit.ly/royhXW. Stay up to date with all of the latest Family Movie Night info on Facebook!

    Again, the premiere of Game Time: Tackling the Past is on Saturday, September 3 on NBC at 8pm ET/7pm CT.  Make sure to check it out!


    “I wrote this review while participating in a campaign by Mom Central Consulting on behalf of P&G and received a promotional item to thank me for taking the time to participate.”

    Steak and Gorgonzola Pizza

    Just like the other pizza recipe I just posted, this pizza was made from leftovers that I had on hand.  I like the pasta that I had the night before so I figured that it would be just as good on a thin, crispy crust of dough.  This is what happened:

    Steak and Gorgonzola Pizza
    1/4 portion Pizza dough
    1 tbs olive oil
    4 oz steak
    2 tbs Alfredo sauce
    1 cup spinach leaves
    2 oz Gorgonzola cheese
    1 cup mozzarella cheese
    1/4 cup Parmesan cheese


  • Preheat pizza stone in oven at 450 degrees.

  • Cook steak is cooked. Drain all grease.  Tear apart spinach.

  • Spread olive oil on round pizza pan. Dust with corn meal.

  • Roll out pizza dough thinly to the size of a round pizza pan. Transfer to pan. Drizzle with olive oil to lightly coat the top of the dough. Poke dough all over with a fork to prevent bubbling. Cook on pizza pan for about 7 minutes until firmed up.

  • Remove crust from oven and spread Alfredo sauce over crust, evenly. Add the Gorgonzola cheese. Add steak and spinach. Top with remaining mozzarella cheese.  Top with Parmesan cheese.

  • Transfer to preheated pizza stone. Cook for another 10 minutes until cheese is bubbly and starting to brown.

  • Remove from oven and cool for 3 to 4 minutes. Cut and serve!


  • This did turn out to be pretty good.  The wifey didn't care for all the spinach but I though it added great flavor to it.  Everyone has their own taste buds though, even though they might be wrong.  I can't wait to try out other recipes that I can whip together with the remaining pizza dough!  What is your favorite pizza?

    Chicken Bacon Ranch Pizza

    As I stated in a previous post, making pizza is fun because the possibilities are pretty much endless.  I decided to make pizza with ingredients that I already had on hand.  I had what I thought would make a great pizza...chicken, bacon, and ranch dressing.  It was great!  My picky , choosy, selective, beautiful wife even requested it again!

    Chicken Bacon Ranch Pizza
    1/4 portion Pizza crust recipe
    4 oz chicken, sliced
    4 strips bacon, cooked
    1/4 onion, sliced
    1/4 red pepper, sliced
    1 tbs Alfredo sauce
    3 tbs ranch dressing
    3/4 cup shredded Monterrey jack cheese
    3/4 cup shredded pizza blend cheese
    2 ts olive oil(approximately)
    1 tbs corn meal(approximately)

    • Preheat pizza stone in oven at 450 degrees.
    • Cook chicken, onion, and pepper in skillet until chicken is cooked.  Drain all grease.
    • Spread olive oil on round pizza pan.  Dust with corn meal.
    • Roll out pizza dough thinly to the size of a round pizza pan.  Transfer to pan.  Drizzle with olive oil to lightly coat the top of the dough.  Poke dough all over with a fork to prevent bubbling.  Cook on pizza pan for about 7 minutes until firmed up.
    • Remove crust from oven and spread Alfredo sauce and Ranch Dressing over crust, evenly.  Add half of each cheeses.  Add chicken, onion, pepper mixture.  Top with remaining cheese.  Drizzle with ranch dressing.
    • Tranfer to preheated pizza stone.  Cook for another 10 minutes until cheese is bubbly and starting to brown.
    • Remove from oven and cool for 3 to 4 minutes.  Cut and serve!
    So yeah this really was a delicious pizza!  The crispy bacon flavor combined with the creamy ranch cannot be beat.  It would probably make a great calzone as well...hmmm...maybe when I get more ranch. 

    Monday, August 29, 2011

    Steak and Gorgonzola Pasta

    I've been craving something different lately.  A flavor that I don't routinely eat.  It's taken a few days to figure out what it was.  Then I had a dream that I was at Olive Garden and eating their Steak and Gorgonzola Pasta.  That pretty much sealed the deal about what I was going to cook next.  After doing some research and recipe hunting, I came across one that I deemed satisfactory.  Apparently Olive Garden has their recipe on their website for their Alfredo sauce.  I've been wanting to try a homemade Alfredo sauce so this was the time!  I didn't even have to make money online to pay for this meal.  I found a copy cat recipe for what I've been craving at RecipeSecrets.net  This is what happened:

    Steak and Gorgonzola Pasta
    Steak Gorgonzola Alfredo
    Serves 4
    Cook time 10 minutes (depending on doneness of steak)
    Prep time 30 minutes

    Ingredients

    Marinated steak 2.5 pounds
    Pasta uncooked 1 pound
    Spinach Gorgonzola sauce 16 fl oz
    Gorgonzola cheese 2 tablespoons
    Chopped sun dried tomatoes 2 tablespoons
    Balsamic glaze 2 tablespoons

    Procedures

    Steak
    1 boneless top sirloin 2.5 pounds
    1.5 cups Italian dressing
    1 tablespoon chopped fresh rosemary
    1 tablespoon fresh lemon juice

    1. Cut beef into 1 inch cubes and set aside
    2. mix the dressing, rosemary and lemon juice together
    3. Add the marinade to the beef toss and let marinate for at least 1 hour.

    Spinach Gorgonzola Sauce
    16 fl oz Alfredo sauce(see below)
    4 cups chopped spinach
    ½ cup chopped green onion
    3 tablespoons Gorgonzola cheese crumbled

    1. Heat Alfredo sauce in a large saute pan
    2. add onion, spinach and Gorgonzola cheese

    To put the dish together:
    Grill steak to preferred doneness
    Cook 1 pound pasta according to the directions
    Place drained pasta in saute pan with heated sauce
    Toss pasta with sauce and place on a large platter
    Place grilled beef on pasta and sauce
    Drizzle with balsamic glaze
    Sprinkle remaining Gorgonzola cheese and sun dried tomatoes

    Alfredo Sauce
    1. 1 1/2 cup milk
    2. 1 1/2 cup heavy cream
    3. 1/2 cup imported Parmesan cheese, grated
    4. 1/2 cup imported Romano cheese, grated
    5. 6 egg yolks from fresh jumbo eggs
    6. Salt and black pepper to taste

    Procedures

    1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
    2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
    3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

    This was a pretty simple meal to make, actually.  I didn't make the balsamic glaze.  Maybe I will make it for my wife when she gets home.  I was impressed with the basic Alfredo sauce as well.  I can see myself making this many times in the future and adding my own flavors to it.  This meal defiantly hit the spot and my craving has been cured!

    Wednesday, August 24, 2011

    Chicken and Cheese Lasagna

    I haven't had the time/energy/money to really cook anything worth mentioning in a few days.  I bought the ingredients for this recipe a few days ago, but I just now got around to actually cooking it.  Please forgive me!  I took this recipe from allrecipes.com.

    Chicken and Cheese Lasagna
    12 lasagna noodles
    1/2 cup butter
    1 onion, chopped
    3 cloves garlic, minced
    1/2 cup all-purpose flour
    1 teaspoon salt
    2 cups chicken broth
    1 1/2 cups milk
    4 cups shredded mozzarella cheese, divided
    1 cup grated Parmesan cheese, divided
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1/2 teaspoon ground black pepper
    2 cups ricotta cheese
    2 cups cubed, cooked chicken meat
    2 (10 ounce) packages frozen chopped spinach, thawed and drained
    1 tablespoon chopped fresh parsley
    1/4 cup grated Parmesan cheese for topping

    • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
    • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
    • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
    • Bake 35 to 40 minutes in the preheated oven.
    This turned out to be just what I was looking for!  Leftovers reheated tomorrow for sure.

      Monday, August 15, 2011

      Tater Tot Casserole

      Lately, I haven't really had much of a craving for anything in particular.  That makes deciding what's for dinner pretty difficult.  Especially when the best suggestion my wife can make is "something good."  While searching for things to make, I came across recipes for Tater Tot Casseroles.  Some looked good, some looked bad.  I decided this would make a cheap and wholesome meal.  I went to the grocery store and bought just a couple of things.  Most things I already had on hand.  This is what I threw together:

      Tater Tot Casserole
      1 1/3 pound beef for carne asada(large ground beef)
      1 tsp dried granulated garlic
      1 can spicy chili
      1 white onion, chopped
      1 bag frozen tater tots
      3 cups shredded cheese, your choice
      8 oz sour cream
      1 can diced tomatoes, undrained
      1/2 ts Italian seasonings
      1/2 cup water
      1/4 cup ketchup

      • Preheat oven to 375 degrees.  Grease 13x9 baking dish.
      • Cook together in a skillet the beef, onions, and garlic.  Drain well when thoroughly cooked.
      • In a medium sized bowl, mix together the chili, diced tomatoes, ketchup, Italian seasonings, water, and sour cream.
      • Spread the beef mixture along the bottom of a 13x9 greased baking dish.  Top with half of the chili mixture.  Add half of the cheese.  Add frozen tater tots.  Top with other half of chili mixture.  Top with other half of cheese.
      • Bake in preheated oven for 45 minutes or until cooked through.
      I used a couple of different blends of cheeses.  Kroger had a sale on shredded cheeses, so I used the Casserole blend, Italian blend, and Pizza blend.  You can use whatever cheese you like.  This casserole reminded me of the simple times while still being a flavorful and delicious dish.

        Saturday, August 13, 2011

        Shrimp and Cheese Grits


        FOR THE SHRIMP MIXTURE



        • Fry 3 slices of bacon over medium heat until crisp, reserve bacon.

        • Drain all but 3 tbs. of bacon fat.

        • Increase heat to med-high, To the bacon fat, add 3 tbs. of flour. Stir constantly until you have a medium/dark roux (the color of milk chocolate)

        • To the roux, add 1/2 cup sliced mushroom, 1/4 cup sliced green onion, 2 cloves minced garlic, thinly sliced sun dried tomatoes, salt to taste and fresh ground black pepper. Stir to evenly coat vegetables with the roux. Cook 6-8 minutes.

        • Reduce heat to medium and add 1 cup cooked shrimp (cleaned and deveined). Stir mixture. Cook 3-4 minutes, or until shrimp begins to brown.

        • Thoroughly stir in 1 cup of good quality chicken stock. Reduce heat to low and allow to simmer while you make the cheese grits. The roux should thicken the mixture.

        • Just before serving over cheese grits, squeeze the juice of 1/2 small lemon into shrimp mixture. Garnish with the reserved crumbled bacon and additional green onion.

        FOR THE CHEESE GRITS



        • Bring to a boil 1 cup chicken broth, 1 cup milk and 1 1/2 cups water.

        • While constantly stirring, add 3/4 cup old fashioned grits.

        • Reduce heat to low, cover and let simmer for 10-12 minutes or until grits are thickened.

        • Stir in 1 tbs. butter and 1/4 cup manchego cheese.

        Friday, August 12, 2011

        Spinach and Artichoke Dip Calzone

        Pretty much the same idea as my previous pizza post, this just might be another ingenious creation.  A stuffed pizza with one of the most popular appetizer dips, this is surely to win fans from all types of upbringings.
        Spinach and Artichoke Dip Calzone
        Spinach and Artichoke Dip
        Pizza dough
        1 tbs melted butter
        Mozzerella cheese
        Parmesan cheese
        • Preheat oven to 350 degrees.  Line baking pan with foil and lightly spray with cooking spray.
        • Roll out a circle of dough about 8 inches around.  Spread the Spinach and Artichoke Dip over half of the dough, leaving enough room along the edges to seal dough.  Fold over dough and crimp the edges with a fork. 
        • Brush melted butter over top of calzone.  Bake for about 35 minutes in preheated oven.
        • Sprinkle Mozzerella and Parmesan over top of the calzone.
        • Eat the calzone and regret not making two!
        This turned out to be another tasty creation from the Spinach and Artichoke Dip recipe.  What else can you think of the uses this recipe as well?

        Wednesday, August 10, 2011

        Buffalo Chicken Strips

        While browsing the aisles of the grocery store, I saw a Shake and Bake flavor I had never seen before. Buffalo Chicken. I knew I had to try this out because it was a sure fire way to make my wife happy. She loves anything with a “buffalo” flavor, so this was a no brainer. Here is the meal I made:

        Buffalo Chicken Strips
        1 1/2 lbs chicken breasts, cut into strips
        1 package Shake and Bake, Buffalo flavored
        1 package frozen California style vegetables(broccoli, cauliflower, carrots)
        1 package low sodium chicken Rice-a-Roni(a San Francisco treat)
        • Make everything as directed on packages.
        • Top vegetables with your favorite cheese
        • Enjoy!
        Well, this was kind of a slacker recipe, but everything I made was pretty much processed and prepared already. My wife enjoyed the meal so I consider it a success! This is a great dinner if you just don’t have the energy or time to make something creative and delicious.

        Tuesday, August 9, 2011

        Pizza Dough

        Making dough can be tricky if you don't know what you're doing.  It took me several tries to finally get the dough to be how I wanted it to be.  You've just got to keep practising to find out what works for you.  I got my basic recipe from Bread World.  Here is how I do it:

        Pizza Dough
        Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

        2-1/2 to 3 cups all-purpose flour 
        1 envelope Fleischmann's® RapidRise Yeast
        3/4 teaspoon salt 
        1/2 ts italian seasonings
        1 cup very warm water (120° to 130°F) 
        2 tablespoons olive or vegetable oil 
        Cornmeal
         
        Directions
        Combine 2 cups flour, undissolved yeast, italian seasonings, and salt in a large bowl. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. For a Thin-Crust Pizza: Add the desired toppings to unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400oF oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
         
         

        Spinach and Artichoke Dip Pizza

        Well, I don't know how to explain it better than the title says.  This is a pizza that utilizes a previous recipe I posted, Spinach and Artichoke Dip.  It is not much more than making dough and putting the Spinach and Artichoke Dip on top of it.  I didn't even have to spend too much money.  Here is what happened:

        Spinach and Artichoke Dip Pizza
        1 portion thin crust pizza dough
        1 tbs olive oil
        2 tbs Alfredo sauce
        1 cup Spinach and Artichoke Dip
        1 cup Mozzarella cheese

        • Prepare pizza dough as recipe states. 
        • Preheat oven to 400 degrees.
        • Spread olive oil over pizza dough.  Bake in oven for 10 minutes.
        • Remove pizza crust from oven.  Spread Alfredo sauce over crust.  Spread Spinach and Artichoke Dip over crust.  Top with Mozzarella cheese.
        • Bake in oven for another 10 minutes or until cheese is starting to brown.
        • Cut into nice serving sizes and enjoy!
        Pretty tasty pizza made here.  It's like the dip is already on a cracker.  I'm not sure it can get more convenient than this if you're searching for a good game time recipe!

        Saturday, August 6, 2011

        Beef Stir Fry with Rice

        Since having moved, I hadn't used my wok in the new place.  I bought the wok for about five dollars at a thrift store.  I had to put a little bit of tender, loving care into getting it back into a good condition to use without worrying.  It has paid off greatly!  I had a dream that I was using it the night before and that just got me going.  I went to the local grocery store and found some beef that was already cut into strips for a cheap price. 

        Beef Stir Fry with Rice
        12 oz beef strips
        1 tsp garlic salt
        1 package frozen vegetable stir fry mix
        1 tsp dried minced garlic
        1 tsp dried minced onion
        2 tbls wok oil(vegetable oil will work too)
        1 tbls soy sauce
        2 tbls water
        1 tbls corn starch
        1 cup rice
        2 cups cold water

        • Add rice and 2 cups cold water into medium saucepan.  Heat until starting to boil.  Reduce heat to low, cover, and cook for 20 minutes.
        • Season beef strips with garlic salt.
        • Mix together the cornstarch, water, and soy sauce.  Set aside.
        • Heat wok over high heat.  Add half of the wok oil(or vegetable oil).  Add beef and cook until browned.  This will not take long.  Remove beef from wok.
        • Add the other half of oil to wok.  Add the vegetable mix and cook for about 5 to 7 minutes.  Add beef to vegetables.
        • Add the cornstarch mixture and stir until hot and thick.
        • Serve over rice.
        The best thing about stir fry is that it is quick to cook.  The possibilities are pretty much endless.  When I originally planned to make some stir fry, I thought I had some other sauces.  Turns out they didn't survive the move.  Oh well this turned out pretty well.  There were no leftovers!

        White Chicken Chili


        Ingredients:
        1 pkg. McCormick White Chicken Chili mix
        1 tbsp. olive oil
        1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
        1 can white beans, undrained
        1 can rotel tomatoes, undrained

        1. Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
        2. Stir in seasoning mix, beans, and tomatoes. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

        Topping options: shredded cheese, sliced avocado, chopped cilantro, or sour cream.

        I used great northern beans in this recipe and topped it off with cheese and sour cream. Enjoy!

        Thursday, August 4, 2011

        Cheez and Chikn Queso Dill Ya

        Tonight for supper I had a cheese and chicken quesadilla.  But I made it in ebonics.  It was delish.

        Cheez and Chikn Queso Dill Ya
        Cooken chicken
        Monterey jack cheese
        1 burrito sized tortilla
        Salsa
        Sour cream
        • Spray skillet with cooking spray when heated to medium heat.
        • Add tortilla to the skillet.  Spread thin layer of salsa over tortilla.  Add cheese and chicken.  When cheese is starting to melt, fold over the tortilla.  Cook until browned and flip.  Cook until that side is browned.
        • Remove and cut into sections.
        • Eat that cheesey sheesy fo heesy my beezy!
        Well thats all I've got for now. 

        Tuesday, August 2, 2011

        Eating Challenges and City Tours

        Eating Challenges and City Tours

        Guest post written by Sidney Owens

        When you read the description of Man V. Food it sounds too bizarre to be a show that could be fun to watch yet somehow it is a show that I look forward to every week. Adam Richman is the host and each episode is part travelogue and part eating challenge. He is an enthusiastic guide as he visits both famous restaurants and highly recommended destinations. It is hard not to get caught up in his descriptions of the delicious dishes he is sampling and I have to fight the urge sometimes to run out and stuff my face at a similar establishment in my own city. I get this show on The Travel Channel on my satellite service from HD direct tv service so the guides to each cities food is a key element.

        The show the always closes with a visit to a restaurant that has a standing eating challenge. In past episodes Adam has attempted to eat giant burgers, burritos and steaks. In other restaurants it could be consuming fiery hot chicken wings or a race to eat raw oysters in an allotted amount of time. Like I said earlier it may sound strange to love this show but he is infectious and funny as he struggles to meet the weekly challenge.

        Pizza, Corn, and a Cookie

        By special request, on today's menu is Pizza, Corn, and a Cookie.  Nothing reminds me of school lunch like this classic meal.  Mmm mmm good...better bring some extra money so you can get another slice!  Maybe next time we'll have mexican pizza!

        Pizza, Corn, and a Cookie
        1 pizza of your choice
        1 can of corn
        cookie of your choice

        • Cook pizza according to package.
        • Cook corn on stove or microwave
        • Put cookies on your plate
        I bought a Donato's bran pizza from the deli in my local grocery store because it was half off today.  That's the reason this special recipe came up today.  Thanks for the support!

        Monday, August 1, 2011

        Beef Stroganoff


        Ingredients:

        1 pkg. McCormick beef stroganoff sauce mix
        1 lb. ground beef (90% lean or better)
        1 c. water
        1 family size can cream of mushroom soup
        1 c. sour cream

        I used Campbell's cream of mushroom soup and Daisy light sour cream

        1. Brown ground beef in a large skillet.
        2. Stir in sauce mix, water, and cream of mushroom soup
        3. Bring to a boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Serve over rice or noodles.

        By adding the cream of mushroom soup the stroganoff becomes nice and creamy. It also helps to thicken up the sauce. You can tweak this recipe by adding 2 tbsp. white wine and 1 (8 oz.) pkg. of fresh sliced mushrooms.

        I served my beef stroganoff with wide egg noodles and my husband was one happy camper :)

        Chicken and Bean Stew

        I was at the grocery store on the day that the sale of the whole chickens ended...I had to buy one more.  It has been a while since I broke out my dutch oven, so I thought I would make something so I utilize that.  I cut up my chicken and stuck it in a simple brine.  I scavenged through my cabinets to see what I had.  This is what I had to throw together:

        Chicken and Bean Stew
        1 cut up chicken, brined
        1 cup chicken broth
        1 can diced tomatoes
        1 can great northern beans
        1 can white kidney beans
        1 can red kidney beans
        1 bag stew blend frozen vegetables(potatoes, onions, carrots, celery)

        • Preheat dutch oven over medium-medium high heat.  Add vegetable oil to coat bottom.  Preheat oven to 350 degrees.
        • After chicken pieces have brined for several hours, pat dry with paper towel.  Add to hot oil and cook only until browned.  This will probably have to be done in two different batches.  (Chicken will not be cooked all the way through.  Cooking will finish while in the oven.)
        • After chicken is finished browning, remove from dutch oven.  Add the chicken broth to the dutch oven and stir until the fond(little dark bits stuck to the bottom of the pan, also know as flavor bits) comes free, about 1 minute.  Add the vegetables.  Cook for 4 to 5 minutes.
        • Add the tomatoes and the beans, with the juices that they are canned with, and stir until mixed.  Add the chicken pieces and make sure they are submersed in the liquid.  Bring to a boil.
        • When the boil happens, put the top on the dutch oven and place in oven that is heated to 350 degrees.  Cook for about an hour, or until the chicken is nice and tender.
        I served this over rice.  I suppose you could serve this with noodles, if you'd like.  The rice soaked up the yummy liquid and just made it wonderful.  I did have to add some salt and other incendiaries(of course, hopefully you've read some of my other posts and it's no shock to you) to my serving.