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Scheherazade in Blue Jeans
freelance alchemist
Eat like a 'song 
15th-Oct-2011 09:02 am
Dib - delicious
By popular request:

Cider Bacon Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
4 strips bacon
1 medium onion, chopped
1 cup (gluten-free) chicken broth
1 cup apple cider
2 tsp brown sugar

Flatten each chicken breast between two pieces of plastic wrap using the flat side of a meat mallet (or, if you're us, a can of beans).

Heat 1 tsbp of oil in a saute pan over medium-high heat. Add 2 chicken breasts and cook until browned on each side and cooked through. Repeat with remaining 1 tbsp oil and 2 chicken breasts. Set chicken aside.

Cook bacon until crispy in the saute pan; remove, crumble, set aside.

Add the onion to the bacon droppings and saute until soft. Add the broth, cider, and brown sugar and simmer for about 5 minutes to allow the sauce to reduce and thicken slightly.

Return the chicken to the sauce and add the bacon. Serve!



Crockpot-Roasted Root Vegetables
One 2 1/2-3lb butternut squash, peeled, seeded, cut into 1" cubes
1 1/2lbs red potatoes, cut into 1" cubes
2 small or 1 large bunch of beets, scrubbed, trimmed, and peeled
2 medium-sized turnips or rutabagas, peeled and cut into 1" cubes
2 large carrots, cut into thick rounds, or 20 whole baby carrots
6 cloves of garlic, peeled
2-3tbsp olive oil
salt and freshly-ground black pepper to taste

Turn your large crockpot on high with the insert empty and preheat for 3-5 minutes. Meanwhile, put the vegetables in a large bowl, add the oil, season with salt and pepper, and toss gently. Transfer to crockpot, cover, and cook on high until the vegetables are just tender and still hold their shape - about 3 1/2-4 hours.

Notes:
* This is a lot of veg, and we didn't have a bowl big enough! Next time I'm just chopping up veg til it looks right.
* Look, basically, this is just roasted root vegetables, and it doesn't really matter which ones. We had no turnips or rutabagas; I threw in parsnips instead. If you're a beet-hater, don't use them. Just chop up enough of your favorite root vegetables to fill your crockpot, throw in olive oil, salt, and pepper, hit the "high" button, and ~4 hours later there is delicious food.
Comments 
15th-Oct-2011 01:10 pm (UTC)
Thank you!!!
15th-Oct-2011 02:16 pm (UTC)
YUMMY!! I love fall recipes, these both sound absolutely delicious!
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15th-Oct-2011 05:18 pm (UTC)
This is mouthwatering and wonderful and I will MAKE IT. Thank you for posting. (Also, I was happy to see that your rosemary muffins worked out in the end.)

P.S. I love roast parsnips.
15th-Oct-2011 05:24 pm (UTC)
So good!

To modify the rosemary mini-loaf recipe to muffins, I just baked them for about 8 1/2 minutes instead of 10. Made an even two dozen. :)
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16th-Oct-2011 08:45 pm (UTC)
I roasted fennel with carrots and beets with sweet potato and onion at various times last week. All variations were delicious!
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18th-Oct-2011 02:23 pm (UTC)
I use an empty champagne bottle.
18th-Oct-2011 01:55 pm (UTC)
I'm sorry you had to wait to finish baking the other day (how frustrating!), but thank you so much for the rosemary polenta loaf recipe. I adapted the recipe last night to make six jumbo muffins (using cornmeal), and they are delicious! I don't know that I could taste the rosemary, which makes me think maybe I didn't chop it finely enough, but I definitely tasted the olive oil. Yum!

And if we get a crock pot, I will be trying your vegetable recipe, too.

Thanks, Shira! ♥♥♥

Oh, and as a treat for myself after I've gotten some writing done today, I shall zip over to Apex and read your story.
7th-Nov-2011 06:11 pm (UTC)
So glad you liked the muffins! <3 And I hope you like the story, too!
18th-Oct-2011 11:50 pm (UTC)
Thank you! Both look WONDERFUL.

One note- rutabagas are HUGE compared to turnips (and coarser, and more aggressively flavored), so I think half or a quarter of a rutabaga would be more equivalent to 2-4 large turnips (purple-topped).
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