Month: May 2016

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Chicken Thighs with Escarole & Spinach

 

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Chicken Thighs with Escarole & Spinach

Escarole & Spinach with Chicken Thighs
Course Dinner, Lunch, Main Course, Supper
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Aervings

Ingredients

  • 3 Pounds Chicken Thighs 2-4 Pounds
  • 6 Tablespoon Vegtable Oil
  • 3 Tablespoon Butter
  • 1 Medium-Large Onion Diced
  • 1 Clove Elephant Garlic Finely Chopped
  • 1 Bunch Escarole Coarsly Chopped
  • 2 Packs Mushrooms Pre-sliced
  • Salt & Pepper To Taste

Instructions

  1. Clean chicken and cut into thirds. Dry and coat with salt & pepper.

  2. In a pan at medium-high heat add half the oil and then all of the chicken pieces.

  3. After ~5 minutes flip pieces. After ~5 minutes flip pieces again.

  4. Put heat to low and flip every 3-5 minutes until thoroughly cooked & remove heat.

  5. In a medium-large pot cook onion, garlic, butter, and remaining oil until onion is soft.

  6. Add mushrooms, salt, & pepper.

  7. Cook mushrooms until 1/2 soft then add spinach and escarole.

  8. Cook until escarole is 1/2 soft.

  9. Add salt & pepper to taste & remove heat.
  10. Turn heat back on chicken and add some water to loosen chicken juices.

  11. Eat with chicken on top of escarole/mushrooms or separately, see if I care.

  12. This instruction intentionally left blank.

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Mushroom-Kale Soup

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Mushroom-Kale Soup

Soup of Mushroom & Kale
Course Dinner, Lunch, Main Course, Soup, Supper
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Servings
Author gelno

Ingredients

  • 4 Tablespoon Butter
  • 4 Tablespoon Olive Oil
  • 1 Medium-Large Onion Diced
  • 1 Clove Elephant Garlic Finely Chopped
  • 6 Sticks Celery Chopped
  • 3 Pack Mushrooms Pre-sliced
  • 1 Bunch Kale Cowardly Chopped
  • 1 Carton Vegetable Broth
  • 1/2 Cup Heavy Cream
  • Salt & Pepper To Taste
  • Water Enough to make is soupy

Instructions

  1. In a pan cook onion & garlic on low heat with olive oil and butter until translucent & soft.

  2. Add cleaned mushrooms, celery, salt, & pepper.

  3. Cook until mushrooms are starting to brown.

  4. Simultaneously in a large pot heat the broth on Medium/High and add kale.
  5. Cook until kale softens by about 1/2.

  6. Add mushroom mixture to kale, add water to make soupy and add more salt & pepper to taste.


  8. Cook longer, or not, see if I care.
  9. Take off of heat, stir in heavy cream, let sit for 5-10 minutes, eat.
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Pancakes

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Pancakes

Course Breakfast, Dessert, Dinner, Lunch, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Pancakes
Author Mom

Ingredients

  • 2 Eggs
  • 1 Pinch Salt
  • 3 Tablespoon Sugar
  • 1/3 Cup Oil Canola, Vegetable, etc...
  • 2 Cup Flour All Purpose
  • 4 Teaspoon Baking Powder
  • 2 Cup Milk Whole, 1-2%, Buttermilk, Condensed, etc...it's all good

Instructions

  1. Turn on griddle/pan to highest setting.

  2. Beat eggs to death.

  3. Add salt and sugar, continue to beat to death.

  4. Add oil while continuing to beat.
  5. Stop beating.  Add flour, baking powder, and milk.

  6. Add in any fruit, chocolate chips, etc...

    (Note: Hold off on adding berries)

  7. Mix until just combined.
  8. Reduce temperature to mid-ish.

  9. Spoon onto medium hot cast iron pan lightly greased with same type oil used in mixture.

    (Note: If adding berries, place them on top NOW!)

  10. Flip when edges begin to lift and first side is slightly brown.

  11. Remove when second side is brown.

  12. Adjust heat accordingly.