It’s been a while since we’ve had a true ‘dog’ meal. This was the last one I made — nearly a month ago. It was right before we were getting ready to leave for North Carolina, and I knew we would spend the next two and a half weeks eating every meal out. And while it was fun, all that eating out, I was ready to come back home — and back to my kitchen where I knew what was really going into my food.
After being home just a couple of days, Matt turned around and headed back to North Carolina. While I’ve been in the kitchen, it has been mostly for baking. I’m looking forward to preparing and eating this weekend’s ‘dog’ meal….but in the meantime, below are the recipes from our last adventure. All of these recipes were new to us (a Puttin’ on the Dog requirement), and I have to say I hit a home run with this meal. Matt put it on his ‘this will go on my menu if I ever open a restaurant’ list. That’s a big compliment.
Chicken with Sun-Dried Tomato Cream Sauce from damndelicious.net
- 8 bone-in, skin-on chicken thighs
- salt and black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/4 t. red pepper flakes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup Julienne sun-dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 t. dried thyme
- 1/4 t. dried oregano
- 1/4 t. dried basil
- 1/4 cup fresh basil leaves, chiffonade
Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter (I skipped this part and actually drained a bit of the grease out of the skillet) in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place in the oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with fresh basil.
Rice with Mushroom and Asparagus from primaverakitchen.com
- 1 T. olive oil
- 2 garlic cloves, minced
- 2 cups mushroom, diced
- 1 cup asparagus (cut the spears on a diagonal into 2 inch pieces)
- 2 cups cooked rice
- 1 t. fresh parsley, chopped
- 2 T. feta cheese
In a medium-sized skillet, heat olive oil over medium high heat. Add garlic and cook for about 30 seconds. Add mushrooms. Cook and stir about 5 minutes or until lightly browned and tender. Don’t cover the skillet or you will steam the mushrooms instead of sauté them. Add asparagus. Cook and stir about 3 to 4 minutes or until tender-crisp. Add the rice, salt and pepper. Stir to coat the rice with the mushroom and asparagus. (My rice had gotten a bit sticky, so I added just a touch of chicken stock here to loosen everything up a little.) Cook for about 2-3 minutes. Garnish with fresh parsley and feta cheese before serving.
Peanut Butter Chocolate Pie from the firstyearblog.com
- 1 package Oreos
- 1/4 cup butter, melted
- 1 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1 container Cool Whip, thawed
- 1 & 1/2 cup chocolate chips
- 1/2 cup heavy whipping cream
- Reese’s Peanut Butter Cups, chopped
Process the Oreos in a food processor until they become fine crumbs. In a large bowl, combine the crushed Oreos with the melted butter. Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray. Place in fridge until ready to use.
In a large mixing bowl, combine the peanut butter and cream cheese with an electric mixer until well blended. Add the cool whip and stir with a spatula until mixed. Spread this mixture on the crust and place in the freezer for 30 minutes.
Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to cool a bit before adding it to the top of the pie. Top with chopped peanut butter cups. Refrigerate the pie for 1-2 hours before cutting and serving.
(I might have gotten a bit carried away with the peanut butter cups.)