Chicken Marbella

NOTE:  This recipe has to marinate over night. (I hate getting halfway through a recipe, expecting to have it for supper, only to find out it has to sit for awhile) Also, find half and double recipes at the end of this page.

Got this recipe years ago from another volunteer at the school library.  It's become a family favourite. I use boneless chicken breast, but thighs and legs could be used instead.  Just add 10-15 minutes extra on the cooking time.  Pork tenderloin is ok too.

2 1/2 lbs boneless, skinless chicken breast
1 head garlic, crushed
1/4 cup fresh oregano (2 tsp dried)
salt & pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with some juice
6 bay leaves
_________________________

1  cup brown sugar
1 cup white wine
1/4 cup italian parsley or cilantro, finely chopped

Add everything up to and including the bay leaves.  You can leave the chicken breasts whole, but I like to cut them into large chunks. Mix well and marinate overnight in a 13 X 9 baking dish.

Pre-heat the oven to 350F

Pour the wine in and then sprinkle the brown sugar over top. 

Bake uncovered about 45 minutes.  Stir it a couple of times. When done, sprinkle with parsley.  This dish is also good cold.

Half recipe

1 lb chicken
1/2 head garlic
1/8 cup oregano
S & P
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup prunes
1/4 cup olives
1/4 cup capers
3 bay leaves
_________________
1/2 cup brown sugar
1/2 cup wine
1/8 cup parsley


Double recipe

5 lbs chicken
2 heads garlic
1/2 cup oregano
S & P
1 cup red wine vinegar
1 cup olive oil
2 cups prunes
1 cup olives
1 cup capers
12 bay leaves
_________________
2 cups brown sugar
2 cups wine
1/2 cup parsley

ENJOY!

Guacamole served in a Pumpkin for Halloween (or good anytime of the year without the pumpkin)

 

OK, I know this looks gross, but it tastes good.  Really!

Just mash the ingredients together and serve with tortilla chips.

5 avocados

juice of one lime

7 oz kernel corn

7 oz salsa

1 tbsp finely chopped onion

1/4-1/2 cup chopped fresh cilantro

1/4 tsp ground cumin

1/4-1/2 tsp sriracha hot sauce

1 tsp coarse salt

1 chopped clove garlic

Happy Halloween!

Witch Hat Cookies

These Halloween Witch Hat cookies are so easy to make.

All you need is a package of chocolate striped shortbread cookies, hershey kisses and icing.

Mix up some coloured icing and put it in a ziplok bag.  You won't be using much icing so it's not worth using an icing bag and then having to wash it.

Pipe a ring of icing around the bottom of the kiss.  Stick it to the chocolate side of the cookie and press a little.  The icing will squeeze out to form the ribbon.

Now just make a figure eight and two tails and you've got your bow on the witch's hat.

What did I tell you, easy eh?

The BEST Turkey Stuffing (with cooking directions for roast turkey)

This stuffing recipe has been in my family for years!  My Mom and Nana made it all the time, but it came out like sawdust the first time I made it, kind of soupy the second time.  I finally got it just right! They never had to measure the water, but I couldn't get it right without exact amounts.  As you can see here I added the 1 cup notation for water.

Make sure your turkey is completely thawed out.

Defrost turkey in fridge.

8-12 lb = 2-3 days / Serves 8-12

12-14 lb = 3-3 1/2 days / Serves 12-14

14-18 lb = 3 1/2-4 1/2 days / Serves 14-18

18-20 lb = 4 1/2-5 days/ Serves 18-20

If you are having more than 20 people, go out : )

Get all your stuffing ingredients out.

Mix together bread crumbs, savory, salt, pepper and onions.

 Fresh rosemary too, if you have it.

Add butter, then hot, previously boiled, water.

It's got to stick together like this.

Remember you'll be adding an egg to it after it cools.

Gotta have some good music playing while you're cooking!

Stuff your bird and roast at 325F

8-12 lb = 3-3 1/2 hrs

12-14 1b = 3 1/2-4 hrs

14-18 lb = 4-4 1/2 hrs

18-20 lb = 4-5 hrs

When cooked the leg joint should move freely and juices run clear. Stuffing internal temp 165°F, leg temp 180°F.

Let turkey rest (you don't get that luxury!) 30-40 minutes  before carving. Remove all stuffing to a serving bowl.  You shouldn't leave any in the bird. Enjoy!

Oh and don't forget the Hot Turkey Sandwiches the next day!

Hot Pickled Peppers

This is what you'll need:

A bushel or more of sweet peppers, all colours

Different assorted hot peppers, 3-5 pint boxes (jalapeños, habañeros, chili, etc)

1-2 strings of garlic, depends on how garlicky you like it

One bag of pickling salt

Large container of white vinegar

Large container canola oil (olive oil gets solid in the fridge)

Pair of latex gloves (so people will talk to you after cutting the garlic, and you'll be able to touch things without a burning sensation after cutting the hot peppers)

Large tupperware container kept specifically for this job, or several large mixing bowls that you won't need for a few weeks.

Pickling jars, lids, rings

To start:
Clean and chop sweet peppers

Chop hot peppers in small pieces. Leave some whole, it looks good in the jar
Roughly chop the garlic

Place one layer of mixed cut peppers and garlic on the bottom of container. Cover with pickling salt, then place another layer of mixed peppers and garlic, another layer of salt continue until you have used all your peppers and cover last layer with salt.

Cover and let sit for 1 week

Next:

Rinse off all the salt from the peppers and garlic.
Place everything back into the container, then cover completely with white vinegar

Cover and let sit for another week

Now you are ready for the last step

Drain the mixture, removing all the vinegar, no need to rinse.
You need to have all the jars sterilized.
Place the peppers in the jars, push the peppers down to get most of the air out.
Pour the canola oil slowly into the jars, put a knife down the side to release air bubbles.
Seal with lids.

Cooked Tomato Salsa

Cooked Tomato Salsa

3 lbs. chopped & peeled round tomatoes
1 large onion, diced
4 cloves garlic, minced
1/2 cup diced sweet green pepper
2 tbsp. minced jalapeño, banana or chili pepper
1/3 cup tomato paste
1/4 cup white vinegar
1 tbsp. sugar
1  1/2 tsp. pickling salt
1/2 tsp. each ground cumin and dried oregano

In a Dutch oven or large heavy saucepan, combine all ingredients.  If you can chop the hot peppers with your hand in a ziplok bag you won't be stuck with hot pepper oil on your hands for hours afterwards.  (I had a pair of latex gloves specifically for this job, but couldn't find them).  This is a neat trick....after chopping garlic, rub your hands on stainless steel, like the faucet, and then wash with soap and water.  This really works to get rid of the smell on your hands, don't know why, but it does.  To peel tomatoes, simply put them in boiling water for 1 minute, then right into cold water.  The skin will peel right off (mostly)

Don't forget to compost.

Bring to a boil over high heat, reduce heat and boil gently, uncovered for 15-20 minutes or to desired thickness, stirring frequently.

May be stored in covered jars in fridge for up to 1 week. These pictures show 7 recipes worth of salsa so I had to preserve it.

After sterilizing jars and lids, ladle salsa into hot canning jars, filling to 1/2 inch below rim.  Wipe rims and place metal canning lids on jars.  Apply bands to fingertip tight.  Place jars in canner (large, deep pot) of boiling water, covered by one inch.  Cover canner, return to boil.  Process 20 minutes. Remove and let cool 24 hours.  Check seals.  If some have not popped down, keep these in fridge or redo process with new lids.

Yield: about 4 cups

Get out the tortilla chips !













You might also like:

Garden Fresh Tomato Soup in a Slow Cooker

http://hotandcoldrunningmom.blogspot.ca/2014/09/garden-fresh-tomato-soup-in-slow-cooker.html

Stuffed Tomatoes and Peppers

http://hotandcoldrunningmom.blogspot.ca/2014/09/stuffed-tomatoes-and-peppers.html

Roasted Tomato, Garlic & Basil Sauce

Basil has one of the best smells in the world.  Add that to garlic and Oh Man does the kitchen ever smell good!  This is an easy tomato sauce recipe that is so flavourful.

Start by coring the tomatoes and cutting them in half lengthwise.  Cut the onions and red peppers into chunks. Arrange in a single layer on a non-stick baking sheet along with whole, peeled garlic.  Drizzle lightly with oil.

Roast uncovered at 400F for 45-60 minutes or until vegetables are soft and lightly browned like this:

Toss in the fresh basil, scrape any brown bits and juice from the pan and whirl in the food processor along with salt and pepper to taste. At this point you could add a little tomato paste if you like your sauce clingy.

Process as little or as much as you like.  Depends on if you like your sauce chunky or smooth.

Pour into ziplock bags and freeze. You're done!

Roasted Tomato, Garlic and Basil Sauce 

Yield: about 4 cups

2 dozen Italian plum tomatoes (3 lbs)
2 onions
1 large red pepper
6-8 cloves garlic
1-2 tbsps. olive oil
1/4-1/2 cup fresh basil
salt and pepper
tomato paste (optional)