This recipe was titled “Coq Au Vin, My Way.  I’m pretty sure that Coq Au Vin doesn’t have cheese or cream which probably makes this recipe better than a traditional one!  Replace the cream with milk for a lighter version.  My changes are in green.

Source: All Recipes.com

3 tablespoons olive oil

6 skinless chicken thighs

2 cloves garlic, crushed

1 tablespoon Italian seasoning (Penzey’s Tuscan Sunset)

3 medium tomatoes, sliced

4 portobello mushrooms, sliced (omitted)

1 pinch salt (optional)

1 teaspoon freshly ground black pepper

1 sweet onion, chopped

1/3 cup Burgundy wine (Merlot)

1 cup heavy cream

1/4 cup shredded Gruyere cheese

2 tablespoons cornstarch (optional)

Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.

Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.

Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.

Wow this chicken was so tender and flavorful.  My guess is that you could skip the browning of the chicken part since you’re using skinless chicken and the slow cooking tenderizes the meat so much.  For some reason I can’t find my veggie picture on my computer but we loved the sweet potato/bell pepper combination.

Source: All Recipes.com

1 tablespoon olive oil

3 pounds skinless chicken thighs (I used a thigh/leg combination)

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges and serve with hot rice.

You need a special pancake pan to make these babies but oh are they worth it!  Williams Sonoma makes the pan “Ebelskiver” as well as a pancake mix that makes them relatively easy to make.  Not easy to make compared to the new Bisquick in a spray can but easier than say homemade donuts.  I made these for a brunch but they would be really good for a dessert too.

Source:  Williams Sonoma

For the cinnamon filling:

1/2 cup granulated sugar

2 Tbs. all-purpose flour

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature

For the cream cheese frosting:

3 oz. cream cheese, at room temperature

4 Tbs. (1/2 stick) unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar

3 to 4 Tbs. milk

For the pancakes:

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 Tbs. granulated sugar

4 eggs, separated

2 cups milk

4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

1. To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
2. To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
3. To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
4. Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
5. Drizzle the pancakes with the frosting and serve immediately. Makes 35 to 40.

Source:  Williams Sonoma

1/4 cup sugar

3 fresh rosemary sprigs, each 6 inches long

3 kiwifruits, peeled and diced

2 unpeeled tart green apples, such as Granny
Smith, cored and cut into 1/2-inch dice

1 cup seedless green grapes

1. In a saucepan over medium-high heat, combine the sugar and 1/2-cup water and bring to a boil, stirring to dissolve the sugar. Add the rosemary sprigs; reduce the heat to medium and cook for 15 minutes. Remove the rosemary and discard. Increase the heat to high and cook, stirring, until the liquid is reduced to about 1/3 cup. Let cool to room temperature.
2. Put the kiwifruits, apples and grapes in a bowl and pour the syrup over them, tossing to coat the fruit. Serve immediately. Serves 4.

It’s hard to have a true white chicken chili that’s also spicy.  Once you put in the cayenne and chili powder it doesn’t look like a white chili anymore!  I make chili pretty often and am always trying new ingredients and spice mixtures.  This one was delish!  Chili doesn’t really need much of a recipe though; be creative and use what you have on hand.

1 pound dried navy beans, picked over

2 tablespoons olive oil

1 cup carrots

2 cups onions

1 jalapeno, finely chopped

2 tablespoons garlic

1 2/3 tablespoons chili powder

1 teaspoons kosher salt

1 teaspoon ground cumin

Sprinkle crushed red pepper (to desired taste)

1/4 teaspoon dried oregano

1 teaspoons ground black pepper

1/8 – ½ teaspoon cayenne pepper (to desired taste)

1/8 teaspoon cinnamon

3 cups low-sodium chicken broth

1 pound chicken breast, diced

2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained

1 can cream of chicken soup

1-2 tablespoon heavy cream

1. In a large bowl, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and add to Crockpot.
2. In a skillet, heat the oil and sauté the onion, carrot and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the spices and chicken broth, stirring, for 2 minutes. Add to Crockpot.  Add the chicken, canned tomatoes, soup and stir to combine.  Cook on low 8-9 hours or on high 4-5 hours.  Finish by adding the cream.
3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, cilantro, jalapenos, and green onions to taste.

This is a simple weeknight meal.

1 to 2 tablespoons flour

1 pound top sirloin or round steak, cut into chunks

2 tablespoons olive oil

1/4 medium onion, sliced

1 teaspoon garlic powder

1/4 teaspoon ground black pepper or seasoned pepper blend

1 teaspoon Tony Chachere’s seasoning

1 red bell pepper, cut in thin strips

1/2 cup chicken broth

1 can (14.5 ounces) tomatoes, partially drained

2 tablespoons soy sauce

5-6 dashes Tabasco sauce

salt, to taste

1. Coat beef in flour.  Heat olive oil over medium heat; add steak. Cook, stirring, until steak is browned.
2. Add onion, garlic powder, pepper, Tony Chachere’s and cook, stirring, until onion is tender.
3. Add the chicken broth and bell pepper; cook for about 3 to 5 minutes longer.
4. Add tomatoes, soy sauce, and Tabasco and bring to a simmer for 2 to 3 minutes. Season with salt.  Serve with hot rice.

I’m not crazy about this picture since I didn’t get a very good browning on my pork chops.  Don’t worry about the apples being over-powering as they end up very savory.

Source: Ellie Krieger’s The Food You Crave

For the chops:
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 large clove garlic, minced (about 1 teaspoon)
1/2 teaspoon
Freshly ground black pepper
Four 3/4-inch-thick bone in pork loin chops (about 8 ounces each)
2 tablespoons olive oil (1 tablespoon)

For the slaw:
2 teaspoons olive oil
1 large onion, cut in half, then thinly sliced into half-moons
1 large Granny Smith apple, cut in half, cored, and coarsely shredded
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 head green cabbage, cored and coarsely shredded (about 9 cups)
3 large carrots, coaresly shredded (about 3 cups)
2 tablespoons cider vinegar
1/2 teaspoon salt
3/4 cup low-sodium chicken broth

1. To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl. Rub the mixuture all over the pork chops and let them sit at room temperature for 10 mibutes.
2. Heat the oil in a large nonstick skillet over medium-high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Transfer the chops to a plate.
3. To make the slaw, carefully wipe out the pan. Heat the oil over medium high heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes. Add the cabage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops have just a slight blush in the center, 5 to 7 minutes longer.
4. To serve, arrange the warm slaw on individual plates and top with a pork chop and some pan juices.

I was inspired to make this dessert from a dish my husband and I love from Woo Lae Oak, a Korean BBQ restaurant in NY.  

8 layers phyllo dough, defrosted 

Non-stick butter flavored cooking spray

Sugar

1 tablespoon butter, melted

1/2 pint strawberries, washed & sliced less than 1/4 inch thick

Low-fat strawberry ice cream, slightly softened  - look for cream/sugar as ingredients and not artificial stuff

Strawberry whipped cream:

1/2 cup whipping cream

4 teaspoons powdered sugar

3 strawberries, mashed

1.  Preheat oven to 350 degrees.  Lay out one sheet of phyllo dough on top of a large cutting board.  Spray with cooking spray and sprinkle with 1 tsp. sugar.  Layer with another phyllo dough sheet, cooking spray and sugar, and repeat with all 8 layers.  Cut the dough into 16 pieces.  Spray muffin pan with cooking spray.  Place one piece of the dough into half one of the wells and layer a second piece on the other half to create a bowl.  Brush butter into each muffin and around edges.  Bake 10-15 minutes or until golden.  Remove from pan and let cool completely.

2.  Whip cream and sugar to soft peaks.  Add berries and continue whipping until stiff peaks.  Refrigerate until you are ready to use.

3.  Scoop ice cream into the bottom of each phyllo bowl, add a layer of strawberries and top with whipped cream.  Serve with sliced strawberries immediately.  Serves 8.

Source: eatingwell.com

1 tablespoon olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4 inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated Asiago cheese, plus more for passing
1/4 cup minced chives or scallion greens

1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, about 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
2. Remove cover and spread asparagus and bell pepper on top of the simmering rice- – do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
3. Add peas and cream cheese; stir until the mixture if creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, abut 5 minutes more. Stir in 1/2 cup of Asiago cheese. Serve topped and chives/scallions and additional grated cheese.

Recipe for a Perfect Daughter:
2 cups of sugar
dash of spice
1 cup of everything nice

Combine ingredients, stirring until well-blended and sweet. Keep in a warm safe place and allow muxtire to rise. For best results, season with TLC, but avoid spoiling. (Compliments to the chef!)