one pot chicken and rice

 I googled simple chicken recipe and this is what I made. 

One Pot Chicken & Rice

INGREDIENTS

serves 6

• 4 - 6 Tablespoons butter, divided
  
• 1 onion, diced
• 3 cloves garlic, minced
• 1 heaping cup shredded or chopped carrots 
• 1 cup celery, chopped
• salt and pepper 
• 2 scant cups long grain white rice
• 2 Tablespoons dried italian seasoning flakes
• 8 cups chicken stock
• 6 boneless skinless chicken thighs (~1 lb), cut into bite-sized pieces

1. Melt 2 Tablespoons butter in a large soup pot over medium heat. Add onions and garlic. Stir untiil fragrant and onion is translucent. Add carrots and celery, season with salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, then stir to coat in butter and saute for 1 minute. Add dried italian seasoning and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.

Roasted Tomatoes

Mediterranean Roasted Tomatoes
serves 6

2 lbs smaller tomatoes, halved (like Campari)
2-3 garlic cloves minced
salt and black pepper
2 tsp thyme
1 tsp sumac
Extra Virgin Olive OIl
Crumbled Feta Cheese
parsley

• Preheat the oven to 450 degrees F.

• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
  
  

  Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
  
  

  Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
  
  

  Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
  

   

Pork Stew

 This was really hearty, luscious and super soft. 

Pork Stew
serves 6-8

Ingredients:

2.5 lbs pork shoulder, trimmed and cut into 1 in cubes
1/2 cup flour
salt
pepper
2-4 Tbsp vegetable oil
4 slices bacon, chopped
1 large onion, diced
1 tbsp garlic, minced
2 cups carrots, sliced into 1/2 in pieces
1 cup celery, cut into 1/2 in pieces
1/2 cup white wine
4 cups beef or chicken broth
2 tbsp tomato paste
1 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
2 bay leaves
1/2 cup raisins or dried cranberries
2 russet potatoes, peeled and cubed
1 cup parsnips, peeled and diced
2-3 Tbsp parsley, chopped

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes
• Stir in cranberries, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

Baked Sea Bass

Baked Chilean Sea Bass
makes 2-3 servings

2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp smoked paprika
1 tsp salt
1/2 cup Sliced green onions
2 (8 oz) thick-cut boneless, Chilean Sea Bass fillets

2. Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
   
   Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. 

4. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.

5. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

6. 
   

Oven Baked Ribs

 Oven Baked Baby Back Ribs
*The ingredients for the rub will make more than double what you'll need for 1 rack of ribs. 

1/2 cup ancho chile powder
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup salt
2 T freshly ground black pepper
1 T ground cumin
1 tsp dry mustard
1 tsp ground cayenne pepper
1/2 tsp ground chipotle pepper (I didn't use since we didn't have this)
1 rack baby back pork ribs
1 cup barbeque sauce

1. Gather ingredients and preheat the oven to 250 degrees. 

1. 2. Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.

2. 3. Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.

3. 4. With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.

4. 5. Bake in the preheated oven until tender and cooked through, about 2 hours or until meat reaches 145 degrees. Remove and cool 15 minutes.

5. 6. Increase oven temperature to 350* degrees F (175 degrees C).
   *I didn't do this as I didn't see this step. Our oven is really odd and everything cooks way faster and stronger than typical, so perhaps keeping the temperature at 250 worked in our favor. 

6. 7. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.

7. 8. Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

8. 9. Cut rack into individual rib segments and serve with more barbeque sauce.

cheesy, creamy sausage pasta bake

baked pasta with sausage
servings 8-10

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
• ⅓ cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

1. 
   
2. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
3. Preheat the oven to 425°F and set the oven rack in the middle position.
4. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
5. Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
6. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

basque oxtail stew

basque oxtail stew
serves 4-6

3 tbsp canola oil
4 lbs oxtail, trimmed
salt and freshly ground pepper to taste
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 cups dry red wine
6 cups chicken stock
1 8 oz can tomato sauce or pureed diced tomatoes, drained
6 medium carrots, sliced 1/2" thick
1/4 cup flour
4 tbsp butter, softened

Heat oil in an 8-qt. saucepan over medium-high heat. Season oxtail with salt and pepper; working in batches, cook, turning as needed, until browned, 8–10 minutes. Using tongs, transfer oxtail to a plate; set aside. Add garlic and onion to pan; cook, stirring occasionally, until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by a third, 3–4 minutes. Return oxtail to pan and add stock, tomato sauce, salt, and pepper; bring to a boil. Reduce heat to medium-low; cook, covered, until oxtail is tender, 2 1⁄2–3 hours. Uncover and return to a simmer. Add carrots; cook until tender, 15–20 minutes. Mix flour and butter in a bowl until smooth; stir into stew and cook until slightly thick, 8–10 minutes.

impromptu crepes recipe

 a basic crepe recipe that doesn't require any chilling of the batter. 

crepe recipe
Makes 7-8 medium size crepes

1 cup all-purpose flour
2 large eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.

2. 1. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

   2. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.

   3. Our family usually tops our crepes with nutella and berries/bananas, or lemon and sugar.