Easy Chicken Scarpiello

Can you smell the flavors?

Tastes as good as it looks!

Ingredients

• Extra-virgin olive oil
• 1/2 pound fennel sausage, cut into bite- size pieces
• 1 (3-pound) chicken, cut into 8 to 10 pieces with bone left intact
• Kosher salt
• 1 Spanish onion, cut into 1/4-inch slices
• 3 Cloves of garlic, smashed and finely chopped
• 1/2 cup white wine or the juice of 2 lemons
• 1/2 cup quartered hot cherry peppers
• 1/4 cup hot cherry pepper juice, from the jar
• 1/2 cup chicken stock, plus a little more if needed
• 3 sprigs fresh oregano, picked and chopped

Prep. & Cooking Directions

Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.

Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
Add the wine to the pan and reduce it by half. While the liquid (Wine or Lemon juice) is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious. 


Just enjoy! 

Coming soon! Fresh Peach Galette.

Grandma Yetta's "World Famous" Noodle Pudding

Remember, it's "World Famous"

• 12-16 oz. Bag of medium width Egg Noodles
• 4 Eggs
• 16 oz. container of Cottage Cheese
• 3 Cups of Skim Milk
• 1 tsp. Vanilla
• 1/2 cup Sugar or Truvia (Sugar Substitute)
• 1 Large can of Fruit Cocktail, drained of all liquid or raisins or any small fruits

1. Pre-heat oven to 375 degrees
2. Boil egg noodles for 5 min. and let cool
3. In a mixing bowl, add all the above, except the noodles and whisk well, until combined
4. Spray baking dish  (9x5x3) with Pam
5. Gently add the noodles to the mixture, combine and add entire mixture to the baking dish
6. Bake for 1 hour, until the mixture sets and the top is brown.

The final step is easy. Sit back and enjoy the flavor!

Sour Cream Cheesecake

The finished product without a topping

16oz - Sour Cream or Light Sour Cream
8oz - Sour Cream or Light Sour Cream
3 Eggs
1 tsp. Vanilla
2 tsps Sugar
2/3 Cup Sugar
1 tsp. Lemon Juice
1-Graham Cracker Crust
Comstock Pie Filling for topping (Optional)
a) Blend quickly in blender:			Add to pie crust and bake at 350 degrees for 40 min. and then let cool for 20 min.
16oz. Sour Cream
3 Eggs
2/3 Cup Sugar
1 tsp. Lemon Juice
b) Blend topping in blender:			Pour on top of bottom layer and bake 20 min.
8oz. Sour Cream
2 tsp. Sugar
1 tsp. Vanilla
* Let cool and replace plastic cover of pie shell and refrigerate for 2 days
* Add topping and serve SERVES: 8 Enjoy!

White Peach Tarte Tatin

Ingredients:

2 tablespoons butter, divided
1/2 cup sugar, divided
4 peeled ripe White Peaches, cored and halved lengthwise
1 tablespoon canola oil
5 (14 x 9-inch) sheets frozen phyllo dough, thawed

Preparation:

• 1. Preheat oven to 400°.
• 2. Coat a 10-inch cast-iron skillet with 1 1/2 tbs butter. Sprinkle 6 tbs. sugar into pan. Arrange 7 Peach halves, cut sides up, in a circle in pan; place remaining Peach half in center. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
• 3. Place 1 1/2 tbs. butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-inch circle.
• 4. Place phyllo circle in pan over Peaches, pressing gently. Bake at 400° for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 minutes. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges. 
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• Vanilla Ice Cream or Yogurt doesn't hurt!

Just Enjoy!

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BBQ Ribs the Big Bob Gibson way!

Here's a great and easy way to make some slow cook ribs at home in your oven. Takes about 41/2 hours, but well worth it. Here's what you'll need:


2 Slabs of ribs (Beef or Pork)
3/4 cup of Dry Rub *


Marinade
1 cup Apple Juice
1 cup Grape Juice


Finishing Glaze
3/4 cup BBQ sauce*
1/4 cup Honey






* I use Big Bob Gibson rub & sauce, which you can purchase online.
http://www.bigbobgibson.com/

• Sprinkle 1/4 cup of the rub over each slab of ribs, both front and back
• Place the ribs, meat side up, in the oven at 250 degrees for 2 hours
• Remove and place each slab on an aluminum foil square pan, meat side down
• Pour 1 cup of the marinade mixture over each slab while wrapping tightly in foil and place back in the tray
• Cook for 1 hour at 250 degrees
• Remove the slabs from the foil and sprinkle the remaining 1/4 cup of the rub
• Cook an additional hour uncovered, until the ribs are tender
• Remove and paint with the finishing glaze and cook for 15 to 20 minutes
• Cut, Serve and Enjoy

Good Links

Food Network

Rachel Ray

Some of the recipes that will be coming soon!

Blueberry Cobbler

Pear Tarte Tatin

Blueberry Scones

Turkey Loaf

Lasagna

Monkey Bread

Pear Crisp

Banana Bread

Cranberry Almond Creme

 Soon all those great photos will come to life for you to make, taste and enjoy!