dishing up comfort food on cold days

Something I enjoy doing when I have time - mainly on non-work days - is to cook and bake. We had this garlic chicken recipe for dinner tonight and let me tell you ~ it was delicious. Next time I make this, I'm going to try serving it over mashed potatoes. I can imagine the creamy potatoes soaking up all that garlicky gravy...drool.

SLOW COOKER GARLIC CHICKEN

(Source: recipegirl.com - adapted from Everyday Food)

3-4 lbs. bone-in chicken pieces (breasts, thighs, drumsticks)

Kosher salt & freshly ground black pepper

1 T. extra-virgin olive oil

1 med. sweet onion, sliced

8 large garlic cloves, halved

Several springs fresh thyme (note: I used dried thyme)

1 c. dry white wine

1/3 c. flour

Season the chicken with salt & pepper. In a large skillet, heat oil over med-high heat.

Cook the chicken, skin-side down, until the skin turns golden brown (about 4 min.).

Combine the onion, garlic & thyme in a slow cooker & season with salt & pepper.

Top with chicken, skin-side up. In a small bowl, whisk together the wine & flour until

smooth & pour it over the chicken & into the slow cooker. Cover & cook until the chicken

is tender - 3-1/2 hours on high or 7 hours on low.

Serve chicken topped with sauce. Serve over rice, couscous, spaghetti, polenta, or potatoes.

Yield: 4 serv.

 

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Apple pie muffins are wonderful with a cup of tea or coffee, especially when they're warm. I found this recipe on a blog, but I don't remember which one. I would love to give credit where credit is due, so if anyone knows what blog these are from, please let me know.

APPLE PIE MUFFINS

2 - 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 egg

1 c. half and half (low-fat is fine)

1/2 c. packed brown sugar

3 c. diced apples

Topping:

1/2 c. packed brown sugar

1/3 c. all-purpose flour

1 tsp. cinnamon

4 T. melted butter

Preheat oven to 375F. Mix dry ingredients in large mixing bowl. Mix wet ingredients (egg - apples) in a medium-sized bowl. Add the wet ingredients to dry mixture and stir just until mixed. Mix topping ingredients in small bowl. Grease a 12-cup muffin pan or line with muffin liners (grease those, if using). Scoop batter into each cup, filling 3/4 full. Sprinkle topping mixture over batter. Bake 25 min. Let cool on wire rack.

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There's nothing coming home to a bowl of hot, nutritious soup on a cold winter night. 

Warms you to the bones!

MINESTRONE SOUP

1 lg. onion, diced

2 T. olive oil

4 cloves garlic, minced

2 ribs celery, diced (1/2 c.)

1 lg. carrot, peeled & diced

1 med. zucchini, diced

1 tsp. EACH dried oregano, basil, and salt

1/2 tsp. freshly ground black pepper

6 c. low-sodium vegetable or chicken broth (48 oz.)

1 28-oz. can no-salt added diced tomatoes

1 14-oz. can no-salt added crushed tomatoes

1 15-oz. can low-sodium cannellini beans, drained & rinsed

1/2 c. whole grain elbow pasta (note: I used ditalini pasta)

1/3 c. finely shredded Parmesan cheese

2 T. chopped fresh parsley leaves

In a large soup pot over med-high heat cook and stir onion in hot oil for 4 min. or until translucent. Add garlic; cook for 30 seconds. Add celery and carrot. Cook and stir 5 min., until veggies begin to soften. Add zucchini, oregano, basil, salt, and pepper. Cook for 2 min., stirring frequently. Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to med-low. Simmer uncovered for 10 min. Add the beans and pasta. Cook 10-15 min. more or until pasta and vegetables are tender. Top servings with cheese and parsley. Makes 6 serv.

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And what's a bowl of soup without some homemade bread? This recipe is easy-peasy because it starts in the bread machine. It's a recipe from Laine at www.lainesletters.com.

WHOLE WHEAT BREAD

1 c. warm water

2 T. olive or canola oil

3 T. brown sugar

1 tsp. salt

1 egg, slightly beaten

1 c. whole wheat flour

2 c. bread flour

2 - 1/2 tsp. yeast

Hit the dough cycle. When it has risen in the machine, take it out and shape into a smooth, round loaf. Put this to rise again in a greased round cake pan or pie tin, covered. Let double again. Bake at 375F. for 30 minutes. Dust loaf with some flour for an old world look.

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Shredded chicken taco bowls make an easy dinner that everyone loves, as they can add their toppings of choice. It also makes great use of leftover chicken. I simply layered brown rice, shredded leftover chicken, black beans, salsa, sour cream, and fresh cilantro.

Yum!

What dishes have you been cooking up lately?