Chicken with vinegar

From the NY Times and Mark Bittman

2 tablespoon olive oil
3 pound chicken pieces
1/4 cup scallion or shallot, minced
1 cup red wine vinegar
1 Tablespoon butter

Instructions: Heat oil in oven-proof skillet.  When hot, place chicken in skillet and cook undisturbed for about 5 minutes or until nicely browned.  Turn and cook 3 minutes on the other side.  Season with salt and pepper.

Put skillet in the oven at 450.  Cook 15-20 minutes or until almost done.  Remove chicken to a plate.  Pour out all but 2 T of cooking juices.  Place over medium high heat and add shallots/scallions.  Sprinkle with a little salt and pepper.  Cook, stirring, about 2 minutes.  Add vinegar and raise the heat to high.  Cook a minute or two, until the powerful acrid smell subsides.   Add 1/2 c water and cook another 2 minutes, stirring, until slightly reduced and somewhat thickened.  Stir in butter.

Return the chicken (and any juices under it) to the skillet and turn the chicken in the sauce.  Serve immediately.

Chicken:  slow-cooker chicken and gravy

Modified from www.paleogrubs.com


4 chicken breasts, boneless and skinless
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
3 tablespoon cornstarch
5 1/2 cup chicken broth
1 cup water
2 cup raw rice

Instructions: Mix onion powder, garlic powder, celery seed, thyme, salt, pepper and flour.

Place rice in slow cooker. Place chicken on rice.  Mix seasoning powder, water and broth.  Pour over chicken and rice.  Cook 6-8 hours on low.  Chicken should have no pink in the center, and liquid should be absorbed.

Spaghetti squash lasagna

Slightly modified from Cooking Light.

2 Small spaghetti squash (about 1 1/2 lb each)
2 teaspoon olive oil
4 clove garlic, minced
1/2  cup ricotta cheese
1/8 teaspoon kosher salt
1 cup mozzarella cheese, shredded
1/2 pound ground beef, venison, turkey or chicken
1 1/2 cup marinara sauce
1/4  cup parmesan cheese, grated

Instructions: Cut squash in half, scoop out seeds, and place cut side down on a jelly roll pan with a little water.  Bake at 350 for 50-60 minutes.  As soon as it's cool enough to handle, scrape out the strands with a fork, leaving a small layer of squash in the shell.  Drain strands or squeeze in a towel.

Mix garlic, oil, cheese, salt and 1/4 c mozzarella with the squash strands.

Cook ground meat, if using, until browned.  Add marinara sauce, cover and simmer 4 minutes.

Increase oven temp to 425.  Layer in squash shells:  sauce, squash mixture, mozzarella,  sauce, squash, mozzarella, parm.  Bake for 20 minutes.

If desired, place under broiler for 1-2 minutes to brown the cheeses.

Let stand 10 minutes before serving.

Pear scones

Pear drop scones

1 3/4 Cup flour

1/3 Cup honey

2 teaspoon baking powder

1/2 teaspoon cinnamon

1 pinch salt

1/3 cup butter, chilled

1 egg

1/2 cup half and half

1 cup pear, chopped

Instructions: Mix dry ingredients and cut in butter until mixture has a crumbly texture.  Stir in egg and half and half.   Stir in pear.  I have used other fruits, and added walnuts--very good.  Drop large spoonfuls onto ungreased baking sheet.  Bake at 375 about 15 minutes, until golden brown.