De Ma Cuisine

Condiments Archive

Friday

25

January 2013

0

COMMENTS

Crispy Dijon Chicken Thighs

Written by , Posted in Condiments, Dinner, Low Carb, Main Dishes, Meat, Poultry

Crispy Dijon Chicken Thighs

Recipe Type: Main, Stove Top, Meat, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 chicken thighs
  • 2 T butter
  • 1 T olive oil
  • 1 T dijon mustard, divided
  • 1-2 T flour
  • salt
  • pepper
Instructions
  1. Spread 1/4 T dijon over one side of each chicken thigh. Season it with salt and pepper. Sprinkle it with flour.
  2. Heat skillet. Add olive oil. When hot, shake excess flour from chicken and place in pan, mustard side down.
  3. Top each thigh with remaining mustard, salt, pepper, flour, and 1 T butter. Place lid on pan and cook over low heat for 8-10 minutes. Flip and cook 8-10 minutes more, or until chicken reaches 180F.
Notes
Serve with Hot Napa Slaw!

 

Wednesday

14

November 2012

0

COMMENTS

Warm Persimmon Sauce

Written by , Posted in Breakfast, Condiments, Fruit, Gluten Free, Sauces, Sides, Vegetarian

Warm Persimmon Sauce

Recipe Type: Side, Sauce, Fruit, Sweet, Breakfast, Brunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Cute persimmons are turned into a warm, fall tasting sauce when combined with cinnamon, nutmeg, and honey. Perfect to top some Cornmeal Pancakes.
Ingredients
  • 6 persimmons, peeled and diced
  • 1 t lemon juice
  • 1/3 C water
  • 1/4 t cinnamon
  • pinch nutmeg
  • 1 T honey
  • pinch salt
Instructions
  1. Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)

 

Friday

12

October 2012

0

COMMENTS

Maple-Balsamic Vinaigrette

Written by , Posted in Condiments

Maple-Balsamic Vinaigrette

Recipe Type: Sauce, Dressing
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1/8 C (approx.) olive oil
  • 1/4 C (approx.) balsamic vinegar
  • 1 T maple syrup
  • pinch salt
  • dash pepper
Instructions
  1. In a bowl add: balsamic vinegar, salt, pepper, and maple syrup. Begin whisking and drizzle in olive oil (creating an emulsion).

 

Friday

14

September 2012

1

COMMENTS

Blended Salsa

Written by , Posted in Condiments, Gluten Free, Vegan, Vegetables, Vegetarian

Blended Salsa
Recipe Type: Condiment, Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 4-6
Slightly spicy, perfectly blended, yummy salsa.
Ingredients
  • 3-4 large, ripe tomatoes, rough chop
  • 2-3 bell peppers, rough chop
  • 2 jalapeños, rough chop (or more if you want it spicier!!)
  • 1/2 red onion, rough chop
  • Splash apple cider vinegar
  • Splash olive oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
Instructions
  1. Place all ingredients in food processor attachment of hand blender or (food processor). Blend.
  2. Taste and adjust seasoning if needed.

 

Wednesday

12

September 2012

0

COMMENTS

BBQ Sauced Crock Pot Chicken

Written by , Posted in Condiments, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.

 

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