De Ma Cuisine

Meat Archive

Wednesday

8

February 2012

0

COMMENTS

Balsamic Glazed Chicken

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

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.

 

Friday

13

January 2012

1

COMMENTS

Leeky Pizza

Written by , Posted in Baking, Cheese, Dinner, Inspired By, Main Dishes, Meat, Pizza, Poultry, Vegetables

Leeky Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
Leeks get caramelized in honey and added to pizza topped with Gruyere cheese.
Ingredients
  • 1 pizza crust (I use my pizza crust recipe)
  • 1 C Gruyere cheese, grated
  • 1/4 C Parmesan cheese, grated
  • 1 C leeks, chopped in rounds
  • 1-2 T honey
  • 1/4 C walnuts, chopped
  • 1 clove garlic, minced
  • 1-2 T olive oil
  • smoked sea salt
  • 1 C chicken, cooked and shredded (optional)
  • Dipping Sauce:
  • 1 T spicy brown mustard
  • 1/4 C plain yogurt (Greek or regular)
  • 1/4 C reduced balsamic vinegar
Instructions
  1. Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
  2. Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
  3. Whisk together mustard, yogurt and balsamic vinegar.
  4. Serve pizza with sauce for dipping.
Notes

Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.

Thursday

5

January 2012

0

COMMENTS

Butternut Squash Pasta Carbonara

Written by , Posted in Beef, Cheese, Dinner, Eggs, Main Dishes, Meat, Pasta, Pork, Vegetables

Butternut Squash Pasta Carbonara
Recipe Type: Pasta, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2
A creamy pasta dish topped with bacon. What could be better?! It’s like a grownup, fancy version of Chili Mac.
Ingredients
  • 1 C parmesan cheese
  • 1/2 lb. ground beef
  • 6 oz. (about 5 slices) thick cut bacon
  • 1 C roasted butternut squash
  • 1 t lemon
  • 1 egg
  • 1/4 C white wine
  • 2 T olive oil
  • salt and pepper, to taste
  • 2 C dried pasta
Instructions
  1. Heat salted water for pasta. Cook the bacon. Drain on a paper towel lined plate and discard fat. Add wine to pan and deglaze, scraping the crispy bits off the bottom. Add ground beef. Add pasta to water.
  2. Once beef is cooked, remove from pan and set aside. Remove pan from heat. Mix egg, squash and half the cheese with a fork. Add to pan and mix with cooked pasta, coating the pasta. Cook over very low heat. Add lemon juice, olive oil and remaining cheese.

Monday

26

December 2011

0

COMMENTS

BACON Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Meat, Pizza, Pork, Vegetables

BACON Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine, Josh Pries
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 3
Bacony goodness!
Ingredients
  • 1 pizza crust
  • 4 slices bacon, cooked and crumbled
  • 1/2 onion, chopped
  • 1 package small mushrooms, thinly sliced
  • 1 T (heaping) honey
  • olive oil
  • 1 1/2 C monterey jack cheese
Instructions
  1. Cook bacon. Remove from pan and drain on paper towel. Remove all but 1 T fat from pan. Cook mushrooms and onions in bacon pan with honey. Cook until caramelized.
  2. On a floured pan, roll/stretch out pizza dough. Bake at 475F for 5 minutes. Remove from oven and top with olive oil, some of the cheese, bacon, mushrooms and onions, and the rest of the cheese. Bake an additional 6-8 minutes more.

Wednesday

7

December 2011

0

COMMENTS

Double Butter Soup

Written by , Posted in Dinner, Inspired By, Main Dishes, Meat, Pork, Soups, Vegetables

Double Butter Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Butternut Squash meets Browned Butter in a cozy winter soup.
Ingredients
  • 3 C butternut squash, cubed
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 turnip, chopped
  • 1 watermelon radish, chopped
  • 1 clove garlic, chopped
  • 4-6 T butter
  • 2-4 T olive oil
  • 1/4 C white wine or apple cider vinegar
  • 2 T apple cider vinegar
  • 2 C milk
  • 1 1/2 C chicken or vegetable stock, or water (I used water)
  • pinch nutmeg
  • pinch cayenne
  • pinch smoked paprika
  • pinch chili powder
  • salt
  • 1 T maple syrup
  • bacon
  • croutons
Instructions
  1. Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
  2. Add wine/vinegar and cook until veggies are tender and mushy.
  3. Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
  4. Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
  5. Return to stove. Add apple cider vinegar and cook 2 minutes.
  6. Top with bacon and croutons.
Notes

I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)

(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)

Leftovers could be turned into a pasta sauce for tomorrow’s dinner.

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