Pepper Jam Oven Baked Chicken Thighs

Pepper Jam Baked Chicken Thighs

All I did was bake four boneless skinless chicken thighs (which I cut in half) for 20 minutes at 350 F. Then I poured a jar of my pepper jam room temperature over the top and baked the thighs for another 20 minutes. Serve over rice, mashed potatoes or grits. Instant goodness.

Cabbage Casserole

Cabbage Casserole

1 small head Napa cabbage, core removed and chopped medium
1 onion chopped small
4 eggs beaten slightly
1 cup sour cream
1/2 cup flour
1 teaspoon baking powder
1 teaspoon corn starch
6 ounces of mozzarella or muenster cheese grated
4 large garlic cloves minced
1 teaspoon fennel seed ground
1 teaspoon paprika
1 teaspoon mustard powder
1 tablespoon dried parsley
4 ounces of asiago cheese grated
salt and pepper to taste

Chop cabbage into bite sized pieces, removing the core and any very hard sections. Pour cabbage into a large mixing bowl. Chop onion and mix into cabbage. Add mozzarella or muenster grated cheese to cabbage and toss. Oil an 9 x 13 inch baking dish. Pour cabbage onion cheese mixture into the baking dish. In a smaller bowl beat eggs slightly, add sour cream, flour, baking powder, corn starch, garlic and remaining herbs and spices. Reserve the asiago cheese. Pour liquid mixture over the cabbage and mix gently. Sprinkle grated asiago cheese over the top. Bake in a 350 F oven for 50 minutes or until top is slightly browned. If top is getting too brown, cover with aluminum foil. Let sit for 10 minutes before serving. Cut into squares to serve.

Stewed Apples

Stewed Apples

6 tart apples, peeled, cored, and chopped into cubes
4 tablespoons butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon brandy
1 tablespoon cornstarch
1 tablespoon water for corn starch

Several grocery stores have some bargains on bagged apples. The ones I used were organic from the state of Washington.  Peel, core, and cube apples and soak them in lemon water to prevent browning. Meanwhile melt butter in sauce pan. Add brown sugar cook over medium heat till blended. Add cubed apples and spices and salt. Continue cooking over medium heat till applese soften. Add brandy and cook for a couple of minutes longer. Mix the cornstarch with the water, blending well. Add cornstarch mixture to apples and cook till mixture is thick. You can leave the peels on but I like the soft and creamy texture without the skins.

Carrot Top & Herb Mix Pesto

Carrot Top & Herb Mix Pesto

carrot tops from 8 or so carrots, stems removed
1 package of herb mix

1/2 cup olive oil
4 garlic cloves minced
zest of one lemon
juice of two lemons
juice of one lime
1/8 cup maple syrup
2/3 cup finely chopped nuts, I used macadamia and cashews
salt and pepper to taste

I purposely made a large batch of this pesto because I chose to use a whole container of herb mix. Parsley had been my choice but the herb mix was on sale for $1.49. Place olive oil in blender and then add garlic. Whirl till creamy. Add remaining ingredients and whirl till well blended. Adjust seasoning. If I do say so myself, this is such a wonderful rendition of pesto. It's tangy, yet slightly sweet and oh so delicious. We had the pesto mixed with farfalle pasta.