Cider-Braised Chicken Thighs With Apples and Greens

  • YIELD: 4 servings
  • TIME: 50 minutes

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Cider-Braised Chicken Thighs With Apples and Greens

INGREDIENTS

  • 1 ½ to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
  • Kosher salt and black pepper
  • 2 tablespoons canola or grapeseed oil
  • 1 cup thinly sliced shallots (2 to 3 medium shallots)
  • 2 tablespoons roughly chopped fresh sage leaves
  • 3 garlic cloves, minced
  • ¾ cup fresh apple cider
  • 2 tablespoons apple cider vinegar, plus more to taste
  • 2 tablespoons Dijon mustard
  • ¾ to 1 cup chicken broth, preferably low-sodium
  • 1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
  • 1 crisp red apple, such as Fuji, cored and thinly sliced

PREPARATION

  1. Pat the chicken thighs dry and season generously with salt and pepper.
  2. In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
  3. Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
  4. Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
  5. Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you’d like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you’d like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
  6. Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

Source:

https://cooking.nytimes.com/recipes/1020636-cider-braised-chicken-thighs-with-apples-and-greens

Nachos

These are canon and have three main parts:

1) The Essential Core of a flat(ish) layer of chips, melted/shredded cheese (cheddar and/or a cheddar-jack mix), and pickled jalapeño;

2) The Usual Addition of refried beans (beneath the cheese) and grilled or shredded meat (usually lightly-seasoned/marinated beef, pork and/or chicken); and

3) A side of the Tex-Mex Triumvirate: sour cream, guacamole, and pico de gallo.

Best Nacho's - Texas Fishing Forum

History

in 1943 in Piedras Negras, Mexico — just across the border from Eagle Pass, a group of hungry army wives were the first to eat the meal. When the ladies went to a restaurant called the Victory Club, the maitre d’, Ignacio “Nacho” Anaya greeted them. Without a chef around, Anaya threw together whatever food he could find in the kitchen that “consisted of near canapes of tortilla chips, cheese, and jalapeno peppers.” The cheese of choice was reportedly Wisconsin cheddar. Anaya named the dish Nachos Especiales and it caught on—on both sides of the border—and the original title was shortened to “nachos.”

Source

https://capitolism.thedispatch.com/p/finally-nachos/comments

Chicken Marsala and Mushrooms

  • YIELD: 4 servings
  • TIME: 30 minutes

Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It’s also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they’re about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they’re golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That’s good eating.

Chicken Marsala and Mushrooms

INGREDIENTS

  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
  •  Kosher salt and freshly ground pepper to taste
  • ⅔ cup flour
  • ½ pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
  • 1 shallot, minced
  • 4 tablespoons Marsala wine, more as needed
  • 3 tablespoons veal glaze (see recipe) or chicken stock, more as needed
  • 1 tablespoon butter
  • 1 tablespoon chopped chervil or parsley (optional, for garnish)

PREPARATION

  1. Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
  2. Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
  3. Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

SOURCE

https://cooking.nytimes.com/recipes/7344-chicken-marsala-and-mushrooms?

Pan Seared Salmon

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

INGREDIENTS

  • 2 skinless salmon fillets
  • Salt and pepper to taste
  • 1 tablespoon olive oil for the pan
  • Juice from half a lemon
  • Splash of dry white wine
  • 5 sprigs of fresh parsley
  • 2 cloves of garlic, crushed

DIRECTIONS

  1. Get all of your ingredients prepared and set out, as the recipe cooks quickly.
  2. Heat pan over medium-high heat, pour olive oil in and coat the bottom to keep your salmon from sticking.
  3. Season your salmon fillets with salt and pepper on both sides, before placing in the preheated pan. Immediately squeeze half a lemon on top of the salmon.
  4. Sear the salmon on one side for around three minutes before flipping.
  5. Add butter, wine, parsley and garlic to the pan and baste the fillets with the butter.
  6. Remove the salmon fillets and drizzle remaining butter and wine on top and enjoy.

Homemade Hamburger Helper

  • YIELD: 4 servings
  • TIME: 1 hour 15 minutes

Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.

Homemade Hamburger Helper

INGREDIENTS

  • ¼ cup neutral oil, such as canola or vegetable
  • 1 large yellow onion, diced into 1/2-inch pieces
  •  Kosher salt and black pepper
  • 3 garlic cloves, minced
  • 5 strips uncooked smoked bacon, finely chopped
  • 1 pound ground beef
  • 1 cup dry white wine
  • 3 cups chicken stock or water
  • ¾ cup heavy cream
  • ¼ to ⅓ cup hot sauce
  • 2 teaspoons hot smoked paprika
  • 1 bay leaf
  • 8 ounces elbow pasta
  • 5 slices American cheese, ripped into small pieces
  • 1 ½ cups grated Cheddar
  • ½ cup finely chopped chives

PREPARATION

  1. Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
  2. Add garlic, and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
  3. Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
  4. Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  5. Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  6. Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil over medium-high.
  7. Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  8. Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
  9. Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.

Source

https://cooking.nytimes.com/recipes/1020728-homemade-hamburger-helper

Steel-Cut Oatmeal

For 4 Servings

  • 4 1/2 cups (1.125 mL) water
  • 1 cup (250 mL) steel-cut oats
  1. In a saucepan, bring water to a boil.
  2. Stir in oats.
  3. Reduce heat to medium and simmer uncovered for 25 minutes, stirring occasionally until thickened
  4. Serve with milk and brown sugar.

For 2 Servings in a microwave

  1. In an 8-cup microwaveable dish, stir together 2 1/2 cups boiling water and 1/2 cup steel-cup oats.
  2. Cook, uncovered, on medium-high for 15-17 minutes.
  3. Serve with milk and brown sugar.

Old-Fashioned Beef Stew

  • YIELD: 4 servings
  • TIME: 2 hours 30 minutes

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Old-Fashioned Beef Stew

INGREDIENTS

  • ¼ cup all-purpose flour
  • ¼ teaspoon freshly ground pepper
  • 1 pound beef stewing meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3 ½ cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 teaspoons salt

PREPARATION

  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

SOURCE

https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew