Course: Main Dish

Buttermilk Brined Chicken Thighs


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 Buttermilk Brined Chicken Thighs
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
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Instructions
  1. Combine buttermilk, salt and pepper in a bowl or resealable plastic bag. Mix the salt and pepper in, then add the chicken. Seal bag or cover bowl and refrigerate for 2 hours to 2 days.
  2. Remove chicken from brine. It can then be roasted in the oven at 425F for ~20 minutes, or grilled, or breaded and fried. Internal temperature should be 165F.
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Cajun Quiche

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 Cajun Quiche
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Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
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Instructions
  1. Line a 10-inch pie plate with the crust. Crimp edges and bake for 5 minutes in a preheated 425 degree oven. Remove and cool slightly.
  2. Rinse and drain the seafood. Arrange on bottom of pie shell and sprinkle with onions. Top with cheese.
  3. Whisk the eggs with the cream and seasonings. Pour into pie shell.
  4. Place in oven and reduce heat to 375 degrees. Bake 30-40 minutes. Let cool slightly before cutting.
  5. This can be served in wedges for a meal, or in small pieces for appetizers, if desired.
Recipe Notes

I'm thinking that you can use fresh, cooked shrimp and crab meat instead, or possible substitute one or both for some combination of andouille sausage, boudin, tasso, or fish.  You can put anything in a quiche, but the custard needs to be right or it just won't work out.

9.27.18:  Original recipe called for 6 oz. each canned shrimp and crab meat.

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Nutrition Facts
Cajun Quiche
Amount Per Serving
Calories 651 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 27g 135%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 310mg 103%
Sodium 1001mg 42%
Potassium 189mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 25g 50%
Vitamin A 38%
Vitamin C 11%
Calcium 41%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Alfredo Sauce

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 Alfredo Sauce
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
  3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  4. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  5. While the sauce cooks, boil noodles for 3-5 minutes.
  6. Place pasta on serving plates and spoon sauce over pasta.
Recipe Notes

This tasted really good, but the Parmesan cheese never really melted, so it had a grainy, gritty kind of texture.  Maybe try finely shredded Parmesan cheese instead.

Nutrition Facts
Alfredo Sauce
Amount Per Serving
Calories 604 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 30g 150%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 159mg 53%
Sodium 647mg 27%
Potassium 85mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 20g 40%
Vitamin A 31%
Vitamin C 1%
Calcium 72%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Leek, bacon & potato soup

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 Leek, bacon & potato soup
This soup keeps well in the fridge and is easy to freeze.
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Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
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Instructions
  1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
  2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
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Glamorgan sausages

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 Glamorgan sausages
These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food. (By The Hairy Bikers)
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Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
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Instructions
  1. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
  2. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
  3. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
  4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
  5. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.
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Demo Recipe

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 Demo Recipe
This must be the best demo recipe I have ever seen. I could eat this every single day.
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
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Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Use this section for whatever you like.

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