Braised Chicken Thighs with Button Mushrooms

As I sit here and countdown to the Thanksgiving holiday, I can't help but to think about all the delicious food I will be having oh so soon! Since my family isn't a turkey fan, I suggested they try out the recipe I made last week- Braised Chicken Thights with Button Mushrooms! Thanks for another one, Emeril!

The recipe follows:

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1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence

1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves

Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.

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Thre is always something special about Emeril's recipes. Although they aren't the easiest and simplest recipes to follow, and they do take a good amount of time, the rich and hearty meal you get out of your labor is completely worth it.

Sauteed onions and mushrooms

Surprisingly enough, I didn't make any changes to Emeril's recipe- I followed it exactly and it turned out great!

The sauce, unthickened

There are a number of reasons why I love this recipe. First off, I am a huge dark meat fan and I cannot stand dry white meat. Chicken breast (although, yes, healthier) is my foe and I really just refuse to make a dish with it because I know I won't eat all of it. Second, this recipe, although seemingly difficult, was fairly simple- it just requires some time. Lastly, it is surprisingly delicious. The chicken thighs are soft while the thick sauce is a perfect pairing with the rice. There is nothing I love more than eating rice with some delicious sauce.

I hope everyone has a great Thanksgiving holiday- hey maybe if you're not in the mood for some turkey, this dish may be just for you!

Taste: A

Time: 1 hour 30 minutes

Difficulty: Intermediate

Roasted Okra

Last week during my recovery, I couldn't help but torture myself and watch Top Chef all day on Bravo. It absolutely sucked.

Not only could I not readily access the delicious food they were making, even if I could, I wouldn't have been able to eat it thanks to my stitches! Boo!

As I watched one of the later episodes, Tiffany decided to cook an Okra dish, Michael hates okra due to it's sliminess. Personally, I think Michael is nuts.

Mmmmm Okra. How can anyone hate okra?! it's SO delicious!

Although I must agree that the slime might turn off people, the flavor and the texture of Okra is great and it is one of my most favorite vegetables!

A few months ago I made Emeril's Gumbo and the addition of Okra made it perfect- yummy slime! Last week, I thought I'd make a quick snack and roast some Okra and see what it did to the sliminess.. it did wonders.



Recipe follows:

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1/2 lb okra

Olive Oil

Salt and pepper to taste

Preheat oven to 325F. Slice the okra in half and place on a baking sheet. Drizzle olive oil and salt and pepper to taste, toss. Bake in oven for 15-20 minutes.

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Yes. That's it. Maybe one of the shortest recipes I can give you. It's that simple.

If you're scared of the sliminiess of Okra, this is a great recipe as roasting it gets rid of some of it. Slightly crunchy with a smooth texture, it was a perfect snack during that long week of Top Chef episodes!

Want to try an easy Okra recipe out and you're not ready to jump into that Gumbo yet? Try this recipe out for a quick and unusual snack!

Taste: B+

Difficulty: Easy

Time: 20 minutes

Mac and Cheese

Ow. Let me tell you, getting your wisdom teeth out is not a fun experience. I've been sitting in my bed with Zeus for the past 5 days in complete misery!

What's the only good thing that came out of my wisdom teeth extraction? The yummy mushy food that I got to make. mmmMmm.

So as I dream about eating kobe short ribs, osso bucco and some seared duck breast, all I am stuck with is broth, pudding and jello. WooHoo?

As I begin to heal and the doctor told me I could start eating 'soft food', I jumped on the chance when he told me I could eat some Mac and Cheese! Yes!

As my dad rushed me off to the supermarket about to grab the classic blue box Kraft Mac and Cheese, I stopped him and decided to pick up some Gruyere and Cheddar cheese instead- we're going to make it from scratch, of course!!!

So, I did. And it was glorious.

Recipe follows:

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Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Ina Garten does it again. I do have to say, although she as a on her show is a bit snooty, her recipes are amazing! They never fail on me!

The most interesting part of this recipe is the nutmeg I would have to say. It at first was strange to think that nutmeg belonged in a mac and cheese recipe but it was such an amazing addition. The small amount of nutmeg added a rich flavor to the dish and wasn't too over powering. The dish came out smooth and creamy and was surprisingly easy to make!

Instead of using fresh breadcrumbs, I used the panko that I had and it worked out fine.

After putting it in the oven I would have to say it didn't come out liquidy and creamy as I had hoped, the cheese was more solid rather than creamy, but I guess it depends on your preference. Nevertheless, the flavor is delicious!

beautiful out of the oven

This recipe was incredibly easy and fast to make. A great plus. Craving for some grown up mac and cheese? Looking for something simple? Well look no further- try this recipe out, you'll love it I promise!

I guess some good things can come out of wisdom teeth removal...

Time: 30 minutes

Difficulty: Easy

Taste: A-