Pan Roasted Chicken Thighs

These pan roasted chicken thighs are quick and easy, you can get them browned then into the oven giving you about an hour of free time before you plate your meal.

Ingredients

4 Chicken Thighs skin on

Cloves of Garlic

1 Tbs Olive Oil

Salt and Pepper

Directions

Preheat Oven 350F

Heat Olive Oil medium high in a cast iron pan large enough to hold all your Chicken Thighs.

Toss in as many Garlic Cloves as you like let them saute in the oil for a minute.

Add Chicken Thighs skin side down and brown them till the skin is crispy and brown.

Remove from burner, make sure to use an oven mit or a towel the cast iron handle is going to be very hot! 

Place skillet in the preheated oven and cook chicken to an internal temp of 160 F.  Checking every so often with your instant read temp probe.

Pull out of oven when you reach the correct internal temp, salt and pepper your Chicken and let it rest for 5 minutes, covered in tinfoil before you plate it.  

Serve with your favourite starch and a vegetable! 

Swiss Steak

Another Thursday Evening with Richie!  The classic Joy of Cooking Swiss Steak Recipe just like his Grandma used to make!  This is a very old school recipe, pounding the seasoned flour into the meat so the sauce gets nice and thick and the meat browns beautifully.  Needless to say with all the slow cooking the meat is fall apart fork tender.  Takes you back to the days when you could grab a free meal at your Grans!!!! 

6 servings

Preheat the oven 300°F.
Pat dry: One 2-pound bottom round steak, ¾ inch thick
Rub with: ½ garlic clove
Pound into both sides of the steak with a mallet:
As much seasoned flour, as the steak with hold
Cut into serving pieces or leave whole. If leaving whole, gash the edges to prevent curling. Heat in a Dutch oven (a cast iron cooking pot with lid):
2 tablespoons vegetable oil
Sear the steak on one side until browned. Turn it over, brown the second side, then add:
½ cup finely chopped onion
1/3 cup each chopped carrots, bell peppers, and celery (1 cup total)
Do not allow the vegetables to brown. Season to taste and bring to a boil:
1 cup beef stock or broth (1/2 cup hot tomato sauce)
Cover and bake for 1 ½ to 2 hours, or until the meat is tender. Remove the steak to a hot platter.

Serve with pan gravy and mashed potatoes.

Easy Peanut Butter Cookies

This recipe is very easy to throw together!

1 Cup Peanut Butter, smooth or crunchy your choice.
1/2 Cup white sugar
1 egg

Directions
Preheat oven 325F
mix all ingredients thoroughly in a bowl
roll into one inch balls
place on baking sheet
flatten with a fork to make the classic lines
Bake for 10 minutes or until you are happy with them.

cool on a wire rack, then try not to eat all of them!!!!!

Pork Tenderloin Stuffed and Herb Crusted

Russets make the best jacket potatoes................ crispy on the outside and moist and flaky on the inside!!!

425 or 350 doesn't matter they just take a bit longer to cook...!!!!! I start them ahead of the roasting tenderloin ..... they are very forgiving about being in the oven for a bit too long!!! It is hard to ruin them!

Stuffing gets rolled up.

This is smoked bacon from the market ... not the packaged kind from the grocery store!!

Bacon goes on.

Tied and ready to go in the oven ..... 350 for 45 minutes!

Don't spare the yellow mustard for the Herb Crusted one....... ! It won't be there when you are done!

A great pair ready for the oven!

Ingredients

• 1 (3/4 pound) pork tenderloin
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, lightly beaten
• 1 bacon strip

Directions

1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.
2. In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.