Smoky Pulled Pork Chili

April 22, 2013 By 32 Comments

I think the bugs are in cahoots with one another. I think they’re on a mission to scare the living bejeezus out of me. Remember the stink bug that tried to kill me? Well, the other day I had a spider try to do the very same thing. Maybe I’m giving off some pheromone that bugs like. I dunno!

Mr. Spider picked the worst time to scare me. He showed up unannounced in my truck as I was driving to get some lunch the other day. There I was rockin’ out to Awolnation when all of a sudden I see something move in my periphery. I look over and there’s a fury spider crawling on the lip of the door.

That was it, I couldn’t take my eye off of it. I feared it would crawl off of the door and attack me with its spider teeth. I’m sorry, fangs. Spiders have fangs (I looked it up), which, now that I think about it,  sounds more ominous than teeth. I scooted as far way from the thing as I could. By the time I was done scooting, I was smooshed up against the center console with my arms angled across my body so I could continue to drive. I kept one eye on the spider and one eye on the road so I wouldn’t hit the powder blue car in front of me.

What made it worse was the fact that the spider had acrobatic abilities. It could jump! I’m sure you know the breed I’m referring to. They’re the spiders that can bounce in the air like a Jack Russel terrior. Weird!

The smart thing would have been to pull over, but, being on a time constraint, I kept going until I arrived at my lunch destination. By this time, the spider was on my door handle. “Come on! How am I supposed to get out,” I yelled at the spider. Meanwhile, the lucky poor guy parked next to me was staring at me with a puzzled look on his face. ”Okay, you win!” I exclaimed, defeated. I did the only thing left to do… I crawled over the center console and let myself out through the passenger side door.

I couldn’t let the spider win, so I walked over to the driver side, opened the door from the outside, and flicked the spider to the ground with the corner of my CD case. ”Ha! You lose!”

Are you a chili lover?

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Me, I can take it or leave it. Squirrel, on the other hand, loves it. He starts putting in his request for chili as soon as the weather starts to cool down, and he continues up until the weather starts to warm up.

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I was eating a pulled pork sandwich the other day and said to Squirrel, “You know what would be really good?”

“Huh,” he responds, only half listening as he shovels food into his mouth.

“Pulled pork chili! I’m not a huge fan of chili, but I would eat the heck out of some chili with pulled pork mixed in.”

The mention of pulled pork got his attention. “That sounds really good. You should make that.”

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This chili is no joke! It’s loaded with tender pulled pork that I cooked to juicy perfection in the slow-cooker, smoky chipotle peppers, hearty chunks of onions, green bell peppers, jalapeños, and a melange of smoky spices.

I even added a touch of spicy BBQ sauce. You can’t have pulled pork without it, right? It sounds odd, but it adds a nice contrasting sweetness to the heat. It’s good!

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This is a really simple chili. The slow-cooker does all of the work cooking the pulled pork, so all you have to do is throw everything in a pot and let the mixture simmer for a bit to allow the flavors to come together.

Smoky Pulled Pork Chili | www.themessybakerblog.com -7006

Enjoy!

5.0 from 3 reviews

Smoky Pulled Pork Chili
 
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Author:
Recipe type: Chili, Soup, Stew
Serves: 8

Ingredients
Pulled Pork
  • 1-2.5 lb. pork tenderloin
  • ½ cup chicken stock
  • Salt and pepper
Chili
  • 2 tbs. olive oil
  • 1 tsp. crushed red pepper flakes
  • 1 large green pepper, diced
  • 1 large onion, diced
  • 2 jalapeños, seeded and diced
  • 5 cloves garlic, minced
  • 2-15 oz. cans of Goya kidney beans in sauce (or chili beans)
  • 1-28 oz. can tomato sauce
  • 2-14.5 oz cans diced tomatoes
  • ½ cup spicy BBQ sauce (your favorite)
  • 2 tbs. chipotle in adobo
  • 1 tbs. cumin
  • 1 tsp. smoked paprika
  • 2 tbs. chili powder
  • 2 tsp. ancho chili powder
  • ¼ tsp. cayenne
  • 1 tsp. worcestershire sauce
  • 1 tsp. Tabasco sauce
  • Salt and pepper

Instructions
Pulled Pork
  1. Season the pork tenderloin with salt and pepper. Place the pork in the bowl of your slow-cooker. Add the chicken stock; cook on low for 4 hours.
  2. Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch.
  3. Sieve the pork drippings. Set aside.
Chili
  1. In a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeños. Cook, stirring occasionally, for 8 minutes. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn’t burn.
  2. Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine.
  3. Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce.
  4. Cover the mixture and simmer for 20 minutes.
  5. Stir in the shredded pork. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste.
  6. Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.

 

Filed Under: Savory, Soup Tagged With: , , , , ,

Creamy Parmesan Pasta with Chicken & Mushrooms ~ #SundaySupper #SauteExpress

January 27, 2013 By 47 Comments

This week I have the pleasure of working with Land O Lakes® to create a simple dish full of flavor using their new Sauté Express® Sauté Starter kits for #SundaySupper.

What’s a Sauté Express® Sauté Starter kit? I’m glad you asked. I like to call it convenience in a packet. It combines everything you need to start whipping up dinner in a flash:  olive oil, butter, herbs, spices, and garlic. It’s a one stop trip to flavor town.

Land O Lakes® understands that life can get a bit hectic, so they took the busy chef into consideration when they created their new Sauté Express® Sauté Starter kits. Late meeting at work? After-school activities with the kids? Gym? No worries, Land O Lakes® has you covered.

I’m all too familiar with how busy life can get; I work a full-time job, go to school, run a blog, and go to the gym every week. My active schedule requires simple, no-fuss meals during the week. Simple doesn’t have to mean flavorless, which is where Land O Lakes® comes in. They’re Sauté Express® Sauté Starter kits are full of fresh flavors just waiting to enhance your weeknight meals.

The Sauté Express® Sauté Starter kit comes in four delicious flavors:

My favorite go-to ingredient for simple weeknight meals is pasta. It’s quick and extremely versatile. I decided to make a creamy parmesan pasta with chicken and mushrooms that only takes 30-minutes from start to finish.

I decided to use the garlic and herb kit for this recipe. It added a huge boost of flavor and complemented my sauce perfectly. As soon as you unwrap the butter packet, you’re instantly hit with the aromas of fresh garlic and chopped herbs.

This pasta is so GOOD! The creamy sauce is full of fresh parmesan, sun dried tomatoes, garlic, fresh basil, hearty chunks of moist chicken, and sliced mushrooms.

I love that this dish can be prepared in less than 30-minutes; it’s perfect for the busy chef. This may be a quick, weeknight meal, but it doesn’t lack in the flavor department. You get all the flavor from this dish as you would a slow-cooked, gourmet meal.

Enjoy!

Want to try the Sauté Express® Sauté Starter kit? I’m giving away one coupon good for one starter kit worth up to $3.99.

Required Entry:  Leave a comment telling me what you would make with the Sauté Express® Sauté Starter kit.

Additional Entries:

Like The Messy Baker on Facebook
Follow The Messy Baker on Twitter
Follow The Messy Baker on Pinterest
Like Land O Lakes on Facebook
Follow Land O Lakes on Twitter
Follow Land O Lakes on Pinterest

That’s 7 chances to win! Make sure you leave separate comments for each entry.

This giveaway is for one coupon for a free Sauté Express® Sauté Starter kit. The giveaway is open to US residents only and will run from Sunday, January 27th  to 6:00 p.m. EST on Thursday, January 31st. The winner will be chosen by random draw. I will notify the winner by email and they will have two days to respond before another winner is chosen.  

Sauté Express® Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal

Creamy Lemon-Chicken w/ Artichokes by girlichef

Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals

Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom

Garlic and Herb Chicken Fettuccine by in the Kitchen with KP

Italian Chicken Pasta Wrap by Big Bears Wife

Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker

Creamy Chicken Enchiladas by That Skinny Chick can bake

Shells with Chicken and Pancetta by The Foodie Armie Wife

Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen

Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express® Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes

Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen

Scallops with Ginger-Lemongrass Buerre Noisette by Kimchi Mom

Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends

Blackened Tilapia Po’ Boys by Juanita’s Cocina

Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days

Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey

Skillet Lemon Pepper Pork and Orzo by Family Foodie

5.0 from 2 reviews

Creamy Parmesan Pasta with Chicken & Mushrooms
 
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Author:
Recipe type: Pasta
Serves: 4

Ingredients
  • 8 oz. spaghetti
  • 2 cups cooked chicken, cubed
  • 1 Land O Lakes® garlic & herb Saute Express square
  • 1½ cups portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup chicken stock
  • 1½ cups half & half
  • ½ cup reserved pasta water
  • ¾ cup parmesan cheese
  • ¼ cup fresh basil, chopped
  • 1 tbs. lemon juice

Instructions
  1. Bring a large pot of water to a boil. Generously salt the water and add the dried spaghetti. Cook until al dente, reserving ½ cup of the pasta water. Drain and set aside.
  2. In a large non-stick skillet over medium heat, add one garlic & herb Sauté Express square. Add the mushrooms and brown. Add the garlic and sauté until tender, about 2 minutes. Add a pinch of salt and pepper and the chopped sun-dried tomatoes and cook for 1 minute.
  3. Add chicken stock and reduce slightly. Turn down the heat to medium-low and add the half & half, bring to a gentle boil and allow to reduce slightly, about 2 minutes. Stir in the reserved pasta water, lemon juice, parmesan cheese, and chicken, cook for 1 minute. Taste the sauce and add salt and pepper to taste.
  4. Stir in the cooked pasta and chopped basil. Transfer the pasta to a serving dish. Top with extra parmesan cheese. Serve.

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Filed Under: Chicken, Pasta, Savory Tagged With: , , , , , , ,

Chicken & Biscuits Pot Pie Casserole ~ #SundaySupper

January 20, 2013 By 61 Comments

Remember this post a few weeks ago where I discussed the idea of creating a catchphrase? I felt compelled to create a phrase that everyone would associate with me, The Messy Baker, after writing about one of Emeril Lagasses’s recipes that I adapted. Dangit, if Emeril’s cool enough to have a catchphrase, then I’m cool enough too. After serious consideration, I came up with the phrase amazeballs.You know,

“This honey sesame chicken that I made and gobbled down the other night was amazeballs!”

or

“These maple glazed cinnamon french toast donuts are amazeballs creative!”

After testing out my new catchphrase for a few weeks, getting the feel for it, trying it on for a bit to see if I like it, Kim from Cravings of a Lunatic informed me that Kimye, or one of the other Kardashian sisters,  is using my word. Emphasis on the my! As you can imagine, I was devistated. How dare one of the three she-devils claim my word. I’m clueless as to which one it is–maybe the short one–who knows, I don’t actually watch their show. Then I thought to myself, there’s only one reasonable explaination for this. One of the tan goddess’ must be a huge fan of my site. She saw my new word, fell in love with it, and decided to steal it and use it as her own. I’m just that cool, people!

The bad news? Now I have to change my catchphrase because there’s no way I’m going to be associated with Kardashians. Off to the drawing board!

What does this have to do with my casserole I made for our retro themed #SundaySupper this week? Well, um, nothing. There is absolutely no connection. I just thought I’d share.

When I think of the word retro in relation to food, my thoughts go straight to casserole. A one-pot, stick-to-your-ribs meal that will satisfy men and women alike. This chicken pot pie topped with homemade buttermilk biscuits is just that.

My husband loved this casserole so much that I’ve made it for him three times in the past month. I mean, I love chicken pot pie as much as the next guy, but three times is a bit excessive.

This casserole is bursting with flavor and full of fresh veggies, herbs, and hearty chunks of tender chicken. Unlike casseroles of the past, this casserole is made with a homemade cream sauce instead of using processed canned soups. I simmered fresh herbs and garlic in milk to impart maximum flavor into the sauce.

 

The biscuits get baked right on top of the casserole until golden brown. In my opinion, the biscuits are the best part. They’re warm, buttery, and super flaky. They’re the best biscuits I’ve ever made. I was tempted to steal all of the biscuits off the casserole and eat them all myself.

 

Enjoy!

Check out the other retro recipes the #SundaySupper team cooked up:

Sunday Supper Retro Appetizers:

Sunday Supper Retro Salads:

Sunday Supper Retro Breads and Sandwiches:

SundaySupper Retro Main Dishes:

Sunday Supper Retro Sides and Veggies:

Sunday Supper Retro Desserts and Cocktails:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. You do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

5.0 from 3 reviews

Chicken & Biscuits Pot Pie Casserole
 
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Author:
Recipe type: Casserole, Chicken

Ingredients
Pot Pie
  • 1 lb. split chicken breasts
  • 4 tbs. olive oil
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 1 large potato, peeled and diced
  • 2 bay leaves
  • 4 tbs. butter
  • ½ cup flour
  • 1 cup chicken stock
  • 1 tsp. worcestershire sauce
  • 1 tsp. Bon Appetit seasoning
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 tsp. chopped fresh thyme
  • salt & pepper
Milk Mixture
  • 4 cups milk
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 head garlic, cut in half
Buttermilk Biscuits
  • 2½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1 tbs. sugar
  • ½ cup very cold butter, cut into pieces
  • ¾ cup cold buttermilk
  • 1 large egg, lightly beaten

Instructions
  1. Preheat the oven to 350 degrees F. Butter a large casserole dish.
  2. In a large saucepan over medium-low heat, add milk, thyme, rosemary, sage, and garlic. Bring to a simmer and cook for 15 minutes (do not let the mixture come to a boil). Strain.
  3. While the milk is simmering, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season your chicken with salt and pepper. Add the chicken to the pot and brown on each side for 2-3 minutes until golden brown. Transfer the chicken to a sheet pan and finish cooking in the oven, about 15 minutes. When the chicken is finished, transfer to a cutting board and allow to cool before shredding. Turn the oven temperature up to 400 degrees.
  4. Turn the heat down to medium-low and and add 2 tablespoons of olive oil to the chicken drippings. Add celery, carrots, onion, potato, and bay leaves. Sprinkle with salt and pepper. Cook the vegetables, stirring occasionally, until tender, about 15 minutes.
  5. Remove the bay leaves and add the butter. Once the butter has melted, add the flour to create a roux; cook for 1-2 minutes.
  6. Stir in the strained milk, stirring until smooth. Add chicken stock, Bon Appetit seasoning, worcestershire sauce, and a pinch of salt and pepper. Allow the mixture to come to a gentle simmer and thicken. If the mixture gets too thick, stir in some more chicken stock.
  7. Once the mixture thickens, add the frozen peas, corn, shredded chicken and chopped thyme. Taste the mixture to see if it needs more salt and pepper.
Biscuits
  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  2. Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
  3. Transfer the mixture to a lightly floured surface and gently knead until the dough comes together, making sure not to over work the dough.
  4. Roll out the dough to about a ½-inch thick. Cut out biscuits with a round biscuit cutter.
  5. Place the biscuits directly on top of the chicken mixture, spacing them 1-inch apart. Place the dish in the oven and bake 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

 

Filed Under: Chicken, Savory

Guinness Braised Short Ribs ~ #SundaySupper

January 6, 2013 By 71 Comments

Happy #SundaySupper!

Is anyone else still in holiday mode? My Christmas decorations still deck the halls in my house. Call me lazy, but I have no desire to take them down. I don’t particularly feel like looking at them anymore; I just don’t feel like taking them down, packing them back in their corresponding boxes, and making several trips to the attic to put them in their rightful place. It just seems like a lot of work. Eh, I’ll get to it sooner or later. Wanna know a secret? I have an aluminum pumpkin adorned in the flower garden out front and a Christmas wreath hanging on the front door.  My house looks a bit confused. I’m sure my neighbors are wondering what the heck is wrong with me. I ran out of time, people. Time just wasn’t on my side this holiday season and I wasn’t able to get it all together. Oh well, next year will be my chance at redemption.

This week the #SundaySupper team is tackling recipes on our bucket list. I have recipes saved, dog-earred, tagged, clipped, and pinned that I’ve been wanting to try for years; recipes that have been stored away and forgotten about. Today I get too cross one of them off of my very long list.

I’ve been wanting to try short ribs ever since I watched Giada De Laurentis make them on her show Every Day Italian. Fall of the bone, tender beef short ribs. Succulent, meaty beef in a reduced sauce swirling with layers of flavor; flavors so deep you get lost in their tangled love affair. These Guinness braised short ribs are just that. They melt in your mouth and the flavors are deep.

Surprisingly, short ribs are easy to make. They may take 3 hours to cook once you put the pot in the oven, but they’re extremely easy to prepare. While the ribs are cooking, you get to do whatever it is you like. I’m going to try to build up the energy to take down my Christmas tree.

I decided to braise my short ribs in Guinness beer because squirrel hates wine and refuses to eat anything cooked in it. I tried sneaking it into a dish once, but it didn’t go over well. The man has exceptional taste buds. The chocolatey Guinness beer created a luscious sauce rich in flavor.

Squirrel was extremely excited about these short ribs; so excited that he hovered by the oven while the short ribs were braising. Every time I opened the lid to turn the ribs he’d peek in, anxiously waiting for me to give him permission to taste.

I chose a dark beer for this dish, but you could easily trade it out for a lager or red wine; although, the sauce that the Guinness created was full-flavored and delicious.

I served the short ribs over egg noodles, but they’re also good over garlic mashed potatoes or a parsnip puree.

These ribs are fall of the bone tender. You don’t even need a knife; they just flake apart. You haven’t even heard the best part- they melt in your mouth!

Enjoy!

Check out the other #SundaySupper Recipe Bucket List dishes:

Breads:

Main Dishes:

Desserts and Snacks:

4.8 from 6 reviews

Guinness Braised Short Ribs
 
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Author:
Recipe type: Beef, Main Dish

Ingredients
  • 8 beef short ribs
  • 2 tbs. olive oil
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 onion, chopped
  • 4 garlic cloves, roughly chopped
  • ½ tsp. red pepper flakes
  • 22 oz. Guinness beer
  • 1-14.5 oz. can beef broth
  • 1 cup water
  • 1-8 oz. can tomato paste
  • 1- 14.5 oz. can crushed tomatoes
  • 2 bay leaves
  • 1 sprig rosemary
  • salt & pepper

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Season the ribs generously with kosher salt and pepper.
  3. Coat a large dutch oven with olive oil and bring to a high heat. Add the short ribs to the pan and brown on each side, about 2 minutes per side. Do not over-crowd the pan (I browned my short ribs in two batches).
  4. While the short ribs are browning, puree the carrots, celery, onion, and garlic in a food processor until it resembles a coarse paste. When the short ribs are brown on each side, remove from the pan. Add the vegetable puree, crushed red pepper, and a generous pinch of salt. Brown for 4-6 minutes. Add the tomato paste and brown for another 4 minutes, stirring occasionally. Add the Guinness, beef broth, crushed tomatoes, water, generous pinch of kosher salt and pepper, and bay leaves. Stir and scrape the bottom of the pan to release all the bits of flavor. Reduce by half, about 25-30 minutes.
  5. Add the short ribs back to the pan and add the rosemary sprig. Cover the pan and place in the oven for 3 hours. Turn the ribs twice during the cooking process, adding more beef broth or water if needed. Remove the lid during the last 30 minutes of the cooking to allow the meat and sauce to brown.
  6. Serve with the braising liquid.

 

 

 

Filed Under: Beef, Savory Tagged With: , , , , ,

Turkey & Cranberry Panini with Goat Cheese Aioli~ #SundaySupper

November 18, 2012 By 69 Comments

Yikes! Thanksgiving is only 4 days away. I’m not going to lie, I’m shaking in my boots a little. I’m not remotely ready for Thanksgiving this year.

I have nothing checked off of my list. The shopping hasn’t been done. I’m in charge of dessert this year, and I haven’t even thought about what I’m going to make. Oh, and there’s the sweet potato casserole and macaroni and cheese to think about, which, by the way, I haven’t done either. See what I mean about shaking in my boots? I need to jump on the Thanksgiving band wagon and get things rolling.

One thing I have thought about is Thanksgiving leftovers. I know this sounds a bit backwards, but our #SundaySupper theme this week is all about what to do with the fifteen pounds of turkey, five pounds of sweet potatoes, three pounds of mashed potatoes, two containers of green bean casserole, and half a pumpkin pie you have left over because you decided to make dinner for an army instead of your family of five.

Hey, Thanksgiving is an exciting holiday, so I can see why we tend to go a bit overboard. Plus, there’s also that looming fear of not having enough food for everyone (which is never the case). There are so many delicious recipes floating around on the Interweb that it’s hard to decide which dishes to make so you end up making them all. No? That’s just me?

I always overdue it during the holidays and end up with leftovers for an entire week after the main event. My fridge is always packed to the brim after the BIG day that opening the fridge can be a bit tricky. If you’re not careful, you chance being knocked out by a tupperware container or two.

If you’re anything like me, then I have good news. The #SundaySupper crew is here to save the day and rescue everyone from the pile of leftovers that are taking over the fridge.

I always seem to have an abundance of turkey and cranberry sauce left over, so I decided to go with a turkey panini topped with cranberry sauce and a goat cheese tarragon aioli.

The sweetness of the cranberry sauce pairs perfectly with the creamy goat cheese and anise flavored tarragon. I tell ya, it’s a match made in heaven.

I always had this idea that a panini required a panini maker. It doesn’t! I rigged one up with two heavy pans and a piece of aluminum foil. What I don’t need is another useless gadget to store in my kitchen.

All you have to do is heat a cast iron skillet, place the assembled panini in the pan, top it with a piece of aluminum foil, then place a heavy pan (or an aluminum foil covered brick) directly on top of the panini and press down. Viola, panini maker. Here’s what mine looked like:

This is great for the following days when you’re in a turkey stupor and require a meal that takes little effort. Slap the leftovers on some bread and warm it up until the bread is crispy on each side; that’s it.

Happy Thanksgiving!

Check out the other recipes for Thanksgiving leftovers:

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

Gluten-Free Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad  by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

5.0 from 1 reviews

Turkey & Cranberry Panini with Goat Cheese Tarragon Aioli
 
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Author:
Recipe type: Sandwich

Ingredients
  • Aioli:
  • 4 oz. goat cheese
  • 1 tbs. lemon juice
  • 3 tbs. fresh tarragon, chopped
  • 1 clove garlic, finely minced
  • salt & pepper
  • Sandwich:
  • 2 pieces of crusty bread
  • ½ cup cooked turkey, shredded
  • 2 tbs. cranberry sauce
  • ¼ cup baby spinach
  • 1-2 tbs. goat cheese tarragon aioli

Instructions
  1. In a small bowl, add goat cheese and lemon juice. Mix with a rubber spatula to combine. Stir in tarragon, garlic, and a pinch of salt and pepper. Refrigerate until ready to use.
  2. Heat a cast iron skillet over medium heat. While the pan is heating assemble the panini.
  3. Slice the bread about a ½-inch thick. Smear one side of the bread with the goat cheese aioli. Place the turkey on the other slice of bread and top with the cranberry sauce and spinach. Place the cheese smeared slice on top and place assembled panini in the skillet.
  4. Top the panini with a slice of aluminum foil, then place a heavy skillet (or aluminum foil covered brick) directly on top of the panini and press down.
  5. Cook for 1-2 minutes on each side, or until the bread is golden brown.
  6. Slice and eat.

 

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Chicken Soup with Dumplings~ #SundaySupper

November 4, 2012 By 101 Comments

Happy Sunday!

I’m happy to announce that Squirrel and I survived Frankenstorm. We didn’t float away, lose power, or suffer any damages to our house. I consider ourselves extremely lucky! The only damage is the few extra pounds I gained from eating my way through the storm. I’m embarrased to admit the consumption of cookies, pies, chips, bread, and, my favorite, Coca Cola. Desperate situations call for carbs…lots and lots of carbs. I’m feeling bloated and ashamed. We may have been lucky, but there are others that suffered severe damage in New York and New Jersey, and my thoughts and prayers go out to them.

This week Susan from Girl in the Little Red Kitchen is hosting a soul warming #SundaySupper. What is soul warming? Well, anything that makes you feel like you’re wrapped in a great big hug when you eat it. It’s the type of food that warms your soul on a cool, blustery night while cozying up with loved ones. The food that warms you up on the inside as it’s going down.

When I think about soul warming food, I think of soup. Nothing else warms you on the inside like a piping hot bowl or, if you’re weird like me, mug of soup. I find it easier to eat soup out of a big ol’ mug because the handle stays cool. I even have special soup mugs that I break out every winter for soup season. They’re perfect!

I was originally going to make chicken noodle soup; however, my husband had other plans.

Me: I’m making chicken noodle soup today. I have a whole chicken I’d like to use, so I decided to make soup. Excited?

Squirrel: Yeah, soup sounds great. Instead of noodles, can you make dumplings? Mmmm, dumplings!

Me: I’m making it with noodles!

Squirrel: Aw, but I like dumplings. Please!

Me: Too bad, you’re getting noodles. You’re lucky I’m making soup, and I wasn’t planning on making dumplings, too.

Squirrel: But it would be so much better with dumplings.

Me: Fine. If you’ll stop saying the word dumplings, I’ll whip up some dumplings.

Squirrel: Victory! I get what I want.

Needless to say, my spoiled husband got dumplings. He sure knows how to work the system…by begging and pushing my buttons, that’s how. I’ll admit, the dumplings took the soup up a notch and made it extra special.

I hate when he’s write.

I used homemade stock, but you can just as easily use some store bought stock. If I use store bought stock, I tie together a thyme and rosemary bundle to give the stock that homemade flavor. It’s a stock fake-out.

The great thing about this soup is that it tastes like it has been simmering for hours, but really only takes about 45 minutes. If you’re on a time crunch, you can buy a rotisserie chicken and shred it up.

Enjoy!

Make sure you check out the #SundaySupper members for some more soul warming recipes:

Main Entrees:

Chili/Stews:

Soups:

Desserts/Beverages:

Chicken Soup with Dumplings
 
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Author:
Recipe type: Soup
Serves: 8

Ingredients
  • Soup:
  • 10 cups chicken stock
  • 4 cups shredded chicken
  • 2 tbs. olive oil
  • 6 carrots, diced
  • 4 celery stalks, diced
  • 1 large onion, diced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 tsp. fresh thyme, chopped
  • ½ cup heavy cream
  • ¾ tsp. Bon Appetit Seasoning
  • Salt & Pepper
  • Dumplings:
  • 1½ cups flour
  • ½ cup cornmeal
  • 1 tsp. salt
  • 1 tbs. baking powder
  • 1½ cups buttermilk

Instructions
  1. Soup:
  2. Bundle the thyme and rosemary sprigs together and secure with some kitchen twine. Set aside.
  3. In a large pot, heat 2 tbs. olive oil over medium heat. Add diced carrots, celery, onion, and bay leaf. Sprinkle in a pinch of salt and pepper. Sauté for 4-5 minutes, then add garlic. Cook for an additional 2 minutes. Pour in the stock and add the thyme/rosemary bundle. Stir to combine.
  4. Add the shredded chicken, chopped thyme, and bon appetit seasoning. Turn the heat down to medium low and cover. Simmer for 30-40 minutes until the vegetables are tender.
  5. While the soup is simmering, make up the dumplings.
  6. Dumplings: In a large bowl, combine flour, cornmeal, salt, and baking powder. Whisk to combine. Slowly whisk in the buttermilk. Store in the refrigerator until you’re ready for them.
  7. When the soup is done simmering, remove the bay leaf and thyme bundle, then pour in the heavy cream and stir. Season with salt and pepper to taste.
  8. Using a small cookie scoop or tablespoon, drop the dumplings into the simmering soup. Cover the pot, leaving it cracked, and cook for an additional 10 minutes.
  9. Serve.

 

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#SundaySupper~Smoky Slow-Cooker Venison Chili

October 14, 2012 By 76 Comments

Happy #SundaySupper!

This week the #SundaySupper group has a very special guest, Lee Woodruff, the author of Those We Love Most and a CBS This Morning contributor. This week’s theme is all about comfort food, and who doesn’t enjoy some good old soul soothing food?

For me, comfort food is nostalgic. It warms your heart and evokes memories of childhood, loved ones, past events, triumphs, and “the good ol’ days.” It’s the spaghetti pie my great-grandmother used to make, my mom’s pot roast, or my Grandmom’s sugar cookies. It’s all the food I grew with as a child and still look forward to as an adult.

My brother recently murdered his very first deer. I know, “murdered” sounds harsh, but either way you look at it, the deer is dead. Personally, I don’t have the heart to kill Bambi. One look from those big doe eyes, and I’m no more good. The deer would end up with a hug and a pat on its fluffy little deer tail. What can I say, I’m a lover.

In honor of my brother’s first deer, I made smoky venison chili. This chili is hearty. This chili is smoky. This chili is, to quote my brother, “Amazing!”

This chili screams comfort food. It’s full of tender chunks of venison, smoky chipotle peppers, smoked paprika, creamy kidney beans, and a generous helping of bell peppers and onions.

I may not suit up and go all caveman-style and fetch my own food, however, I will let my little brother do the dirty work for me. Eh, that’s what boys are for, right? My job is to cook the food and feed the hungry. That’s it. Besides, stilettos and mud don’t mix.

Ready for the best part? This chili is made in the slow-cooker. All you have to do is brown the venison, then dump all the ingredients in the crockpot. Viola, delicious chili made easy.

Enjoy!

Make sure you visit the other #SundaySupper members for more comfort food dishes:

Comfort Food/Soups

Comfort Food/Main Dishes

Comfort Food/Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog

Join us on Twitter throughout the day for delicious comfort food recipes using the #SundaySupper hashtag. We’ll be meeting at 7 p.m. EST for our weekly #SundaySupper live chat with Lee Woodruff, where we’ll be giving away copies of her new book and discussing our favorite comfort food recipes. 

4.5 from 2 reviews

Smoky Slow-Cooker Venison Chili
 
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Author:
Recipe type: Main Course
Serves: 6-8

Ingredients
  • Marinade:
  • 2 cloves garlic, chopped
  • ¼ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tbs. worcestershire sauce
  • 2 tbs. chipotle in adobo (see note)
  • ½ tsp. smoked paprika
  • ½ tsp. ancho chili powder
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • Chili:
  • 2½ lbs. venison or beef, cut into chunks
  • 28-oz. can crushed tomatoes
  • 40.5 oz. can kidney beans
  • 4 tbs. tomato paste
  • 14-oz. can diced tomatoes with chiles
  • 2 tbs. chipotle in adobo
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 tbs. worcestershire sauce
  • 2 tbs. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ancho chili powder
  • 1 tsp. cumin
  • ½ tsp. cayenne pepper
  • few dashes Tobasco
  • salt & pepper

Instructions
  1. Marinade:
  2. In a large bowl, whisk together garlic, canola oil, vinegar, worcestershire sauce, chipotle in adobo, smoked paprika, and ancho chili powder.
  3. Add venison or beef and toss in the marinade. Cover with plastic wrap and refrigerate overnight.
  4. Chili:
  5. Add a few tablespoons of canola oil to a large sauté pan and heat over medium-high heat. Add the venison or beef and brown on each side.
  6. Add the browned meat to the crockpot, then add the remaining chili ingredients to the pot. Stir to combine.
  7. Cook on low for 8 hours. If you want a thicker chili, add more tomato paste. Season with salt and pepper to taste.
  8. Note: Place an entire can of chipotle in adobo in the food processor and pulse to create a paste. Store in an airtight container in the refrigerator for up to 1 month.

 

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#SundaySupper ~ Apple Cider Glazed Meatballs

September 23, 2012 By 98 Comments

Happy #SundaySupper! This week the #SundaySupper crew went apple picking and brought back tons of juicy apples for some delicious fall recipes.

Now, I didn’t actually pick my own apples. I may have cheated a bit (gasp!) and took a trip to my local orchard, Weber’s, and grabbed an already picked basket of honey crisp apples and a half gallon of fresh apple cider. It’s always nice when someone else does the hard labor for you.

When I heard this week’s theme was apples, I instantly thought dessert: apple pie, caramelized apples, stuffed apples, apple crisp, apple this, and apple that. It all sounded delicious, but I wanted to create something outside the box, so I decided on apple cider glazed meatballs. They’re savory, sweet, and just plain old yummy. They’re also extremely versatile. You can serve them as a main course for dinner, stick a tooth pick in them for Sunday night football (our favorite way to eat them), or pile them on a piece of crusty bread for a sandwich. Either way, they’re delicious.

Honey crisp apples are my apple of choice in the fall. They’re the perfect balance of sweet and tart with a crisp, juicy center. When I go apple picking, I head straight for the red-green orbs dangling from the apple trees.

I decided to use ground turkey for this recipe since it goes so well with apples. I mixed ground turkey with a generous amount of garlic, cayenne, and shredded honey crisp apples. They  get baked until they’re perfectly brown and crispy on the outside, then tossed in a sweet apple cider glaze. The result is a sweet and savory tender meatball.

Enjoy!

Make sure you visit the other #SundaySupper members for more apple recipes:

Soups, Salads, Starters and Breads

Main Meals

Sides

Desserts

Beverages

Join us around the family table for our #SundaySupper Twitter chat at 7 p.m. EST tonight to talk about our favorite apple recipes. You can follow us all day using the #SundaySupper hashtag for delicious dinner ideas.  

Apple Cider Glazed Meatballs

Meatballs:

1 1/2 lbs. ground turkey
3 garlic cloves, minced
1/3 cup shredded apple (see note)
3 tbs. onion, finely diced
1/3 cup bread crumbs
1/2 tsp. cayenne
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees F.

In a large bowl, add all of the ingredients. Mix to combine. Roll into 1-inch balls. Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet. Bake for 20 minutes.

Note- After shredding the apple, place in a paper towel of clean kitchen towel and squeeze out juice.

Glaze:

1 cup apple cider
1/4 cup low-sodium soy sauce
1 tsp. freshly grated ginger
1 tbs. apple butter
3 tbs. brown sugar
1 tsp. red pepper flakes
1 tbs. chili garlic sauce
1 1/2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped scallions

In a small bowl, add all of the ingredients, except the scallions. Whisk to combine.

Add the mixture to a large sauté pan over medium heat. Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens. Add the meatballs to the pan and let cook for 1 minute to coat. Top with chopped scallions.

Adapted from Better Homes & Gardens

 

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Hazelnut Crusted Tilapia with Lemon Butter Sauce

September 6, 2012 By 21 Comments

It’s back to school for me. I’m not excited about it, but I’m an adult, and adults have to do things they don’t always want to do. At least that’s what they tell me. You know, the undefined “they.” Who do they think they are anyway?

This semester happens to be my last semester. Yippee! Soon I’ll be deemed smart by Towson University and rewarded my Bachelor’s degree in English. The picture to the left is the building I’ll be spending my entire Tuesdays and Thursdays until mid December. If you need me, that’s where I’ll be, studying and watching the youngins strut their stuff down the halls with their sunglasses on. Hello! We’re inside, there’s no need for protective eyewear in the building. This is one trend that completely eludes me.

I’m getting off track. Sorry.

I’ll be hitting the books for the next three months, which means I’ll be a busy gal. Finding time to cook can become a bit problematic, so I tend to resort to no-fuss meals during the semester and become very close with my crockpot.

I made a no-fuss hazelnut crusted tilapia over the weekend. The entire meal only took 30 minutes from start to finish, and it was one of the best meals I’ve ever had. Delicious doesn’t have to mean laboring over a stove for 4 hours.

This dish derives from my husband’s love of Carrabba’s tilapia nocciola. If you’re not familiar with tilapia nocciola, it’s a hazelnut crusted tilapia topped with a lemon butter sauce. My husband orders it every time we eat at Carrabba’s. Once my husband finds a dish that he loves, he doesn’t deviate from it. He’s so predictable.

My husband practically swooned over this dish when it was done. He said he couldn’t tell the difference between my version and Carrabba’s. I’m not going to lie. I felt like a total rock star after that comment.

The hazelnuts toast up as you sear the tilapia, giving the outside layer a warm, nutty crunchiness. Then it gets drizzled with the tart, buttery lemon sauce.

First you’re hit with the tart sauce, then your teeth sink into the nutty crust, and finally into the moist, flakey fish. The combination is absolutely divine.

Enjoy!

Hazelnut Crusted Tilapia with Lemon Butter Sauce

Lemon Butter Sauce:

2 garlic gloves, minced
4 tbs. butter
1/4 cup lemon juice
2 tbs. Sherry
1 tbs. chicken stock
1/2 cup heavy whipping cream
1 tsp. lemon zest
1/4 cup fresh basil, chopped
salt and pepper

In a medium-sized saucepan over medium-low heat, add butter and garlic. Sauté until garlic softens. Add lemon juice, sherry, and chicken stock. Reduce by half, about 4-5 minutes. Whisk in cream and lemon zest and reduce to thicken slightly, about 3 minutes. Take the mixture off of the heat and add the basil, whisk to combine.

Tilapia:

6 tilapia fillets
1 cup hazelnuts, coarsely ground
3/4 cup panko bread crumbs
3 eggs
canola oil
salt and pepper
Grape tomatoes for garnish (optional)

Add 2 tablespoons of oil to a large pan and heat over medium-high heat. Place two shallow dishes by the stove, closest to the burner you’re going to sear the tilapia in. Add ground hazelnuts and panko to one of the dishes and the eggs to the other dish. Add a 1/2 teaspoon of kosher salt and a pinch of pepper to each dish and whisk. Dip tilapia fillets into the egg mixture, turning to coat, then directly into the hazelnut mixture, making sure to thoroughly coat each side. Place the first 3 fillets into the hot pan and cook for 3-4 minutes on each side, adding a sprinkle of salt to the fillets after you flip them. Repeat with the next three fillets.

Drizzle the tilapia with lemon butter sauce and garnish with fresh grape tomatoes.

 

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#SundaySupper Soy Glazed Chicken

September 2, 2012 By 57 Comments

It’s Sunday again, which means it’s time to celebrate #SundaySupper. This week we’re preparing recipes for Labor day, which snuck up on me this year. I completely forgot that Labor day was on Monday until my girlfriend asked me what I was doing over the weekend for the holiday, “Holiday? What holiday?” My girlfriend replied, “Um, you know. Labor day.” Ugh, I had completely and utterly forgot about Labor day.

Can you believe Summer is almost over? I swear it just arrived and now it’s over. I feel like summer completely eluded me this year.

I didn’t get around to completing half of the items on my To-Do list:

- Take more than one trip to the beach
- Visit a few farmer’s markets
- Take some day trips
- Visit a few mueseums
- Finish renovating office
- Go camping
- Make pickles

Summer is over, and these items are still on my list waiting to be crossed off, which is never going to happen by Monday. Well, I suppose there’s always next year.

In honor of Labor day and the last hurrah of grilling season, I’ve cooked up some soy glazed chicken thighs. These thighs get soaked in a soy and orange marinade overnight, then glazed with a soy reduction made from the marinade. Let me tell you, this method makes for a super flavor piece of chicken.

It’s finger lickin’ good!

This chicken is good grilled or baked. I was going to grill it, but we ran out of propane, so in the oven it went. It was just as good. The skin gets caramelized and crispy, while the center stays juicy and tender.

This chicken happens to be a favorite in my house. I spent time tweaking the recipe to get it just right. I knew I wanted to impart flavor into the chicken, as well as give it a saucy coating. I did this by marinating the chicken overnight, then reducing the marinade to create a salty/sweet glaze to coat the outside. What you end up with is an extremely tender piece of chicken with a perfectly crispy crust. It’s chicken perfection at its best.

Soy glaze coats your fingers, but you don’t care because you’re about to sink your teeth into that plump piece of chicken. Your teeth hit the skin, and you hear a crunch. The salty/sweet flavor hits your tongue, then you get a hint of heat in the background. A bit further and your teeth sink into the moist, juicy meat of the chicken. Next thing you know you’re fingers are in your mouth, savoring what’s left.

Don’t worry, there’s enough for seconds. Happy #SundaySupper!

Check out what the other #SundaySupper foodies are cooking up:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

 

Soy Glazed Chicken

1.5 lbs. chicken thighs
1/3 cup Low sodium soy sauce
1/4 cup fresh orange juice
1 tbs. canola oil
3 tbs. agave
2 tbs. rice vinegar
2 tbs. chili garlic sauce
2 cloves garlic, chopped
2 tsp. cornstarch
1 tbs. brown sugar
salt and pepper

In a large bowl, add soy sauce, orange juice, oil, agave, rice vinegar, chili garlic sauce, garlic, salt and pepper. Whisk to combine. Add chicken and turn to coat. Cover bowl with plastic wrap and place in the refrigerator, let marinate overnight.

Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil and place a cookie rack on top of the foil (this prevents the chicken from sitting in the drippings and allows it to get crispy). Line the chicken thighs on top of the cookie rack and sprinkle with salt and pepper.

Pour the marinade in a medium-sized saucepan and add cornstarch and brown sugar, whisk to combine. Cook on medium heat until the mixture boils and reduces into a thick glaze, about 3-4 minutes. Brush chicken with glaze and place in the oven. Cook for 35-40 minutes, or until the internal temperature reaches 165 degrees F., brushing the chicken with the glaze every 10 minutes.

 

 

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