Herbs Provence Chicken One Pan Meal

I make this at least once a month, it’s easy to throw together in 20 minutes after work and then do some relaxing while it’s in the oven. I haven’t run out of things to do with Lavender yet…

You can generally find Herbs de Provence in the spice section of a large grocery store. What’s in Herbs de Provence? Generally Savory, Fennel, Thyme, Rosemary, Marjoram, Basil, Oregano and Lavender flowers… give or take a few of those, depending on the recipe. If you are more adventurous there are many variations of an Herbs de Provence recipe online to explore.

 

Ingredients

2 pieces Bacon

4-5 Chicken Thighs

1/2 cup Flour

2 tablespoons Herbs de Provence

1 Shallot, diced

1 cup Baby Bella Mushrooms, sliced

6-8 Marble, Fingerling or any small variety Potatoes, cut in half

1 tablespoon fresh Parsley, chopped

1/2 cup Sherry

1 cup Water, hot

 

Instruction

preheat oved to 350F

In a small bowl add 1/2 cup flour, herbs de provence and mix.

In a medium sized frying pan cook two pieces of bacon until crispy, remove bacon and set aside.

Dredge chicken thighs in the flour and place in the pan with the bacon grease, cook for 4-5 minutes on each side until nicely braised.Remove chicken from pan and set aside with bacon.

Add Shallot, potatoes and mushrooms to the pan and cook until the onion starts to brown and the mushrooms shrink and release their liquid.

Add sherry to the pan and deglaze, once deglazed add water and simmer 1-2 minutes.

While that is happening crumble the bacon into tiny pieces and add it back into the pan. Sometimes I add the parsley at this stage and sometimes I add it after I take it out of the oven later. Add braised chicken thighs back into pan.

Cover and place in the oven, cook for 40 minutes.

Serve with bacon herb sauce in the pan spooned over the top.

Dairy-Free Mudslide Cupcakes and Kahlua Hot Cocoa

We recently ended up with a bottle of Kahlua and Irish Cream, I’m not one for drinking so I enjoy cooking with alcohol. Since I can’t have dairy anymore I pretty much have to make my own junk food to get what I want so here are some things I made in the last week.

Mudslide Cupcakes

I adapted the recipe from the book Prohibition Bakery, its a chocolate espresso cake with chocolate Irish Cream filling and a Kahlua frosting.

In place of butter I used coconut oil, in place of sour cream I used almond yogurt and in place of heavy cream I used coconut cream. In place of regular Irish Cream, substitute for dairy-free Almond Bailey’s. All of my changes were in equal parts. For the espresso I used a local and very good craft coffee company that I love called Anchorhead.

It was a success except the frosting was more of a glaze. The alcohol thinned out the coconut cream more than I anticipated. I’ll have to figure out a good vegan frosting for next time.

 

 

 

Kahlua Hot Cocoa

Basic from scratch cocoa recipe with a shot of Kahlua. From scratch cocoa tastes better than any packet of cocoa mix I have ever had.

Ingredients:

1/3 cup cocoa powder

3/4 cup sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups soy or almond milk

3/4 teaspoon vanilla extract

4 oz kahlua

Instruction:

In a small saucepan add the cocoa, sugar and salt to 1/3 cup boiling water. Bring mixture to a slow boil and simmer for 2 minutes while stirring, be careful not to scorch it. Stir in milk and heat until very hot but not boiling. Remove from heat and add vanilla. I generally add 1 oz of the kahlua to the individual cups after they are poured.

 

Chicken With Bacon White Wine Sauce

Ingredients:

4 pieces thick cut pepper bacon

4 chicken breasts bone in with skin(or substitute for chicken breast for every 2 thighs)

1/2 cup flour

2 tablespoons of your favorite Italian seasoning (or make your own with dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory mixed in equal parts.)

salt & pepper to taste

a shallot, sliced

1 1/2 cups petite yellow potatoes or a three color mix of fingerling potatoes, cut into halves

1/2 cup white wine

1 cup low sodium chicken stock


Instruction:

Preheat the oven to 350 degrees

In a large oven safe pan cook the bacon, and set aside. (You will want to keep the grease left in the pan)

In a bowl add flour, Italian seasoning and mix.

Salt and pepper the chicken breasts to your liking and then dredge the chicken in the flour and coat well. Place chicken in pan with bacon grease(breast or skin side down first) and braise 5 minutes per side. Remove chicken and set aside with the bacon.

Add onion slices and halved potatoes to the pan and cook until onions are translucent and browning before adding 1/2 cup of wine, deglaze the pan and then add chicken stock. Crumble the bacon and distribute evenly over the top. Bring to a low boil and allow the liquid to reduce a bit, maybe 5-10 minutes.

Add the chicken back into the pan, making room between the potatoes.

Place in the oven to bake for 40 minutes.

 

 

This Years Cranberry Upside-down Cake

I make it every year now as soon as cranberries become available.  It’s incredibly moist and the cranberry cinnamon flavor is perfect. It can be overly sweet but the tartness from the cranberry balances things out. I use this recipe here.

This year’s cake(s).

 

And from the past years. Here is 2015 (when I had a better camera)

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2014

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Peach Berry Cheese Tart

A 4″ ceramic tart pan is one my favorite pans when baking for one.

Use your favorite tart or pie crust recipe and cut it in half if it’s for full sized. I make a crust without exact measurement because it’s such a small amount of crust and it’s also pretty forgiving I find. It’s hard to mess it up badly enough that it doesn’t still taste good. I generally wing all of my recipes when I make tarts. Here my go crust recipe.


Cinnamon Coconut Oil Tart Crust of Unexactness
1/3 cup of flour AKA 2 handfulls of flour
1 pinch of salt
1 teaspoon full of brown sugar
1 teaspoon or palm full of cold water
2 mildly heaping teaspoons coconut oil (sometimes it takes more or less I am not actually measuring, just using spoonfuls.)
powdered cinnamon(optional)

Instructions

In a cerial bowl with a teaspoon gather and mix all ingredients until it forms a dough. (fix mistakes by adding more flour or coconut oil)
Place the crust into the tart pan and press into place with your fingers gently(Gently I say!), dust with cinnamon.

 

Peach Berry Cheese Tart

You can change this up for other fruit, apples, strawberries, cherries to name a few. On top of the crust is a layer of cream cheese with a bit of sugar and a drop of vanilla. Then brush the top of the cream cheese with strawberry jam or preserves before arranging fruit or berries to cover the cream cheese. Place on a cookie sheet in case of spills caused by juicyness and bake at 375 for 25-30 minutes.

 

 

 

 

 

 

Almond Raspberry Sour Cream Coffee Cake

I usually adapt my recipes to be healthier than this.(I did adapt for only having 1 egg so you can use 2 eggs and adjust the baking powder to 1 tsp and no water.)

cake:

2 cups flour

3 tsp baking powder

a pinch of salt

1 cup butter

2 cups sugar

1 egg

1 cup sour cream

2 teaspoons of water

1/2 teaspoon vanilla extract

Crumble:

1 1/2 cup brown sugar

1/2 cup almond meal

1/2 cup flour

2 teaspoons ground cinnamon

1 small container of fresh raspberries

1/4-1/2 cup sliced almonds

Instruction:

Preheat oven to 350 degrees. prepare a 9×13 inch baking dish

For the cake batter mix the flour, baking powder, and salt in a bowl.

In a separate bowl, beat the sugar and butter until fluffy. Add egg, sour cream, water and vanilla. Slowly add the bowl of flour in until just blended; spread half the batter into baking dish evenly.

Instruction for crumble:

Combine brown sugar, flour, almond meal, butter(melted), and cinnamon in a bowl until mixture resembles wet clumpy sand.

In the baking dish add raspberries evenly spaced to the first half of the batter, top it with half of the crumble mix. 

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Spread the remaining half of the batter over the raspberries evenly then add the almond slices to the remainder of the crumble before spreading it evenly across the top of the second layer of batter. Bake for 45-50 minutes or until done.

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This Weeks Gardening And Kitchen Projects

I was about to enter my apartment when I heard a tiny defeated tweet from what looked like a scrap of dried leaf. Upon closer inspection it was an Anna’s Hummingbird that had gotten trapped in the stairwell and become exhausted. I offered it some sugar water and carried it to safety.

This morning I planted some ginger and put it next to my Aerogarden for light. Then trimmed back my lemon balm & chamomile and planted those this morning.

I started cilantro, dill and basil in the aerogarden.

Trimmings from the lemon balm and lemon slices are steeping in cold water for later. I baked some bread and some bran muffins.

I tried a new park I haven’t been to yet. It’s a bit of a walk to get to but worth it, at least up until spider season arrives.

 

I’ve been working on some soap recipes, I have a loofah I want to experiment with and also I was gifted a wire coat hanger for some experimentation with hanger swirls. I’m having some trouble deciding. I know scent wise it’s either going to be Vanilla with Espresso, Ginger Patchouli or Valencia Orange.

Maple Almond Cookies

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I made a lot of cookies this holiday season but these were the ones I liked the best, I also built the recipe from scratch because I didn’t have almond extract and I wanted to use up my maple sugar. purposefully went halves on the sugars and the oils because I wanted the flavor blend. Added almond meal to boost the almond flavor but not too much as to jeopardize the integrity of the cookie.

 

Maple Almond Cookies

Ingredients:

1/8 cup maple sugar

1 cup sugar

1/2 cup coconut oil

1/2 cup butter

2 eggs

1/4 cup maple syrup

3 tablespoons vanilla extract

2 1/2 cups flour

1/2 cup almond meal

3/4 tbs baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup almond slices

1/2 cup sugar

 

Instruction:

Preheat oven to 350 degrees.

Cream the sugars with the coconut oil and butter. beat in 1 egg at a time followed by the syrup and the vanilla, add remaining ingredients except for the almond slices extra sugar and mix until well incorporated.

Roll dough into 1 inch balls then roll in sugar, place on cookie sheet and press gently down in the center to make an indent, add 3-5 pieces of almond to the center indent.

bake 9-12 minutes or until golden, makes about 4 dozen crunchy little bite sized cookies.

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