I consider this comfort food. It has some of my favorite things. Tomatoes, lots of garlic, olives.
Who needs anything else. Place on a bed of pasta of your choice, and you can tuck in with relish.
- 4 -5 garlic cloves
- 1⁄4 cup olive oil
- thighs 4-6
- 2 stalks celery, chopped
- 2 tbsp jar capers
- 1/2 c olives, halved
- 1⁄4 cup balsamic vinegar
- 1⁄8 teaspoon cracked black pepper
- 1 28 oz can of diced tomatoes
- 1 c dry white wine
- 1 small yellow onion, diced small
- 1/2 green pepper, diced large
- 1/2 red pepper, diced large
- 8 fresh mushrooms, sliced
- angel hair pasta
- Salt and pepper the thighs and place in a large saute pan and brown in some EVOO.
- Remove to a dish. Add the onions and celery and sweet peppers and saute until softened and translucent.
- Add the garlic, capers, and wine, and saute until the wine has been reduced by half.
- Add the mushrooms and saute until softened.
- Add the tomatoes and vinegar and stir until warmed.
- Add the chicken thighs back in, cover and simmer gently for about 30 minutes.
- Cook the pasta.
- Add the olives and stir in.
NOTES: Vary the chicken as you wish. Use the best olives you can find.
SOURCE: Adapted from Food.com
I love chicken wings. And I love Asian food. So of course, the two work together quite well.
I suspect that this recipe is not standard, but rather one of dozens that fit the definition. Like so many foods, often the recipe is a family one, and varies accordingly.
However, this was perfect in my book. Spicy, a bit hot, but not overwhelming.
Perfect snack food.
- 2lbs wings, (about 12-14), cut up if you prefer or left whole.
- 3-4 cloves garlic, minced
- 1/4 c lime juice (about 2 whole limes)
- 1/4 c fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp canola oil (or other)
- 2 stalks of lemongrass, diced, or 1 tbsp minced.
- 1-2 habeneros or birds-eye chile
- Mix all the ingredients together and place wings in it. Marinate for several hours, preferably overnight.
- Place wings on a grill and cook slowly.
- Take the marinade and pour into a saucepan and simmer for ten minutes.
- Use the marinade as a periodic baste as you grill the wings until they are very crispy and well charred.
NOTES: Getting the wings nicely charred is the goal here.
SOURCE: Recipe Tin Eats
This is seriously cheesecake turned into ice cream. And it’s simply wonderful.
Put it with any fruit topping and boy you will be humming a happy tune.
Quick and easy to put together as our most ice cream bases, it will be a winner in your ice cream arsenal.
- 12 oz cream cheese, cut into pieces
- 3/4-1 c sugar or substitute of your choice
- 1/2 tsp salt
- 4 oz mascarpone
- 1 c milk
- 2 tsp vanilla
- 1/4 c sour cream
- Put cream cheese in a mixer and beat until light and fluffy.
- Gradually add the sugar as the mixer is working.
- Then add the mascarpone.
- Drizzle in the milk and vanilla.
- Fold in the sour cream.
- Cover and put in fridge until very cold, or overnight.
- Place in a commercial ice cream maker and churn according to instructions.
NOTES: The cheese flavor is real here, so it is probably not a great ice cream to eat plain. But it rocks with any sort of fruit topping.
SOURCE: Cuisinart Recipe Booklet
This stuff was made in heaven. It’s so perfect and decadent, well swimming in it is probably illegal.
I’m fairly convinced you can probably add just about any flavoring you wish to this, making it great for chocolate mousse as well. I’d add melted chocolate to the mix rather than unsweetened cocoa but both should work.
Perfect accompanied by fruit either just sliced or made into a compote or jam.
- 8 ounces mascarpone cheese, softened
- 4 ounces cream cheese, softened
- 6 tbsp powdered Swerve Sweetener, divided
- 1 tsp vanilla extract
- 1 cup whipping cream
- In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
- Pipe or spoon into 6 small dessert cups.
NOTES: This stuff is so perfect that it would work well as a refrigerated frosting, or at least the middle layer in a cake.
SOURCE: All Day I Dream About Food