LIFE FROM SCRATCH Archives - Page 128 of 228

Sticky pomegranate chicken.

January 26, 2015 / By Courtney / 17 Comments

It’s been awhile since we’ve had a killer chicken recipe around here. This one will be our go-to forever and ever, Amen. Yet it’s truly more of a summer chicken.

Let’s work on a winter one, shall we? Something just as extraordinary, yet suitable for indoor cooking as opposed to outdoor.

Meet sticky pomegranate chicken.

This recipe rocks. it. out. To begin, minimal ingredients. Win. Incredible smell in your home. We win again. And hey, the Orkin pest control guy might invite himself to stay for dinner.

Alright, pretty sure that isn’t a win. Actually, it was totally awkward but hey, he was impressed.

And you will be too.

Sticky Pomegranate Chicken

2015-01-23 11:32:47

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Ingredients

2 lbs chicken, I used bone in skin on thighs
1 cup low sodium soy sauce
1/2 cup pomegranate juice
1/2 cup sugar

Instructions

Preheat your oven to 400 degrees.
Seriously line a roasting pan with foil - cover every inch. This dish gets messy and the foil will make for easy clean up.
In a sauce pan, simmer the soy sauce and juice over lower heat. Add in the sugar and stir until dissolved.
Put your chicken in the roasting pan and pour the juice over. Roast for 45 minutes, flip, and roast for an additional 45. Keep on eye on it at the end as it may get too charred for your taste. I pulled ours out after 30 minutes or so of additional roasting.
I served with brown rice and sugar snap peas!

Adapted from Dinner A Love Story

A Life From Scratch. https://a-life-from-scratch.com/

C’s picks – week of Jan 25th.

January 25, 2015 / By Courtney / 1 Comment

Yep, that’s right, fellow Chicagoans. We are in the home stretch of the dreaded month of January. You know what that means? We are a teeny. tiny. bit. closer to spring. Until then, don’t mind me just staring at this photo of our amazing magnolia tree.

Sigh.

Alright. On the menu plan agenda this week in the kitchen? Let’s do this.

M is off to Florida on Sunday (I know, the poor guy), so I’m on my own with the boys. I’m guessing a little Slyce date may be in order.

Cajun chicken pasta sounds divine to brighten up a Monday.

Tuesday night is going to be all about my wintery sausage stew. Love serving this one up with Trader Joe’s warm naan bread.

Wednesday I’m back to driving little baseball stars around, so let’s go with something quick.

I’m always game to try a new soup and this 20 minute cheesy enchilada soup sounds right up our alley.

And that brings us to Friday and to a night in the city for M’s work. Thinking of wearing this… hmmm.

What do you think? Anything sound good? What’s cooking in your kitchen this week?

Dinner: Impossible – my #1 secret.

January 23, 2015 / By Courtney / 7 Comments

I realized the other day while talking to a friend that after a few posts into my Dinner: Impossible series, I still haven’t told you my number one secret, purely in the cooking sense, of course. Have to keep this family friendly.

Are you ready? It’s good.

Alright. So, my friend was going on about her crazy 4PM to 8PM hours that are filled with dance, church class, speech, homework, etc. She declares “I barely have time to eat, when am I supposed to cook?”

I looked at her like it was oh so obvious. And that’s when I realized, wait, am I the only one doing this?

See, most of the time, I don’t cook at dinner time.

Nope.

What was born out of necessity (B literally wouldn’t let me because he insisted on being held during that time) became more of benefit to the blog as well. So many of those winter months yield no light after 5PM, which is terrible for photographs (and moods). Thus began my normal routine of cooking (and photographing!) during nap time.

I realize not everyone has that luxury, whether you work out of the home or you simply have a toddler who will not nap (I want to hold you). But most parents who are at home have some time during the day to get stuff done whether that is nap, preschool, or those lucky enough to have 7 straight hours of the wonderful world of elementary school. Amen.

So, roast up these shrimp at 10AM. Get a soup going at noon. This stew is a great make ahead. Roll these puppies up during the day and bake when you’re ready to eat. I’ve been known to make this during free time on the weekends and then bake on Monday or Tuesday. Come dinner time, all you’ll need to be do is sip a glass of wine while your creation simmers away or warms up on the stove.

Who am I kidding? I know you’re driving around like a maniac. Happy Friday, friends!
C

All good things.

January 21, 2015 / By Courtney / 12 Comments

Oh. Hi there, comfort food.

It doesn’t get much better than this. Caramelized onions, browned mushrooms, fresh herbs, steak, and egg noodles all topped with perfectly shredded Guyere cheese. Man, what else is there to say?

Well, one tip that may help you, perhaps. This isn’t your go-to quick weeknight meal. This one takes a bit more time. I worked away at the stove while I had two happy boys sledding in the sunny yard on yet another day off school. And I enjoyed every minute. Sometimes it’s good to slooooow things down a bit. Caramelize, sauté, sear, deglaze, brown.

All good things. All good things.

This is the recipe for your next chilly day stuck inside, or Sunday dinner with your family. Just don’t count on leftovers.

French Onion Beef Stroganoff

2015-01-20 09:31:40

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Ingredients

¼ cup unsalted butter
3 onions, sliced
1 clove garlic, chopped
1 bay leaf
1 sprig thyme
6 oz mushrooms, sliced
1 tablespoon olive oil
1.5 lbs round steak, cut into chunks
Kosher salt and black pepper
All-purpose flour
¼ cup red wine
1½ cups beef broth
½ tablespoon Worcestershire sauce
3 cups egg noodles
⅔ cup sour cream
1- 1½ cups grated Gruyere or Swiss
Parsley, to top

Instructions

Melt the butter in a large pan (with sides) over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Remove the onions and mushrooms to a bowl.
Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
Deglaze the pan with the red wine (so fun!). Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.
As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.
Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and browned. Top with chopped parsley and serve.

Adapted from Host the Toast

A Life From Scratch. https://a-life-from-scratch.com/

Death row shrimp.

January 19, 2015 / By Courtney / 22 Comments

I have a weird question for you. And by weird I mean… morbid.

If you were on death row, what would be your last meal request? Seriously, have you ever given this any thought? Because I have friends who have. Normal, nice, functioning members of society – like adopt all the babies friends. I’m pretty sure a nun would be more likely to end up on death row than them, yet this is a normal topic of conversation they have.

And these shrimp? Top of their list. Please meet death row shrimp.

The idea originated from Heinens. They offer this shrimp that… hmmm, how should I phrase this. Let’s just say I’ve bought them for friends and took shrimp out of the container for myself before giving it to them.

I have no shame. They are that good.

So I thought “Huh, why aren’t I making these?” I’ll be the first to admit they don’t come cheap, although they are so good I’d shell out more than an entire grocery budget for the month for these puppies. Yet, I can cook. Let’s figure this one out.

I did some research, i.e. stalked the poor lady behind the counter of Heinens, picking her brain. I read their label. I stared at them.

Although that is no different than normal.

The end result? I have what I feel has potential to be the exact recipe. The only thing lacking was the hint of a grilled flavor, yet let’s be honest, it’s cold out. I’m not lighting that thing up.

So into the oven these bursting with flavor shrimp went and out they came a 9 out of 10.

Hey, good enough for death row. No doubt.

Death Row Shrimp

2015-01-18 23:42:09

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Ingredients

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
sprinkle of crushed red pepper
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Juice of 1/2 lemon
2 tablespoons chopped parsley leaves, for garnish

Instructions

If it's the winter, preheat oven to 400 degrees F. Cover a baking sheet with foil.
Summer? Preheat the grill!
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, basil, crushed red pepper and Parmesan; season with salt and pepper, to taste. Squeeze lemon over everything. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Summer? Get them on the grill for a few minutes a side!
Serve immediately (or later!) garnished with parsley. To be honest, my favorite way is straight from the fridge cold. You can also toss with fresh pasta or saute with veggies and serve over rice etc.

A Life From Scratch. https://a-life-from-scratch.com/