Honey Glazed Chicken Thighs with Shallots in Red Wine Vinegar

You’ll need:

• 8 lean chicken thighs, skin removed (you can normally purchase these without the skin on – or make a request to your butcher)
• salt and fresh pepper
• 1/2 cup red wine vinegar
• 1 cup fat free chicken broth
• 1 1/2 tbsp honey
• 1 tbsp tomato paste
• 1 tsp butter
• 1 large shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 2 tbsp parsley

Rinse chicken and remove fat. Season with salt and pepper.

In a medium saucepan, combine vinegar, 3/4 cup chicken broth, honey and tomato paste. Boil until it reduces down to about 3/4 cup (about 5 minutes). Remove from heat and set aside.

In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown (about 6-8 minutes). Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft (about 5 minutes). Pour the honey/broth mixture over the chicken and add the wine and remaining broth (1/4 cup). Season with salt and pepper. Cover and simmer about 20 minutes until tender.

Garnish with parsley.

Serve with crusty bread, roasted potatoes, egg noodles with garlic and olive oil  or brown rice.

Cold out there, huh? I think my teeth actually sported goosebumps this weekend.

But not to worry, I have the perfect recipe to warm your bones!

Spicy pulled chicken

This recipe is perfect for you worker bees out there (or those who simply don’t like to spend their time in the kitchen). You literally plop a bunch of stuff in the crockpot, and like magic, you are left with an incredibly flavorful bowl of goodness.

You’ll need:

• (1 1/2) lbs chicken breast
• 1 can (14.4 oz) can diced tomatoes with mild green chilies (like Rotel)
• 15 oz can black beans
• 1/4 cup chopped fresh cilantro
• 1 can (14.4 oz) can fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (or more, if you like it extra spicy)

Now, here’s the easy part — simply put everything into the crock pot, besides the chicken.  Stir it up nice and good. Now rinse your chiecken, season with a bit of salt and pepper and place on top of the “stew.”

Set the crock pot for 10 hours on low, or 6 hours on high, depending on when you’d like to chow down.

About 30 minutes to an hour before serving, uncover and remove the chicken breasts.

No one said it was pretty.

Using two forks, shred all the chicken.

Return to the crock pot and stir.

Again, no one said it was pretty.

Spoon some of the mixture into a bowl, take your spot on the couch, cozy up with a blanket and eat to your heart’s content.

Serving suggestions:

• Serve on top of rice
• Garnish with cheese and scallions
• Serve alongside crusty, buttered bread
• Eat it straight up

Enjoy!

But that’s not to say I didn’t have any help. Like this incredibly simple, but oh-so-delicious recipe. One of our favorites this year! The combination of lemon and feta is good, but the oregano really takes it over the top.

And did I mention there’s only 6 ingredients? Enjoy!

Lemon Feta Chicken

• 8 skinless chicken thighs
• juice of 1 lemon
• 2 tsp garlic powder
• 3 tsp oregano
• salt and fresh ground pepper
• 1/3 cup feta cheese, crumbled (or more!)

Preheat oven to 375°.

Trim all fat off chicken. Rinse under water and pat dry. Next, season chicken with salt, pepper, oregano, garlic powder and lemon juice. Place in a roasting pan and bake for about 35 – 40 minutes. Once the chicken is cooked, remove from the oven and sprinkle liberally with feta. Return to the oven for 5 minutes, until cheese has started to melt.

Serve with a fresh salad or some oven roasted asparagus.

You’re just going to have to trust me when I say that this dish is worth making — just doesn’t photograph well. Give it a try for yourself!

As I’m working hard to get my mojo back, I thought I’d fulfill a reader request I received last week.

Behold my favorite recipes from 2011 - guaranteed to make mouths happy. Enjoy!

Entrees:

Lemon Garlic Chicken Sausage with Roasted Green Beans

Oven roasted chicken thighs with mushrooms (you can prepare in the morning and pop in the oven when you get home!)

Lemon Garlic Shrimp with Roasted Chickpeas — this was the my favorite recipe of the year

Fish tacos with homemade corn and tomato salsa

Apricot Glazed Pork tenderloin

Roasted Chicken – It’s easier than you think (complete with a tutorial and meal plan for leftovers!)

Sides:

Roasted Carrots

Party food (give them a try for New Years!):

Stuffed Shrimp (lazy gourmet-style!)

Hi-ya! Chicken Tenders — tenders with a kick (siracha!)

Chocolate Espresso Fondue (no stove-top required!)

And finally, the best dessert I made this year:

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Jenna’s Cobbler — which I healthified with whole wheat flour and cut a lot of sugar out of — leaving more calories for ice cream and whipped cream, of course

Did any of you try any of these? What did you think? Do you have a favorite recipe you made this year? Feel free to share in the comments – I could use some inspiration heading into the new year!

Enjoy.

Chocolate Espresso Fondue

Yield: 3 cups

Speed: Variable 1-10, High

Time: 4 to 5 minutes

•  ½ cup water
• 1 to 1 ½ cups heavy cream
• 1 Tablespoon instant espresso powder or instant coffee
• 3 Tablespoons confectioners’ sugar
• 12 ounces semi-sweet chocolate, chopped

Place all ingredients into the Vitamix container in the order listed and secure lid.

Select Variable 1. Turn on machine and slowly increase speed to Variable 10, then to High, using tamper as needed to keep the mixture flowing. Blend for 3 to 4 minutes or until melted and smooth. Pour into fondue pot and serve.

For Dippers: Get creative! Some ideas – Pretzel sticks, strawberries, ladyfingers, fresh pineapple chunks, cubes of pound cake, cubes of angel food cake, marshmallows

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Now if you’ll excuse me I’ll be trying to locate a straw. Who needs dippers, anyway?

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Have you entered to win the $100 Shopbop gift card yet?!

Remember the awesome Vitamix event I attented? As I shared in the comment section, I learned that everyone can take advantage of the same outlet prices online and Vitamix will include free shipping. Just use the following code to take advantage of the offer: https://secure.vitamix.com/Default.aspx?Coupon=07-0066-01-06

Now, I told you I’d share recipes, didn’t I?

Behold.

Chef Bev’s Berry Kissed Sorbet

preparation: 10 minutes • processing: 40 seconds • yield: 2 1/2 cups

• ¼ ounce fresh ginger, peeled and halved
• ¼ cup cold water
• ¼ cup granulated sugar
• ½ cup frozen unsweetened strawberries
• ½ cup frozen unsweetened blueberries
• ½ cup frozen unsweetened blackberries
• ½ cup frozen unsweetened red raspberries
• 1 cup frozen pitted Bing cherries
• ¼ cup fresh mint leaves
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Partially thaw frozen berries for 15 minutes; set aside.

Place ginger, water and sugar into the Vitamix container and secure lid.

Select Variable 1.

Switch machine to Start and slowly increase speed to Variable 10, then High.

Blend, using tamper as needed, for 20 seconds until ginger is finely chopped. Stop machine and remove lid.

Add berries, mint, cloves, allspice, nutmeg, cinnamon and vanilla to the container with ginger mixture and secure lid.

Select Variable 1.

Switch machine to Start and slowly increase speed to Variable 10, then High, using the tamper to press the ingredients into the blades.

In about 20 to 30 seconds, the sound of the motor will change and four mounds should form.

Stop machine. Do not over mix or melting will occur. Serve immediately.

This would be perfect to serve at any get together around the holidays – so festive! Serving tip (from me) — serve in large, festive goblets garnished with fresh mint or berries.

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What’s your favorite thing to make in your Vitamix? Stay tuned for a CHOCOLATE FONDUE recipe — no stove top or heating required! I’m still dreaming about it. You are gonna love it. Now if you excuse me, I’ll be looking for some mistletoe to enjoy my berry kiss

Duh.

Through November and December, GLAD has been holding a virtual cookie exchange on their Facebook page as part of their Glad to Give campaign. For every cookie exchanged, they’re donating 10¢ to Cookies for Kids’ Cancer. To help spread the word about the campaign, Bean and I hosted our own little cookie exchange with a little help from GLAD and Foodbuzz. He’s becomming quite skilled at the measuring cups (i.e. he clangs them around the kitchen like a little monster – I love it)

We resorted to some holiday classics — My two favorites — Pecan Tarts and Chewy Orange Spice Cookies.

My mom and Grandma provided their fair share of goodies, too. My mom relied on the acclaimed biscotti and my Grandma went all retro with some classic stand-bys.

While I was stuffing my face with sugar and butter, I found even more comfort knowing my efforts weren’t being wasted — it IS for charity, after all. Now that’s comfort food. How many of you are willing to eat some frosting in the name of charity? Simply go to GLAD’s Facebook app, and register your exchange.

What are your favorite holiday cookie recipes? Please share and perhaps I’ll make them in my next exchange!

*Full disclosure: I was sent a huge box of goodies from GLAD, with cooking supplies and I am receiving a stipend from Foodbuzz to cover the cost of ingredients. This exchange and post were done as part of Foodbuzz and GLAD’s Tastemaker program.*

Below, I’ve pasted some of my favorite recipes — perfect for Thanksgiving. Some are mine, some I’ve borrowed from the best.

Enjoy!

The best stuffing (or dressing, if you prefer) I’ve ever eaten  - p.s. If you are trying to be healthy, save calories + fat by using chicken or turkey sausage

My favorite brine of all time - low on time? Head to Williams Sonoma for one of their delicious, pre-measured brine kits

Sour cream mashed potatoes — Don’t let the name turn you off (I loathe sour cream), Ina’s a genius!

“Stuffed” shrimp (this recipe is a time-saver!)

And of course, dessert…

Pecan tarts — these are healthy, and you would never know it — my favorite kind of treat

Apple Butter Crumb Cake

Saving the best for last – Paula Deen’s Pumpkin Cake Bars

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Do you host Thanksgiving or do you simply have to show up?

p.s. make sure to enter in the Shabby Apple Jewelry Giveaway!

(re) Introducing: The EGGcellent baked potato

I originally chose sweet, but I’m sure it would be equally delicious with a good ol’ regular, Idaho spud.

The recipe might change your life. It will also cause you to exclaim, “why didn’t I think of this before?!”

Perfect for breakfast, lunch, dinner or just ‘cuz

You’ll need:

• 1 sweet potato
• 2 real eggs
• A little buttah
• salt and pepper

First, bake your sweet potato. Here’s a simple method I use: pierce the sweet potato several times with a fork. Microwave for 2-3 minutes. Transfer to the oven and bake about 10-15 minutes.

Your potato is now soft on the inside. Cut it in half and scoop out some of the sweet potato on each half, forming a tiny bowl. Now break for a bit and enjoy a little snack with the scooped out potato flesh! I like drizzling mine with ketchup – cuz I’m classy.

Drop a bit of buttah into each hole and cover with a cracked egg.

Bake for 30 minutes at 375 degrees.

Season with salt and pepper. Attack and enjoy the sweet, eggy, carby goodness.

ENJOY!

Why should you care? Ah! The magic question.

It has come to my attention that the link for the Pumpkin Peanut Butter Blondies I made is no longer live. Lucky for you, I’m old fashioned. Yep, I was able to track down the printed version I used when I originally made them.

You’ll need:
1 stick unsalted butter
3/4 cups light brown sugar
1 cup unsalted natural peanut butter (I used Naturally More)
1 cup canned pumpkin
2 egg whites
2 teaspoons vanilla
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 cup white chocolate chips

First, cream the butter and brown sugar. Set aside. Next, combine pumpkin, peanut butter, egg whites and vanilla. In a separate bowl, whisk the flour, baking powder and pumpkin pie spice. add the butter and sugar mixture to the pumpkin and peanut butter. Stir until combined.

Add to the flour mix. Stir in the white chocolate chips. Pour batter into a buttered or non-stick sprayed baking dish.

Bake at 350 degrees for 30-40 minutes. Cut once completely cooled.

“Old-fashioned” never tasted so good.

Enjoy!

Do you use technology when cooking or do you rely on handwritten, typed or recipes from a physical cookbook?