Recipes

Spanish supper

Spanish supper

chicken, morcilla and sherry
Simple chicken thighstransformed into something special. If you can’t get morcilla (Spanish blackpudding), use British black pudding instead. The cream isn’t at all mandatory,I often leave it out, it just depends on your mood (sometimes you want a treatand a bit of luxury). Increase the quantities and you have an excellent supperfor friends for very little effort
Couverts2
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Ingredients

  • 1 tbsp olive oil
  • salt and pepper
  • 4 skin-on bone-in chicken thighs
  • 8 slices of morcilla or black pudding
  • ½ large onion cut into slim crescent moon-shaped wedges
  • 200 ml 7fl oz dry sherry, plus 3½ tbsp more if needed
  • 3½ tbsp double cream
  • 1 tbsp toasted pine nuts
  • 1 tbsp chopped flat-leaf parsley leaves

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Heat the oil in a small ovenproof frying pan that can fit the thighs and morcilla snugly in a single layer.
  • Season the chicken and brown on both sides just for colour, not to cook it through.
  • Take out of the pan and set aside.
  • Add the morcilla to the pan and cook it lightly on both sides, then remove it, too, and set aside with the chicken.
  • If there’s a lot of fat in the pan, pour all but 1 tbsp of it off.
  • Don’t wash the pan or try to dislodge any bits stuck to it; there’s flavour there.
  • Add the onion to the pan and colour it lightly; you don’t need it to soften.
  • Deglaze the pan with the sherry, scraping the base with a wooden spoon to remove all the flavoursome scraps, then return the chicken and morcilla.
  • Bake in the hot oven for 40 minutes; if you stick the tip of a sharp knife into the underside of one of the thighs, the juices that run out should be clear with no trace of pink; if the chicken is not quite ready, cook for a few minutes more, then test again.
  • There should still be sherry left in the pan, now mixed with the cooking juices.
  • If there isn’t, and the pan is quite dry, add 3½ tbsp more and stir it into the rest.
  • Put the pan over a medium heat (be sure to hold the handle with a tea towel or an oven glove) and pour in the cream, heating it until it bubbles.
  • Sprinkle with the pine nuts and parsley and serve immediately.
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Course; Chicken

Spicy Chili Crackers

Spicy Chili Crackers

These savory crackers are irresistible! Serve with a bowl of soup or add to your game-day buffet table.
Couverts15
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Equipment

  • airtight container
  • Large bowl

Ingredients

  • 16- oz. pkg. saltine crackers
  • 1 c. olive oil
  • 1- oz. pkg. ranch salad dressing mix
  • 2 t. chili seasoning mix
  • 1 t. garlic powder

Optional:

  • cayenne pepper to taste

Instructions

  • Place crackers in a large bowl; set aside.
  • Combine remaining ingredients in a separate bowl and stir to mix.
  • Pour over crackers; gently stir and let stand overnight.
  • May also be spread on a baking sheet
  • and baked at 250 degrees for 20 to 30 minutes.
  • Store in an airtight container.
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Course; Side Dish

Lemony Sage Mayonnaise

Lemony Sage Mayonnaise

Top sandwiches with this spread…it’s packed with flavor!
Couverts2 cups
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Ingredients

Instructions

  • Whisk together all ingredients.
  • Cover and store in the refrigerator for up to one week
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Course; Sauce

Blue Cheese Cut-Out Crackers

Blue Cheese Cut-Out Crackers

Delicate cheese wafers with a touch of hot pepper!
Couverts2 dozen
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Ingredients

Instructions

  • Mix all ingredients together; let rest for 30 minutes.
  • Roll dough out to about 1/8-inch thick.
  • Use small cookie cutters to cut out crackers.
  • Bake on ungreased baking sheets at 400 degrees for 8 to 10
  • minutes, just until golden.
  • Let cool; remove carefully.
  • Store in an airtight container
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Course; Cheese / Side Dish

Mom’s Hot Bacon Dressing

Mom’s Hot Bacon Dressing

My mom used to make this all the time to drizzle over fresh endive…it’s a country classic. This dressing is very good added to homemade hot potato salad too.
Couverts2 cups
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Equipment

  • skillet

Ingredients

Instructions

  • In a skillet over medium heat, cook bacon until crisp.
  • Remove bacon and reserve drippings in skillet.
  • In a small bowl, mix sugar, flour, egg and vinegar until smooth.
  • Stir in water and milk and add to drippings.
  • Crumble bacon and return to skillet.
  • Cook over medium-low heat until thickened.
  • More water or milk may be added until dressing reaches desired consistency.
  • Serve warm.
  • Store in the refrigerator for up to one week.
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Course; Dressing / Pork

Cheese & Garlic Croutons

Cheese & Garlic Croutons

These savory croutons are delicious sprinkled in a bowl of soup or tossed in a dinner salad.
Couverts2 cups
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Equipment

  • Large skillet

Ingredients

Instructions

  • Heat butter in a large skillet.
  • Add seasonings, garlic and onion; cook for about one minute to soften.
  • Stir in bread cubes; sauté until golden and crisp.
  • Toss with cheese until coated.
  • Cool; store in an airtight container.
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Course; Cheese / Side Dish

Refrigerator Pickles

Refrigerator Pickles

Super simple…a great recipe for first-time pickle makers.
Couverts1 quart
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Ingredients

Instructions

  • Mix cucumbers and onion in a glass or plastic bowl; set aside.
  • Stir remaining ingredients together in a microwave-safe container.
  • Microwave on high for 3 minutes, stirring after 2 minutes.
  • Pour over
  • cucumber mixture.
  • Cover and refrigerate for 24 hours before serving to blend flavors.
  • Keep refrigerated.
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Course; Side Dish
Diets; Vegetarian

Zesty Pita Crisps

Zesty Pita Crisps

Oh-so simple! Pop these in the oven while the soup simmers on the stove and the salad is tossed.
Couverts3 cups
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Equipment

  • Small bowl

Ingredients

Garnish:

  • additional salt
  • cumin

Instructions

  • In a small bowl, stir together oil, cumin and salt.
  • Brush the cut sides of the pita rounds with oil mixture.
  • Cut each round into 6 triangles.
  • Arrange in a single layer in an ungreased 15″x10″ jelly-roll pan.
  • Bake at 350 degrees for 10 to 12 minutes, until golden.
  • Toss warm crisps with additional salt and cumin; let cool.
  • Serve immediately or store in an airtight container.
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Course; Side Dish

Creamy Basil Salad Dressing

Creamy Basil Salad Dressing

I grow my own basil and love this recipe. The dressing is so flavorful you would never guess it’s low in fat!
Couverts1 cup
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Ingredients

Instructions

  • Place all ingredients except salt and pepper in a food processor or blender.
  • Proccess until smooth.
  • Season with salt and pepper.
  • Keep refrigerated.
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Course; Dressing

Bacon-Onion Croutons

Bacon-Onion Croutons

Why use store-bought when homemade tastes so much better?
Couverts2 cups
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Ingredients

Instructions

  • Cube bread; set aside.
  • Heat remaining ingredients in a skillet over medium heat; stir in bread cubes until well coated.
  • Remove from heat; spread mixture in a single layer on an ungreased 15″x10″ jelly-roll pan.
  • Bake at 300 degrees until golden and crisp, about 25 to 30 minutes.
  • Let cool.
  • Store in an
  • airtight container.
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Course; Side Dish