What you cooking?

[SegRat]

Looking for some new recipes?

[Schmidty]

Chicken Parmesan!!

My wife is diabetic though, so she's out of luck tonight.

[Vince, Pt. II]

Some of my favorite recent discoveries/creations:

Bourbon BBQ Sauce (great on pulled pork)

1/2 Onion, minced
4 cloves garlic, minced
3/4 cup bourbon (I use Maker's Mark or Bulleit)
1/2 tsp. black pepper
1/2 tbsp. salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup apple cider vinegar
2 tbsp. liquid smoke flavor
1/4 cup worcesteshire sauce
1/2 cup packed brown sugar
1/3 tsp. hot pepper sauce (I use The Pepper Plant which is my go-to flavorful hot sauce...not very spicy though)
Cayenne Pepper to taste

1) Combine onion, garlic & whiskey in medium skillet. Simmer over medium heat for 10 minutes or until onion is translucent.
2) Mix in other ingredients and bring to a boil.
3) Reduce heat to medium-low and simmer for 20 minutes.

Chicken & Sausage Jambalaya

2 tsp. olive oil
2 boneless, skinless chicken breasts (diced)
8 oz. sausage (I prefer andouille, diced)
1 onion (diced)
1 green bell pepper (diced)
1 can (14.5 oz.) diced tomatoes
1/2 cup diced celery
2 tbsp. garlic (chopped)
1/4 tsp. cayenne pepper
1/2 tsp. onion powder
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 tsp. worcesteshire sauce
1 tsp. hot pepper sauce (see above)
Salt & Pepper to taste (I usually go pretty heavy on the pepper)

1. Heat oil on medium-high heat.
2. Saute meat until lightly brown (~5 minutes).
3. Stir in vegetables (including juice from canned tomatoes) and garlic.
4. Season with cayenne, onion powder, salt and pepper.
5. Cook 5 minutes or until onion is translucent.
6. Stir in chicken stock and bay leaves.
7. Bring to a boil, reduce heat to low, cover and simmer, note time.
8. Cook rice separately at this time.
9. After jambalaya has been simmering about 25 minutes, stir in cooked rice, worcesteshire and hot sauces.
10. Remove lid, raise heat to low-medium for 5-10 minutes.

Lemon Basil Risotto

5 1/2 cups chicken stock
2 tbsp. olive oil
1 onion (chopped)
2 cups (440g) arborio rice
2 lemons, rind finely grated
1/2 cup (40g) finely grated parmesan
Shaved Parmesan (garnish while serving)
salt and freshly ground pepper to taste
1 cup fresh basil leaves (torn)

1. Heat chicken stock in saucepan over medium heat.
2. Heat oil in a large saucepan over medium heat.
3. Add onion to oil, cook about 3 minutes or just until soft.
4. Add rice & stir until well coated in oil.
5. Add 1 cup of hot chicken stock to rice. Stir the rice often until the stock is completely absorbed.
6. Repeat step 5 once each cup of stock is absorbed until all stock is absorbed and rice is tender.
7. Squeeze lemons over rice, add lemon rind and grated parmesan, stirring them in. Season to taste with salt and pepper.
8. Fold in 3/4 of the basil, season with fresh ground pepper and garnish with shaved parmesan and remaining basil. Serve immediately!


I can't seem to find my red wine and fig braised lamb chop recipe right now. If I can pull it up, I'll put it up here. One of my favorites, and goes really well with the risotto.

Edit to add:
While I've added my own touches, these all originated on the internet somewhere, so I can't claim credit for them.

[britrock88]

Last thing I cooked was chicken piccata with blanched broccoli on spaghetti. Everyone enjoyed it--that lemon-butter-white wine-brown bits sauce helps.