Hawaiian Huli Huli Chicken

 Marinade

 1 tablespoon sesame oil

 1 teaspoon grated fresh ginger

 2 cloves garlic, finely chopped

 2 tablespoons packed brown sugar

 1/4 cup soy sauce

 1/2 cup pineapple juice

 1 cup teriyaki sauce

Chicken and Pineapple

 1 ripe pineapple, cut into circles

 4 pieces boneless, skinless chicken thighs or breasts

Garnish

 Chopped green onions

 Toasted sesame seeds

Serve With

Jasmine Rice

Get your grill nice and hot, set to medium-high.

Dump all your marinade bits—teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil—into a bowl. Stir it all up well to blend everything together.

Put your chicken pieces in a dish or a zip bag. Pour the marinade on top, seal it up or cover, and chill for at least 2 hours or just leave it overnight if you can spare the time.

Lift chicken out from the marinade, but keep the leftover liquid aside to brush while grilling. Grill the chicken for 6-7 minutes on each side, brushing with the extra marinade now and then. Take it off once it's cooked through and hits 165°F inside.

Put your pineapple rings on the hot grill and cook each side for about 2-3 minutes. Take them off when they're charred and smell sweet.

Throw away any leftover marinade that touched raw chicken. Lay out your grilled chicken, pop the grilled pineapple on top, and sprinkle over chopped green onions and sesame seeds to your liking. Serve over Jasmine rice

Notes

Letting the chicken hang out in the marinade all night makes the flavor even better. Pull the chicken out of the fridge early so it isn’t super cold—this helps it cook more evenly.

1905 Salad

Just like the one at the restaurant. 

Cuisine: American 

 

Servings: Serves 4-6

Author: Kristy Norrell 

FOR THE DRESSING:

1. 1/2 cup olive oil
2. 4 cloves garlic, minced
3. 2 teaspoons dried oregano
4. 2 tablespoons Worcestershire sauce
5. 1/4 cup white wine vinegar
6. Juice of 1 lemon
7. 1/2 teaspoon salt
8. 1/4 teaspoon black pepper

FOR THE SALAD:

1. 1 head iceberg lettuce, roughly chopped
2. 2 tomatoes, cut into wedges
3. 1 cup Swiss cheese, julienned
4. 1 cup smoked ham, julienned
5. 1/2 cup pimento-stuffed green olives
6. 1 cup quartered marinated artichokes, halved
7. 1/4 cup grated Parmesan or Romano cheese

PREPARATION

1. First, make the dressing:
2. In a small bowl, whisk together the olive oil, garlic, oregano, lemon juice, and Worcestershire sauce. Gradually beat in vinegar to form an emulsion, then whisk in salt and pepper. Chill until ready to use.
3. In a large serving bowl, combine lettuce, tomato, ham, Swiss cheese, olives, artichokes, and Parmesan cheese.
4. Add dressing, toss to combine, and serve. Enjoy!

Cheesy Crab Rollups

I want to try this a some edits- real crab, different cheese blend

Southern Smothered Chicken Casserole

INGREDIENTS

1. 6-8 chicken thighs (boneless, preferred)
2. 2 (10.75 oz.) cans condensed cream of cheddar soup
3. 1 (10.75 oz.) can condensed cream of herbed chicken
4. 3 cups cooked white or brown rice
5. 1 1/2 cups milk (whole or 2%)
6. 1 cup sharp cheddar cheese, grated
7. 5 cloves garlic, minced
8. 1 teaspoon onion powder
9. 1 teaspoon paprika
10. 1/4 teaspoon red pepper flakes
11. kosher salt and freshly ground pepper, to taste
12. bacon bits, garnish, optional

PREPARATION

1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
2. In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later.
3. Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper.
4. Pour soup mixture over chicken and rice, making sure everything is evenly coated, then top with cheddar cheese (if you didn’t already stir it into sauce) or bacon bits, if using.
5. Place baking dish in oven and bake for 45-50 minutes, or until chicken is cooked through.
6. Remove from oven and serve hot.

Greek Moussaka

Ingredients

1. 3 eggplants, cut into 1/2 inch slices
2. 3 potatoes, peeled and sliced
3. 2 cups parmesan cheese or kefalotiri
4. olive oil, for brushing on vegetables
5. salt and black pepper to taste
6. 2 Bay leaves
7. 1/4 teaspoon ground cinnamon
8. dried oregano

For the Béchamel sauce:

1. 5 cups whole milk
2. 3/4 cup olive oil
3. 3/4 cup all purpose flour
4. salt and pepper
5. 1/4 teaspoon nutmeg
6. I cup grated parmesan cheese
7. 2 whole eggs
8. 2 egg yolks

For the Meat Sauce:

1. 1 onion, finely chopped
2. 5-6 garlic cloves, grated
3. 1/4 cup olive oil
4. 2 pounds lean ground beef
5. 1 teaspoon salt
6. Freshly ground black pepper to taste
7. 1 15oz can crushed tomatoes

Instructions

1. Preheat the oven to 425°F, 220 °C.
2. Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
3. Bake 20-25 minutes or until fork-tender and golden.
4. Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layer of eggplant and set aside for 20-30 minutes.
5. Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground
   
6. beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
7. Cook the eggplant: Pat the eggplant dry with. a paper towel. Heat a large skillet over medium-high heat and add a layer of olive oil to cover the bottom of the pan. Pan-fry the eggplant slices until soft and golden on all sides. Drain them on a tray that has been lined with paper towels.
8. Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted
9. Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
10. Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg.
    
11. Remove from heat.
12. Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
13. Add the eggs to the sauce and whisk well.
14. Add the parmesan cheese and mix to combine.
15. Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
16. Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
17. Top with the meat sauce and spread.
18. Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
19. Sprinkle any remaining cheese over the sauce if desired.
20. Adjust oven temperature to 400 °F, 200 °C.
21. Bake 45 minutes - 1 hour until the cream is golden brown on top.
22. Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
23. Serve with a nice salad and enjoy!

Roasted Brussels Sprouts

My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!

Crockpot Peanut Chicken

Crockpot Thai Peanut Chicken

Ingredients:

1 1/2 lbs Chicken breasts or thighs, boneless skinless

1 cup Coconut milk, canned

3 cloves Garlic, minced

1 tbsp Ginger, minced

3/4 cup Peanut butter, natural creamy or crunchy

2 tbsp Honey

1 tbsp Lime juice

3 tbsp Soy sauce, low-sodium

2 tbsp Rice wine vinegar

1/2 tsp Red pepper flakes

2 tbsp Cornstarch mixed with 2 tbsp water (for thickening)

Fresh cilantro, for garnish

Cooked rice or rice noodles, for serving

Peanuts, for garnish (optional)

1. Place the chicken in the bottom of your slow cooker.

2. In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), and chicken broth until smooth.

3. Pour the sauce over the chicken, ensuring it's evenly coated.

Step 2: Cook

1. Cover and cook on low for 6-8 hours or high for

3-4 hours, until the chicken is tender and cooked through.

Step 3: Shred the Chicken

1. Remove the chicken from the slow cooker and shred it using two forks.

2. Return the shredded chicken to the sauce and stir to combine. If the sauce is too thick, stir in a splash of broth or water to reach your desired

Hotdog Chili (no beans)

INGREDIENTS

1. 1 tablespoon olive oil
2. 1 lbs ground beef, you can use either 90/10 or 80/20
3. 2 cups beef or chicken broth
4. 1/2 cup tomato sauce or puree
5. 1 tablespoon chili powder
6. 1 tablespoon unsweetened cocoa powder
7. 2 teaspoons Worcestershire sauce
8. 2 teaspoons chili flakes
9. 2 teaspoons paprika 
10. 2 teaspoons soy sauce
11. 1 teaspoon onion powder
12. 1 teaspoon garlic powder
13. 1/2 teaspoon cayenne pepper
14. Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a large pot heat oil over medium heat and then add in ground beef. Use your spoon or spatula to break up the meat. Cook for 3 to 5 minutes, until most of the pink is gone.
2. Add in broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne pepper.
3. Bring to a simmer, and then lower the flame. Cover the pot, and cook for 35 to 40 minutes, stirring frequently to prevent chili from sticking to the bottom.
4. Season with salt and pepper and enjoy.

Lemony Chicken and Potatoes

By: Melissa Jo

INGREDIENTS  

1. 5-6 russet potatoes peeled & sliced 
2. 8 bone in skin on chicken thighs
3. 2 lemons juiced + zested
4. 1/2 cup olive oil
5. 2 tsp oregano
6. 2 tsp kosher salt 
7. 2 tsp pepper
8. 1 tsp paprika
9. 1-2 tsp Italian herb seasoning
10. 1 tsp garlic powder
11. 4 tsp minced garlic with red chili peppers

INSTRUCTIONS 

1. In a bowl add in lemon juice, olive oil, minced garlic with red chili peppers, oregano, 1 tsp salt, 1 tsp pepper, and whisk everything together. (taste and adjust as needed).
2. Peel the potatoes & cut into wedges and add them to a 9 x 13 baking dish.
3. Pour half of your lemon oil mixture over the potatoes. Toss.
4. Add chicken thighs evenly over the top of the potatoes.
5. Season chicken with garlic powder, paprika, Italian herb seasoning, 1 tsp salt, and 1 tsp pepper.
6. Over the chicken pour the rest of the lemon oil mixture evenly.
7. Bake in the oven at 375° for 1 hour.
8. Then take chicken out of the pan and put potatoes back in the over on broil until they are slightly browned. 
   

Louisiana Gumbo

Benihana Ginger Salad Dressing

Grandpa's Benihana Ginger Dressing

Dressing:

▪️1/4 Cup Celery, chopped

▪️1/3 Cup Carrot, peeled and chopped

▪️1/4 Cup + 1 Tbsp Yellow Onion, chopped

▪️1/4 Cup Fresh Ginger Root, chopped

▪️1 tsp Fresh Lemon Juice

▪️1 Tbsp Tomato Paste▪️3 Tbsp Sugar▪️1 Tbsp Kosher Salt▪️1/4 tsp Pepper▪️1/4 Cup Avocado Oil (or other neutral oil)▪️1/3 Cup Rice Vinegar▪️1 Tbsp + 2 tsp Soy Sauce▪️1/2 Cup Water▪️

Salad:▪️Iceberg Lettuce, torn in bite sized pieces▪️Carrot, sliced in matchsticks▪️Cherry Tomatoes, sliced in half▪️

1️⃣ Place all the ingredients for the dressing into a blender or food processor and blend until smooth.

2️⃣ Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top.

3️⃣ Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life. Enjoy!

⏲20 minute total prep + cook time

Recipe makes ~1+1/2 cups of dressing

Mexican Shrimp Salad

Ingredients:

1 ½ pounds cooked shrimp, peeled and deveined

1 medium white onion, finely chopped

½ cup lime juice (freshly squeezed)

2 medium tomatoes, diced

1 cucumber, peeled and diced

1 jalapeno pepper, seeded and minced

1 bunch fresh cilantro, chopped

1 cup tomato and clam juice cocktail (such as Clamato)

½ cup ketchup

1 tablespoon hot pepper sauce (to taste)

1 large avocado, diced

Salt and freshly ground black pepper to taste

Instructions:

Marinate the onion: In a small bowl, combine the chopped onion with lime juice and let it sit for about 10 minutes to mellow the onion’s flavor.

Mix the shrimp and vegetables: In a large bowl, combine the shrimp, tomatoes, cucumber, jalapeno, cilantro, salt, and pepper.

Prepare the sauce: Stir the tomato and clam juice, ketchup, and hot pepper sauce into the shrimp mixture. Mix until everything is well combined.

Fold in the avocado and marinated onion: Gently fold in the avocado and the marinated onions with their lime juice.

Chill and serve: Let the mixture chill in the refrigerator for at least one hour before serving to allow the flavors to meld together

Sheet Pan Lasagna, Chicken and Brocoli

recipe by: Melissa Weist

▪️16 oz. Dry Lasagna Noodles

▪️Olive Oil

▪️6 Tbsp Butter

▪️6 Tbsp Flour

▪️6 Cups Milk

▪️2 tsp Kosher Salt

▪️1/2 tsp Fresh Ground Black Pepper

▪️1/4 tsp Nutmeg

▪️1/8 tsp Cayenne Pepper

▪️3 Cloves Garlic, finely chopped

▪️16 oz. Broccoli, finely chopped

▪️5 oz. Baby Spinach, roughly chopped

▪️8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups)

▪️1 Cup Grated Parmesan Cheese, divided▪️

1️⃣ Preheat the oven to 425F. Bring a large pot of generously salted water to a boil. 

2️⃣ Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling). 

3️⃣ Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is mixed in, add the salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken (3-4 mins).

4️⃣ Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and 1/2 cup grated parmesan. Cook for 2-3 more mins until the sauce bubbles are veggies are tender, then turn off the heat and stir in the lasagna noodles pieces.

5️⃣ Transfer the mixture to a large baking sheet (or two small baking sheets) and spread into one even layer. Sprinkle 1/2 cup more parmesan cheese on top and bake uncovered for ~30 mins until golden brown. Enjoy!

⏲ 20 minute prep time / 1 hour 10 minute total time

Olive Oil Lemon Cake

Earl said he wanted this for his birthday cake so I made it. I thought it would be gross but it was actually very good and very moist! It’s a keeper!

Ingredients

1. 1 cup olive oil (not extra virgin)
2. 3 large eggs
3. 11/2 cups granulated sugar, plus 2 top for sprinkling the top
4. 2 tsp vanilla extract
5. 1/2 cup lemon juice
6. zest from 3 lemons
7. 1 tsp salt
8. 1/2 tsp baking powder
9. 1/2 tsp baking soda
10. 2 cups all purpose flour
11. 1 cup whole milk
12. powdered sugar for dusting

Instructions

1. Preheat oven to 350F. Prepare a 9" pan by greasing the bottom and the sides well
2. In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
3. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
4. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches.
   
5. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
6. Pour the batter into the pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
7. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
8. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the pan and allow to cool completely on a baking rack.
9. When cool, dust the top with powdered sugar

Greens

1 bag of collard greens

1bag of mustard greens

1 chopped jalapeño

2 ham hocks

1/2 cup apple cider vinegar

1 large yellow onion

8 cups chicken broth

1 Tbl spoon Worcestershire

1/4 cup brown sugar

2Tbl spoon butter

Sauté jalapeno and onions until soft in butter

Add everything else and simmer for 2 1/2 hours until tender. Salt and pepper to taste adjust other ingredients to taste at the end

Chili Cornbread Salad

Ingredients

1. 1 package (8-1/2 ounces) cornbread/muffin mix
2. 1 can (4 ounces) chopped green chiles, undrained
3. 1/8 teaspoon ground cumin
4. 1/8 teaspoon dried oregano
5. Pinch rubbed sage
6. 1 cup mayonnaise
7. 1 cup sour cream
8. 1 envelope ranch salad dressing mix
9. 2 cans (15 ounces each) pinto beans, rinsed and drained
10. 2 cans (15-1/4 ounces each) whole kernel corn, drained
11. 3 medium tomatoes, chopped
12. 1 cup chopped green pepper
13. 1 cup chopped green onions
14. 10 bacon strips, cooked and crumbled
15. 2 cups shredded cheddar cheese

Directions

1. Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish.
   
3. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

The BEST Rice

Yes, rice. I made gumbo for a parade party we hosted and my friend, Denice, offered to bring the rice. Because, gumbo must have rice. Just like beans must have rice. I was expecting just plain old rice…but this woman shows up with a rice that could be eaten by itself and it definitely ups the game of whatever you serve it with!

Denice’s Rice

1. 1/2 cup canola oil
2. 1 large yellow onion, diced
3. 1/4 cup unsalted butter, softened
4. 1 bay leaf
5. 2 teaspoons salt
6. 2 cups uncooked jasmine rice
7. 3 cups chicken broth or water

Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.

Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.

Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

Creole Cream Cheese

Balsamic Caprese Chicken

Mari makes this often for family meals. It’s amazing! She makes double the sauce. Soooo good!

Balsamic Glazed Caprese Chicken

Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese! ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

Prep Time10minutes mins

Cook Time50minutes mins

Total Time1hour hr

Course: Dinner

Cuisine: American

Keyword: Balsamic Glazed Caprese Chicken, Caprese Chicken

Servings: 6 people

 

Author: Karina

Ingredients

• 6 skinless bone-in chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch cracked black pepper to taste
• 1 tablespoon olive oil or a light spray of cooking oil spray
• 2 tablespoons garlic minced 
• 1/3 cup balsamic vinegar
• 2 1/2 tablespoons brown sugar packed
• 1 1/2 cups grape tomatoes or cherry tomatoes, divided
• 8 oz fresh mozzarella cheese or Bocconcini, cut into 6x 1/2-inch slices
• 1/4 cup fresh basil leaves chiffonade

Balsamic Glaze: (Optional To Serve)

• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar packed

Instructions

• Preheat oven to 210°C | 410°F.
• Season each chicken thigh with the oregano, basil, salt and pepper.
• Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
• Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
• Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
• Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Optional:

• If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.

Reb Beans and Rice

Fares Kamera’s Red Beans & Rice 

Ingredients

* 1 yellow onion (diced)

* 2–3 celery stalks (chopped)

* 4–5 garlic cloves (minced)

* 1 lb dried red kidney beans (rinsed)

* 2–3 bay leaves

* 2 bacon slices + 1 lb smoked sausage (sliced)

* Salt, pepper, Tony’s seasoning

* ⅛ tsp liquid crab boil

* Rice, cooked separately

Stovetop / Dutch Oven

1. Brown bacon & sausage; set aside.

2. Sauté onion, celery, garlic.

3. Add beans, water (cover), seasonings, meats.

4. Simmer, covered, 4–6 hrs, stirring occasionally.

5. Adjust seasoning, serve over rice.

Instant Pot

1. Brown bacon & sausage; set aside.

2. Sauté onion, celery, garlic. Return meats.

3. Add beans, 3–4 cups water, seasonings.

4. High‑pressure cook 45 min, quick‑release.

5. If needed, +10 min more. Season, serve with rice

Cabbage w Beef and Tomatoes

Chicken Pate

Chicken Liver Pâté

Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal.

By Jacques Pépin 

 

Updated on October 29, 2024

Active Time:

 

25 mins

Total Time:

 

35 mins

Yield:

 

6 to 8 servings

Ingredients

• 1/2 pound chicken livers, well-trimmed

• 1/2 small onion, thinly sliced

• 1 small garlic clove, smashed and peeled

• 1 bay leaf

• 1/4 teaspoon thyme leaves

• 1/2 teaspoon kosher salt, plus more to season

• 1/2 cup water

• 1 1/2 sticks unsalted butter, at room temperature

• 2 teaspoons Cognac or Scotch whisky

• Freshly ground black pepper

• Toasted baguette slices, for serving

Directions

1. Gather the ingredients.

2. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme, and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion, and garlic to a food processor; process until coarsely pureed.

4. With the machine on, add the butter, 2 tablespoons at a time, until incorporated.

5. Add the Cognac, season with salt and pepper, and process until completely smooth.

6. Scrape the pâté into two or three large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.

7. Serve chilled.

Originally appeared: March 2007

Vidalia Onion Pie

Author: Sue Moran

Ingredients

• 1 deep dish frozen pie crust, do not thaw
• 1 medium Vidalia onion (substitute another sweet onion variety)
• 5 large eggs
• 1/2 cup whole milk
• 1/2 cup cream (omit the cream and use more milk if you prefer)
• 1 tsp onion salt
• 1/2 tsp fresh cracked black pepper
• 1 cup shredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.

Instructions

• Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.
• Peel and slice the onion 1/8 inch thick. I like to so with with a mandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.
• Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.
• Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
• Pour the egg and cream mixture into the pie crust, it should just fill it to the top. Arrange a few whole onion slices over the top of the pie. Put the pie on a baking sheet, this makes it easier to transfer to the oven, and bake for about 55-60 minutes or until the pie is risen and golden brown. If your oven bakes unevenly, rotate the pie halfway through.
• I like to let the pie cool slightly and serve it nice and warm, but you can also enjoy it at room temperature. Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave and makes a great breakfast ;)