Rice and Jeans

food, fashion, and life in Belize


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Creamy Chicken with Mushrooms

It was a dark and stormy night, a frigid 65 degrees!  Freezing Belizeans needed something warm and delicious in their bellies

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Here is a step by step tutorial on how to make this creamy chicken with mushroom dish.

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You can use whatever part of chicken you want, but it’s best if it has skin and bones. I got the package called “chicken cuts”.  It had some strange looking “cuts” of chicken, for example, I swore one piece looked like a thigh, yet it had an appendage of rib bones(?).  But anyway, try to cut them about the same size, dry the chicken off, and season with salt, pepper and garlic powder.  Then sprinkle a little flour on it.

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Now brown the chicken in olive oil.  You may have to do more than one batch to avoid overcrowding of the pan.

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While the chicken is browning, wash the mushrooms.  Yes, I said WASH.  I know the usually say “don’t put them in water” blah blah blah, just “wipe them”

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See that dirt? That’s why I wash them. I don’t care if they get “rubbery”, I don’t want to eat soil.

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Take the browned chicken out, and set aside.  It doesn’t matter if it’s still raw with bleeding bone-ends, as long as the skin is nice and browned.  Don’t worry, we will put them back in the pot shortly.

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Now add a little butter to the pot and throw in some onions with salt and pepper.  Cook them until they start to turn clear.

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Now, add the shrooms.

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Cook them till they’re nice and brown.

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Now, we’re gonna add white wine.

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Maybe 1/3 cup? Depends how you feel…

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Cook until the wine reduces and gets thicker, then add a spoonful of flour.

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Then stir it all around until it’s mixed in good.

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Add about 1 1/2 cups chicken stock, and put the chicken pieces back in the pot.

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Now cover and cook for about 20 minutes.  (I didn’t really need to show this step, but I just wanted to show off my awesome new green dutch oven, love it!)

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Now stir in maybe 1/4 cup of heavy cream

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and sprinkle some parsley on top, because it looked a bit boring and all brown.

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Yumm!!!

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Serve with crusty french bread, or rice, or mashed potato, or pasta.  In fact, this would probably even taste good on top of torn up pieces of cardboard, it’s SO good. MAKE IT!!


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Pumpkin Cream Cheese Muffins

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I finally  had the chance to make something with “PUNGKIN”.  It was a very difficult decision.  Pinterest was full of delicious looking pumpkiny goodies:  Pumpkin cupcakes, cookies, cheesecakes, even pumpkin spice lattes!  I decided on the muffins because you can eat them for breakfast too (and not feel that bad)

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

Mix them together in a bowl until smooth, then put the bowl in the freezer so the filling can firm up

For the topping:
½ cup brown sugar
5 tbsp. flour
1½ tsp. cinnamon
4 tbsp. cold unsalted butter

It said to cut the butter in with a pastry knife, or whatever.  I was lazy so I just chopped it up in the food processor.  Then put it in the refridge until you are ready to use it.  Do NOT put it in the freezer, as I learned the hard way, and got one big rock stuck on the blade that wouldn’t come out.

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For the muffins:

3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda

Sift all the dry ingredients together in a bowl.

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In the mixer bowl combine:

4 large eggs (I had EXACTLY 4, which I took as a sign that I was meant to make this, and it would be delish!)
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

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Add the dry ingredients

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Mix just until combined, or else your muffins will be tough

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Line the muffin pan with papers, and put 1 blob of batter on the bottom of the cup.

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Then take the cream cheese mixture out and scoop a hunk into the middle of the batter, trying not to touch the edges.

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Add another blob of batter on top

Sprinkle on the crumb topping

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Bake at 350 for 20 mins

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I got 24 muffins, plus 6 babies (with no filling though)

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YUM!!

Now wipe the drool off and get ready for the next post:

Zombie Nails!!! NOM NOM NOM!!!

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