Hard Cranberry Sauce (with apple)

Hard Cranberry Sauce (with apple)

2.5 bags of fresh/frozen cranberries

2 large granny smith apples (can sub pears)
1 bottle (12 oz) hard cider – wood chuck, etc
1 Tbsp cinnamon
1 tsp nutmeg
100 drops cinnamon stevia / 1 c. granular splenda (or sugar or brown sugar if you aren’t worried about carbs)
1 Tbsp fresh grated ginger
Optional: Juice of one orange or lime

Wash cranberries.  Peel and dice apples ( I use a peeler/corer…) Put everything in a big pot (I use a 6.5 qt dutch oven). Heat over medium until it simmers, stirring every 10 minutes or so. Allow to simmer for approximately 1 hour, or until all the cranberries pop and the sauce thickens. 

Make approximately 8 cups of sauce. Freezes beautifully. Perfect as a sauce, a jam or jelly, or a pie filling! MMMMMMM….

Soy Thyme Chicken Thighs

Easy peasy recipe that is just as lowcarb as it is delicious. The radishes will fool even the most pain in the ass picky non-low carbers into thinking you made them potatos. Trust me...they've fooled my Dad who HATES fauxtatoes, faux rice, etc! Promise.

6-8 Chicken Thighs (boneless, skinless)
Salt and Pepper
1.5 tsp Olive Oil
1 slice of bacon (yes, really, one slice)
2 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 c. Dry white wine
1 Tbsp Splenda
1 Tbsp Fresh Thyme (fine, losers you can use dry...just cut it in half)
15-20 Radishes, washed, ends removed and cut in half (just under a pound)
1/2 Large Red Onion, diced largely (.5 inches each or so)

Heat a large saucepan/high edged frying pan (at least 3 inches high) until it's HOT. Sprinkly salt and pepper liberally on one side of the chicken thighs. Add olive oil to the pan. Lay the chicken thighs in the hot pan, salt and pepper side down. Season the other side w/ salt and pepper. (I had to do this in batches, 3 thighs per batch). Allow the thighs to brown...don't cheat yourself here, it will take a little while especially with the first batch. Brown them on both sides. Remove thighs to plate once browned on both sides.

Cut up single piece of bacon into small pieces. Drop carefully into the same pan you just removed the chicken from. Allow the bacon to crisp, stirring it around as needed. Once it's all crispy and delicious,  add the halved radishes and the onions. Season the veggies with a healthy pinch of pepper (Easy on the salt, unless you are using low sodium soy sauce) Stir around in the pan drippings until the veggies are evenly coated and you are starting to drool.

Allow the veggies to hang out for 3-4 minutes to allow some flavors to develop. Add the mustard, the soy sauce, the white wine, and the splenda. Stir it around with the veggies and drippings until it's all combined. Bring it to a bubble (a little less than a rolling boil). Lay the browned chicken pieces on top and kind of nestle them down into the sauce and the veggies. See photo below. Ignore the splatters...I wiped them up when I was done.

Isn't this starting to look good? Yes, it is.

Ok, so after you nestle the chicken,  sprinkle it with the fresh unless you are a loser thyme. Cover the pan and place in your pre-heated 400 degree oven.  Cook it for 2.5 hours. You don't have to touch it during that time, but if you are curious and want to check it after about an hour and a half...I won't judge. I'll also tell you that if you check it, you should turn the chicken and re-nestle. Not an imparative step...but helpful.

Remove it and check the radish tenderness after 2.5 hours...they should be more than tender and the chicken should be practically falling apart. If it's not, check to make sure you're oven is on...just kidding. If it's not, throw it back in for another 30 minutes :)

Enjoy...You could serve this over rice for non-lowcarbers, or over fauxrice if you are a low-carber...unless your my Mom. You can also just eat it as is. Hubby and I did. Yum!

Make Ahead Gravy - Super Simple

4 Turkey legs / 8 Chicken thighs (bone in, skin on)
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
2 handfuls of baby carrots
6 cloves of garlic, whole (or 2 heaping TBSP minced)
1 teaspoon dried thyme
1/2 teaspoon of dried sage
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/4 cup butter
1/4 cup dry, white wine

Salt, Pepper, Olive Oil, Garlic to season the chicken.

DIRECTIONS
Preheat oven to 425 degrees F (200 degrees C). Arrange a single layer of meat in a large roasting pan. Olive oil, Salt, pepper, and garlic liberally. Scatter the onions and the carrots over the top of the meat. Roast in the preheated oven for 45 minutes or until meat is browned and cooked through.

Place browned meat, onions and carrots in stockpot. Pour any juice from the pan into the stockpot as well. Stir in 1 box of chicken broth (or 6 cups of homemade if you have it) and add the thyme, a healthy pinch of salt, and 1/2 palmful of black pepper. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.

Strain the stockpot - I debone the chicken/turkey and freeze the meat for soup at a later date. Discard the veggies and skim the fat off the broth.

In another saucepan (I use a wok, because I don't have a saucepan...ghetto, yes - I know) Melt the butter. Add the flour by the tablespoon and whisk to make a roux. Let the roux cook, stirring frequently until it turns a dark beige (this prevents floury yuckiness). Add the white wine and stir well. Begin adding the warm stock by the ladle, stirring/whisking well after each addition - this keeps it smooth. Continue to add the stock until the gravy is just slightly thicker than water. Reserve any extra stock for thinning on the day of (especially if it's in a day or two).

Allow gravy to simmer, stirring frequently until it is thick and rich. You actually want it to get pretty thick, unless you are serving immediately, becuase you will be thinning it on the day of with stock and pan juices. Taste for seasoning and add additional salt, black pepper, garlic powder, thyme, and sage as needed.

Can be served immediately, refridgerated for 3-5 days, or frozen for up to about 4 months. If you opt not to serve immediately, follow the directions below for reheating:

If frozen - remove from freezer a couple of days before event and allow to defrost in fridge, follow directions below.

If refridgerated - Remove from fridge about an hour before dinner. Reheat slowly in a saucepan (or a small crockpot). As it begins to get warm, add 1/2 cup of leftover stock broth from your prep day and stir to combine. Once you remove the turkey from the oven, skim the fat off the pan juices and add approximately 3/4 c. of pan juices to the gravy.

DELICIOUS!

Champagne Braised Chicken

6-7 bone in chicken thighs w/ skin
2 TBSP Canola/Vegatable Oil
15oz can crushed tomatoes
2 c chicken broth
¾ c. onion diced very finely, not food processed
½ tsp horseradish
3 Tbsp Balsamic Vinegar
1.5 c Champagne
3 Tbsp Dijon Mustard
4 Cloves Garlic, minced

Serves 4
Preheat the oven to 350 degrees. Heat pan to medium and add oil to coat bottom. Salt and pepper the chicken, then sear it on both sides in the Dutch oven on the stove top to brown. In a separate bowl, mix remaining ingredients. Once chicken is browned, add mixture to the Dutch oven, or any oven safe cooking dish, scraping up all browned bits on the bottom of your pan. Cover and put in the oven at 350 for 2-3 hours.

Lemon Artichoke Chicken Thighs

2 TBSP canola oil
2 lbs skinless chicken thighs, bone in
2 TBSP lemon zest
2 TBSP (1/2 lemon) lemon juice
1/2 c. dry white wine
1/2 c. chicken stock
2 tsp minced garlic
1/4 c. chopped onion
1 TBSP chicken boullion
2 tsp dried thyme
12 oz. jar of marinated, quartered artichoke hearts, drained
salt and pepper to taste

Heat oil in large Dutch Oven, or deep skillet. Salt and pepper chicken, then brown in oil, approximately 4-5 minutes on each side. When there are approx. 2 minutes left, add the onion to allow it to soften. Combine all other ingrediants, except the artichoke hearts, in a bowl and stir to combine.

Lower heat on stove to medium, add wine mixture to chicken. Add artichoke hearts on top and around the chicken. Cover and simmer for approximately 45 minutes-1 hour, until chicken is tender.

Remove chicken to platter and spoon artichokes on top of chicken, pour sauce into gravy strainer and remove approx 1/2 of the oil and fat off the top. Drizzle approx. 1 TBSP sauce over chicken thigh and artichokes.

Alcoholics Chili without Beans

2 lbs Ground Beef / 1 lb ground beef & 1 lb ground turkey
2 TBSP Olive Oil
1 Large Onion
2 TBSP pre-minced garlic (6-8 cloves)
2 TBSP tomato paste
5 stalks of celery, chopped
5-6 pieces bacon
2 14 oz. cans diced tomatoes
1/4 c. sugar free ketchup
1/2 c. red wine
12 oz light beer
1 1/2 TBSP chili powder
1 tsp Paprika
1/2 tsp Ground Cayenne
2 tsp black pepper
1 TBSP salt
1 tsp Thyme

Heat frying pan w/ Olive Oil over medium heat. Add onions, garlic, and half of the salt and pepper. Saute until onions have slightly browned. Add tomato paste and red wine. Stir gently to combine and keep on heat until liquid has evaporated and mixture gets slightly pasty. Remove from heat.

In soup pot or Dutch oven - cut up 5 strips of bacon into small pieces. Cook until bacon is nearly done, stirring frequently. Add celery and cook until softened. Do not drain. Add ground beef, break up large pieces while cooking and incorporating celery and bacon. While beef is browning add chili powder, paprika, cayenne pepper, thyme, and half of the salt and pepper Once beef if browned, combine pastey frying pan mixture to the Soup Pot. Add canned tomatoes, ketchup, and beer. Stir to combine. Taste for seasoning, add additional salt and pepper as desired. Bring to a simmer and allow to simmer on stove for at least 30 minutes, stirring occasionally.

Serve with sour cream and cheese.

Optional Changes/Add in:

• Add crushed red pepper at the end for addl heat
• Add 1 cans of drained kidney beans when you add the tomatoes, ketchup and beer
• Add bell peppers instead of or in addition to the celery