Mushroom & Lemon Cream Sauce – Chicken

I love dark meat, yes it is true. I also love thighs: my thighs, fat thighs, Chris Pratt’s thighs, and chicken thighs…..which is what we are talking about today. Do yourself a wonderful favor and cook with some dark meat because dark meat is heavenly. You cannot argue that! I make this dish so often that I never thought to publish a recipe since to me it isn’t anything special, but good lord I posted a picture on Facebook and I thought I was going to get eaten alive. Y’all came after me. Enjoy! This also takes 30 minutes to throw down from start to finish so this fancy meal real isn’t that time consuming.

Ingredients
4 Bone in – Skin on Free Range Chicken Thighs
2 Cups Sliced baby portobello mushrooms
1/2 red/white onion diced finely
2 cloves garlic minced
1/2 Lemon worth of zest & Juice
1 Cup Chicken Stock
1 Cup Whole Fat Milk
1/4 Cup Grated Parmesan Cheese
2 TBSP Kerrygold Butter
2 TBSP Flour

P.S I never said this recipe was healthy.

How To

Start getting a pan hot on medium-high heat, I used my cast iron skillet. Put your butter and a little oil of your choice in the pan. By mixing your butter and oil you get a higher burn temperature so that your butter doesn’t burn and ruin your whole dish. While the pan is getting hot salt and pepper your chicken thighs ON BOTH sides, love everyone equally. Place the thighs skin DOWN in the pan – your pan should sizzle – kitchen music. Let the thighs sit there and work there magic DO NOT touch them for 4-5 minutes and by the time you flip them over they should have beautiful brown caramelization. Now, you can finish your chicken in the pan but I through mine in a 350 degree oven for 20-25 minutes because I wanted to finish my sauce by the time the chicken was done and you NEED those pan drippings. Chicken is in the oven. Throw a another pat of butter in the pan you used to cook your chicken and toss in the garlic, onions, and mushrooms. While you are moving everything around you will notice the drippings coming off the bottom of your pan….we want this! Once your onions are translucent add your flour and let it cook for a minute or so and then finally add your fluids: milk and broth. Stir everything together and let your sauce come to a simmer so that it can thicken. I add in the parmesan and lemon juice & zest right before plating so that it stays bright and fresh. I served this with mashed potatoes, then sauce, then chicken placed on top. The side dish pictured is brussel sprouts roasted with balsamic and walnuts.

I hope you enjoy!

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Shredded Beef Panini with Horseradish and Caramelized Onions

I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016

Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.

Ingredients
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)

How To

Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!

Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!

See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!

NEXT!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.

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Cauliflower Chowder with Crispy Chickpeas

Well, California is currently becoming one with the sea. For years I have been mocked as the unnecessary worrier constantly riddled with anxiety when storms come knocking.

-“We live in California, Krystal we don’t have storms”.

Well, California just pulled some Noah’s Ark bullshit up in here this week. Six days of rain and looking like we may end on the eighth. As always when the end is approaching and my home is about to break into a free floating island I prepare. I went to Barnes & Noble, spent entirely too much money on books to read during the apocalypse, bought yarn so I could crochet myself clothes upon the end of civilization, and made cauliflower chowder. Ready.

My cauliflower chowder is not labeled as healthy, gluten free or any of that crap. The end is near I am damn well eating butter.

Let’s go!

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Ingredients

-3 Heads of Cauliflower – roasted (This step is VERY important, in fact the most important part of the recipe, if you find yourself too lazy to roast the cauliflower save it for another day because you’ve already ruined it.)
-4 Medium Yukon Gold Potatoes
-3 Cloves of Garlic
-1 Yellow Onion
-3 Carrots (peeled)
-3 Stalks of Celery
-3 Cups of Chicken Stock
-1 Cup Half & Half
-3 Tablespoons Butter
-Green Onion
-1 Can of Chickpeas
-3 Tablespoons Avocado/Olive Oil

Recipe

Roast all 3 heads of cauliflower roughly chopped with some love (oil, salt, & pepper) at 400 degrees. I like mine very tan so I keep them in there about 25 minutes.

In a stock pot put diced carrot, celery, potatoes, butter, and oil. You will want these all to be diced roughly the same size for even cooking. Once the potatoes are cooked and onions translucent add the garlic.

Chickpeas! Do not knock it til you try it.
Strain your chickpeas, rinse, and completely dry! Put on a baking sheet with some avocado oil, garlic and chipotle powder, salt and pepper. 450 degree oven 15 minutes later garnish and healthy snack. I eat these all day long.

Now, I have an immersion blender. Yet, I was too lazy to get it down. So, once your veggies in the stock pot are cooked throw them in a blender, add some chicken stock, and blend til the mixture is creamy. Repeat the routine with your cauliflower. Then, throw everything (cauliflower included) into your stock pot, and season, and TASTE. I added salt, pepper, red chili flakes, some Italian seasoning, chipotle powder, garlic powder, and a bay leaf. Feel free to get creative and add whatever may suit your fancy. The chowder is technically done other than adding half & half, but all things are better with time. I let mine simmer for about 2 hours before adding the half & half.

I like cauliflower chowder better than potato soup because there is some texture. This is not a cauliflower soup you can sit on the blender for 10 hours with because of the potatoes, they will release too much starch upon over working them and you will have glue. Trust me I have done it before when Kyle had teeth pulled. Thank you jesus for Vicodin sucker didn’t even notice.

Trust and believe – make this!

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