Dinner Dilemmas

So here is the deal, I think that I have become a little lazy in my cooking (and my blogging too), lately it has been really hard to come up with something to pull together that will please my husband, the almost 2 year old, the 6 year old, and myself. Perhaps it is the lack of wonderful farm fresh vegetables that I get from the Farmer's Markets near me, or could it just be that while spring has sprung, I am not finding a way in which to add some spring to my cooking?
Tonight's dilemma is split chicken breasts....
I have the package defrosting, but I am not sure if they will be ready to cook any time soon as at last check they were pretty frozen still....
The other issue is that I have no idea what to do with these breasts.....
So off I head to google to see what others have done with this cut of meat. Well I like that the lady over at $5 dinners makes them into boneless skinless breasts, that at least gives me some more options, but I really don't know if I want to the work.... While I am cruising different ideas I have a moment of clarity, MY BASE!!!!
My base you are thinking, what in the heck is this lady talking about, please let me tell you....

Base for Almost any Meal Recipe
1 24 ounce can of diced tomatoes, partially drained
1 onion, diced
1-2 cloves of garlic, minced
5 sprigs of fresh thyme, (more if you like)
1 tablespoon of olive oil
1 cup of dry white wine or vermouth
1 to 2 cups of chicken broth
Optional: 1 finely grated carrot

In a large skillet heat olive oil and add onion and garlic sautéing for 5 to 10 minutes or until onion is translucent. Add in carrot if using, wine, broth, thyme, and tomatoes, simmer for 20 minutes to let flavors combine. From this point, you can add the base to pasta, through in some shrimp, beef, or chicken and simmer until meat is cooked through. I have used this base for beef shanks, shrimp, and now split chicken breasts. If the tomato base starts drying out just add some more wine or broth. Yummm....

Crockpot Chicken Gumbo

It would have been nice if I as able to post this before Mardi Gras rather than after, but better late than never, especially with a recipe this easy and tasty. This meal is fast becoming a family favorite as I have made it three times in a month and a half. I hope that your family enjoys this too.



Crock Pot Chicken Gumbo

2 pounds of boneless skinless chicken thighs, cut into bite sized pieces

1 large onion, diced

2 stalks of celery with leaves, diced

1 green bell pepper, diced

1 24 ounce can of diced tomatoes, partially drained

1 box of chicken broth

3-6 tablespoons of Creole seasoning

Cooked white rice

Combine all ingredients but rice in a crock-pot and cook on low for 4 to 6 hours. Serve over white rice. Enjoy.

Chicken Stew/Cassoulet

I love the flavors that go into the traditional french cassoulet, but I never have all the pork products needed to make it, so instead I play around and today is no exception. Chicken and prosciutto are the meats today, and while I have no served it up yet, the smell in the house is wonderful to all expect the almost six year old.



Chicken Cassoulet



1 3 lb package of boneless skinless chicken breasts

1 large can of diced tomatoes

1/2 lb of prosciutto, browned

2 small onions, diced

2 carrots, diced

2 tablespoons of diced celery leaves

8 sprigs of thyme

3 cloves of garlic, smashed

1 box of chicken broth

1 can of great northern beans, rinsed and drained



Take all ingredients and place in a crock pot, cook on low for about 6 hours or until chicken is falling apart. Serve in a bowl with crusty bread and a nice white wine, enjoy.

Finally, FRENCH ONION SOUP

We had a 20 degree drop in temperature and now that the weather is in the 60's I finally got to make my soup. It rained all day yesterday and I thought that this would be the perfect meal. I looked at tons of recipes and wound up making my own based on Julia Child's recipe in Mastering the Art of French Cooking. Here is my recipe, I hope that you get a cold day to enjoy it on.

French Onion Soup

5 onions, sliced into thin half moons
3 tablespoons of butter
1 tablespoon of olive oil
2 pinches of sugar
¾ cup of vermouth
2 tablespoons of flour
1 quart of beef broth
1 quart of chicken broth
8 springs of thyme
1 whole clove of garlic smashed
Salt and Pepper to taste

Place butter and oil in a 4 quart pan and heat on medium low, when butter is melted add onions and cooked covered for 15 minutes. Uncover onions and stir in sugar. Raise heat to medium and cook stirring regularly until onions are caramelized and have a deep golden brown color. Add flour and stir for 3 minutes. Pour in vermouth and deglaze pan.
Add thyme, salt, pepper, and broth and bring to a boil. Reduce heat add garlic and simmer for at least 30 minutes and up to two hours. Check flavor season again if needed. Remove from heat, and serve with Gruyere topped garlic baguette slices.

Gruyere Topped Garlic Baguette Slices

1 baguette, sliced into 1 inch thick slices
1 clove of garlic
2 cups of shredded Gruyere

Heat oven to 425 degrees. Place bread slices on a cookie sheet and cook in the oven for 3 to 5 minutes or until lightly toasted. Rub slices with garlic clove, top with cheese and return to oven until cheese is melted and bubbly.