Category: <span>Josmo’s Cafe</span>

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

Parmesan-crusted chicken thighs, potatoes, and veggies all cook together in this sheet pan dinner so your entrée and sides are ready all at once. Perfect for busy nights when you need an easy and delicious meal.

Ingredients

  • ½ cup panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 4 (5 ounce) bone-in, skin on chicken thighs (or skinless and boneless)
  • ¼ cup melted butter
  • 2 tablespoons Dijon mustard
  • 1 ½ pounds tri-color baby potatoes (red, gold, and purple)
  • 1 pound fresh green beans, trimmed
  • 1 teaspoon dried thyme
  • freshly cracked salt and pepper to taste

Directions

 Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.

  • Mix breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  • Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
  • Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the breadcrumb mixture onto the top of the chicken thighs.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

© Copyright 2021 allrecipes.com by fabeveryday

Wild Rice and Sausage Stuffing

Wild Rice and Sausage Stuffing

1 Box Uncle Ben’s long grain wild rice original – use chicken stock instead of water and cool after cooking
1/2 to 3/4 pound pork sausage – crumbled and cooled (crumble the sausage in your hands and cook it in a skillet until done)
Keep drippings from sausage to cook onions and celery
1 full stock of celery – finely chopped
1 finely chopped large onion
Cook in drippings and add some butter, too. Cool.
Mix together rice and sausage and onions and celery. Salt and pepper to taste.

Stuff turkey or chicken or place in baking dish heat in oven until hot.

Serves 4. Can easily be doubled or tripled.

More delicious if it’s made ahead of time and refrigerated a day or two.

 

Recipe by Tommi White

Orange Pomegranate Salad with Honey

Orange Pomegranate Salad with Honey

5 medium oranges or 10 clementine or mandarin oranges – peeled, membrane removed, and coarsely cut
½ – ¾ cup pomegranate seeds
2 tablespoons honey

Directions

  • Combine oranges, pomegranate seeds, and honey.
  • Refrigerate several hours or overnight for flavors to blend.
  • Best when eaten within two days.

Cranberry Apple Raspberry Pie

Cranberry Apple Raspberry Pie

1 box refrigerated pie crust – 2 count – or homemade pie crust
3 cups cored, peeled, chopped granny smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 10-oz package frozen dry pack raspberries thawed or 2 packages fresh raspberries (reserve the second package to add when tossing fruit before adding to pie shell)
1 ½ cup sugar
3 Tbs quick-cooking tapioca
1/8 tsp ground cinnamon
¼ tsp salt
¼ tsp almond extract
1 large egg
1 Tbs water
sugar

  • Combine apples, cranberries, and raspberries in large bowl. Cook in large pot for 20-30 minutes until cooked down.
  • Mix sugar, tapioca, cinnamon, salt, and almond extract in small bowl. Add to cooked fruit mixture, toss well. If using fresh raspberries, add the reserved package to this mixture. Spoon into unbaked crust.
  • Roll out dough for top crust. Place onto filled pie or create a lattice top crust. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil before placing in the oven.
  • Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

Cranberry Maple Shredded Chicken

Cranberry Maple Shredded Chicken

This slow cooker recipe is perfect for an easy winter day dinner. The house smells great while it’s cooking. Serve with a salad or coleslaw. Serves four.

Sauce:

¼ cup chopped onion
1 cup jellied or whole berry cranberry sauce
½ cup maple syrup
¼ cup ketchup
¼ cup cider vinegar

Mix the sauce ingredients together. Note: Double the sauce recipe if you want extra sauce to serve on the side.

Chicken – use two large boneless skinless chicken breasts or four-five boneless skinless chicken thighs

Directions:

Place the chicken in the slow cooker. Use a liner for easy clean up. Pour the sauce over the chicken. Cook on high for 4 hours or until done.

Remove the chicken from the slow cooker when done. Shred the chicken and place in a bowl. Pour the sauce over the chicken to serve.

Serve on a bun or over a baked potato.

Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Makes 4 mini loaves (3.5×6 inch pans)

1/2 (15-oz) can pumpkin
2 eggs
½ cup vegetable oil
1/3 cup water
½ tsp vanilla
¾ cup white sugar
¼ cup light brown sugar
1 ¾ cup flour
1 tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ cup walnuts
¼ cup dried cranberries

Directions:

  1. Preheat oven to 350 degrees. Grease and flour pans or use butter spray.
  2. In large bowl, mix pumpkin, eggs, oil, water, vanilla, white sugar, and brown sugar until well blended.
  3. In a separate bowl, whisk together flour, salt, baking soda, and the spices.
  4. Mix in the dry ingredients to the pumpkin mixture until well blended.
  5. Pour into prepared pans.
  6. Bake about 35 minutes in the preheated oven until loaves test done when a toothpick is inserted in the center comes out clean.
  7. Allow breads to cool in the pans on a rack about 15 minutes. Turn out breads onto cooling racks to cool to room temperature.

Mediterranean Orzo Salad

Mediterranean Orzo Salad

I’ve made this flavorful salad several times over the past few months. I use the fresh basil and parsley from my garden. It’s easy, keeps well, and seems to go with everything. Our guests welcome our offer to send them home with a container!

Ingredients:

½ (16 oz package) of uncooked orzo pasta
½ pint of cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber (seeds removed)
1 cup pitted Kalamata olives, halved
1 cup finely diced Asiago cheese

Vinaigrette:

1 tsp fresh garlic or ½ tsp garlic powder
¼ cup extra-virgin olive oil
¼ cup canola oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Directions:

  1. Cook orzo according to package directions, about 9-10 minutes. Drain well. Rinse with cold water and drain well again.
  2. Combine orzo, tomatoes, red onion, cucumber, olives, and asiago cheese in a large bowl.
  3. Whisk together all the vinaigrette ingredients except basil and parsley.
  4. Reserve 2 tablespoons of the dressing to add right before serving. Drizzle the rest over the orzo salad and toss well. Add the basil and parsley and toss again.
  5. Refrigerate for a couple of hours to allow flavors to blend. Right before serving add the remainder of the dressing and toss well.

Recipe adapted from several allrecipes.com mediterranen salad recipes.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

Paula Deen

Southern chef maven Paula Deen made Ooey Gooey Butter Cakes a signature dessert at her restaurant The Lady & Sons. These buttery sweet bar cookies get better every day. The problem is they don’t last long! This is the basic recipe that is fabulous but feel to get creative with her variations.

Cake

  1. 1 (18.25-ounce) box yellow cake mix
  2. 1 large egg
  3. 1/2 cup butter, melted

Filling

  1. 1 (8-ounce) package cream cheese, softened
  2. 2 large eggs
  3. 1 teaspoon vanilla extract
  4. 1 (16-ounce) box confectioners’ sugar
  5. 1/2 cup butter, melted

Instructions

  1. Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside.
  3. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners’ sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture.
  4. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.

Paula Deen Magazine https://www.pauladeenmagazine.com/

Grilled Potato Packets

Grilled Potato Packets

Serves 4.

In a medium bowl, combine:

Two medium russet potatoes – sliced ¼ inch thick – peeling is optional

½  medium sweet onion – sliced

Toss potatoes and onions with olive oil until all are lightly coated.

Add your choice of seasoning and herbs. Here are some we like:

  • McCormick Grill Mates Roasted Garlic & Herb
  • Fresh chopped garden herbs – rosemary, oregano, basil, parsley. Add a bit of salt and pepper with fresh herbs.
  • We buy wonderful hand-mixed spices from The Spice and Tea Exchange in Blowing Rock, NC. Our favorite for the potato packets is Tuscany Spice Blend.

Toss mixture with spices to completely coat.

Using two large pieces of non-stick foil, you’ll make two separate packets. Two packets cook more evenly and are easier to flip when on the grill. Place half the mixture in the middle of each piece foil. Fold the long sides to seal in the middle, then fold the ends and crimp well.

Place on the grill cooking 20-25 minutes, flipping after 15 minutes.

Be careful not to get burned from the steam when opening the packets to place in a bowl.

Note: We use this cooking method for vegetables as well. Sliced zucchini, yellow squash, onions, and cherry tomatoes make a great combination with the same seasoning selections.

Peach Bundt Cake

Peach Bundt Cake

2 cups sugar
1 ¼ cup canola oil
3 large eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3-4 cups sliced fresh peaches – peeled and thinly sliced – toss with 2 T of sugar if not sweet enough. Can add 1 tsp of cinnamon, if desired.
1 cup chopped walnuts or pecans

  • Preheat oven to 325 degrees.
  • In a bowl, mix together flour, baking soda, and salt. Set aside.
  • In a large mixer bowl, cream together sugar, oil and eggs. Gradually mix in flour mixture and vanilla. Mix on medium speed 2 minutes to blend thoroughly.
  • Stir in peaches and nuts.
  • Pour into well-greased Bundt pan. Batter will fill a 12-cup pan, but if smaller pan is used, pour the rest of the mixture into small bread pans or mini-bundt pans.
  • Bake large Bundt pan for about 60-70 minutes. Test with sharp knife until it comes out clean. Smaller pans take a less time.  Cool 10 minutes. Remove from pan and cool completely on rack. If desired, sprinkle with powdered sugar.
  • The cake is better if made the day before and allowed to rest overnight. Freezes well.

If desired, apply a confectioner’s sugar glaze over cooled cake.

1 ½ cups confectioner’s sugar – sifted
2-3 T milk or cream
½ tsp vanilla

Whisk together until smooth to desired drizzle consistency. Drizzle over cake.