Archive | July, 2017

No Peek Chicken

31 Jul

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In a word, this is delicious. Also a trip to sodium city. Yoy.

A typical pack of eight skinless, boneless chicken thighs fit perfectly in our oval Le Creuset.

We mixed half milk and water to the larger newsclipped recipe (March 1992), which omitted the oven temperature: it should be baked at 275-300F for two hours. We baked at 350F and it got a little crunchy!

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Cowboy Cookies

22 Jul

Half batch of Governor’s Mansion cookies. ¬†Excellent if you can rest dough in fridge for 24 hours.

12 tablespoons salted butter, softened (1 1/2 sticks)
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg (plus 1 egg yolk)
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 1/2 cups semisweeet chocolate chips
1 1/2 cups old fashioned oats
1 cup unsweetened shredded coconut (used less)
1 cup pecans, chopped

Heat oven to 350 degrees F.
In a large mixing bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Add in the sugars and mix well for 2 minutes, scraping down the sides of the bowl if necessary.
Add the egg and egg yolk and beat well.
Beat in the vanilla.
In a separate bowl, mix the flour, baking powder baking soda and cinnamon together.
Slowly add the flour mixture to the butter mixture and stir until just combined.
Stir in the chocolate chips, oats, coconut, and pecans.
Scoop out 1/4 cup of the cookie dough and place on a parchment or silpat lined baking sheet. Space the cookies 3-inches apart.
Bake in the oven for 17 to 20 minutes, until the edges are lightly browned. Remove from the oven and let cookies remain on baking sheet for 2 minutes. Transfer cookies to baking rack to continue cooling.