Liver Paté

Ingredients:

1 pound fresh chicken livers
1/2 cup port wine
8 dried black Mission figs
8 TBS (1 stick) unsalted butter, diced
2 small shallots, minced
1 garlic clove, minced
1 tsp fresh thyme or 1/2 tsp dried thyme
2 bay leaves
1/2 tsp fine sea salt
1/4 tsp freshly ground pepper

Directions: Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small bowl. Cover and refrigerate for 2 hours. Set a fine mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.

Wash the first bowl you used. Put the figs in the bowl and cover with hot water, and let stand as you go on with the recipe.

Melt 2 TBS of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until softened and fragrant. Add the livers, thyme, bay leaves, salt and pepper and cook for 4 minutes, flipping the livers half way through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6-8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat. Discard the bay leaves, and let cool for 5 minutes.

Transfer the liver mixture to a food processor and process until puréed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut into 1/4-inch pieces, and fold into the liver mixture. Taste and adjust seasoning.

Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, preferably overnight.

Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.

Variations: The terrine can be made with other dried fruits, especially prunes and apricots. You can include walnuts or hazelnuts in addition to, or instead of fruit. For a chunkier texture, reserve a few of the cooked livers before you purée the mixture: chop them roughly, and fold them in as you add the fruits or nuts.

Notes: You don't have to dice the butter, chunks are fine. You don't need to dice the garlic or shallots either, just slice it,  because they get puréed in the food processor anyway. If you don't have any thyme on hand, it's still good without it.

Source: Cookbook, and blog

Moroccan Stew

Ingredients:

1 TBS olive oil
1 small onion
2-3 cloves garlic, minced
1/2 tsp turmeric
1/4 tsp cinnamon
3 whole cloves
2 bay leaves
2 cups chicken broth/stock
4 skinless, boneless chicken thighs
1  14.5-oz can tomatoes
1 carrot, sliced
1 cup green beans
1 cup squash (butternut, acorn, zucchini)
1 can chickpeas (garbanzo beans)
1/3 cup raisins
(couscous/rice)

Directions: Heat oil and sauté onion for 2 minutes. Add garlic, turmeric, cinnamon, cloves, and bay leaves and cook for 2-3 minutes. Add chicken broth, chicken thighs, and tomatoes and bring to a boil. Reduce heat and simmer with pot covered for 20 minutes.

Add carrots, green beans, squash, and chickpeas. Cook covered for another 10 minutes. Break up or shred chicken pieces. Add raisins and simmer 10 minutes more. Add salt to taste. Serve over couscous or rice.

Source: Stefani Omerza

Monster Cookies

Paula Deen

Monster Cookies

3 dozen • 23 minutes

Ingredients:

3 eggs

1 1/4 cup packed light brown sugar

1 cup granulated sugar

1/2 tsp salt

1/2 tsp vanilla extract

1  12-oz jar creamy peanut butter

1 stick butter, softened

1/2 cup mini multi-colored candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups oats (not instant)

Directions: Preheat the oven to 350º. Line cookie sheets with parchment paper. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, (raisins), baking soda, and oatmeal.

Drop by tablespoons 2-inches apart onto the prepared cookie sheets. Bake 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to a wire rack. 

Source: Paula Deen

Pumpkin Cheesecake Pie with Streusel

Ingredients:
1 -8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 egg
1 and 1/4 cups canned pumpkin
1 cup half and half
1/2 cup brown sugar
2 eggs
2 tsp pumpkin pie spice
1/2 tsp salt
3 TBS brown sugar
3 TBS flour
2 TBS butter
3/4 cup chopped pecans
1 deep dish pie crust

Directions: Using your pie crust dough, line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350º. Beat cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes.

In a separate bowl, stir together the pumpkin, half and half, 1/2 cup  brown sugar, 2 eggs, pumpkin pie spice and salt. Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top.

Bake in the preheated oven, loosely covered with foil, for 30 minutes or until the center is just set. Meanwhile, stir together the 3 TBS of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

Source: Chocolate with Grace

Chicago's Best Chicken Pot Pie

Ingredients:
oil
chicken, chopped
onion, diced
mushrooms, sliced or chopped
carrots
celery
white wine
heavy cream
peas
puff pastry



Directions: Heat oil on pan and add chicken, onions, and mushrooms. Then add carrots and celery. Deglaze with white wine. Chicken isn't cooked through yet. Once chicken is cooked, add heavy cream. Add peas. Let simmer down. Pour in oven safe bowl and top it with puff pastry and cook in oven.

Source: Johnny O'Hagan's

Chicken Pot Pie

Ingredients:
1 chicken breast cooked and shredded
2 carrots, sliced
3 ribs celery, sliced
1 cup frozen peas
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
Thyme
1/3 cup butter
1 3/4 cup chicken broth
1/3 cup flour
2/3 cup milk
2 -9 inch unbaked pie crusts

Directions:  Heat oven to 425º. Melt butter in a large saucepan and sauté celery, carrots, and onions. When veggies are close to being soft add in frozen peas and cook until veggies are soft and onion is translucent. Add flour to coat vegetables. Add broth and milk a little at a time. Add salt, pepper, celery seed, and thyme. Stir and simmer over low heat until thickened.

In a deep dish pie pan, lay out one pie crust and add chicken. Pour vegetable mixture over the chicken. Place second pie crust over the pie and seal. Cut slits in the crust to vent. Bake 25-30 minutes or until golden.

Source: Stephanie Westwood

Snickerdoodle Cookies

Ingredients:
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Directions:  Cream sugar and butter first, then add eggs and vanilla, then add sifted dry ingredients. Bake at 375º for 8-10 minutes.

Cinnamon and sugar mix: 1/4 cup sugar and 2 TBS cinnamon.

Source: Mom