Category Archives: fall

Delicious Honey-Sriracha Chicken with Broccoli

TOTAL TIME: 0:35

PREP: 0:05

LEVEL: EASY

YIELD: 4 SERVINGS

INGREDIENTS
6–8 boneless chicken thighs

kosher salt

Freshly ground black pepper

extra-virgin olive oil

3 garlic cloves, minced

1 onion, chopped

1/2 c. dry white wine, such as Sauvignon Blanc

1 c. low-sodium chicken stock

1/4 c. sriracha

1 tbsp. soy sauce

1/2 c. honey

1 head broccoli, cut into large florets

1/4 c. chopped parsley

DIRECTIONS
Preheat the oven to 475 degrees F. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Drizzle olive oil and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.

Reduce skillet heat to medium; add garlic, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan. Add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken in the skillet skin side up in a single layer. Add broccoli florets. Bake until chicken is cooked through, approximately 15 to 20 minutes.

Garnish with parsley and serve immediately.

 

(Source: http://www.delish.com)

Tagged , , , , , , , , ,

Delicious Autumn Coleslaw

image

Ingredients:

handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced

Directions:

Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

(Source: bbcgoodfood.com)

Tagged , , , , , , ,

Delicious Fall Treats

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

Tagged , , , , ,

Delicious Pumpkin Bread

image

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Instructions:

Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
At low speed, beat in flour mixture until combined. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

(Source: onceuponachef.com)

Tagged , , , , , , , , , ,

Delicious Throwback Thursday

Check out the fun way we served guacamole in this throwback to an event last year! T’is the season.

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

Tagged , , , , , , , , , , , ,

Even More Delicious Salads

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

OLYMPUS DIGITAL CAMERA

© Annabel’s & Co. Catering, 2015

Tagged , , , , , , , , , , , , ,

Delicious Chorizo and White Bean Stew

image

Ingredients
SERVINGS: 4
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Preparation
PREP: 45 MIN TOTAL: 45 MIN
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

(Source: bonappetit.com)

Tagged , , , , , , , , , , , , , ,