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Country Feast: featuring....Get Yo Man Chicken

So last week I was watching Down Home with the Neeley's and they were talking about all the recipes they made when they were dating and the ones that won her husband's heart over. Now I don't eat chicken but the recipe did sound good and with a name like 'Get Yo Man Chicken' I had to try it and it was a hit. I also have never been big on cabbage of any kind but this cabbage is spicy and delicious. However if you don't eat a lot of meat beware of the bacon, for its hard to pick out with how this is cooked down. I made a smaller version of this menu for Chad last week and it was so good I'm making it again tonight for my parents and their friends that are in town.

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Menu
Get Yo Man Chicken
Braised Cabbage and Carrots
Green Beans
Creamed Corn
Buttered Thyme Rice
Herb Biscuits
Sweet Tea
Pecan Bars

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Get Yo Man Chicken

from Down Home with the Neeley's on the Food Network's Website

• 2 tablespoons olive oil
• 6 chicken thighs, skinless
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1 medium onion, sliced
• 1 cup chicken stock
• 1/2 cup white wine
• 1 (14.5-ounce) can crushed tomatoes in thick puree
• 1 teaspoon dried thyme
• 1/2 tablespoon dried rosemary
• 1 tablespoon lemon-pepper
• 2 tablespoons chopped fresh parsley leaves

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

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Braised Cabbage & Carrots from Down Home with the Neeley's on the Food Network's Website

• 1 large head (about 3 pounds) green cabbage
• 4 slices extra-thick bacon, cut into 1-inch squares
• 1 cup water
• 2 tablespoons Smash Seasoning, recipe follows
• 1 (10-ounce) bag baby carrots
• Salt and freshly ground black pepper

Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.

In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist.

Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.

Smash Seasoning:

• 1 teaspoon cayenne
• 1 teaspoon celery seed
• 1/2 tablespoon lemon pepper
• 1 tablespoon garlic powder

Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.

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Buttered Thyme Rice

• 2 cups Jasmine Rice
• 3 cups Water (as package directs)
  
• Salt (to taste)
  
• 2-4 Tbs. Salted Butter
• 2-3 Tbs. Fresh Thyme

Cook rice as directed. Fluff rice and mix in butter, salt and thyme. Serve.

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Herb Biscuits - I didn't realize how easy and quick biscuits are to make.
taken from Ina Garten's recipe on the food network website

• cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced (I used salted and it was fine)
  
• 3/4 cup half-and-half (I used buttermilk instead)
  
• 1/2 cup chopped fresh chives or fresh parsley leaves (You can use any herb or mix here)
  
• 1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half or buttermilk and beat until just mixed. Add the herbs and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

(these are GOOD!)

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4 Ingredient Cookies! Chocolate Banana Walnut & Banana Peanut Butter Cookies

Taken from Mrs. Sarah Boggs Ford's recipes these cookies are almost too good to be true. They are fast, easy, cheap and actually not that bad for you. I think they are good for kids and the non-chocolate ones are good for puppies too (banjo loves the banana peanut butter bars).

Banana Cookies

3-4 Ripe Bananas
1 box Yellow Cake Mix
Oats
Applesauce (if needed)

Pre-heat oven to 350 degrees.
Mash up bananas and yellow cake mix. Add lots of oats until the consistency of cookie dough (roughly 2-3 cups). If it gets too thick add a half cup of applesauce.
Spoon out onto non-greased baking sheet and bake for 15 minutes. Cool on wire rack.


Banana Bars with Peanut Butter and Nuts

3-4 Ripe Bananas
1 box Yellow Cake Mix
Oats
Peanut Butter
Toasted Nuts

Pre-heat oven to 350 degrees.
Mash up bananas and yellow cake mix. Add lots of oats until the consistency of a thick cookie dough (roughly 2-3 cups). Press into a square, lightly buttered baking pan and bake for 20 minutes. While still warm spread peanut butter on top until covered. Sprinkle with toasted nuts. Cool before you cut them.
**if making doggie treats put directly into the freezer and freeze. Then cut into small triangles and store in freezer. Banjo LOVES these treats (and i do too, they are good when you have a peanut butter craving)


Chocolate Banana Walnut Cookies

3-4 Ripe Bananas
1 box Brownie Mix with Walnuts
Oats
Applesauce (if needed)

Pre-heat oven to 350 degrees.
Mash up bananas and brownie mix. Add lots of oats until the consistency of cookie dough (roughly 2-3 cups). If it gets too thick add a half cup of applesauce.
Spoon out onto non-greased baking sheet and bake for 15 minutes. Cool on wire rack.
THESE ARE MY FAVORITE :)


THANKS SARAH!~

Broccoli Slaw

Inspired from a hearing about Jennifer Collin's vinegar-based coleslaw I tried a recipe myself. Hers was a little different, but this one made a great healthy summery side or snack. Enjoy

Broccoli Slaw
veggies
1 bag broccoli slaw
1/4 c. Golden Raisins
1/4 c. Red Onion, finely diced
1/4 c. Nuts or Sunflower Seeds (options)

dressing*
1/4 c. Red Wine Vinegar
2 Tbs. Low Fat Mayonnaise made with Olive Oil
1 Tbs. Honey
1 tsp. Olive Oil
1 tsp. Sugar
1/2 tsp. Cayanne (to taste)
Sea Salt & Cracked Pepper (to taste)

Mix all ingredients to the dressing together until they form a smooth dressing.
Pour over veggies, raisins and nuts. Stir well. Serve.

*I like my coleslaw lightly dressed, if you prefer more dressing you may want to double the recipe and add it to the veggies until you get the amount you prefer.