Remember how we told you in our challah recipe that making bread isn’t actually that daunting? Well, it still isn’t! And these pop-overs are proof of that. I whipped them together as a side and they were the perfect puffy compliment to our dinner. Also, because the steam “pops” the middle of them, it leaves room for you to get creative. Fill them with custard, berries, steak tips and sauce. (What?! Yes, go with me on this one. Think: Ghetto beef wellington.). These little guys are so versatile you can use them as a side dish, at brunch, or as a dessert. Also, bonus, you don’t actually need a pop-over pan. I’m all about having an excuse to buy another kitchen gadget or pan, but a muffin tin works just as well.
1 cup flour
1 tsp salt
3/4 whole milk
4 eggs, room temperature
2 tbsp melted butter
Preheat the oven to 425 and swipe your muffin tin with butter. Place it in the oven while it preheats. It’s best to use a hot tin to create steam when the batter hits it. In a mixing bowl, combine all of the ingredients and whisk until smooth. The batter will be pretty liquid-y, you don’t want it to be thick.
Take the hot tin out and pour in the batter. Bake for roughly 20 minutes and whatever you do, please don’t open the oven to check on them! They won’t get to their full puffed up glory if cool air hits them before they have a chance to crisp on the outside. Enjoy them hot or store them in an airtight container for up to 3 days.
Guys, it’s officially brisket day! In honor of this yummy day, we’re giving you a damn delish brisket sandwich that’s drool-worthy. No need to give up your crock pot just yet. These melt-y, gooey sandwiches are really worth it. Trust me. And they’re perfect for company (or, you know, when you throw a party for brisket day). We’ve started a Tuesday night tradition with some friends to watch Game of Thrones (obsessed), and with these cooking all day while I’m at work they’re super easy to throw together before show time.
If you’re starting this in the morning before work in the morning, give yourself a little extra time as you need to pre-cook the meat. I had three false-start mornings because I was trying to do this while running out the door.
3 tbsp oil (olive or vegetable)
2 lbs. beef brisket
Salt and black pepper
1 large yellow onion, quartered
4 medium potatoes, quartered
4 carrots, chopped
4 garlic cloves, minced
4 cups beef broth
2 cups dry red wine
Enough water to cover
Burger buns (potato buns are the best)
Thinly sliced swiss (parmesan would be amazing too)
Over medium heat, add the oil to a skillet. Really lay on thick some salt and pepper to the beef, then place in the pan. Brown on both sides (but don’t cook it, the crock pot will do that). Place all of the ingredients in to the crock pot, with the brisket on top and cover with all of the liquids (broth, wine, and water). Cook on low for 8 hours, or on high for 6.
When you’re ready to make the sandwiches, set your broiler to low. Using two forks, begin to pull apart the beef right in the crock pot. Scoop out the beef on to the buns. (If you’re feeling adventurous, you can put some carrots and potatoes on the sandwiches too.) Lay the swiss cheese on top and place in the broiler until melted. In small bowls on the side of each plate, spoon out the beef broth from the crock pot to use as the “au jus”.
We all need a lil night to indulge. Some yummy food, a good bottle of wine, and a night in to cozy up with your hunny. This is the ideal dinner for a candle lit night at home. So get the DVD ready, grab some fresh flowers and get this meal on the table. Lucky for you, there is wine in this recipe so the bottle will be open before your significant other even comes over. I restrained and didn’t use garlic in this dish (for the obvious reasons involving kissing & bad breath), but most certainly will next time. Anyway, Serves 3-4 so you will have left overs unless you double-date it..
4 boneless chicken breasts
3 1/2 cups sliced mushrooms
2 Tablespoon of olive oil (I cut down to 1 tbsp. because I figured there was enough butter)
2 Tablespoon of butter
2 tsp. of fresh thyme leaves (you know if you have a herb garden or if you are normal and want to use 1/2 tsp. dried thyme)
1/2 cup dry white wine
3 Tablespoons heavy cream (subbed for the half & half I had in the fridge for coffee)
1 1/2 tsp. balsamic vinegar
In a skillet over medium – medium/high heat melt butter and combine with olive oil. Prepare chicken breasts by sprinkling both sides with a little sea salt.
Saute the chicken breasts until golden and cooked through; remove and set aside. In the same skillet, saute the mushrooms until soft and starting to brown (5 minutes). Add the thyme, wine, and vinegar. Let the wine reduce, then add 2-3 Tablespoons of the half & half, and heat until warmed through. You can serve with a vegetable and some rice.
This is an adapted version of the Fig Pear Champagne Mustard Chicken recipe. It’s not that I am afraid to try anything new, its because its one of my favorites. So why not try and recreate it to a more practical, week night version? I don’t know about you guys, but I don’t have the time to roast a whole chicken. Especially after work & when I don’t have others to feed. Anyway, this recipe is easier, quicker, and has the elements of the same flavor profile. For example, instead of fig butter, this recipe requires maple syrup for the sweet smooth flavor. Then, the champagne vinegarette is substituted with the rice wine vinegar. Now, I am not telling you all this to say we aren’t creative with our recipes. It is to show you, as the reader, that many times if you are stuck on what to make or if you are too chicken to try something other than your regular “go to meals”, you don’t always have to come to damndelish.com for help. You can make up your own new recipe or favorite dish, when you identify the flavor profile of what you like and emulate them with various ingredients. Don’t be afraid to try something new. I know you aren’t too chicken, even if this dish is. Now go give your taste buds a good time, with this 5 ingredient little wonder.
1 package of skinless chicken breast (thighs would work too)
½ c. Dijon mustard
¼ c. Maple syrup (actual maple, no aunt jemimas)
1 Tbsp. rice wine vinegar
Salt and pepper to taste
Preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the package of chicken breasts into a foil-lined, oven-proof baking dish. (Six chicken breast came in my package, which made enough to serve 3 people.) Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. (If there is ever a time to use fresh herbs now is undoubtedly it!)
I mean this honestly, this dinner is a real winner. It’s super simple, tasty, and gives you leftovers. It also gives you an excuse to use up all of that chicken that’s been sitting in your freezer. (Does anyone else always seem to have chicken in their freezer or is that just me?) It takes a little while to cook (45 minutes – an hour), but it’s worth the wait for this yummy, hearty dinner.
3-4 boneless chicken breasts
4 tomatoes, cubed
1 large can of artichoke hearts
Salt & pepper to taste
1 cup mozzarella
Preheat the oven to 350 degrees and place the chicken in an oven safe dish. Mix the tomatoes, artichoke hearts, and salt and pepper together and pour over the chicken. Bake in the oven for 45 minutes to an hour. A few minutes before it’s done, sprinkle with mozzarella and let it melt. If you have it, you can also sprinkle chopped basil to give it a fancier presentation.