Month: September 2020

Cowboy Cookies

Ingredients

Directions

Adjust oven rack to middle position and preheat to 350 degrees. Line 2 cookie sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Whisk sugar, melted butter, egg and yolk, and vanilla in a large bowl until smooth and combined. Stir in flour mixture until no streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined.

Use a 1/4 cup measuring cup sprayed with non-stick spray to portion out cookies onto prepared sheets. Keep them spaced out by 2-3″ to prevent them from touching.

Bake cookies, one sheet at a time, until edges are brown and set and centers are puffed up with pale, raw, spots. Try not to overbake.

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Chicken Sauce Piquante

Ingredients

1/2 cup all-purpose flour

2 pounds boneless, skinless, chicken thighs (quartered)

3 1/2 teaspoons Louisiana seasoning (Tony Chachere’s)

5 tablespoons vegetable oil

1 onion, chopped

1 green bell pepper, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1 (28 ounce) can of crushed tomatoes

3 cups chicken broth

2 slices of bacon

2 tablespoons Worcestershire sauce

1 bay leaf

1 teaspoon Tabasco sauce

salt and pepper

cooked rice

4 green onions, sliced thin

Directions

Adjust oven rack to lower-middle position and heat to 350 degrees. Place flour in a bowl and mix in 1 tablespoon of Louisiana seasoning. Toss chicken in flower mixture to coat.

Heat 1/4 cup oil in a dutch oven over medium high heat until shimmering. Shake off excess flour and add half of the chicken to the pot. Brown on both sides (3-5 minutes per side). Remove chicken and repeat with the second half. Keep the extra flour.

Add onion, bell pepper, celery, garlic, remaining 1/2 teaspoon Louisiana seasoning, remaining 1 tablespoon of oil, and reserved flour to the pot. Cook until vegetables are softened (5 minutes).

Stir in tomatoes, broth, bacon, Worcestershire sauce, and bay leaf. Scape bottom of pot to loosen up brown bits. Add chicken back to the pot and bring to a simmer. Cover and cook in oven for about 45 minutes.

Remove from the oven and discard bacon and bay leaf. Stir in Tobacco and season with salt and pepper. Serve over rice and top with green onions and additional Tabasco.