Who knew that turnips were so good?

I haven't been sure if we were going to continue this blog, but I have really liked the idea of regularly sharing my favorite recipe of the week with friends and family. I often am trying new kinds of cooking, or a new ingredient here and there. Honestly, my tongue can get a little scared because it's never quite sure what it will encounter. Tonight Charming and I were discussing this and how usually the new recipes turn out to be absolutely delicious, and often the ones I am looking forward to end up being somewhat of a letdown. So there you have it.

Tonight that exact thing happened when I tried cooking with turnips. Who actually cooks with turnips? Peter Rabbit and Mr. McGregor are the only candidates I can offer you. I seriously couldn't have told you what they tast like or anything beyond that, but I trusted in the recipe and followed it the best I could. Another different ingredient for me was the tarragon--not an herb I am used to cooking with. The main thing that drew me to this recipe was the chicken thighs--I've found that they are the most tender (to the point of just simply falling off the bone to the touch) of any other chicken...parts.

Anywho, the point is that this dish was surprisingly delicious and I hope to get a chance to cook with turnips in the future!

Crock Chicken with Autumn Vegetables

1 Tablespoon olive oil
6 skinless chicken thighs
salt and pepper to taste
2 onions, chopped (I only used one, I find that often you can go overboard on the onions)
2 turnips, cut in 1/2 inch slices
2 carrots, cut in 1/2 inch slices
1 teaspoon tarragon
1 can chicken broth
1/2 cup white wine, optional
2 Tablespoons butter
2 Tablespoons flour
1 cup half and half

In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.

Reduce the heat and add the onion to the skillet and cook for 2 minutes. Add remaining veggies and tarragon, tossing well to mix, but don't cook. Place vegetables in the crock-pot, then layer chicken on top. Pour in the chicken broth and wine.

Cook in low for 5-6 hours. When chicken is cooked, remove chicken and veggies; keep warm. (I actually just left everything in the crockpot and then when "adding cooking liquid" I just ladeled out about 3 cups of broth.)

In a saucepan, melt butter over low heat. Add flour and whisk together till well blended (no lumps!). Cook for a minute but don't brown. Add cooking liquid (see above note) and bring to a boil to simmer for a minute. Add half and half and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour sauce over the vegetables and chicken.

Enjoy!

And there was much rejoicing!

I am a chocoholic. I sometimes think I literally have an addiction--plus the stuff makes me so happy it's like I'm on a high, but after it's all over the low is just--well, very low. Anywho, the point is that I love it, love it, love it! I am always looking for bigger and better things to do with chocolate, and lately I found happiness printed on a magazine page that I promptly tore out and framed on my wall (or something like that). The discovery is called Ghiradelli Ultimate Double Chocolate Cookies, and they are sent straight from heaven who loves me--or from the devil who wants to destroy me--whichever way they are delicious.

And so now I will bless you with my new-found happiness and wish you happy baking (if you are wise enough to follow this blog and trust my chocolate-tasting skills). FYI: This recipe cannot be just made on a whim--the directions are a little different and it will require an hour or two before they are ready to be served. And yes, you must use Ghiradelli brand chocolate chips--quality chocolate!

Ghiradelli Ultimate Double Chocolate Cookies
Yield--2 dozen cookies

1 bag (11.5 oz.) Ghiradelli 60% Cacao Bittersweet Chocolate Chips
6Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz.) Ghiradelli Semi-Sweet Chocolate Chips
1 cup (4 oz.) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least one hour or until firm.

Preheat oven to 375 degrees. Unwrap dough; with sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but is still soft.

Cool on baking sheet. Enjoy the moment of timeless pleasure. (Not even kidding, that last part was in the recipe.)

Start the fun!

It's time to start the baking fun! I made this for my mom's birthday dinner, and it was a hit! It was SO easy to make, and a lot of fun. Even the little kids can get involved with this one!

Baked Ranch Chicken

1 envelope ranch dressing mix
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup butter or margarine melted
6 to 8 boneless chicken breasts

Directions:

1. In a shallow dish combine dressing mix, bread crumbs, and Parmesan cheese.
2. Melt the butter
3. Dip each piece of chicken in the butter, and then roll in the crumb mixture.
4. Place chicken in a greased 9"x13" baking dish.
5. Bake at 350* for 45 minutes or until the juices run clear

Yield: 6-8 servings