Good morning, GUScluckers!!  Phew!  Are you exhausted from making all those desserts and taste testing?  Now to get you back on the sane and narrow of white meat cooking!  Some lovely Julia Child Recipes and then others from famous chefs who are not me.

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Julia Child's Roasted Chicken


    1 (3 1/2 to 4 pound) chicken
    1 small yellow onion, quartered
    1 lemon, thinly sliced
    1/2 cup celery leaves
    Salt and black pepper
    1 small onion, chopped
    1 carrot, chopped
    1/2 teaspoon dried thyme
    2 cups chicken broth


Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.

Julia Child's Coq Au Vin

This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.


    3 to 4-ounce chunk lean bacon
    2 tablespoons unsalted butter
    2 1/2 to 3 pounds frying chicken, cut into pieces
    1/2 teaspoon salt, plus additional for seasoning
    1/8 teaspoon pepper, plus additional for seasoning
    1/4 cup cognac
    3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
    1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
    1/2 tablespoon tomato paste
    2 cloves mashed garlic
    1/4 teaspoon thyme leaves
    1 bay leaf
    12 to 24 Brown-Braised Onions, recipe follows
    1/2 pound Sauteed Mushrooms, recipe follows
    3 tablespoons all-purpose flour
    2 tablespoons softened butter
    Fresh parsley leaves


Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)

Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.

Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.

Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
Brown-Braised Onions:

    1 1/2 tablespoons butter
    1 1/2 tablespoons oil
    18 to 24 peeled white onions, about 1-inch in diameter
    1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
    Salt and pepper
    Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.

Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
Sauteed Mushrooms:

    2 tablespoons butter
    1 tablespoon oil
    1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
    1 to 2 tablespoons minced shallots or green onions, optional
    Salt and pepper

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Julia Child's Chicken Fricassee (Fricassee De Poulet A L'Ancienne)

This is a Julia recipe -- you have to read it for a week while drinking and then buy your ingredients and then cancel everything in your life and throw everyone out of your home to enjoy cooking!

White-Braised Onions (Oignons Glacés à Blanc):
4-5 peeled white onions
1/2 cup of chicken stock or dry white wine
2 tablespoons butter
Salt & pepper to taste
Small herb bouquet (2 parsley sprigs, 2 thyme sprigs and 1 bay leaf tied in a cheesecloth)

Fresh Stewed Mushrooms (Champignons à Blanc):
8 ounces of fresh baby bella mushrooms, chopped and quartered
juice of half lemon
1 tablespoon butter
½ cup water
Salt & pepper

3 pounds of chicken (drumsticks, thighs, bone-in chicken breasts or mix of all)
4 tablespoons of butter
2 medium-sized carrots, diced finely
2 celery stalk, diced finely
1 medium white onion, diced finely
Salt & white pepper
3 tablespoon flour
3 cups of chicken stock, boiling hot
1 cup of dry white wine
Small herb bouquet: (2 parsley springs, 2 thyme sprigs, and 1 bay leaf - tied in a cheesecloth)
2 egg yolks
1/2 cup heavy whipping cream
Dash of fresh nutmeg
1 teaspoon of lemon juice
2 tablespoon butter, room temperature
1 tablespoon of Italian parsley, chopped

For the braised onions (which should be done first):
In a medium saucepan over low heat, add the onions, butter, chicken stock, seasonings and herb bouquet. Cover and simmer for 45 to 50 minutes. Add liquid as needed if too much evaporates. As the onions cook, they will become sweet and tender, yet still maintain it's shape. Once they are done, remove from heat and set aside until called for in the chicken fricassee recipe below.

For the stewed mushrooms (which should be done while the chicken fricassee is simmering):
Bring the water, butter, lemon juice to boil in a small saucepan. Add the mushrooms and stir, ensuring they are covered by liquid. Cover and cook for 5 minutes. Set aside until until called for in the chicken fricassee recipe below.

For the chicken fricassee:
Pat the chicken pieces down with a paper towel, and season with salt and pepper to your liking. Heat a large dutch oven over medium-high heat and add 2 tablespoons of butter. Place a few pieces of the seasoned chicken in the dutch oven skin side down, being careful not to overcrowd the pan. I recommend frying in batches to get a nice color on the chicken. Once the chicken pieces are nicely browned, remove them from the pot and set aside.

In the now empty dutch oven, add the remaining 2 tablespoons of butter. Sauté the mirepoix (carrots, celery and onions) over medium high heat and cook until tender. Season with salt and pepper to your tastes. Once the mirepoix has softened, add the flour and stir to coat the vegetables. Continue cooking for about 30 seconds to 1 minute to cook off the flour.

Add the wine to the pot and stir, picking up the browned bits on the bottom of the pan. Then add the chicken stock. The liquid should start to thicken a bit.

Add the herb bouquet and chicken back to the pot, nestled on top of the vegetables. Make sure the liquid covers the chicken and add additional chicken stock or water if needed. Taste for seasoning. Cover the dutch oven and cook at a low simmer for 30-35 minutes.

Uncover the dutch oven and increase heat to high. Let the sauce reduce and thicken. Taste for seasonings and adjust as needed.

Meanwhile, in a small bowl, add the egg yolks and heavy cream and whisk to combine. Carefully add a few spoonfuls of sauce from the dutch oven to the egg and cream mixture, while continually whisking. Be careful to not let the eggs scramble. Continue to add the sauce to the egg and cream mixture until it becomes warm to the touch. At that point, add the egg liquid mixture into the dutch oven. Mix well and the sauce should be a beautiful golden liquid.

Bring the dutch oven to a boil and taste for seasonings, adding salt and pepper as needed. Add the lemon juice and a pinch of freshly grated nutmeg. Bring the heat down to a low simmer and add the braised onions and mushrooms; stirring well to incorporate.

Add 2 tablespoons of softened butter and chopped fresh Italian parsley to the pot and stir again. Serve the chicken fricassee with steamed rice or creamy mashed potatoes. Garnish with additional Italian parsley if desired.


I made this recipe recently -- and of course followed it to a T -- including using my fist to break the collarbones and ribs.  It is Julia, after all.  This is an amazing way to cook chicken.

To butterfly a chicken:
First remove the backbone by cutting down close to it on each side with a heavy knife or sturdy shears.  Spread the chicken skin side up on your work surface and bang the breast with your fist to break the collarbones and some of the ribs; this flattens the chicken.Fold the wings akimbo by tucking the wing ends behind the shoulders.  Then maka a slit in the skin at either side of the breast tip.  Push the knee of the drumstick firmly up under the armpit to loosen the joint; then pull it down and insert the tip of the drumstick through the skin slit.  The leg will be held in place.

For 4 servings:
A 3 to 4 pound chicken, butterflied as described above
2 tbs melted butter mixed with 1 tsp olive oil
Salt and pepper to taste
A pinch of thyme, tarragon, or mixed herbs, optional

The mustard and herb coating:
Cooking juices from the chicken
3 Tbs Dijon mustard
2 Tbs finely minced shallots
1/4 tsp tarragon
2 drops of hot pepper sauce
1 cup crumbs from fresh homemade type white bread

Preheat the broiler.  Brush the chicken all over with some of the butter and oil.  Arrange it skin side down in the baking dish, and set it so the surface of the flesh is about 5 inches from the hot broiler element.  After 5 minutes, brush the flesh, which should just be starting to brown, with the butter and oil.  Baste again in 5 minutes – use the juices in the pan when the butter mixture is gone.  Broil another 5 minutes, then sprinkle lightly with salt, pepper, and optional herbs.  Turn the chicken skin side up.  Broil and baste for 10 minutes more.

Drain the fat and juices out of the broiling pan into a small bowl; skim off and discard all but 1 to 2 tablespoons of fat from the top of the juices.  Blend the prepared mustard in another bowl with the minced shallot, herbs, and hot pepper sauce.  Beat up the remaining juices; blend half of them into the mustard.  Spread the mustard over the top (skin side) of the chicken, then pat on a coating of crumbs.  Baste with the remaining juices.

Ahead of time note:  May be prepared somewhat ahead to this point; set aside at room temperature.

Final cooking and serving:  Roast in the upper third level of a 400 degree oven for 10 to 20 minutes or until crumbs are browned and the chicken is cooked through.

Grilled Chicken with Basil Dressing  Giada De Laurentis


    2/3 cup extra-virgin olive oil
    3 tablespoons fresh lemon juice, plus 1/4 cup
    1 1/2 teaspoons fennel seeds, coarsely crushed
    1 1/2 teaspoons salt
    1 teaspoon freshly ground black pepper
    3 bone-in, skin-on chicken thighs
    3 bone-in, skin-on chicken breasts
    1 cup lightly packed fresh basil leaves
    1 large garlic clove
    1 teaspoon grated lemon peel


Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

Jerk Chicken -- Tyler Florence


Jerk Marinade:

    2 teaspoons allspice
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 onion
    8 cloves garlic or 1 whole head
    1 (1-inch) piece fresh ginger, sliced
    3 scallions, sliced
    3 limes, juiced
    Splash low-sodium soy sauce
    1/4 cup extra-virgin olive oil, plus more for drizzling
    Kosher salt and freshly ground black pepper
    6 sprigs fresh thyme, leaves picked
    1 Scotch bonnet pepper, halved, plus more to taste
    1/4 cup packed light brown sugar
    1 whole free-range chicken (about 5 pounds), cut into 10 pieces
    Limes, for garnish
    Parsley, for garnish
    Smoking chips, soaked in water for 15 minutes


Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

Preheat grill to high.

Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

Preheat oven to 300 degrees F.

Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Chicken Marsala -- Emeril Lagasse

Nice that Emeril provides his Essence recipe.  


    1/2 cup all-purpose flour
    1 tablespoon Essence, recipe follows
    2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
    1 tablespoon olive oil
    4 tablespoons butter
    3 cups sliced mushrooms (cremini, oyster, shiitake)
    3/4 cup Marsala
    1 cup chicken stock
    Salt and freshly ground black pepper
    Chopped chives, for garnish


In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Chicken Cordon Bleu

Why the hell not -- we are all culinary geniuses!


    4 chicken breasts skinless and boneless
    4 thin slices prosciutto di Parma
    1/2 pound Gruyere, grated
    1/4 cup all-purpose flour
    Kosher salt and freshly ground black pepper
    1 cup panko bread crumbs
    4 sprigs fresh thyme, leaves only
    1 clove garlic, peeled and finely minced
    2 tablespoons unsalted butter, melted
    2 eggs
    Extra-virgin olive oil


Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Oven Buffalo Chicken Wings -- Alton Brown


    12 whole chicken wings
    3 ounces unsalted butter
    1 small clove garlic, minced
    1/4 cup hot sauce
    1/2 teaspoon kosher salt


Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Grilled Buffalo Wings

Follow the above Alton Brown recipe re: steaming.  Then place on the grill and slowly grill -- baste with hot sauce towards the end so as not to burn.

I use Pete's Buffalo Wing Sauce when I'm lazy.  Cheaper is to get Pete's Hot Sauce and add butter and prepare a sauce.  Just make the sauce creamy.  Most good hot sauces will be great -- like Frank's.

More Crockpot Recipes for effervescent -- and the rest of you GUSpots

Normally, I don't use processed foods -- but sometimes it does save time and you can find decent canned soups without a lot of extra crap.  I've already posted Paula Deen's Mac and Cheese in a crockpot -- the best Mac and Cheese I've ever had -- and it included canned soups.  I'll repost at the end but I do have other recipes with canned soups.

Angel Chicken


    4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
    1 tablespoon vegetable oil (optional)
    1 8 - ounce package fresh button mushrooms, quartered
    1 8 - ounce package fresh shiitake mushrooms, stems removed, caps sliced
    1/4 cup butter
    1 0.7 - ounce package Italian dry salad dressing mix
    1 10 3/4 - ounce can condensed golden mushroom soup
    1/2 cup dry white wine
    1/2 8 - ounce tub cream cheese spread with chives and onion
    Hot cooked rice or angel hair pasta
    Snipped fresh chives or sliced green onions (optional)


    If you like (and you should), brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken
    Cover; cook on low-heat setting for 4 to 5 hours.

    Serve chicken and sauce over angel hair pasta or cooked rice. Sprinkle with chives, if you like. Makes 4 servings.

Jalapeno Chicken Breasts


    6 bone-in chicken breast halves, skinned and browned in a bit of oil
    1 tablespoon chili powder
    1/8 teaspoon salt
    1/2 cup reduced-sodium chicken broth
    2 tablespoons lemon juice
    1/3 cup sliced pickled jalapeno chile pepper, drained
    1 tablespoon cornstarch
    1 tablespoon cold water
    1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
    2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)


    Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
    Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
    Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
    If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

Moroccan Chicken Stew


    4 carrots, peeled and sliced
    2 large onions, halved and thinly sliced
    3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned and browned in a bit of oil
    1/2 cup raisins
    1/2 cup dried apricots, coarsely chopped
    1 14 - ounce can chicken broth
    1/4 cup tomato paste
    2 tablespoons all-purpose flour
    2 tablespoons lemon juice
    2 cloves garlic, minced
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    Hot cooked couscous
    Pine nuts, toasted
    Fresh cilantro (optional)


    In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper.

    Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4

Chicken Cacciatore


    2 cups sliced fresh mushrooms
    1 cup sliced celery
    1 cup chopped carrot
    2 medium onions, cut into wedges
    1 green, yellow, or red sweet pepper, cut into strips
    4 cloves garlic, minced
    12 chicken drumsticks, skinned (about 3-1/2 pounds), browned in a bit of oil
    1/2 cup chicken broth
    1/4 cup dry white wine
    2 tablespoons quick-cooking tapioca
    1 teaspoon sugar
    1 teaspoon dried oregano, crushed
    2 bay leaves
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 14 1/2 - ounce can diced tomatoes
    1/3 cup tomato paste
    Hot cooked pasta or rice


    Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
    Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
    Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.

Paula Deen's Macaroni and Cheese (crockpot)


2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper


Boil the macaroni in water for 4 minutes (should be way under al dente). Drain.

Throw everything into the slow cooker and stir.  Turn on low and cook for about 2 1/2 hours, stirring occasionally.  Taste test after 2 hours.  

I modified this recipe from the original -- no eggs because I don't like a custardy mac and cheese.  Also, no other prep other than boiling the pasta.  Really -- don't overcook the pasta or it will be like mush.

Chicken in Creamy Sun-Dried Tomato Sauce

2  cans
(10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1  cup Chardonnay or other dry white wine
1/4  cup coarsely chopped pitted kalamata or oil-cured olive
2  tbsp. drained capers
2  cloves garlic , minced
1  can (14 ounces) artichoke heart , drained and chopped
1  cup drained and coarsely chopped sun-dried tomatoes
8 skinless, boneless chicken breasts halves (about 2 pounds)
1/2  cup chopped fresh basil leaves (optional)

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

*You can substitute Chicken Broth for the wine, if desired.

Thyme-Garlic Chicken Breasts


    3 - 4   pounds  bone-in chicken breast halves
    6    cloves garlic, minced
    1 1/2  teaspoons  dried thyme, crushed
    1/2  teaspoon  salt
    1/4  cup  orange juice
    1  tablespoon  balsamic vinegar
    1    8 - 10 ounce package mixed greens
    1/2  cup  cherry tomatoes, halved or quartered
    1/4  cup  pitted kalamata olives, halved
    1/4  cup  crumbled feta cheese (1 ounce)
    1/2  cup  bottled vinaigrette dressing


Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from slow cooker; cover and keep warm. Discard cooking juices.
In a large bowl, toss together greens, tomatoes, olives, and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle dressing over salads. Makes 6 to 8 servings

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