1 tablespoon dried parsley flakes 2 teaspoons salt 1-1/4 teaspoons pepper, divided 1-1/8 teaspoons dried thyme, divided 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon rubbed sage 1 pound chicken drumsticks 1 pound bone-in chicken thighs 2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided 1/2 cup all-purpose flour 1/2 pound sliced fresh mushrooms 1 medium onion, chopped 1 medium green pepper, chopped 1 celery rib, chopped 1 jalapeno pepper, seeded and finely chopped 4 garlic cloves, minced 4 cups chicken stock 4 green onions, finely chopped 5 drops hot pepper sauce Hot cooked rice
In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic, powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons bacon drippings in batches; remove chicken from pan. Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer. Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender. Skim fat. Stir in green onions, pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
1 serving: 680 calories, 48g fat (17g saturated fat), 131mg cholesterol, 1847mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 38g protein.
1 cup pimiento-stuffed olives, chopped 3/4 cup olive oil 1 celery rib, finely chopped 1/2 cup sliced pepperoncini, chopped 1/2 cup pitted Greek olives, chopped 1/4 cup cocktail onions, drained and chopped 1/4 cup red wine vinegar 2 tablespoons capers, drained 3 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil 3/4 teaspoon pepper 1/2 teaspoon kosher salt 1/2 teaspoon celery seed 1 round loaf (1 pound) unsliced Italian bread 1/2 pound thinly sliced Genoa salami 1/2 pound thinly sliced deli ham 1/2 pound sliced mortadella 1/2 pound sliced Swiss cheese 1/2 pound sliced provolone cheese
In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half of olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone cheeses; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
1 slice: 762 calories, 59g fat (18g saturated fat), 103mg cholesterol, 2326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 35g protein.
2 pounds fresh green beans, trimmed 2 tablespoons olive oil 3/4 teaspoon kosher salt 4 garlic cloves, minced 1/4 cup pomegranate seeds
Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once. Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
1 serving: 70 calories, 4g fat (1g saturated fat), 0 cholesterol, 187mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Well all makes sense now
They’re geniuses. What a smart idea
Martha Stewart and Snoop Dogg Made a Surprise Appearance in InStyle’s Golden Globes Elevator
The 77th Golden Globes Awards ceremony included surprising wins in television and movies, heartfelt tributes to Tom Hanks and Ellen DeGeneres, and plenty of showstopping after-parties, including InStyle and Warner Bros’ bash. Martha Stewart and Snoop Dogg made a grand entrance in InStyle’s art-deco inspired elevator, an annual tradition that features A-List celebrities arriving at the after-party via a custom-designed elevator.
In one clip, our founder sat on a stool in an elegant all-black ensemble eating a cupcake while her co-host and close friend, Snoop Dogg, stood nearby. Another clip featured Martha decorating a three-tiered cake with a piping bag and enjoying a sip of a dirty martini.
Related: Martha Reveals What She Always Serves at Holiday Parties
“After a long day at work in a tv studio @snoopdogg and I went to the @instylemagazine party and met up with @douglasfriedman who is the famous elevator photographer Take a look,” Martha wrote in her caption on Instagram.
The elevator, which is a staple at the after-party, was designed by interior designer and creative director Nicole Hollis. “Our inspiration for this year’s elevator was the Golden Age of Hollywood and mid-century modern design,” Hollis shared with InStyle. “We wanted to balance out dark and light while incorporating elements of gold, scalloped patterns, and dark hues.”
Other celebrities who made an appearance in this year’s elevator included Rachel Brosnahan, Laverne Cox, Sarah Hyland, Naomi Watts, and Hailey Bieber, who took a large bite out of the cake that Martha decorated. Follow #InStyleWBGlobes on Instagram to see all of the glamorous stars and amusing moments from last night’s festivities.
Written by: By Kelly Vaughan.
Published on marthastewart.com
8 undipped biscotti (about 6 ounces) 1/4 cup butter, melted FILLING AND TOPPING: 1 package (8 ounces) softened cream cheese, divided 4 ounces dark chocolate candy bar, melted 1/4 cup strong brewed coffee, cooled 1 carton (12 ounces) frozen whipped topping, thawed, divided 4 ounces milk chocolate, melted 1/4 cup caramel sundae syrup Shaved chocolate Additional caramel syrup, optional
Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes. Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes. Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.
1 piece: 413 calories, 27g fat (18g saturated fat), 55mg cholesterol, 186mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 5g protein.
1 pound (454 grams) ground turkey 1/2 cup (120 milliliters) furikake seasoning 4 sesame seed hamburger buns, split 1 teaspoon salt 20 to 30 thin cucumber slices 1 small carrot, julienned (20-30 thin strips) 1 cup white vinegar 4 large eggs 1 tablespoon (15 milliliters) butter 4 teaspoons gochujang (Korean red pepper paste) 1/4 cup (60 milliliters) mayonnaise 1/2 cup (120 milliliters) bean sprouts 4 to 8 roasted nori sheets 1/4 cup (60 milliliters) kimchi
Place cucumber and julienned carrots in small mason jars, cover with vinegar and let sit at least 30 minutes. Mix together ground turkey and furikake until uniform. Make 4 large, but very thin, patties. Set a large frying pan at medium heat, and place burgers in it, cooking for 4-5 minutes on each side, until cooked through. While the burgers are cooking, in another non stick pan on low heat melt butter, then crack all four eggs into the pan. Slow cook the eggs sunny side up until all the whites are cooked and the yellows are still runny, remove from heat. Assemble the burgers, with gochujang and mayo on the bottom bun, then the burger, then place the rest of the ingredients in this order if you choose: pickled cucumber, kimchi, nori, egg, pickled carrots and bean sprouts.