Game of Thrones Dinner Party - multiple recipes

A few weeks ago, I helped serve a Game of Thrones Dinner Party....just for fun.

The menu consisted of :
Honey Balsamic Chicken Legs - made by me
PopOvers - brought by a guest
Steamed Veggies - made by me
Multiple cheeses and wines - brought by guests
Elizabethan Honeycakes - made by me

I am going to give you a quick run down of the items I prepared for the feast. (Chicken and Honeycakes found via Pinterest)

Honey Balsamic Chicken

For this recipe I used chicken legs.  I always find it harder to cook meat on the bone, so I made the honey balsamic into a glaze and marinated the legs for a few hours.  I then baked the chicken legs at 375 degrees for 45 minutes.  When the chicken was done, I placed the legs (joint bone up) in a crock pot on medium and poured more of the honey balsamic glaze over them to continue cooking until it was time for the party.

Elizabethan Honeycakes

Now, I don't bake breads because for some reason I can't quite get it right, but I was willing to give this a try and though it wasn't perfect...it was fairly easy and super delicious.

Start by warming 1 bottle of ale ( I used a  Black Butte Porter by Deschutes Brewery).  I placed the beer in a microwave safe bowl and heated for about 45 seconds.  Then add one package of yeast, stir and set aside to froth.

The recipe says to grind sugar and almonds in a food processor.  I have almond flour on hand from making macaroons, so I just sifted my almond flour and sugar and added to the flour and salt.  Mix all dry ingredients together and make a well.  Pour your yeast/ale mixture into the well and slowly stir continuing to add dry ingredients into your mixture until all dry ingredients are combined.  My dough was super sticky.

I covered my bowl and left on top of the oven to rise, as I was cooking chicken and it was nice and warm.  Let rise until the dough has doubled in size, then knock it down and knead a few minutes before shaping buns.   Rather than shaping buns, I used my Muffin Pan.

 Let the buns rise for another 15 minutes

 and then bake for 10-20 minutes at 375 degrees, until slightly golden.

When buns are done, use a small paring knife to cut little holes in the top of the cakes, be careful not to cut all the way through the bottom of the cakes.  Drizzle honey into each hole, filling the space.  Let set so honey can soak in and continue to fill holes with honey multiple times to make sure your cakes are saturated. Sprinkle with a little powdered sugar for a fancy look and serve.

Steamed/Cooked Veggies:  This is not a recipe, just what I do for quick tasty veggies when it isn't grilling season.

In my Deep Covered Baker, I slice 1 small bag of baby red potatoes, 1 small bag of yukon gold potatoes, 1 red pepper, 6 cloves garlic, 1 onion, a package of mushrooms.....or any combination of veggies you prefer.  Drizzle with a little olive oil and a seasoning of choice, I prefer Chipotle.

Cover baker and place in microwave for 20 minutes!  PRESTO!  perfect potato and veggie mix :)





There you go!  3 recipes (and believe it or not...that isn't all I cooked that day!)

~Happy Husband Approved~

The honeycakes were ~Ginger Princess Approved~

Hot Artichoke and Spinach Dip - a party favorite

This is a recipe my friends ask me to bring to events, easy peasy!


Hot Artichoke and Spinach Dip - The Pampered Chef

I usually double the recipe (all photos below are of a doubled batch)

I use my Deep Covered Baker and make this, preheat the oven to 375 degrees.

I drain my can/jar of marinated artichoke hearts and chop in my Manual Food Processor

I use my Adjustable Course Grater to grate my fresh Parmesan cheese

Using 1 large (16+ ounce) package of spinach, I combine all my ingredients into my deep covered baker.

For the double batch I use 1/2 cup Mayo and Sour Cream...and don't forget some cloves of garlic :)

All ingredients before mixing

Once everything is evenly mixed, place lid on the baker and bake for 20-25 minutes.

You can serve with chips or crackers, but if you are feeling extra energetic....make Pita Chips.

Buy a package of pitas at the store, use a pizza cutter to slice into 8s.

Place on your pizza stone or a cookie sheet and place in over right when the dip comes out.

Cook 5-8 minutes on each side (until crispy) and serve with your hot dip!

~Happy Husband Approved~

~Potluck Approved~

White Lightning Chicken Chili ( white bean ) and Artisan Bread

Ok...I have been so busy making Macaroons (recipe to come) and prepping for events I am cooking for that I have run sorely behind.

I apologize but promise the newest recipes are winners!

White Lightning Chicken Chili


Recently a friend made white bean chicken chili for a potluck and I was inspired to try making my own.  Luckily The Pampered Chef had a great recipe to start with.   I prepared the chili in the morning and placed in a slow cooker for the day to serve for supper.  If you are making to eat right away, the RockCrok Dutch Oven would be an excellent choice :)

I started by making my chicken in the Deep Covered Baker .... As I have said, this is my "go to" way of preparing chicken now.  A little olive oil in the bottom, 2 chicken breasts brushed with a little more oil, cover and cook 5 minutes on each side! 

Once the chicken was done, I chopped in my electric food processor quick. 

 I wanted nice hearty chunks of chicken.

Next I sliced 1 jalapeno and 1 onion and placed in a saute pan to cook.

While my vegetables were cooking, I drained 1 can of Great Northern beans and placed in a bowl.  I opened and drained 2 more cans of great northern beans and placed in a bowl to the side.

To my bowl with 1 can of beans, I used my Garlic Press to place 6 cloves of garlic in the bowl.  I then mashed the beans and garlic together.

At this point I added the chicken broth, vegetables and mashed beans to my slow cooker with the chicken and mixed well. I added 1/2 a package of taco seasoning and the juice of one lime and mixed together again.

  I allowed it to cook on high for 2 hours and then low for 4 hours. 

 I stirred it all occasionally and checked flavor.

About an hour before serving I mixed a little cornstarch and water together and added to the soup to thicken.

Now during the hours that my soup was in the slow cooker, I was also making my first loaf of no knead artisan bread :)

No Knead Bread

I started by placing 3 cups of whole wheat bread flour, my yeast, and salt in a mixing bowl.  I also added some Parmesan Garlic Dipping Seasoning to the mixture for some added pizazz!  I mixed together and then added my 1 1/2 cups water and 3 Tbsp. oil.  The dough is slightly sticky.

I lightly oiled the bottom of my clean (it had previously made chicken) Deep Dish Baker.  I placed my ball of dough directly in the Deep Dish Baker and covered in Plastic Wrap.  I allowed it to rise about 4 hours.

I sprinkled a little flour over the top and cut decorative lines into the top of the bread.   Bake at 450 degrees covered for 30 minutes and then uncovered for another 10-15 minutes.

The finished products, chili topped with shredded cheese and a splash of salsa.

This was not my husbands favorite meal, but I thought it was pretty tasty and hearty.  I had friends who gladly took all the leftovers off our hands :)

I don't feel my bread was the best and next time will plan ahead so I have more "rising" time before baking, but for my first ever attempt at making bread, it was pretty delicious...just needs to be prettied up a bit!