Category Archives: What’s 4 Dinner Solutions

We Are All the Same

VladimirMeet Vladimir

Bixby is Growing

A few photos. They’re not great. It’s not easy to get him to be still enough to get anything good these days. He’s at full tilt most of the day. He tries to be good and not get into too much trouble, but sometimes the puppy just takes over.

Puppy peanutbutter1Best way to occupy a puppy while trying to get some work done? Give him a 32 oz empty peanut butter jar.

What cat toy

What cat toy? I don’t see any cat toy. (Neither do I, since he seems to have eaten it).

Whatcha doing

Whatcha doing? Something fun? Is that an apple? Wanna share?

Tired Bixby

It’s hard being a puppy. And, no, that’s not an optical illusion. He is as long as his crate now.

Paw print

Christmas Eve Recipes: Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

  • 12 oz bag fresh or frozen whole cranberries
  • 3 crisp red apples, peeled, cored and sliced 1-inch thick
  • ground ginger to taste
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 1/4 cup apple cider vinegar
  • 3/4 to 1 cup granulated sugar*
  • 1 cup water

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

*I started with a full cup of sugar and it was much too sweet, so I added another 6 oz of cranberries to bring the tartness back. So I reduced the sugar in the recipe to 3/4 cup. If it’s too tart, you can always add more sugar. Because not everyone has 5 bags of frozen cranberries in their freezer to adjust with if there is too much sugar. ;-)

For the entire Christmas Eve menu, click here.

festive-holiday-wreaths

Dinner Menu: Oven Baked Chicken and Garlic Baked Potatoes

Oven Baked Chicken

I’ve had this in my files to post for a while, so I thought it would make a good full dinner menu. I had run across two different techniques to improve on oven-baked chicken and decided to combine them to see what would happen. I will not make it any other way going forward.

The first thing that is different, you add the flour to the egg mixture, making a bit of a batter. Dip the chicken in it and coat completely. Hold up and let excess drip off, back into the bowl. Then place the chicken piece into the breadcrumb mixture.

P1020737

Take a spoon and generously spoon bread mixture over the entire chicken. Using a fork, press the breadcrumbs into the egg wash. Turn it over gently and repeat on the other side. Place on a baking sheet (I like to use parchment paper for ease of clean up).

Baked Chicken Prep

Bake according to directions below. This technique  works well with boneless or bone-in and any meat you would dredge in flour or breadcrumbs. It coats piece evenly, creates a tighter seal and you lose less of the breading. By adding flour to the egg mixture the batter keeps the chicken very most and creates a great, crunchy crust.

On the board tonight:

  1. Oven Fried Chicken
  2. Broccoli
  3. Garlic Baked Potatoes
  4. Sliced Pears

Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs, beaten
  • 2 tbsp flour
  • 1 tbsp olive oil
  • ¼ cup water**
  • 1/8 tsp ea. salt & pepper (or to taste)

large mouth bowl, large plate and baking sheet lined with foil or parchment

Wash and pat dry chicken. In large bowl, add water, eggs, flour, oil, salt and pepper and mix well. Spread breadcrumbs and panko evenly on large plate. I often use extra seasoning in the breadcrumbs – garlic powder, onion powder, dried basil and oregano, lots of pepper.

Take chicken pieces one at a time and dredge in the egg mixture, coating completely, dredge in bread crumbs until lightly coated on all sides. See technique above. Place on baking sheet. Bake  at 400 degrees for 45 minutes, or until temp registers 160 degrees. I usually cover for 10 or 15 minutes with foil at the beginning to avoid burning the crust. For even crisper chicken, place a wire baking rack on the baking sheet and cook chicken on that. I don’t have one big enough, so I haven’t tried it.

** add more if needed

Baked Potatoes with Roasted Garlic Butter

  • 4 large baking potatoes, scrubbed and dried
  • olive oil
  • Salt
  • 2 to 4 metal skewers

Spread

  • 1 or 2 large head of garlic
  •  olive oil
  • 1 to 2 sprigs of rosemary, minced
  • 4 to 8 tbsp of butter

Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 400 degrees for 30-45 minutes, until tender when pierced with a fork.

Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one). You can cook this while you are prepping the chicken and potatoes, then reduce heat.

Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.

Shopping List:

  • 2 bone-in chicken breasts, 2 bone-in thighs, 2 legs (or additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs
  • 1 large head Broccoli
  • 4 large baking potatoes
  • 4 large pears
  • parchment paper (my preference) or foil
  • 2 heads of garlic

Also: rosemary sprigs, olive oil, salt, pepper, and butter

 

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Turducken and Sides

DSC_9475 (1600x1060)We broke down and ordered another turducken from the Cajun Grocer folks.  We bought one a few years ago and they haven’t forgotten, we got a few reminders that the holidays were closing in and they were on sale to a lucky few.  This one was stuffed with crawfish jambalaya.DSC_9478 (1600x1060)They are boneless except for the turkey’s leg and thigh bones.  We’ll be eating turkey leftovers for a while.  Mrs J has pie crust dough resting right now for some turkey pot pies that we will have for dinner later.DSC_9474 (1600x1060)This is pretty much the whole spread.  We made an effort to limit the number of sides.  The only new dish we tried this year was the corn casserole.DSC_9476 (1600x1060)That’s the corn dish in the upper right.  The recipe had a silly name so I just called it Mexi-Corn with cheese and bacon.  I cooked the veggies down in a skillet then mixed in the milk and cheese and poured it all into a tin tray to finish in the oven, adding the crisped bacon at the table.  Mrs J thinks the bacon would have worked better stirred into the dish and we may do that the next time we make it, it was pretty good.DSC_9477 (1600x1060)The jambalaya stuffing is in the bowl on the left with some stray duck meat mixed in.  I always make a ton of dressing because it has to be my favorite Thanksgiving leftover.  I made the bread for it in my machine a few days ago and cubed and dried it so it would be ready.  This one is simple but very good, there is meat from a couple of turkey legs and thighs I used to make the stock that’s in it and the gravy.  Plenty of onions, garlic, and celery with sage and other herbs.  I almost always leave the skins on my mashed potatoes.  These got sour cream and butter but no garlic this time.DSC_9480 (1600x1060)Finally!  Time to load a plate for the feast.  The cranberries are just how we like them.  I cooked down a bag of fresh berries in the juice of an orange along with its zest and a handful of dried cranberries.  No nuts in mine, thank you.  The brown glop next to it is praline sweet potato casserole we ordered with the turducken.  It was not good.PICT0225 (1600x1060)Here’s Annie, pointing what she may believe is a cheezeburger.  She can’t haz cheezeburger.

Thanksgiving Files: Cranberry Upside-Down Cake

In preparation for next week, I thought I would highlight a few of my favorite Thanksgiving ideas. Also, to see all of them, click on this link: Thanksgiving Files.

This is by far the most requested dessert I make.  This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers  this week.  Easy, easy, easy and foolproof, but always a beautiful presentation.  If you’re looking to wow, try this one.  From 2009:

Cranberries are on sale!  Buy them now, because I’ve got some great cranberry recipes coming up.  I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take.  It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner.  You’ll wow everyone with it and it’s foolproof to make.

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk

Topping

  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

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My Black Beauty

Bixby 11 8 1422

 I’ll have an update later this week. But this is from our (daily) walk today.

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Pumpkin Squares Revisted

I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.

Pumpkin Squares

Cake:

  •  4 eggs
  • 1-2/3 cup sugar
  • 1 cup oil or butter
  • 15 oz can pumpkin (not pie filling)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp pumpkin spice (less if desired, I like them spicy)

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

  • 16 oz cream cheese, room temp
  • 2 tsp vanilla extract
  • 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.

 

Originally posted 10/2011

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Friday Recipe Exchange: Braised Italian Chicken

Braised Chicken

I’m travelling this weekend, but didn’t want to leave you without a recipe exchange two weeks in a row. This is a repeat from several years ago (have we really been doing it that long?). My life is pulling me in twelve different directions right now and only a few do I have control over. That probably means between now and the big holidays, we’ll have more repeats. Once I move into my new house, I’ll be back into the cooking groove…and in a better kitchen that doesn’t make feel all stabby and want to throw things.

I have a couple of recipes that I made recently that I’ll try and put together for next week. But no promises, if next week unfolds anything like this week.

No Bixby update this week, but a few pictures of how much he’s grown, here. There is no hiding his Great Dane lineage now. BTW, in case you didn’t know it, Mrs. J works at the local shelter and JeffreyW always has lots of photos of the residents. This is a particularly cute bunch.

On to the recipes:

Chicken is our default theme tonight.

First up, Quick and Easy Barbecue Chicken, recipe here.

Grilled Lime Chicken, and additional marinade ideas, here.

JefferyW is fond of Chicken Marsala, photos and recipe here.

I’ll be out trick or treating with eight year olds tonight. What are you scaring up for the weekend? Cooking up anything good in your cauldron?

Tonight’s featured recipe:

Braised Italian Chicken

  • 8 bone-in chicken thighs, skin on
  • Olive oil
  • Flour
  • Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thyme

Sauce:

  • 6-8 green onions, chopped
  • 1 small zucchini cubed
  • 1 carrot, diced
  • 1 green pepper, diced
  • 4-6 button mushrooms, washed and sliced
  • 2 tsp crushed garlic or equivalent
  • 1/2 cup good red wine
  • 6 oz can of tomato paste
  • 14 oz can of diced tomatoes or equivalent (I use unsalted)
  • 2-15oz cans of tomato sauce (again, I use unsalted)
  • 2 tsp dried basil (or fresh equivalent)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (opt)
  • Pinch of rosemary
  • Salt & pepper to taste
  • 10-16 oz of favorite pasta (I like angel hair with this dish)

Bowl, Saucepan, Skillet, Baking dish or Dutch oven

In a bowl, mix together about 2 cups of flour and a good amount of the spices. Wash and dry thighs. Dredge in flour and fry in large skillet in about 1/2 cup of olive oil (I start with skin side down and do not touch it until it moves easily when I nudge it with a fork, then I flip it). When browned on both sides, remove to a plate with paper towels to drain a bit. Preheat oven to 325 degrees.

Meanwhile, in a large saucepan, heat 1 tbsp of oil and add diced vegetables, cook until the onions are translucent. Add garlic and cook for another minute, then add wine, stirring to deglaze the pan. Add remaining ingredients, stirring to mix well. Let simmer, covered, on the stovetop while chicken browns.

In baking dish, add enough sauce to come 1/2 way up the side of the baking dish. Nestle chicken in the baking dish, skin side up. Now here is the important part, ladle additional sauce AROUND the chicken as needed, but DO NOT cover the top. Leave enough room for the browned top of the chicken to remain above the sauce. This lets it braise and the skin still stay crispy. Bake, UNCOVERED, for 1 hour and 30 minutes. At the 15 minute mark, check to make sure the sauce is barely bubbling, if it is boiling, reduce heat to 300 degrees. Chicken is done when it gives easily, but not falling off the bone.

Leave remaining sauce on the stove to simmer on low while the chicken cooks, you’ll probably want extra for the pasta. Prepare pasta just before chicken is done.  Serve with salad or green beans and a nice deep red wine.

Prep time is a lot on this meal, so I suggest it for weekends or special guests. I also doubled the sauce and froze 1/2 for another meal.

Tonight we also get a glossary:  What is braisingWhat is deglazing?

That’s if for this week. Have a safe Halloween. Boo! – TaMara

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Magical Fruit

DSC_9264 (1600x1060)Have I mentioned that I’m only 9 years old?

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