Blog Archives

Chicken Marsala

20150615_165337 (1600x1060)Mmm… this is so easy to make!  The link is to Emeril’s recipe but there isn’t much variation in the recipes that I’ve found on line.  The easy to yummy ratio is right up there with peanut butter jelly sammiches.  The green beans were steamed and then sauteed in garlic butter and a splash of balsamic vinegar and were very good that way.  I’m no cooking purist, the Zatarain box mix rice was on point for this.20150615_165351 (1600x1060)

Chicken Lo Mein and Garlic Green Beans

DSC_0141 (1600x1060)I like green beans cooked this way:  Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking.  I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger.  I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating.  The sesame seeds are a garnish, optional.

For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch.  I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock.  To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade.  Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely.  Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.

Chinese Five Spice

DSC_0076 (1600x1060)I was browsing among various recipes for green beans and noticed a call for Chinese five spice in one of them and wondered if I had the ingredients to make my own.  Yes!  –  or at least close enough for my purposes.  I looked over several recipes and they all had the same ingredients with a few variations:  Star anise, fennel seeds, cinnamon, cloves, and peppercorns.  Some used Szechuan peppercorns and others called for the more familiar black peppercorns, one recipe used cassia bark in lieu of the cinnamon, there were differences in the ratios so I just eyeballed mine as I loaded them into my little spice grinder.  I ended up with about a quarter cup of some great smelling stuff.DSC_0077 (1600x1060)Those are the Szechuan peppercorns between the cinnamon sticks.  They have an interesting effect in the mouth, some heat and a numbing sensation on the lips.  Another name for them is prickly ash seed.

After all of that, I used about a teaspoon of the spice powder in the soy sauce marinade of the chicken for the green bean dish pictured above.  That was a simple enough recipe, the most prep went into the sauce: 1/2 cup soy sauce, 1/2 cup chicken stock, a tablespoon of sesame oil, a tablespoon of ginger garlic paste, a tablespoon of honey, and a tablespoon of rice vinegar with a little corn starch to thicken it in the pan.  I steamed the beans for five minutes while the chicken was cooking then added them to the pan with the chicken and then poured in the sauce and cooked until it thickened, a few more minutes.

Tidbits

DSC_5172 (1600x1060)We had this bout of freezing rain and snow a couple of weeks ago, the ice is pretty much off the trees now but the snow lingers.  I have nearly this same photo in several iterations over the years.  There’s something about the solitary bit of color in an otherwise black and white rendering that draws the eye and invites reflection.DSC_9976 (1600x1060)This is the last of the first batch of big buns I baked from the King Arthur recipe a while back.  I froze all but two of them as soon as they cooled down enough to bag in plastic.  What I really wanted to mention is the horseradish cream sauce in the little bowl.  It’s simple to make and very tasty – add some prepared horseradish to a slug of sour cream, squeeze in a dollop of Dijon mustard, and season with salt and pepper.  I never have fresh horseradish so I use the prepared kind but if you make it with fresh you might want to add a splash of vinegar.DSC01611 (1600x1200)A puppeh!  This fine boy is a border collie mix.  He was found wandering about near some heavy machinery at a coal mine.  The miners thought it too dangerous for him so they brought him by the shelter.  The groomer cleaned him up and he was adopted soon afterwards.  He was a staff favorite and a real good boy.DSC_9986 (1600x1060)I saw this recipe for rosemary Parmesan cornbread a while back and filed it away.  I finally remembered to grab a can of creamed corn and the Jiffy mix and here is my result.  Six eggs and a lot of sour cream!DSC_9991 (1600x1060)I made some green beans with smoked turkey just to have something to serve alongside the cornbread.  Mine has a looser crumb than the one photographed for the recipe page.  I could taste the sour cream over the rosemary – not a bad thing but I may cut back on it if I make this again.DSC_9915 (1600x1060)You can make burritos out of anything.  I made these to use up the last little bit of chili I had in the fridge.DSC01764 (1600x1060)Here’s Katie!  DSC_9985 (1600x1060)Moar buns!  I have yet to learn the secret to forming dough into nice buns but I keep at it.  I bet Youtube has someone with good advice…

Too Hot To Cook: Polynesian Ribs Dinner Menu

Polynesian Ribs 3a

It’s been much too hot to cook over the last two weeks and with the fairly consistent afternoon showers, grilling is out. So I pulled out the slow-cooker and have been making some nice main courses. I had a craving for a roasted chicken (can you imagine?! It’s 101 degrees out and I want to roast something!), so I put thighs (bone-in, skin on) in the slow-cooker, on high, with some seasoning and in 4 hours had nicely ‘roasted’ chicken. Served with a fresh salad and tomato slices.

After that, I decided that a slow-cooker meal would be a nice idea for this week’s dinner menu. This one is full of exotic flavors and fresh vegetables. I put green beans on the menu, but whatever catches your eye in the garden or farm stand would do just as well.

And if you have peaches available, use them instead of tropical fruit cocktail.

On the board tonight:

  1. Island Ribs
  2.  Marinate overnight, Slow-Cooker
  3. Pineapple Pilaf
  4. Green Beans
  5. Tropical Fruit w/coconut and ginger ale 

Island Ribs

Slow-Cooker

  • 5-6 lbs pork ribs
  • ¼ cup sugar
  • 1 tsp salt
  • ½ cup water
  • 1 tbsp lemon or lime juice
  • ½ cup ketchup
  • ½ cup soy sauce
  • 1 tbsp brown sugar
  • 1 to 3 tsp ground ginger
  • ¼ to ½ tsp red pepper flakes (opt)

Slow-Cooker

Night before, rub salt and sugar on pork ribs and refrigerate overnight.  In the morning, put ½ cup water in slow-cooker along with ribs.  Mix together remaining ingredients and pour onto ribs.  Cook according to manufacturer’s directions (usually 8-10 hours on low) until meat is tender and pulls from the bone.

Note: Depending on your slow-cooker size, you may have to cut the ribs into sections that fit.

Pineapple Pilaf

  • 1 cup rice
  • drained pineapple juice and enough water to make 2 cups
  • 2 tsp butter
  • 6 green onions, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 8 oz pineapple chunks, drained

saucepan, skillet

Add rice and liquid to saucepan, bring to a boil, cover, reduce heat and simmer until all water is absorbed.

Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt & ginger; cook and stir 2 to 4 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly. Fluff with a fork before serving.

Tropical Fruit w/coconut and ginger ale – drain fruit then toss with ginger ale and coconut.

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Copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring Edition

Mmm… Chicken Pot Pie

DSC_7670 (1600x1060)I promised Mrs J a chicken pot pie if she would make the crusts.   Mmm… pie!DSC_7675 (1600x1060)

Cream of Chicken Soup, Now with Recipe

Cream of Chicken Soup2

I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….

Because I have a vita-mix,  most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.

Cream of Chicken Soup

  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 2 stalks celery (with leaves), rough chopped
  • 2 medium carrots, rough chopped
  • 1 cup cut green beans (I use frozen)
  • 4 cups of water
  • 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)

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  • 1/4 cup butter
  • 1/2 sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 cup flour
  • 2 cups milk

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  • 1 cup diced carrots
  • 1 celery stalk, chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped Italian parsley

saucepan, dutch oven or large saucepan, blender

In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.

While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.

While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.

Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.

Makes about 6 cups.

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Dinner Menu: Pasticcio and Salata Meze

I’m planning on making a cream of chicken soup today. I wanted a rich, creamy soup and that is where I settled. I haven’t made it before, so if it turns out, I’ll post recipe and photos. If not, you’ll never know it happened. LOL.

For this week’s dinner menu, I went with a recipe that was completely out of my experience when I first tried it. Cinnamon and nutmeg in macaroni and cheese? Never!  It soon became one of my favorite recipes because the flavors are so rich, layered and exotic. Paired with an equally flavorful salad, this menu adds a little Greek to the week.

On the board tonight:

  1. Pasticcio
  2. Salata Meze
  3. Chopped Apples w/honey & walnuts over ice cream

Pasticcio

  • 7 oz dry ziti
  • 3/4 lb lean ground beef
  • 1/2 onion, chopped
  • 14 oz can diced tomatoes
  • 1/2 to 1 tsp salt
  • 6 oz grated parmesan/Romano mix
  • 1/8 tsp cinnamon
  • 1 1/4 cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/8 tsp nutmeg

saucepan & skillet

8×8 glass baking dish, greased

Cook ziti according to package directions, drain well. Sauté onions, add beef and cook until beef is browned. Stir in tomatoes & salt. Layer 1/2 ziti in baking dish; add beef mixture and then 1/2 of the cheese, sprinkle cinnamon over cheese. Add remaining ziti. Beat eggs, milk & butter together. Pour over ziti mixture, top with remaining cheese. Bake at 350° for 35 minutes, until center is set. Sprinkle with nutmeg.

Salata Meze

  • 8 oz green beans
  • 2 small zucchini sliced
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano, crushed
  • 1/2 tsp crushed garlic
  • 1 red onion, sliced in rings
  • 6-12 cherry tomatoes, sliced in half
  • lettuce leaves
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese

saucepan & serving bowl

Add beans, cauliflower and zucchini to water in saucepan, bring to a boil. Simmer on med-low for 3-5 minutes until vegetables are tender-crisp. Rinse with ice water & drain well. Mix oil, lemon, honey & spices and toss with vegetables, including onions & tomatoes. Layer lettuce leaves in serving bowl, top with vegetable mixture. Garnish with olives and feta.

Chopped Apples w/honey & walnuts

  • 2 apples, finely chopped
  • ¼ cup honey (more as needed)
  • ¼ cup chopped walnuts
  • Dash of lemon juice

Add chopped apples, honey, lemon juice and walnuts to saucepan and heat until honey is melted and coats everything. Let simmer until apples are tender. Serve warm over ice cream.

Shopping List:

  • 7 oz ziti
  • 3/4 lb lean ground beef
  • 1 yellow onion
  • 14 oz can diced tomatoes
  • 6 oz fresh grated parmesan/Romano mix
  • 1 ¼ cup milk
  • 2 eggs
  • 8 oz green beans
  • 2 small zucchini
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano
  • 1/2 tsp crushed garlic
  • 1 red onion
  • 6-12 cherry tomatoes
  • 1 small head bib lettuce
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese
  • Vanilla ice cream
  • 2 apples
  • 1/4 cup honey
  • 1/4 cup chopped walnuts

Also: cinnamon, nutmeg, butter, salt

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Hearty Turkey Soup on a Cold December Day

It’s still chilly here, though the Arctic blast has moved on. I decided to use up the leftover turkey and test out my new mandolin at the same time and make a big pot of soup for lunches this week.

When I roast a turkey, I always save the wings and legs, freezing them for soup later on.  You can also save the carcass, which I do sometimes, but really most times it seems like too much trouble.   You can also freeze leftovers, but I find dark meat works best because the white meat tends to get tough once it’s frozen, even when simmered for hours in soup.

You can add anything you want. I didn’t have beans, so I substituted whole wheat egg noodles. I cook them separately, so they don’t get too mushy and add them to the bowl and pour the soup over them.

Hearty Turkey Soup

  • Wings and Legs of turkey, cooked
  • 2 cups chicken broth
  • 4 cups water
  • 4 carrots,  julienned (frozen ok)
  • 2 stalk of celery and celery leaves,  julienned
  • 1 cup green beans, frozen or canned
  • 6 green onions, chopped
  • 1 large potato, peeled and diced
  • 1 15 oz can Cannellini beans*
  • 2 tsp crushed garlic
  • 1 bay leaf
  • 1 tsp celery seed
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • salt & pepper to taste

In a large saucepan, add turkey, broth and water.  Bring to a boil and let boil 10 minutes.  Reduce heat and add remaining ingredients.  Let simmer for 20 minutes, remove legs and wings, let cool enough to remove remaining meat (most will have fallen off).  Add meat back to soup and let simmer another 10 minutes.  Remove bay leaf and serve with Buttermilk Biscuits and Cranberry Sauce.

*Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

 

Originally posted November 2011

Mmm… stuffed pork chop

DSC_7178 (1600x1060)I spotted these huge pork chops at the market the other day and I marked them for just this meal.  I looked over several different stuffing recipes and went for a simple cornbread dressing.  Sauteed onions and celery with sage and dried cranberries along with a splash of chicken stock and it was ready.  The rice is a box mix that works well for me, and the beans are the flat Italian style green beans.  Straight from the can in their own liquid with salt and pepper and a few cloves of garlic tossed in whole.

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