I was on the run all week, so I didn’t even have time to make you hot cocoa, which was my original plan for the recipe exchange. Instead, I went looking through the archives and found my LA diary and thought, perfect for this dreary day.
This time last year I was planning my March trip to Los Angeles, dreaming of driving up the coast and getting ready to cook up a storm.
Since I’ve been wishing all month that I was making the trip again, I thought the least I could do was repeat the recipes from a night of cooking I did while I was out there. Nothing new here, but favorite, easy recipes – all at the request of my hosts. The menu for that evening was:
Chicken Piccata (recipe below).
Buttered Potato Pie (recipe here)
Tossed Salad with Cranberry Gorgonzola Dressing
Chocolate Walnut Flourless Cookies (one of my most requested desserts, recipe here)
This was the view for the evening:
Dinner was basically a cooking lesson in an awesome, if underused kitchen. It fun helping others find their innner chef. What’s going on in your kitchen this weekend? Besides California Dreamin’, what are you planning to help get through the mid-winter blues?
Tonight’s featured recipe:
Chicken Piccata with Herb Noodles:
- 1 cup Italian breadcrumbs
- 1 tsp basil, crushed
- 1 tbsp lemon zest
- 1/8 tsp pepper
- 1 tsp crushed garlic
- ½ tbsp olive oil
- 4 boneless chicken breasts, pounded flat
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lemon, sliced into very thin slices*
- ½ cup water
- 2 tbsp fresh snipped parsley
- 3 tbsp lemon juice
Combine breadcrumbs, basil, zest, and pepper in bowl. Mix ½ tbsp oil and garlic together. Coat both sides of chicken with oil/garlic and dredge in breadcrumbs. Over medium-high heat 1 tbsp ea. of butter and oil in skillet, add chicken and cook 4-5 minutes on each side. Remove chicken – keep warm – add lemon slices to pan, sauté 30 seconds, add water, parsley and juice, boil for 1 minute, spoon over chicken.
*Scrub well before slicing.
- 12 oz egg noodles
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp basil, crushed
- ½ tsp oregano, crushed
- ½ tsp rosemary, finely crushed
- ¼ tsp crushed garlic
- Sesame seeds, opt
saucepan, serving dish
Cook noodles according to package directions. Drain well. Melt butter in saucepan, add spices, mixing well. Toss with noodles. For an extra touch you can add 1 tbsp of sesame seeds.
That’s it for this week. I’ll try and get a Bixby update up tomorrow. He’s 7 months old and weighs 101 lbs now, as you can imagine any spare time I have is devoted to training and entertaining him. See you next week – TaMara
I’ve roasted my share of Cornish Game Hens, but I went looking for something a little different and found it here.
You MUST click the link to see the fun video.
From Patrick and Gina Neeley:
Roasted Cornish Game Hens
1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice
Preheat oven to 375 degrees F.
For the full recipe and great video, follow the link.
See the full Christmas Eve menu here.
- 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.
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.
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).
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:
- Oven Fried Chicken
- Garlic Baked Potatoes
- 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
- 2 to 4 metal skewers
- 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.
- 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
I was looking through the archives trying to decide which recipes to repeat and this one caught my eye, mostly because I had totally forgotten this cooking method. So reposting as an idea for your holiday dinner. For all the Thanksgiving recipes, click on this link: Thanksgiving Files.
I’m never going to turn away mashed potatoes. Ever. But I do have a favorite style – unpeeled and hand mashed potatoes. I love creamy ones too, but with a good gravy, the hearty ones really hold up.
A while I ago I wrote about a mistake I made cooking potatoes and how I used a recipe I remembered from a few weeks before to save them. Well, I decided to try it for real this time. I could not track down the recipe, but did the best I could with what I remembered. I must have remembered pretty well. They turned out great.
This recipe uses unpeeled potatoes, but you can peel them and whip them for creamy mashed potatoes suitable for the fanciest Thanksgiving table. And don’t be startled, but you don’t boil the potatoes either, you cook them in cream and butter. Yummy.
Hearty Garlic Mashed Potatoes
- 1/4 cup half & half
- 1/4 cup water or broth
- 3 tbsp to 1/4 cup of butter
- 4-6 small garlic gloves, peeled and minced
- 6 to 8 medium potatoes (russet or yukon gold work best)
Add half & half, water, butter and garlic cloves to the pan and turn heat to low and let butter melt and liquid heat. Meanwhile, scrub potatoes well and cut small (not diced, but smaller than 1-inch cubes). Add to liquid and turn heat to high. Stir constantly until liquid begins to boil, turn heat down to medium-low, cover and let cook until potatoes are fork tender, about 20-30 minutes. Keep an eye on them and turn the heat lower if it looks like they might stick – if you feel like you need more liquid, add half & half. There is so much water in the potatoes, this technique works really well. And the potatoes are extremely creamy because you haven’t soaked them in water. When they are tender, turn off heat and mash to desired constancy.
Originally posted November 2011
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
- 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.
Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.
I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.
And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.
For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.
Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?
Spicy Pumpkin Cookies with Crumble Topping
- 1 stick (1/2 cup) butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 1/2 tsp vanilla extract
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin spice
Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.
Bake for 12-13 minutes at 375 degrees. Makes 2 dozen
- 1/2 cup rolled oats (not quick)
- 1/2 cup flour
- 1/4 cup melted butter
- 1/4 tsp cinnamon
Mix together until crumbly
That’s it for this week. Stay warm – TaMara
JeffreyW’s Cornbread Muffins. His recipe: I always use the recipe on the round box that Quaker yellow corn meal comes in as a base, these also have cheddar cheese, minced fresh jalapeno, and a thinly sliced green onion, white part and all. A half recipe yielded 4 muffins. I used 1 whole egg in the half recipe, and about 1/4 cup of shredded cheese.
Sorry I have been absent of late. Work has been busy and the deadline of another project I’m working on is looming, so I’ve barely seen my kitchen. Not to mention it’s fall in Colorado and I want to be outdoors whenever possible.
I doubt there will be a Bixby update this week, but he is doing well and growing daily, though he still has not caught up to his ears or his feet. Standing on his back legs he is 53 inches.
This menu tonight is from my Kid-Friendly series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty.
- Corn Muffins
- Raw Vegetable Tray
- 12 oz elbow macaroni
- 2 tsp olive oil
- ½ onion, diced
- ½ green pepper diced
- 1 lb ground beef
- 14 oz can diced tomatoes
- 15 oz can kidney beans
- 1 tsp to 2 tbsp chili powder
- ¼ tsp salt
- pepper to taste
- 2 qt. saucepan, skillet
Cook macaroni according to package directions. Drain. While macaroni is cooking, heat oil in skillet, sauté onions & peppers. Add hamburger, brown & crumble. Add hamburger, tomatoes, beans, chili powder & salt to drained macaroni. Stir, let simmer on low heat for 10 minutes.
( you can’t beat those 33¢ Jiffy mixes, but this is a good muffin recipe)
- 1 cup flour
- ¼ cup sugar
- 2 tsp baking powder
- ¾ tsp salt
- 1 cup yellow corn meal
- 1 egg (well beaten)
- 8 oz can creamed corn
- ¾ cup milk
- 2 tbsp vegetable oil
muffin pan, paper muffin cups
Mix dry ingredients, make well in the center, add egg, corn, milk & oil. Stir until just moistened, don’t over mix. Add paper muffin cups to pan, fill each 2/3 full. Bake at 425° for 15-20 minutes.
The day got away from me and I almost forgot to put this together. So it’s kind of quick and to the point. For the dog lovers, Bixby’s latest diary is here.
Okay, enough of the chit-chat, bring on the recipes.
How about Fish Tacos? Recipe and full menu here.
Kid-friendly Tortilla Pizzas, recipe here.
JefferyW makes all the good stuff you see pictured above here.
And this week’s Dinner Menu – Carne en su Jugo – recipes and shopping list are here
Now, what’s on your menu for the weekend? Cookin’ something good, share your recipes in the comments.
It’s hot as the blazes here and expected to stay that way through the weekend, so soups are on hold and salads have moved to the front of the boards. Tonight’s featured recipe is a nice fresh Tortilla bowl that you can really fill with whatever makes you happy.
One of my favorite things to do is have salad in tortilla shell salad bowls. I have 4 heat-resistant (Pyrex) bowls – 1.5 to 2.5 qt bowls work best – that I use to make my tortilla bowls. I lightly oil tortillas, place one in each bowl, so it takes on a bowl shape. I bake them at 425° until bowls are toasted golden, 7 to 12 minutes.
Alternately, there are tortilla bowl forms you can buy if you’re inclined and at the store recently I also saw pre-cooked tortilla bowls – though I would check the fat content on those, it could be very high, since they may be deep-fried. Also, you can make foil bowls, lightly oiled and use those as your forms, that works pretty well. You don’t need the foil to come up to the top of the tortilla shell, about half-way up will allow the tortilla to keep its shape while it bakes.
Whatever way you choose, this is a nice salad to fill them with:
Southwestern Taco Salad
- 4 tortilla bowls
- 1 tbsp olive oil
- 6 green onions, chopped
- 1 lb chicken breasts, cubed or 1 lb lean ground beef
- 1 pkg. fajita seasoning mix (recipe here)
- ½ cup water
- ½ head iceberg lettuce, shredded
- ½ head red leaf lettuce, shredded
- 1 tomato, diced
- 2 oz sliced black olives
- 6 oz canned corn, drained
- 14 oz black beans, drained
- 8 oz salsa
- 8 oz ranch dressing
- 4 oz shredded Mexican 4-blend cheese
Heat oil in skillet and sauté onions, add chicken and brown for 5 minutes, stirring constantly. Add fajita seasoning and water. Stir and let simmer on medium-low heat.
Layer ¼ ea: lettuce, tomato, olives, beans & chicken in tortilla bowls. Mix salsa & ranch dressing together, add some to salad & garnish with cheese. Serve.
They were predicting snow today, it did not show up, but it’s unseasonably cold. SNOW. I am not ready. But it does put me in the mood for cool weather recipes. Soups and tonight’s featured recipe, easy Chicken and Buttermilk Biscuit Pot Pie.
Life has been hectic, I’ve been busy with house hunting, work and of course the puppy, so I’ve kept meals simple. I haven’t linked to it in a while, but I have a bunch of tips for keeping meals quick, easy and full of flavor right here, which may come in handy now that school and activities are back in full swing.
On to the recipes. Soup is what I miss most in summer, so as soon as the temperatures dip, I break out the soup recipes. Here are three for you:
Cream of Chicken Soup (recipe here).
Spicy Black Bean Soup (recipe and full dinner menu here)
Chicken Tortilla Soup (recipe here)
What’s the weather like in corner of the planet? What’s on your plate for the weekend? Hit the comments and share some of your favorite fall recipes.
For tonight’s featured recipe, I brought together some of my favorite comfort foods into one dish. If you don’t have an oven-safe skillet, you can transfer the chicken mixture to a baking dish and top with biscuits.
Chicken and Buttermilk Biscuit Pot Pie
- 2 boneless chicken breasts, cut into 1 inch pieces
- 2 boneless chicken thighs, cut into 1 inch pieces
- Salt & pepper
- 1 tablespoon olive oil
- 1 tablespoons butter
- 1/2 small onion, diced
- 2 stalks celery, diced
- 2 cups sliced carrots (frozen ok)
- 2 tsp crushed garlic
- ¼ cup all-purpose flour
- 2 cups chicken stock or canned low-sodium chicken broth
- 2 large Yukon Gold Potatoes, scrubbed and diced
- 1 1/2 tsp poultry seasoning
- 1/2 cup peas (frozen ok)
Set a 10-inch cast-iron skillet over medium-high heat
In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.
Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.
While it simmers, prepare Buttermilk Biscuits, below.
Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.
Preheat oven to 450 degrees.
Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a left over biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.
- 2 cups flour
- 3 tsp baking powder
- ¼ tsp baking soda
- 1/3 cup shortening
- ¾ cup milk
- 4 tbsp powdered buttermilk
- 2 tbsp melted butter to brush on formed biscuits
Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk. Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.
That’s it for this week. Have great weekend. – TaMara
copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring