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Chicken Marsala

DSC_8569 (1600x1060)This is a family favorite.  We went with Tyler Florence’s recipe for tonight’s dish, the prosciutto was an interesting touch.  I almost went with baked potato for the side because I wanted something a little different than the wild rice mix that’s my goto for this before remembering the couscous I had ordered from Amazon.

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Goat Cheese Stuffed Chicken

DSC_8156 (1600x1060)I’m on a chicken recipe spree!  At least until I run out of chicken breasts, anyway.  This recipe from Emeril Lagasse looked pretty good, with the added bonus of  the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.

I didn’t have the proper arborio rice so I used the  jasmine variety that I do keep on hand and has worked for me before.  Instead of Parmesan I used fresh grated pecorino.  The mushrooms were the usual supermarket white buttons, nothing fancy.  I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.

The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up.  I used a lot more garlic than the recipe wanted.

Mmm… Pasta

DSC_7953 (1600x1060)I forget what the name of the pasta type is, it had a slight bend in it and has ridges.  We had it in a meat sauce with both beef and sausage along with some of last year’s tomato sauce.  I think we are in winter’s last gasp – I have some chives starting to emerge in last year’s pot that I set out while the temps were peaking the other day.  We missed the snow yesterday but it did cool off quite a bit from the 70s we saw Tuesday.

Were starting to think about the garden.  We have plenty of tomato sauce from last year so we won’t plant more than just a few for eating fresh.  Maybe.  We always end with more than we planned on.  Maybe go heavy on flowers this year?

Chicken Marsala

DSC_7772 (1600x1060)This always looks like a dish that took a lot of bother to make but it isn’t like that at all.  Pound some breast meat flat and dredge it through seasoned flour and brown it in butter and olive oil.  Take it out long enough to saute mushrooms in the same pan, then deglaze with the wine.  Put the chicken back and cover, simmer until the chicken is done.  It may take a half hour start to finish.  Today the veggies are from one of those steam in the bag items you find these days in the frozen food section.  Good for a quick and easy veggie fix, not as good as from fresh.

Tidbits

DSC_7608 (1600x1060)I’m not ashamed to admit that Mrs J worked harder on the salad than I did frying the rest of it.  The shrimp and the mushrooms came out of a bag bought on the frozen foods aisle.  I did process the French fries myself, and put together the cocktail dipping sauce.PICT3260 (1600x1060)We see this flock of turkeys all over.  Usually they trip the camera we keep overlooking the automatic feeder down by the back pond.  This is within sight of the house, looking North.DSC_7592 (1600x1060)We had tacos the other night.  These have ground beef, refried beans, shredded cabbage, tomatoes, onions, jalapenos, sour cream, New Mexico pepper salsa, and shredded cheeses in lightly fried corn tortillas.  We had leftover fillings so I made quesadillas for lunch today:DSC_7603 (1600x1060)Post needs moar puppehs and kittehs!IMG_3889 (1600x1200)

IMG_3929 (1600x1200)I pan fried a couple of rib eyes the other day, and steamed some broccoli, but what really made the meal were the little golden potatoes I tossed with olive oil and kosher salt and roasted on a tray in a 425 oven for about 20-25 minutes or so.  They were turned once – start them cut side down because that will brown them nicely.DSC_7597 (1600x1060)

Chicken in Red Wine Sauce

DSC_7581 (1600x1060)Also know as Coq Au Vin, this is a classic dish that Julia Child taught me to make, though I rarely look at her recipes any more.  They tend to be too fussy with multiple steps and otherwise involved directions so I tend to wing it while looking at a similar recipe.

I looked for frozen pearl onions at the store yesterday while we were putting in provisions for the coming brutal cold weather the mavens are predicting for us.  I’ve found them there before but had to use the kind you have to peel.  Drop them into boiling water for two minutes and then you can peel them pretty easily when they’ve cooled.  Cut one end off and these will pop right out when you pinch them.

I also looked for the small button mushrooms that look so cute but had to make do with larger ones that I sliced and sauteed in butter and olive oil.  The mushrooms and the onions both are cooked separately from the chicken and added to the dish when plating for the table.

The recipe I linked to above calls for cognac, I used Marsala wine instead, and used a slurry of cornstarch instead of the butter/flour mixture to thicken the pan liquids.  I’ve made this many times using slightly different variations of ingredients and methods and it always ends in a delicious meal – one of our all time favorites.

Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009

cropped-snowman-on-blue-background.jpg

Lo Mein Double Delight

DSC_7261 (1600x1060)Much the same as yesterday’s dinner.  Same noodles and sauces with shrimp as well as chicken.  Veggies were a little different, tonight we had snow peas, carrots, fresh shiitakes, and bean sprouts.  I included a half teaspoon of chili garlic paste to this one but that wasn’t enough for Mrs J to mind.

Friday Recipe Exchange: Mix and Match

DSC_4055 [1600x1060]

Just when I needed some inspiration, it arrived via email. Frequent guest recipe contributor, Joshua D. sent along a terrific idea this week, so it will be the featured recipe tonight.

Next week I think I have a real treat in store, with some very, shall we say, unique recipes.

Until then, JeffreyW made some awesome looking slaw (ingredients pictured above) this week, with a some great photos and a simple recipe, click here for the whole show.

He’s also been harvesting his tomatillos and making some good looking sauce, click here and here. I love tomatillos and can’t wait to grow them again myself, because JeffreyW is making my mouth water with these.

And finally in between a busy week of work and helping friends, I posted this week’s menu: Grilled Salmon with Orange Glaze and Grilled Tomato and Bell Pepper Soup.

I haven’t forgotten about the gluten free recipes everyone sent me, either. I’ll be using those in an upcoming recipe exchange. Since most of the recipes involve baking, I thought I’d wait until the weather was a bit cooler.

How about you? Is it still to hot to cook? What’s your go-to meal when it’s too hot to be in the kitchen? And what are you looking forward to making  when the weather cools down? For me, it’s always soups. Cool weather means soup in my house.

Okay, now for Joshua D (you may know him as Yutsano):

After months of teasing…here it is! This is great for when you have leftover chicken and biscuits or bread in the house and need to use it up. Since this is a French-inspired dish there are two ways to enjoy it: either over toasted croutons or biscuits. Both are equally delicious! Italian kale is available in most supermarkets, but if you can’t get it use adult spinach.

Chicken Provence

  • 1 lb cooked chicken
  • 2 shallots
  • 8-10 crimini mushrooms
  • 6-8 leaves Italian kale
  • 2-3 cloves garlic
  • 1 Roma tomato
  • 1/4 cup dry white wine (I use pinot grigio)
  • 1 tbsp herbes de Provence
  • 1/2 cup heavy cream
  • 2 tbsp parsley, divided
  • Salt & pepper to taste
  • 4-6 biscuits or 2 cups croutons from day old French bread

Shred chicken and set aside. In a large saucepan, heat 1 tbsp olive oil over medium heat. Slice shallots and mushrooms thinly and throw into the pan. Season with some salt and pepper and cook 2-3 minutes. While those are cooking, chop kale into 1/2 inch thick ribbons including stems, then add to pan. Cook another 2-3 minutes with another pinch of salt. While that happens, slice garlic very thin and chop tomato. Add garlic to pan and cook another minute, then add tomato and as much juice as you can that came out. Give one final pinch of salt. Sauté for another minute, then add wine, chicken, and herbs. Reduce until the wine is almost but not completely gone, then stir in heavy cream. Reduce for about 5 minutes, then test for final seasoning. You may need a bit more herb or salt at this point. Slice open biscuits and spoon sauce over the top. You can re-heat or toast your biscuits or croutons as you’re cooking everything else, it takes about the same amount of time!

Thank you Yuts! It sounds delicious.  If anyone else wants to share a recipe for the exchange, send me an email, I’d love to post them. See you next week.  Until then…

 

X-Posted at Balloon-Juice

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Pizza Night

DSC_6446 [1600x1200]We like the big crusts.  This 14″ pie has 3-1/4 cups of flour in it.  I rolled string mozzarella into the edge and sprinkled it with kosher salt after spritzing with olive oil.DSC_6456 [1600x1200]I’m calling this one a triple triple – it has three meats, three cheeses, and three veggies.  Three veggies if you stretch the definition to include mushrooms. The other two are onions and olives  Err, if you count olives.  Gah!  It has Italian sausage, ham, and pepperoni for the meats; mozzarella, provolone, and parmesan are the cheeses.DSC_6461 [1600x1200]

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