Daily Archives: March 5, 2012

Ack! Mowing season is back!

The lawn care/mower dealer just brought back my mower from it’s off season maintenance.  Nothing wrong with it so far, I think this will be the third season on it, two and a half, maybe.  Oil and filters changed out, new blades mounted and the old ones resharpened for spares.  Yeah, just found a pic of it when it was new, dated Sep ’09.Image

I wasn’t around when the guy came with the trailer to haul the mower back to his shop and I was starting to wonder whether they had it or if some thief had it, instead.  I was thinking about calling as my paranoia was mounting but everything was fine.  I’ll need to dig out my iPod and make sure I have some podcasts and tunes on it.  A set of earmuffs over the earbuds and I can lose myself in a story, makes the mowing go by fast.

Here’s the last of that crockpot pork:Image


It’s That Time Again

The winter cooking blahs have hit again. I am completely uninspired. Happily, it only last a few weeks and then as I anticipate fresh fruits and vegetables season, my creativity sparks.

I thought I might have a resurgence because while in San Diego we stopped at a farm stand next to an orange grove and picked up fresh oranges and strawberries.  Alas, all it did, as I finished off the last orange this week, was make me long for the growing season to hurry up and arrive, but no cooking inspirations.

Come on spring!

Luckily, we have an entire blog’s worth of recipes to choose from. I chose this one: Crispy Potato Chicken. It’s a fun little recipe, and I included the complete menu:

Crispy Potato Chicken with Carrots and Banana’s Foster Ice Cream Dessert

  1. Crispy Potato Chicken
  2. Steamed Carrots in butter
  3. Banana Foster Ice Cream

This recipe originally called for Dijon mustard, I am not a fan, so I always omit it, but I kept it in for this incarnation.  You can also add grated Parmesan or shredded cheddar to the potato mixture if you want to change things up a bit.

Crispy Potato Chicken

  • 2-3 large potatoes, peeled
  • 4 tsp crushed garlic
  • 1 tbsp Dijon mustard (opt)
  • 4 boneless chicken breasts
  • ¼ tsp ea. salt & pepper
  • ½ tsp fresh parsley
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • ice water

2 bowls & baking dish (8×8), lightly oiled

Shred potato, transfer to bowl of ice water. Rinse & dry breasts, place in baking dish and spread with garlic and optional Dijon mustard. Drain potatoes, pat dry and mix with oil & seasoning in bowl. Spread mixture over the top of the chicken pieces. Bake at 425° for 35-40 minutes, until potatoes are golden brown and chicken’s internal temperature is 185°

This is a quick and alcohol-free banana foster, if you want the real deal, try this Alton Brown recipe

Banana Foster Ice Cream

  • 2 large,firm bananas, sliced
  • 2 tbsp butter
  • ¼ cup brown sugar
  • ¼ tsp orange peel
  • dash cinnamon & nutmeg
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 4 cups vanilla ice cream

skillet and 4 dessert bowls

Melt butter in saucepan, add bananas, sauté quickly until lightly brown. Add sugar, cinnamon, nutmeg, orange peel and juice. Boil until syrupy, stirring constantly to keep from burning. Add ice cream to dishes, top with ¼ of banana mixture each and garnish with almonds.

Shopping List:

  • 1 lb carrots
  • 3 large potatoes
  • 4 boneless chicken breasts
  • 2 large, firm bananas
  • ¼ cup brown sugar
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 1 quart premium vanilla ice cream

Also: butter, garlic, salt & pepper, fresh parsley, dried rosemary, olive oil, orange peel, cinnamon, nutmeg, optional: Dijon mustard, Parmesan or cheddar cheese