It’s been unseasonably warm here after our early snow in September, so grilling is on the menu.
On the board:
- Spicy Lime Cilantro Chicken
- Mexican Rice Medley
- Green Beans
- Dark Chocolate Chip Cookies (recipe here)
Spicy Lime Cilantro Chicken:
Place ingredients in a zip-lock bag and marinate 1 hour or overnight. Broil or grill for 15 minutes, turning every 5 minutes, until breasts are cooked to 165 degrees. Continue reading
I get gifts! One I got this year was a box of assorted large bottles of spice mixes. I’ve enjoyed each unique blend, especially the Peruvian one, since it’s been a while since we have been able to frequent our favorite Peruvian restaurant here.
Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy. So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.
It’s all very fresh for summer and great for grilling.
On the board tonight:
- Grilled Cantanzaro Herbed Chicken Breasts
- Grilled peppers and onions (toss sliced onions and favorite mix of peppers with olive oil, salt, pepper and grill in a grilling pan)
- Cucumber-Tomato Salad (recipe here)
- Gelato (recipes here)
Here’s the original recipe
I was craving this salad enough to go out and get pecans today. I also grabbed a bottle of poppyseed dressing to take a shortcut in preparation.
Modified Sonoma Chicken Salad
- 1/2 to 1 cup mayonnaise
- 1 1/2 tbsp apple cider vinegar
- 1/4 cup poppyseed dressing
- salt & freshly ground black pepper
- 2 lbs chicken breasts, cooked and diced
- 3/4 cup pecan pieces
- 1/2 cup whole cranberry sauce*
In a bowl, combine mayonnaise, vinegar, poppyseed dressing, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. When ready to serve, toss dressing with chicken, pecans, cranberry sauce.
Serve on crusty rolls or I really like them on romaine lettuce leaves.
*I have cranberries in the freezer as a staple, so I made my own whole cranberry sauce.
Also, I never post photos of this because I always use fresh cranberries and unlike dried cranberries, it turns the entire salad pinkish.
I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.
Creamy Chicken & Dumplings
- 2 boneless chicken breasts*
- 4 boneless chicken thighs*
- 1 tbsp olive oil
- 2 sprigs of parsley
- 2 stalks of celery, chopped, w/leaves
- 8 oz carrots
- 1 small onion, chopped
- 2 tsp salt
- ½ tsp pepper
- 32 oz chicken broth or water
- 1 tbsp flour
- 1 tbsp butter
- 1 cup milk or cream
Instant pot (I have a Multi-Pot)
Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes. Let pressure release naturally. Continue reading
The chicken marinade was black bean/garlic sauce, Thai sweet chili sauce, Chinese cooking wine, mushroom soy, and sweet soy sauce plus a lot of minced ginger and fresh garlic.The veggies steamed concurrently with the chicken cooking in the wok and everything was timed to be ready when the rice was done. And it happened just that way! I dumped the veggies into the chicken to coat with the sauce. Yay!
Every year, around Thanksgiving, I ask my Christmas Eve guests what they want at our annual soiree.
This year we settled on fairly simple, yet tasty menu:
Oven Fried Buttermilk Chicken
This will be a tweaked recipe – kind of combining two of my favorite recipes. I’ve done a couple of practice batches – can’t have too much oven fried chicken! – and once I have it perfected, I’ll post.
Loaded Mashed Potatoes
I’m doing my no boil mashed potatoes (recipe here) and serving it fully loaded with sour cream, bacon and cheddar cheese. Also gravy.
This will be a spicy mix of sausage, bacon, minced chicken hearty gravy.
Bacon, Tomato, Green Beans
Pretty simple – tossing green beans with bacon (and bacon grease) and sliced grape tomatoes in a skillet until tender.
And finally, dessert will be the ever popular Ice Cream Sundae Bar
Premium vanilla bean ice cream served with choice of toppings – caramel, chocolate, peanuts, walnuts and sliced bananas
Photos and recipes to follow.
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.
My multi-pot electric pressure cooker is 6 qt, so I like to fill it up when I’m using it. I bought a large package of boneless chicken breasts and instead of freezing half, I decided to cook them all up. I used the steaming tray and add just enough water to come up to the bottom of the tray. I also added 1/4 cup of red wine vinegar. I seasoned the breasts with salt, pepper and garlic.
I layered them in the pot and pressed the chicken setting and walked away. That’s my favorite part of this, I don’t have to babysit it. It even has a warming feature if I need to be away from it for a while after it depressurizes.
Once it had depressurized, I divided the chicken in half, shredded both halves. I removed the liquid from the pot and saved it to add to my next broth session.
I added half the chicken back to the pot, stirred in a generous amount of barbecue sauce (we like Sweet Baby Rays here) and turned on the slow cooker feature. I let it simmer on the low setting for a couple of hours, just to get the flavors good and incorporated. I then used it for BBQ Chicken Sandwiches.
The remainder of the chicken, I put into a bowl, coated with hot wing sauce – I happened to try Sweet Baby Rays wing sauce and it’s pretty good. I then refrigerated it and had for lunches as a Buffalo Chicken Salad, tossed with blue cheese dressing, and paired with my new favorite soup, Creamy Roasted Poblano, recipe here.