Cool weather has settled in and I’ve had a pot of soup on most days. Today I felt like some simple, quick chicken noodle.
Easy Chicken Noodle Soup
electric pressure cooker (instant pot, multi-pot, etc), blender Continue reading
I know this sounds like a crazy recipe, but the Garlic, Garlic Chicken is a keeper. The garlic roasts to a nice, nutty, sweet flavor, perfect with a slice of bread.
The salad works because each pepper has a different flavor. I didn’t want to do much to overwhelm that, but you can add sliced onion if it appeals to you.
Get a really good Artisan bread and you’ve got a dinner that takes less than 20 minutes to prep.
On the board tonight:
Garlic, Garlic Chicken
Wash and dry the chicken, remove any giblets. Add all ingredients into a roasting bag and roast for about an hour (follow cooking bag instructions, usually about 350 degrees, use a meat thermometer to check chicken temp). Remove chicken to a platter and place garlic and sauce in a serving bowl. The garlic can be squeezed out of the skins at the table onto the fresh bread. Alternately, you can take the broth, reduce it and then add the peeled garlic into that. It makes a very nutty, garlic-y kind of gravy.
*I substituted 1/4 cup of a good whisky this last time with good results (I upped the broth to 3/4 cup).
Sliced Pepper Salad
Toss peppers and vinaigrette dressing and let marinate 30 minutes. Serve on a bed of bibb lettuce.
Shopping List:
Also: chicken broth, wine, salt, pepper
Let’s talk about browning ground beef. I had someone tell me they hated ground beef because of the texture and flavor. But they like hamburgers…a lot.
I then assumed it was because of the way they were browning their ground beef. Often folks just put it in a pan, break it up, and heat it through until it is completely cooked. Then add it to whatever they are making: tacos, spaghetti sauce, chili, etc.
This can leave you with gummy, flavorless pebbles in your meal. Instead, let’s use the Maillard Reaction to create better ground beef. (See a good explanation here) Continue reading
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 late summer/early fall harvest and great for grilling. Then I’ve added a fresh take on how to use the last of those fresh tomatoes. And just because I’m feeling ambitious, I included Gelato recipes.
On the board tonight:
*the recipe calls for bread bowls, but with this meal, I served it over a bed of bibb lettuce.
What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?
This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.
This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.
On the board:
Flank Steak Pinwheels
Cast iron skillet Continue reading
Ice Cream or Gelato? Why not both?!
Yummy Vanilla Nut Crunch can be found here.
And two Strawberry Ice Cream recipes here.
I have also made plenty of gelatos. It is definitely one of my favorite styles of ice cream. Smooth, creamy and not as heavy as many full cream styles.
Pictured above, Chocolate Hazelnut Gelato – one of my favorites. Recipe here.
Gelato starts with a good base that you can then add any number of flavors to: Continue reading
So I had another birthday not too long ago and there was much celebrating. I prefer a Key Lime Pie (recipe here) to cake on my birthday. But this year, I decided to go with Key Lime Bars instead. Easier to transport and package up as ‘thank-yous’ to various folks.
This time, I had just a few extra coconut shreds, so instead of storing them, I decided to toast them and add them to the top after I removed the bars from the oven. Continue reading
I processed the few grapes I got this year into juice that I then add to my morning shakes. My neighbor gave me a handful of passion fruit, as an exchange for all my plums her toddler loves to eat. So I also added those to my shake this morning.
Not exchange was not necessary, he can have all the plums he wants! He’s a pandemic baby, born just as we went into lockdown, so I have probably seen more of him than I normally would, as mom and dad walked around the neighborhood several times a day and my office faces the street. Socially distant chats were a welcome diversion.
It’s been my pleasure to watch him grow and start walking and now starting to talk, enough to make his desire to pick plums from my tree clear. Still a nice distraction from work, as far as I’m concerned.
This morning’s smoothie:
Mixed Berry Smoothies
blender
Add all ingredients to the blender and blend well. This makes 2 thick smoothies. For more of a milkshake consistency, add 6 ice cubes and blend well. I use frozen fruit, so I don’t add the ice cubes, but sometimes a bit of water to make a smooth consistency.
