One of the things that I love about this recipe is that the chicken can go straight into the crock frozen – no need to “think ahead”. When you are as forgetful as I am, this helps. Whipping up the sauce takes no time at all, so it’s easy to start in the morning and come home to the wonderful smells of dinner waiting.
Spicy Taco-Stuffed Pasta Shells
Not that long ago, I cooked up a recipe using Ro-Tel Tomatoes. Oh my, I was hooked! These are the best canned tomatoes on the planet when cooking up anything with a south of the border influence. I find myself adapting recipes that call for canned tomatoes to utilize the Ro-Tel brand instead. So far, every recipe has been a hit with my guys.
Spicy Orange-Beef Stir-Fry with Ramen Noodles
In the food-blogging world, we tend to show off our best work – great pictures of dishes that never seem to fail. In the real world, there are some flops. This recipe wasn’t exactly a flop – the recipe is fine, the mistakes were almost entirely mine.
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Honoring Saint Bernadette with Chicken Cordon Bleu
Hey There everyone. Happy National Battery Day, Crab Stuffed Flounder Day and National Wine Drinking Day. Also, it’s Presidents Day, so this day is jam-packed with reason to celebrate. As a Catholic, let me also wish you a happy Feast Day of Saint Bernadette Soubirous.
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National Drink Wine Day and a Good Steak – Can Life Be any Better?
Step one in observing Drink Wine Day – select a bottle or two of your favorite wine. Hubby likes a good Merlot so we always have a few bottles in the wine rack.
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Today is National Crab Stuffed Flounder Day – How Delicious!
Today, February 18th is more than just Presidents Day, a day many Americans honor George Washington and Abraham Lincoln with huge mattress sales. It is also National Battery Day, National Drink Wine Day (good advise with politics being what they are these days) and National Crab Stuffed Flounder Day (boy, that’s a tasty mouthful).
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Blueberry Blintzes
Years ago, before I met my beloved Hubby, I was dating a man who was Italian. He was very Italian, devoutly Catholic and dedicated to his very Italian mother. His mother was a strong, independently fierce woman. She had certain ideas about the girl (or rather woman as we were well into adulthood) that her Catholic son would one day marry. And she had an interesting way of weeding out undesirable qualities.
One Sunday after Mass, we took his mother out for Brunch at Two Guys from Italy, a once popular Italian restaurant that has since closed its doors. Their Sunday Brunch was served buffet style, with a wide array of brunch favorites, including two of my favorites – Bagels with Lox and Blueberry Blitzes. Just as I was about to take my first bite of heavenly Blintze, his mother gave me a cold, hard look.
“I thought you were a Catholic girl.” She hissed.
“I am.” I responded in confusion.
“Then why is a Catholic girl eating Jewish food?” This lovely old woman wasn’t kidding. She really though my selection was somehow reserved for Jewish people and that I had somehow revealed something dark of myself. Oh my.
Well, if that is the case, then I am here to declare myself a woman of all nations and faiths as I love all good food. Let’s embrace good eating wherever it might come.
Blueberry Blintzes
The Batter
1 1/2 cups milk
1 1/4 cups all-purpose flour
1/4 cup cold water
1/4 tablespoons butter, melted
3 large eggs
1/4 teaspoon salt
1/2 tablespoon sugar
In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and sugar. Mix until the batter is smooth and there are no lumps.
Refrigerate for at least 1 hour (or up to 12).
Take an 8-inch crepe pan (important to have a small pan to insure size and thickness of blintzes) and add a small amount of butter. Place over medium heat.
When the pan is hot, pour in a 1/4 cup of batter and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.
Cook for 45-60 seconds, or until the batter is just set and the bottom is browned; flip out of pan, cooked side up, onto a plate. Cover with parchment or waxed paper to keep each pancake separated. Repeat with the remaining batter.
Blueberry Filling
1 1/4 pounds blueberries, washed and stemmed
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons diced lemon zest
1/4 teaspoon cinnamon
For the filling, in a saucepan mix blueberries, sugar, lemon zest, lemon juice and cinnamon together. Place filling mixture over medium heat. Bring to a boil, then quickly reduce heat and let simmer for 2-3 minutes. Remove from heat.
Other Ingredients
Butter, for greasing pan
Confectioners sugar, garnish
To Assemble: Use a slotted spoon to put 1-2 tablespoons of berry mixture (leaving sauce to drizzle over the top) on the lower third of the blintz. Fold the bottom up and over the filling, tuck in both sides (like a burrito) as you go and roll towards the top of the blintzes. You should end with the seam side down. Repeat with rest of blintzes.
Add some more butter to your pan and lightly fry each blintz for a golden crisp outer edge.
Remove to a serving platter and garnish with leftover berry sauce and powdered sugar.
Buttery Panko Baked Chicken
You know what they say about best laid plans and all that jazz. On my meal planner this week was a recipe from Cookies and Cups for Buttery Chicken. The recipe called for 1 sleeve of Ritz Crackers for breading the chicken. I’ve used Ritz Crackers before, but unlike my method, this recipe had the chicken breasts dipped in egg, rolled in crushed crackers and baked in the oven with pats of butter scattered around the pan. When I’ve made my Ritz Cracker chicken, I brush my breasts with Miracle Whip (for a little “zip” while creating a thermal blanket to hold in the moisture), then rolled the chicken in crackers and baked on a pan lightly sprayed with non-stick cooking spray.
The night before making my chicken, I thawed the breasts in the refrigerator. The next night, when we returned home, I was ready to make dinner. My mouth was all set for the buttery breasts with salty-crushed crackers. That’s when I discovered we did not have any Ritz crackers in the pantry, or any other kind of cracker that would suffice. Time to improvise. We had butter, panko crumbs and a wide assortment of seasonings to choose from. I rolled up my sleeves, put on my creative thinking cap and made an awesome, flavorful chicken supper for my hungry guys.
Buttery Panko Baked Chicken
4 Boneless Chicken Breasts
1 1/2 Cup Panko Crumbs, Plain or Italian
2 Tablespoons Mrs. Dash Original Blend
1 Teaspoon Salt
1 Teaspoon Black Pepper
8 Tablespoons (1 stick) Butter
Preheat oven to 400 degrees.
In a small casserole dish (Just large enough to dip and roll chicken one piece at a time), place panko crumbs and mix with Mrs. Dash Original Blend. Set aside.
In another casserole dish, melt 1 stick of butter (8 tablespoons) in the micro wave. Heat butter in intervals of about 20 seconds until just melted but not heated. Set aside.
Slice breast lengthwise to create two thin breasts. Repeat with remaining breasts. Rinse sliced breasts under cold water. Place in a single layer on sheets of paper towels over a cutting board. Place more paper towels over the chicken breast and pat dry. Season lightly with salt and pepper on both sides.
Dip each breast into the melted butter, allowing excess butter to drip back into the dish. Press and roll the breast in the panko crumb mixture and place on a rimmed baking pan. Repeat with remaining breasts, allowing about 1/2 inch between them.
Place baking pan into the pre-heated oven and bake 25 to 30 minutes or until done, turning breast over about mid-way through the cooking time.
Remove from oven and serve with your favorite sides. (This is great with Stove-Top Boxed Stuffing with a Home-Made Twist. Just make the stuffing while the chicken bakes.)
Chili Cheese Street Fair Sausage Dogs
A few years back, while attending a small-town car show, we discovered what has to be the best Sausage Dogs on the planet. One bite, and we were hooked. Lockford Meats and Sausage Company, in the little hamlet of Lockford California, sets up their giant barbecue grill at fairs and gatherings all around the central valley. They even have a Food Wagon at the Alameda Antique and Flea Market. While there are plenty of food vendors to choose from at the monthly Alameda gathering, Lockford’s is the only one that has a line – a very long line. People in the know don’t mind the wait.
Easy Kid-Friendly President’s Day Supper
This year, President’s Day falls on the Monday after Valentine’s Day. Valentine’s Day is a Thursday. It wouldn’t be much of a stretch to turn Valentine’s Day into a four-day romantic weekend. For those California ski enthusiasts, hitting the slopes is probably in the game plan. Unless you are stuck in mountain traffic, you might want to make something simple, all-American to honor Abe and George.
For Abe, it was a simple choice – Honest Abe’s Herb Delights – Savory Dinner Rolls in honor of our country’s 16th President who was partial to Biscuits. As for George – sorry sir but I’m going for easy way out and suggest a store-bought Cherry Pie on your way home from the slopes. After all, it’s the thought that counts even if the tale of George and the Cherry Tree is the stuff of political make-believe. The story was invented by Parson Mason Weems who wrote a biography of George Washington shortly after Washington’s death. Since so little is known about Washington’s childhood, Weems invented several anecdotes about Washington’s early life to illustrate the origins of the heroic qualities Washington exhibited as an adult. Introduced to countless schoolchildren as a moral tale in the McGuffey Reader textbook, the parable has become a persistent part of American mythology. Still, a Cherry Pie to honor George is a fitting symbol.
Let’s face it, we need more than Herb Biscuits and Cherry Pie. What could be easier than Chicken Tenders? Kids love ’em, they are super easy to make and go well with Mr. Lincoln’s Savory Rolls. Who could ask for more? Serve this up with a toss salad or some buttery corn and call it a night. These days, I’m all about simple – so long as I don’t need to skimp on flavor.
Chicken Tenders with Dipping Sauce
Chicken Tenders
3-4 Boneless, skinless chicken breasts, cut in 1-inch strips
½ Cup Butter
1 Cup Bread Crumbs seasoned with:
1 Teaspoon Garlic Powder
1 Teaspoon Poultry Seasoning
1 Teaspoon Onion Powder
½ Teaspoon Dill Weed
Cooking Spray
Pre-heat oven to 400 degrees.
Cover baking sheet with foil. Pour olive oil onto foil-lined baking sheet to lightly coat entire surface.
Cut chicken breasts into strips, set aside.
Combine bread crumbs and seasonings in a pie pan. Melt butter in another pie pan.
Dip chicken strips into butter, then roll in breadcrumb mixture to coat.
Place the chicken on a baking sheet and lightly spray cooking spray over chicken. Pop chicken in the oven and bake 25-30 minutes or until golden and chicken is cooked through.
Dipping Sauces
1 Cup Barbecue Sauce
1 Cup Honey Mustard
Place dipping sauces into small bowls. Arrange chicken tenders around dipping sauces and serve.
Tip: If serving with Honest Abe’s Biscuits; have those ready to go before starting chicken. Pop chicken in the oven about 5 minutes before cooking biscuits and you should be good to go. Toss a salad (if serving) while everything bakes in the oven.
If you are looking for something more substantial menu to honor President’s Day and gather the family around the supper table, try my post from last year, In Honor of President’s Day – with a Boston Cream Pie, Country Ham, Sweet Potatoes, Peas and Herb Biscuits.
Happy Day After Valentine’s Day
Normally, I don’t do follow ups to a prior post unless I’m making changes to an already existing recipe. Those of you who have been following along know that this year for Valentine’s Day I decided to build an entire Surf and Turf menu around Pink Margaritas. I’m here to tell you, the night could not have gone better. One of the biggest reasons for success was that I had spent the entire afternoon doing as much prep work as possible. I even had the dessert organized and ready. That’s a good thing, because those cute little Pink Margaritas at the start of the evening were killer. I don’t think I could have managed wheedling a knife after drinking margaritas – at least not safely.
The Quirky Things We Eat, Round 2
Way back last November, I shared with you one of my favorite although be it strange things to eat, my Scrambled Egg and Vienna Sausage Sandwich. While I still enjoy a scrambled egg sandwich for lunch, since having heart surgery I don’t indulge is sodium-packed canned meats the way I once did.
In the summer, I still enjoy a southern favorite, the awesome Tomato Sandwich. After all, what else am I to do with all those bright, beautiful Beef Steak tomatoes from my garden? If southerners can have a sandwich made with nothing but mayonnaise and tomatoes, why can’t Bread and Butter Pickle Sandwich be a northern thing?
I first “invented” this sandwich back in my Business College Days. As a poor, struggling student, a loaf of bread, a jar of Mayonnaise and some pickle chips was something I could afford. And honestly, I enjoyed the creamy mayonnaise and the crunch of the pickle together. Today I can afford to eat a heck of a lot more, but I still enjoy my pickle sandwich. Before I shared this, I decided to do a little digging – are there recipes out there for my sandwich? About the closest I could find were Peanut Butter and Dill Pickle Sandwiches. Sounds more like an expectant mother’s craving, but to each their own, right?
Bread And Butter Pickle Sandwich
2 Slices White Bread
2 Tablespoons Mayonnaise
9 Bread and Butter Pickle Chips
Spread mayonnaise on bread. Top one slice of bread with pickle chips, as many as can fit.
Top with second slice of bread. Enjoy!
Do you have strange or unusual things you like to eat? Please, do tell!
Roasted Red Bliss Potatoes
There’s something wonderful about fresh Rosemary and potatoes. I love to add fresh Rosemary to roasted potatoes, giving them an earthy flavor with its tea-like aroma and piney, evergreen essence. Add plenty of minced garlic, and you’ve arrived in Potato Heaven. While you can use any good quality olive oil to toss the potatoes, if you happen to have basil olive oil on hand, by all means use it. The hint of basil will further enhance the aromas and flavors of this simple side dish.
Continue reading “Roasted Red Bliss Potatoes”Three-Cheese Tortellini in Sage Browned Butter
It seems that lately I’ve been in an Italy frame. This light yet delicious Tortellini Supper is the perfect end to a long work week. So light – so flavorful. It invites the diner to kick of their shoes, breath deep and say “oh yeah, it’s time to unwind”. I simply adore “browned butter” for that nutty flavor. There is something about browning the butter that brings a whole new level of flavor to everything.
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White Asparagus will soon be coming to a Market near You
Happy Valentine’s Day everyone!
So, I bet you are wondering what’s the difference between white asparagus and green asparagus? Is it a different variety? A close relative? Nope – asparagus is asparagus. White asparagus is nothing more than asparagus that spends its entire existence covered in dirty, not allowed to reach the sunlight that turns the spears green. It takes a little more tending than the green stuff. This extra tending is part of why white asparagus demands a higher price tag than the green variety. White asparagus is grown in South America and Europe, so it’s an “import” to the US markets. Hence the added cost. If you are lucky, these pale stalks make a brief appearance in early spring, so snatch them up when you can.
When you do, don’t treat them like green shoots. Deprived as they are of sunlight, the asparagus as a whole is changed. To begin with, white asparagus has a stiff stalk that will snap easily, and not necessarily at the “woody” ends like green asparagus. The thin outer skin is bitter, and must be removed prior to cooking. Once properly prepped, white asparagus can be cooked just as you would green asparagus. The most common is to boil the asparagus in a little water.
While I decided to boil the asparagus, salted water seemed a little boring, so I added some lemon juice to allow the flavor to penetrate the freshly peeled stalks.
The results were wonderful. The asparagus was tender without becoming “mushy”. The flavor of the asparagus itself is sweet. A little butter and season were all that were required to make a side dish that was beyond yummy.
Simple White Asparagus
1 Bunch White Asparagus
Salt (for water)
1 Tablespoon Lemon Juice
1 Tablespoon Butter, Softened
1/2 Tablespoon Lemon Herb Seasoning
Rinse asparagus. While supporting asparagus spear in one had, gently peel outer skin from stalk. The asparagus will snap easily, so support while peeling is necessary.
Cut about 1 inch from bottom of each spear. Gather the asparagus, tie with kitchen twine at bottom, middle and top to create a nice bundle.
Place asparagus into a tall pot fitted with a lid. Fill pot with water to just below the tips of the asparagus. Remove bundle, set aside. Bring water to a boil. Season well with salt and lemon juice. Using tongs, add asparagus bundle to water, tip side up. Cover and let cook for about 15-20 minutes, depending upon thickness of stalk.
When asparagus is tender, remove from pot. Lay spears in a serving dish, remove twine. Brush spears with soften butter, sprinkle with lemon herb seasoning and serve.
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