October and the World Series. These two belong together as do Stadium Hot Dogs and Chili. Take me out to the ball park (or not). The World Series that left an impression on me was the 1969 Series – Baltimore Orioles pitted against the New Your Mets. (For the record, the Mets won).
Russian Baked Buttery Lemon Chicken with Sour Cream Russian Garden Salad
So often we post our beautiful pictures; with perfectly executed dishes and share them in all their wonderful glory. You can tell by the photo, things did not go as planned the first time I made these baked chicken breasts. Don’t get me wrong – they were delicious. However; they weren’t exactly picture-perfect. Over the years, they have become “prettier” but far from perfect. I’m going to be brutally honest – wrapping the chicken around the butter was an absolute pain in the – well – you know what I mean. Making the butter was a snap. Wrapping the butter in the chicken and securing it was a nightmare. If anyone out there knows an easy way; please do tell.
Did you know that in two days (October 24th) the United Nations will mark 73 years of existence. How ’bout a Russian Baked Chicken, Russian Garden Salad and American dinner rolls (the easy brown and serve kind) to mark the day?
Russian Baked Buttery Lemon Chicken
Lemon Butter
4 Tablespoons butter
1/2 teaspoon finely shredded lemon zest
1 tablespoon lemon juice
freshly ground black pepper to taste
In mixing bowl cream the butter till light and fluffy. Add lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve half of the mixture in the refrigerator to use later. Shape the remaining mixture into 6 sticks; freeze till firm.
Chicken
6 chicken breasts, boneless – thin cut
1 egg
1 tablespoon water
Flour for dredging
2/3 cup breadcrumbs
Place 1 chicken breast at a time between two sheets of plastic wrap and pound to flatten. Sprinkle lightly with a little salt. Place 1 stick of the butter mixture on each breast. Roll up. Seal carefully with wooden picks.
Beat egg and water together. Coat chicken lightly with flour; dip in egg mixture, then coat with breadcrumbs. Heat the reserved butter mixture in skillet over medium heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a baking dish and bake in 400 degree oven for 15 to 17 minutes. Remove wooden picks. If desired, trim with parsley just before serving.
Just how authentically Russian this salad is; I haven’t’ a clue. All I do know it that it went beautifully with the chicken and made for a terrific next day lunch. Hope you enjoy!
Russian Garden Salad
10 Romaine lettuce leaves, chopped
4 Roma Tomatoes, chopped
1 Cucumber, sliced
1 Red Onion, sliced
1/2 Cup Parsley, chopped
1 Tablespoon Salt
2 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
1 Cup Sour Cream
Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt.
Drizzle the lemon juice and olive oil over the salad; stir.
Add the sour cream and mix until evenly coated.
Note; Any left-over chicken and salad makes a great cold wrap for a yummy lunch. Warm the tortilla to make it easy to roll. Place chicken in a flour tortilla, top with salad and wrap. Roll filled wrap in plastic wrap to help hold its shape. Pack in your lunch and there you go!
If you like what you see, let me know. Your comments and suggestions are always welcome. Have a great day!
Potato Pork Chops with Tarragon
Recently, I whipped up this family favorite, with a few new twists. That’s the beauty of recipes – always evolving. First off, I used pork chops that were about 3/4 of an inch thick rather than my usual thin cut chops. As I was seasoning my chops for the skillet, it dawned on me to use a little bacon drippings rather than oil to prep the pan. Bacon drippings would help to crisp up the thin ribbon of fat on one side of my chops while adding a nice, smokey flavor. Sure enough, the chops browned up beautifully in the bacon grease. While the chops browned, I mixed up my potato soup, ready to smother those chops in the flavorful soup mixture. When the chops were pulled from the skillet, I noticed a nice rendering of pan drippings left behind. Hum, seemed a shame to let those beautiful drippings go to waste. I poured my potato soup mixture into the pan, scraping up all those wonderful bits of brown goodness. Wow, what an awesome difference! The chops were seared on the outside, moist and tender on the inside. The sauce was infused with a wonderful, smokey flavor.
This recipe has been in my collection for years – ever since I first created it one evening when I went to the cupboard with one recipe in mind only to discover that I had the wrong can of soup in my cupboard. It was my plan to bake pork chops in a sauce made from Cream of Mushroom Soup. Somehow, I had Cream of Potato Soup in the cupboard. Most unusual. The fact that I had Cream of Potato Soup in my pantry at all told me I had grabbed the wrong soup at the market. I was tired, it had been a long day, and I simply did not feel up to running to the market for a can of soup. I decided to make the best of things, and use the Cream of Potato Soup instead. That first creation of Potato Pork Chops was made with a can of water, a little seasoning and no tarragon. It was good, but a bit bland. Over the years this pork chops recipe has evolved into a much more flavorful dish.
In the winter of 2011, my brother came to stay with us for a while. Hands down, he is one of fussiest eaters on the planet. Now I love my brother, and I love my mother (God rest her soul) but he is a monster she create. My brother was the only boy in the family – and he became king of the hill – with one set of rules for us girls, and another set of rules for him. While my sisters and I had to eat whatever was placed before us or go without, our brother was allowed to eat whatever made him happy. While we ate fish sticks on Fridays, he ate chocolate cake! As a result, his culinary palate is limited to foods generally eaten by teenagers – hamburgers, hot dogs, and pizza – not the gourmet kind, but with a red sauce and plenty of pepperoni, thank you. While I prepare wonderful meals on the weekends for the family breakfast, my charming brother dines on popcorn and turkey sandwiches – bread and meat – nothing else, not even mayonnaise.
One evening my brother wandered into the kitchen to inquire what I had planned for dinner. (Depending upon his finances and my answer, he would then decide if dinner meant a trip to McDonald’s). When I said Potato Pork Chops, he made his “I’m not going to like this” face and said pork chops are fried, barbecued or fixed “Filipino” style (adobo). It took some convincing, but he decided to give it a try. This dish, like my Parmesan Pork Chops, was a hit with the King. If you have fussy eaters in your house, this is one dish that is sure to please. My brother is coming along, trying new things in his old age and he’s discovering a completely new world – one with flavor.
Potato Pork Chops with Tarragon
6 Boneless Pork Chops, about 3/4 inch thick
Sea Salt, to taste
Fresh Ground Pepper to taste
1 tablespoon Onion Powder, enough to lightly season each chop
1 Can Cream of Potato Soup
1 Can Chicken Broth
2 teaspoons Tarragon Leaves, finely chopped
Season chops with salt, pepper and onion powder on both sides. Rub gently to get more of the seasoning into the chop.
Over medium heat, brown chops in enough bacon drippings to lightly coat bottom of large skillet. Cook chops 3 minutes per side or until lightly browned.
Place pork chops in a large casserole dish. Mix Cream of Potato Soup, chicken broth and tarragon together in a large bowl. Add the soup mixture to the now empty skillet to bring all those lovely browned bits into the sauce. Pour over pork chops. Cover tightly with foil and bake in a preheated 400-degree oven for about 45 minutes to 1 hour. Turn chops over about half way through the cooking time to allow both sides to be saturated in sauce.
Serve with garlic-mashed potatoes and steamed green vegetables. For extra flavor, drizzle liquid from pork chops over mashed potatoes.
Note: When using fresh ground pepper, I like to grind the pepper into the palm of my hand, then “sprinkle” over the pork. About two turns of the mill per side is usually enough pepper.
Enjoy!
Kielbasa Sausage with Herbed Potatoes and Corn
I actually made this tasty supper for my family a few years back while desperately seeking something my family would enjoy and my picky brother would actually eat. It is actually very similar to a creation of my own, only with herbs to elevate the delicious flavors. It was so delicious, so simple and so awesome that I posted it straight away to my Facebook page that very night. I couldn’t wait to share this scrumptious find with my friends and family.
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Italian Chicken Sausage and Potato Skillet Supper
I don’t know about you, but more and more I seem to gravitate to one-pot; one-pan or one-skillet suppers. Oh sure, you could argue that one-pot suppers equate to less cleanup. That would be a strong argument – except I’m not the one assigned to KP duty. If I don’t need to be the one to clean up the mess, why should I care?
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First and Goal – A Manly Game Day “Tea Party”
Invite a man to a tea party and watch him run to the nearest exit. I know, I’ve tried. Tea Parties are for girls. Finger sandwiches, little cakes and all that tea – really? Suggest a tea party for a football game and you will get shot down before the first slice of bread can be trimmed of its crust. Disguise a “tea party” as a sporting event with little bite size sandwiches, some brownies and cupcakes and watch the food just disappear! Stop and think about it for a minute – what is a slider but a bite-size dressed down tea sandwich? Toss out the flowers and fancy china cups. Decorate the table with team colors instead. Before they know what hit them, the men in your life are attending a tea party.
Continue reading “First and Goal – A Manly Game Day “Tea Party””Traveling Dinner Party – Part 8 – The Salad
We have reached the salad course. While most Americans today serve a salad at the beginning of the meal or along side an Entrée; the European style of dining (particularly French and Italian) places the salad at the end of the meal; before the dessert or cheese courses. There are a lot of theories out there as to why this is done. The bottom line is that a salad at the end of the meal serves two purposes – it refreshes the palate; a break between the savory flavors of the Entrée and the sweetness of the dessert and it aids in the digestive system. Personally, I feel “special” when having a salad at the end of the meal, knowing that the sweets are soon to follow. Hubby has his own theory – a chilled salad will hold in the refrigerator, and he’d rather enjoy his hot food while it is piping hot.
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Clarifying Dirty Fried Eggs
Maybe I should stop writing in the morning, when I’m craving something for breakfast – eggs seems to be the theme around the kitchen these days. My favorite meal of the day is breakfast (even for dinner) and it seems that another recipe for eggs is just lurking around the next corner.
Hamburger Helper Cheesy Italian Shells
If someone had told me that my 504th posting would have been how to make a Hamburger Helper Style meal without a box, I would have laughed. No way – I would have something sensational, something so awe-inspiring, it will knock your socks off. Yet, here it is. I will admit, I stressed about reaching over 500 posting – and then I realized it is just a number. The point of my little blog isn’t about numbers, it’s about enjoying my life, my family, and puttering about in my cozy kitchen. Simple pleasures and the sound of my guys laughing together – that’s what matters.
This is now my eighth “installment” of Hamburger Helper meals without using an actual box of “Hamburger Helper”. Yep, the easy, busy mom’s best friend, only without all the stuff no one wants to eat in the first place. Have you ever read a box of Hamburger Helper ingredients? Half of the ingredients are words I cannot even begin to pronounce – but have no fear – all those yellow and red dyes and words that seem to be a bunch of letters strung together have all been deemed safe for human consumption by the FDA – so no worries. Right? What’s that – you aren’t impressed? Neither am I. Especially when you consider how absolutely easy it is to skip the box and still have all the convenience of a quick, easy weeknight meal. Add a fresh salad, some warm bread and tall glasses of ice-cold milk – what more do you need? Oh, and just like the boxed variety – one pan will do the trick. Unlike the box variety – this dish has chunks of tomatoes you can actually see.
I adore suppers that only need a tossed salad and warm bread for the finishing touches – especially the bread part. Bread has to be my greatest weakness. I could easily sit down with a loaf of fresh-baked bread and sweet butter and call it a day. Happy, content. Okay, maybe a glass or two of a full-bodied red wine to go with the bread. Yeah, bread and wine – reminds me of a prior life – before Hubby. Sitting ’round a campfire on a beach in San Francisco, dining on warm, fresh-baked San Francisco Sourdough slathered in butter and drinking cheap wine from a Bota bag. And cheese. Yeah, bread, wine and cheese . . . oh, but I digress. We’re here to talk about Hamburger Helper-Style suppers.
Hamburger Helper Style Cheesy Italian Shells
Italian Shells:
1 lb Lean Ground Beef (Ground Turkey is fine, too)
1-2 Garlic Cloves, minced
2 ¼ Cups HOT water
½ Cup Milk
1 Can (14 oz) Fire Roasted Diced Tomatoes with Garlic
2 Cups Medium Shell Pasta
1 Cup Mozzarella Cheese, shredded
¼ Cup Parmesan Cheese
Seasoning Package:
1 Tablespoon Cornstarch
1 Tablespoon Italian Seasonings
1 Teaspoon Onion Powder
1 Teaspoon Salt
In a large skillet, brown the ground beef and garlic together. Drain well.
Add water, milk, tomatoes and pasta. Bring to a boil. Stir in seasoning package (everything else but the cheese). Cover and simmer, stirring occasionally, 12-15 minutes or until liquid has evaporated and noodles are tender.
Stir in the Mozzarella and Parmesan Cheeses, cover and simmer a few minutes more to allow cheese to melt.
Remove from heat, uncover, and allow to sit for 5 minutes for sauce to thicken.
That’s it – dinner is served.
What’s that? You missed the other seven posting? No need to worry – All delicious, all one-skillet, all family friendly.
Hamburger Helper Style Chili-Cheese Macaroni
Hamburger Helper Style Skillet Lasagna
Hamburg Helper Style Cheesy Jambalaya
Hamburger Helper Style Stroganoff
Mustard-Garlic Broiled Salmon
I remember as a school girl taking a field trip to a fish hatchery along the American River. The experience stuck in my mind. I remember running along the banks of the river with my classmates, laughing and having a great time.
Italian Roasted Potatoes
In case you haven’t noticed by now, I love Italian foods. We aren’t talking just spaghetti, although I make a mean pot of sassy spaghetti. I love it all – from the Antipasto dishes such as Bruschetta, Crostini or a Antipasto Platter, to all the meats and pasta dishes, the flavorful sides and best of all desserts such as Fresh Fruit with Whipped Cream Zabaglione. All food is good in moderation.
Lemon-Garlic Pork Medallions in White Wine-Butter Sauce
We’ve been eating a lot of pork lately. I’m not sure if it’s a phase or simply because pork is yummy. I had planned to test a new pork recipe for tonight – Pork Medallions in a Marsala Wine reduction sauce. However; the universe had other plans. When shopping for the pork filet, the meat case was empty – not a tenderloin to be had – unless I went with one of the Hormel “flavored” pork loins. There were three to choose from – Mesquite; Teriyaki or Lemon-Garlic. Hum, none of those would do – not in a Marsala Wine reduction sauce. Time to punt – with a few changes (change the wine; skip the dredging in flour step; add a little butter to the sauce) I adapted the Marsala recipe to create Lemon-Garlic Pork Medallions in a White Wine-Butter Sauce. The result was a hit with the family. Best of all; these flavorful medallions cooked up in no time at all, making this an easy week night meal.
Lemon-Garlic Pork Medallions in White Wine-Butter Sauce
1 lb Hormel Lemon-Garlic Pork Tenderloin
2 tablespoons Olive Oil
2 garlic cloves, pressed
2 garlic cloves, minced
3/4 cup White wine
1/4 Cup Red Onion, chopped
1 Tablespoon Butter
Slice pork filet into 1/2-inch thick medallions. Set aside until ready to cook.
Heat oil in a skillet over medium-high heat. Add Pork Medallions and cook until nicely browned; about 3 minutes per side.
Remove pork from skillet. Reduce heat to medium. Press garlic into the now empty skillet, sauté about 30 seconds or just until fragrant.
Add wine and onions to the pan. Bring to a boil over medium heat. Return pork to pan, cover and cook about 5 minutes. Turn pork, add butter, cover and continue to cook about 5 minutes longer or until no longer pink.
Transfer Medallions to plates, spoon sauce over pork and serve.
Please be kind, let me know if you “like” what you see – and your feedback is always welcome.
Happy cooking everyone!
Hamburger Helper Style Cheeseburger Macaroni
Here we go again – my 7th installment of Hamburger Helper Style one-skillet dinners. There isn’t a whole lot more to say about Hamburger Helper. I am surprised, considering when Hamburger Helper first hit the market place, that it wasn’t marketed with a subtitle of “Mother’s Little Helper”. Then again, the Rolling Stones were singing about “Mother’s Little Helper” in reference to Valium – so maybe they wanted to avoid any confusion between the two. Just kidding – a little.
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A Delightfully Lazy Dish – Slow Cooker Beef And Broccoli
If your house is like mine, there are all sorts of favorite cuisines gracing your dinner table. Hubby loves his Mexican Food, I’m a big fan of all things Italian and Kiddo – he likes just about everything from simple to gourmet. One thing we all agree on is Asian. Yum!
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CABG Times Four
To begin with I need to make a confession to everyone. In my spare time I write. I write a lot. Then I set everything up to post automatically at a later date. When I first retired, I went a little nuts. I didn’t know what to do with myself, so I wrote hundreds of future posts. I had been photographing my recipes for nearly four years, attaching photos to recipe cards. There was a wealth of recipes to pick from. One thing about writing so far in advance was that I had time. Tons of time for reads and rewrites and fact checking and research. By nature, I am a perfectionist. It is what drives me. It is also what makes those around me drive me crazy.
Welcome to Rosemarie's Kitchen 