Chicken Marengo with Polenta Stars – Oh to Dine like an Emperor

napoleonatmarengoIt is said that Chicken Marengo was created on the battlefield by Napoleon’s Swiss chef, a fellow named Dunand.  Napoleon was of the habit of not eating until the end of a battle, believing that what he ate could affect the outcome of the fight.  Rather than eat anything at all and tempt fate, he went hungry. It seems Napoleon wasn’t alone in this strange habit, others likewise believed that food could somehow change the course of history.

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Foolproof Strawberry Pie

I have said it before, let me say it again – Strawberry pie is summertime magic. Now you can approach the whole strawberry pie thing one of three ways.

  1. Pick up a pie at your favorite bakery
  2. Grow your own strawberries (or visit a pick your berry farm), bake your own pie shell completely from scratch, make your own shimmering glaze and whip your own cream.
  3. Get what you need from your local grocery store, and with just a bit of effort, make strawberry pie.

Only one of these options is utterly and completely foolproof. Can you guess which one? Oh, but what’s the fun of option one. Option two has so many pitfalls, I cannot even begin to list them all. And time – it takes time.

If you are up for a small challenge (that would be the baking blind thing) and want to put your own finishing touches to your pie, option three is your best bet.

Why is this recipe foolproof? Simply – everything is packages, store-bought and all you need to do is bake the pie shell, glaze the berries and put the pie together. The most difficult task is blind baking the shell, and even that is not so difficult – the rest is as easy as pie. Once assembled, simply chill until just before serving. Finish your masterpiece with a few shots of whipped cream, and there you go.

 

Foolproof Strawberry Pie
1 Refrigerated Pie Crust, Pillsbury
1 Basket Fresh Strawberries, organic
1 Container Strawberry Glaze, Marie’s
1 Can Extra Creamy Whipped Cream, Reddiwip

Remove one pie crust from package. DO NOT unroll. Let the crust stand at room temperature for 15 minutes. Preheat oven to 375 degrees.

CAREFULLY unroll pie dough. Drape pie dough over a rolling-pin and position over pie pan. Lay dough into pan, pressing into place. Mend any cracks or imperfections by wetting your fingers with COLD water and pinching cracks together. To keep the crust from pulling away from the pan during baking, press it firmly against the sides and bottom of the pan. Be careful not to stretch the crust.

To prevent bubbles in an unfilled crust, generously prick the sides and bottom of the crust with a fork before baking. (Also known as “docking” the shell). Another option would be to use pie weights. This will prevent the empty shell from rising up and floating out of the pan. (Okay, so the shell really won’t float away, but it will puff-up. When filled, the crust will crumble if allowed to rise).

Place empty shell in the oven and bake until golden and flaky – about 12 to 15 minutes. Be sure to peek at 12 minutes and go from there.

Remove from oven and place on a cooling rack. If pie weights have been used, remove as soon as possible without burning your fingers or fracturing the crust.

Let pie cool completely before filling.

While shell is cooling, wash berries. Trim green portions from berries and hull. Let berries dry on a paper towel. In a very large bowl, combine berries with glaze. Chill until ready to use.

When it comes time to fill the pie shell, you have one of two options. The first is to spoon all the berries into the shell in a big pile. The second is to fill the shell one berry at a time, beginning at the outer edge and working in a tight spiral to the center. Repeat if possible with a second or even third spiral, each one ring closer to the center.

Chill until ready to serve. When ready to serve, pipe a nice ring of whipped cream all around the outer circle, leaving the inner circle exposed to show off all those lovely berries.

Now you have all the makings for what has to be my favorite summertime meal –Dad’s Kabobs, Summertime Salad and this yummy pie.

Keeping the 4th of July Simple

It’s hard to believe June is over as we look ahead to America’s Independence Day celebrations. All across our land, friends and family will gather, be it in parks, stadiums or backyards. Anytime people gather, for whatever the reason, food is always a part of the festivities. And so it is that I turn my attention to a great American Holiday.

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Come Join the Fun – S’Mores Competition

It’s that time of the year – summertime and family reunions. There is nothing more enjoyable at family gatherings than a little competitive “fun”. Be it tug of war over a mud puddle, most creative campfire song, sack races or a refreshing game of water balloon toss. Games are always fun, especially when the outcome has no meaning – when everyone participates for the sake of partaking and there are no losers.

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Ode to the Salad – A Great Start or End to a Beautiful Meal

The Salad – be it served as a starter to a multi-course meal (common in America’s restaurants), as an accompaniment to the meal itself (common in American homes) or at the conclusion of a spectacular meal (a European thing), the salad is an often understated and yet important part of the whole dining experience. The Salad could even be the meal itself. Taco salads, Fajita salads, Grilled Whatever Salads, and one of my favorite summertime meals, the Chef Salad.

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Salmon Patties with a Newburg Sauce

As a kid, I remember my Tita (that’s Aunt) often made Salmon Patties on Fridays. Unlike mine, hers were served like a burger and were very delicious. One of my favorite things about visiting my Tita (besides hanging out with all my cousins) was having Salmon Patties for lunch. Let me tell you, her Salmon Patties beat the heck out of Mom’s Friday Fish Sticks!

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Mesquite Chicken Salad Sandwich

One of the drawbacks of being a diabetic is food – and not in the way you would think. For me, the biggest struggle has been taking the time to eat, followed by the need to eat healthy foods. In other words, a cup of coffee for breakfast and a bag of chips for lunch isn’t going to cut it anymore. My body fought back in a big way – and I ended up spending Memorial weekend in Intensive Care.

Most of the time, I prepare a somewhat healthy supper for my family. I like to include salads and plenty of vegetables with whatever we’re having. Most of the time things are grilled, roasted or baked rather than fried. While we do enjoy our red meats, we balance out our diet with plenty of chicken, Bison (the best source for red meat) and fish. I am a firm believer that a hamburger isn’t going to kill you unless hamburgers are the only thing you eat. Just as a slice of cake isn’t going to make you fat unless it’s cake for breakfast, lunch, dinner and that midnight snack. You get the idea.

Taking the time to eat properly during the day was a problem for me. Often, I’m busy – be it writing, caring for our house or puttering in the garden. Years of skipping meals became a habit, a way of life. Breakfast should be the easiest meal of the day not to skip if for no other reason than it’s an early meal, before we get too sidetracked. Lunch – well that’s the real problem. It means we need to stop what we are doing and actually fix something – be it a sandwich or a salad or whatever. I found that the best way to overcome this problem is to make lunch (for later) at the same time I’m making breakfast. Sandwich spreads can be made early and kept in the refrigerator until lunch. Salads can also be made early, then all I need do is add the dressing and enjoy.

For those of you who have been eating healthy all your life, good for you. For the rest of us, it might take time for healthy to become the norm but we will get there. And we don’t have to sacrifice flavor in the process.

Chicken Salad Sandwich on Sandwich Thins
1 Can White Chicken Meat
1 Rib Celery, diced
1/4 Cup Red Onion, diced
2 Tablespoons Miracle Whip
2 Tablespoons Mayonnaise
1 Tablespoon Mesquite Seasoning
Green Lettuce Leaves as needed
2 Small Tomatoes, sliced
4 Multi Grain Sandwich Thins

Open canned chicken, drain well. Crumble chunks of chicken meat into a medium size bowl. Set aside.

Dice celery into small pieces. Add to bowl with chicken meat.

Dice red onion into small pieces. Add to bowl with chicken meat.

Add Miracle Whip and Mayonnaise to the chicken meat. With a spoon, blend mixture until smooth and creamy. If necessary, add a little more Miracle Whip if the mixture appears too dry.

Season with Mesquite Seasoning. This will give the chicken salad a smokey, rotisserie flavor. Set mixture aside. (The chicken salad can be made up to this point in advance. Simply cover and keep in the refrigerator until you are ready to assemble the sandwich).

Slice tomatoes for sandwiches, set aside. Break crisp leaves from a head of green leaf lettuce, set aside.

Open Sandwich thins. On one bun, lay a lettuce leaf and top with tomato slices. On the other bun, spread about 2 or 3 tablespoons of chicken salad mixture. Place chicken bun over the lettuce/tomato bun. Slice and serve.

A small salad of lettuce greens and fresh tomatoes is an excellent side for this sandwich.

 

Buffalo Burgers on Sandwich Thin Buns

Have you ever had Buffalo Burgers? Stop just about anywhere in and around Yellowstone for a burger and you’re sure to find these delicious burgers on the menu. Buffalo Burgers, or Bison Burgers to be correct, are rich in flavor, low in fat and a great source of protein. Bison meat is lower in calories and cholesterol than cattle beef, pork, turkey, skinless chickens and even some fish. Typically speaking, most Bison are grass-fed, allowed to roam, and are not given the usual chemicals such as hormones and antibiotics. As long as we are talking benefits of Bison, here’s a little surprise – Bison meat gives you the same Omega 3s as a serving of salmon. How ’bout that for a plus. Wile bison tastes similar to high quality beef, it is known for being slightly sweeter than other types of red meat.

bison meat 2

The first time Hubby and I tasted Bison was more than twenty years ago, at a little hole in the wall cafe on the outskirts of Cody Wyoming. It was so delicious. And very gamey tasting. You would need to be a fan of venison or elk to appreciate the flavor of bison. That was back in the day when Bison wasn’t the popular choice of beef eaters as a healthy alternative to red meat. It’s growing popularity and increased demand has changed the landscape of Bison Ranches. Some are taking a more domestic approach to rearing Bison, while others are using a Bison-Cattle cross-breed. (My Dad had a breeding bull that was a mix – his offspring had some of that wild flavor).

Here’s a little tip: while bison today is still delicious, the bison is becoming more domesticated and has lost some of its wild flavor. Know your source to get the best bison possible.

To truly appreciate the unique flavor of Buffalo Burgers, I would highly recommend serving the burgers on a thin bun such as Multi-Grain Sandwich Thins. While we generally love all things grilled over an open fire, buffalo or bison burgers are best grilled on a gas grill rather than charcoal. The meat cooks up quickly, and gas give you a better control over the heat.

Note: Ground Buffalo or Bison meat can be purchased by the pound like ground beef or already formed into thick burgers. Most well-stocked grocery markets carry either the patties or ground meat to form your own. If ground meat is your choice, plan to form 3 burgers for each pound of ground bison.  If you cannot find bison in your area, a great source would be a from a sustainable ranch in South Dakota with a wonderful approach to raising bison the natural way.  https://wildideabuffalo.com/

Buffalo Burgers on Sandwich Thin Buns
3 Buffalo Burger Patties
Black Pepper to taste
1 Tomato, large
Green Leaf Lettuce
Red Onion
3 Buns – Sandwich Thins
Mustard
1/4 Cup Mayonnaise
2 Tablespoons Chives, chopped

Heat grill to medium heat. While grill is heating, season burgers with pepper and set aside.

Slice tomato, set aside. Rinse 4 lettuce leaves, pat dry and set aside. Slice red onion into rings and set aside.

Chop chives. Place mayonnaise in a small bowl and mix chives into the mayonnaise. Set aside.

Cook burgers 5 minutes per side. Buffalo meat is lean, so don’t over cook.

While the burgers are grilling, split sandwich thins and toast lightly.

To serve: Split open the Sandwich Thin buns. Spread a little mustard on bottom bun. Top with lettuce, tomato, onion slices and Bison Burger. Spread a little mayonnaise mixture on remaining bun. Place on top of burger and enjoy.

Buffalo Burgers on Sandwich Thins (3)

 

 

Summertime Salad – Cucumber, Tomato and Shallots

Summertime and childhood memories – the two just naturally go hand-in-hand. I know it sounds crazy to have fond childhood memories of a salad – but this one holds a special place in my heart. Every summer, there was one barbecue we could always count upon – and thinking of it now makes my mouth water. It was Dad’s Kabobs, his light, cool, refreshing Cucumber Salad and for a special treat a luscious Strawberry Pie from the bakery. I bring up the bakery only because store-bought pies were rare. If there was a store-bought pie in the house,  you knew it was a special occasion – a company is coming to town special occasion. One thing about our extended family – someone was always passing through on their way from here to there, especially in the summer. I can remember many a summer afternoon sneaking into the kitchen to steal just one slice of cucumber dripping in vinegar. Yum.  Cucumbers are like an unexpected rain on a warm summer’s day. Cool and oh so refreshing.

I’ve given my Dad’s fabulous Cucumber Salad an up-grade. His was cucumbers and red onion slices in an oil-vinegar dressing. Simple, basic and unadorned – just like dear old Dad. The Red Onion has been replaced with an onion of the same family – the shallot. This onion is sweeter, milder and lacks that bite of the red. It also has a hint of garlic flavor that is another welcome surprise. That is a good thing, since the shallot’s natural flavor compliments the minced garlic I’ve also added to Dad’s recipe. I’m just a sucker for garlic. Dad’s salad did not include tomatoes. Personally, I like the color combination of cucumbers and tomatoes on the same plate – maybe it’s a holiday connection – I just like the festive look. Finally, for a little kick just a bit of Dijon Mustard has been added to the dressing.

Cucumber, Tomato and Shallot Salad
1 large cucumber, scored and sliced
5 medium tomatoes, cut into slices
2 Shallots, sliced thin
1/2 cup white vinegar
1/4 Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon fresh ground Salt
1 teaspoon Fresh Cracked Pepper
1 teaspoon Dijon Mustard

Using a fork, score the cucumber for a pretty presentation.

Slice tomatoes and scored cucumbers. Arrange on a rimmed serving platter, alternating tomatoes and cucumbers.

Peel and thinly slice shallots. Break shallots into tiny rings and sprinkle over cucumbers and tomatoes.

In a small bowl, whisk together vinegar, olive oil, garlic, salt and pepper until well incorporated. Add mustard and whisk again until blended. Taste and adjust seasonings.

Pour dressing over salad, cover and refrigerate for about 1 hour to chill well and let the flavors merge. If making the salad earlier in the day, DO NOT pour dressing over cucumbers until about 1 hour before serving. Allowing the vinegar to seep into cucumbers too early may cause cucumbers to lose their “crisp” snap. 

Italian Lemon Chicken Saute

Have you ever had one of those weeks when nothing that was planned seems to go right? The first time I made this lovely Lemon Chicken for my family, it was one of those crazy weeks. I had planned to fix this Lemon Chicken dish as a mid-week supper. Life, liberty and the pursuit of happiness had other plans. What started out to be a Wednesday dinner ended up on my table the following Saturday night.  The supper turned out to be an absolute delight.

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Scrambled Quail Eggs – Live and Learn

A few years back, I found a store that carried quail – as in the little birds and the tiny eggs. I had always wanted to try quail eggs. They are so small and cute. I wondered about the flavor.

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Colorful Mediterranean Grilled Pork with Mediterranean Salsa

Now is the perfect time to grill up some beautiful pork chops and serve them topped with a wonderful Mediterranean Salsa of olives and tomatoes. Let the Mediterranean Sea whisper to your inner soul and fill your heart with joy.

mediterranean-definition_921113Unlike other cuisines, Mediterranean Cuisines isn’t of a particular ethnic persuasion but rather a culinary style of cooking that is influenced by an array of diverse people living around the Mediterranean Sea. Almost since the beginning of civilization, the sea has been an intersection of trade between Asia, Europe and Africa. This exchange of ideas, cultures and goods has resulted in some of the most delightful culinary offerings anywhere. Olives are the most common ingredient in Mediterranean cooking. Beef is rare, as the rocky landscape does not easily support large stock domestic animals. Goat, lamb, pig and chicken are the more common meats. Fish from the sea is the most typical source of protein in the Mediterranean diet. Eastern Mediterranean brings an influence of Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt. Southern Europe brings with it Southern France, Italy and Spain, with a preference toward grilled meats, tomatoes and red wine both in the foods and at the table. Northern Africa brings spice of Morocco, Algeria, Tunisia, and Libya to the table. This accumulation of styles and traditions sets Mediterranean Cuisine apart.

Mediterranean Grilled Pork with Mediterranean Salsa
Ingredients – Spice Rubbed Pork
2 teaspoons dark brown sugar
2 teaspoons crushed or chopped fennel seeds
1-1/2 teaspoon sweet paprika
1-1/2 teaspoons garlic powder
1-1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
1-1/2 tablespoons canola or vegetable oil
6 boneless pork loin chops, about 3/4 inch thick

To Make the Pork: In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt.

Build a hot charcoal fire. While the grill heats, lightly coat both sides of the pork chops with the oil and rub with the spice rub. Clean the hot grate with a wire brush; oil the grate.

Grill the meat uncovered over direct heat on the hottest part of the grill, taking care not to crowd the meat. Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes. Turn and continue to grill until the meat is just firm to touch and just cooked through, an additional 3 to 4 minutes for pork chops, depending on their thickness. Watch out for flare-ups! Transfer to a serving platter and let rest for 5 minutes. Serve with the salsa spooned alongside or over the meat.

Ingredients – Mediterranean Salsa
2 scant cups cherry (or grape) tomatoes, quartered
1/2 small red onion, cut into small dice (about 1/2 cup)
1/4 cup coarsely chopped pimento-stuffed green olives
2 tablespoons drained capers
2 tablespoons torn fresh basil leaves
1 large clove garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice; more to taste
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

To Make the Salsa: In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1/4 teaspoon each kosher salt and pepper. Let stand while the meat grills. Before serving, adjust the lemon juice, salt, and pepper to taste.

Rice Pilaf makes for a wonderful side, as does a Greek Salad.

Creamy Cheese Sauce for Steamed Vegetables

If my guys had it their way, we’d never ever eat broccoli without my creamy cheese sauce. Whenever I do make my sauce, Kiddo likes to dip everything on his plate in the velvety golden liquid. I like the sauce, too. Unlike my guys, I like broccoli – steamed, raw, on a vegetable platter – makes no difference. I like broccoli.

Tonight I’m making one of Kiddo’s favorite meals. I’ve shared my Baked Chicken Breasts with Mushroom Rice recipe with you before. It’s one of those gotta have broccoli in a cheese sauce kind of casserole meals. That got me to thinking – sauces deserve their own moment in the spot light, don’t you think? This sauce would work for just about any steamed vegetable – from asparagus to zucchini.

Cheese Sauce for Steamed Vegetables
2 Tablespoons Butter
¼ Cup Finely Chopped Onions
1/2 Cup Milk
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Ground Pepper
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Processed Cheese Loaf such as Velveeta

Melt butter over medium heat. Add onions and saute until tender, about 2-3 minutes. Remove from heat, stir in cheeses. Return to heat, season with salt and pepper. Cook until mixture thickens and beginning to bubble. Stir in milk slowly, blend well. Simmer, stirring often, until ready to use.

Steam vegetable of your choice. Place steamed vegetables in a rimmed platter or serving bowl. Pour sauce over vegetable and serve.

The sauce works amazingly well with Green Giant Steamer Vegetables. These steam in their bag in the microwave for perfect vegetables every time.

Green Giant Broccoli

BLT Burgers with BBQ Ketchup Sauce

What can I say about these awesome griddle burgers? These burgers are messy. These burgers are dripping with juices. These burgers are wrapped in flavor. Better yet, these burgers are just a hot, delicious mess.

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Pow-Wow Navajo Tacos

In what seems like a life-time ago, before Kiddo came into our lives, I was working on a book. The book, although fiction, was woven from the tapestry of American history from 1868 to 1876. What is the saying? Write what you know about . . .  historical accuracy meant a great deal of research.

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