Ranch Chicken with Butter-Cream Sauce

If this recipe looks familiar, you are right. It’s a variation on my Super Moist Breaded Ranch Chicken. These yummy, moist breasts cook up in no time at all. Served with a quick rice dish, with steamed green beans or a toss salad and it’s a delicious supper in a flash after a long day. My guys really enjoy the chicken dish just as it was.

While preparing the original recipe, it struck me that I could introduce a little diversity to the plate simply by creating some sort of sauce for the breasts – something to complement the chicken while elevating the presentation just a little. The result was something between “comfort” and “fancy”. I was feeling both particularly lazy and creative at the same time.

Wow! It was delicious. Not quite a scampi, but close. Not quite a Piccata, but close. Best of all, it was a hit with my guys.

Ranch Chicken with Butter-Cream Sauce
Breaded Ranch Chicken
1/2 Cup Ranch Dressing
1 cup Italian Bread Crumbs
2 Tablespoons butter
2 Tablespoons Olive Oil
4 boneless chicken breasts

Filet chicken breast lengthwise to create 2 thin breasts from each larger breast. (Or use thin sliced breasts from the market).

Pat breasts dry with paper towels.

Brush breast with Ranch Dressing, then roll in bread crumbs.

Melt butter with olive oil in a large frying pan over medium high heat. Once melted, lower heat to medium, place breaded chicken into pan.

Cook for about 5-8  minutes or until golden brown. Turn and cook for an additional 3-5 minutes.

Transfer breasts to an oven proof platter, tent and place in a warm oven to “hold”. Make Butter-Cream Sauce

Butter-Cream Sauce
1/4 Cup Dry White Wine
2 Tablespoons Lemon Juice
1/4 Cup Heavy Cream
2 Tablespoons Butter
White Pepper to taste
1 Tablespoon Capers (Optional) 

Pour white to the now empty skillet, scraping up any browned bits in the pan. Add lemon juice, cream and butter. Reduce heat to low and allow sauce to reduce and thicken. Taste and season with a little white pepper.

Return chicken to pan. Sprinkle with capers (if desired), cover and cook until everything is heated through.

Transfer chicken to serving platter or individual plates. Spoon sauce over chicken and serve.

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Note: To reheat any left over breasts, simply make more sauce, place breast in sauce, cover and simmer for about 20 minutes, turning mid-way through. Just as delicious as the first time around!

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon.

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Pesto-Alfredo Pasta Chicken Bake

This beautiful recipe is inspired by The Cooking Jar. Farah has a wonderful approach to her blog – everyday cooking for everyday cooks. While I love experimenting with recipes. Sometimes I’ll find a recipe that forces me to google some of the ingredients as I wonder “What the heck is that?” With The Cooking Jar, you will recognize every ingredient – most of those “real” ingredients are probably already in you kitchen.

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Any Way You Spell it, Omelettes Don’t Scare Me!

What I know about omelette making techniques you could fit into a thimble. I hadn’t even eaten an omelette until I was in my early thirties – and that was on a flight to Los Angeles for a little weekend get away with Hubby. What I knew about omelettes was that my mother never made them. It was something fancy people ate at a fancy brunch. What I have since learned about omelettes has been self-taught. I know what I like and what I don’t like, so I don’t order omelettes very often when dining out.

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Picadillo – Filipino-American Style

1950s-cover-3My love for cooking came from my parents. They knew their way around the kitchen, and Mom loved to entertain. Our home was always filled with people – extended family, neighbors, friends. Ours was the house with the door open to everyone and plenty of good food to share. Many of the recipes I like to share come from those warm memories.

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Haricots verts à l’étouffée (Stewed Green Beans)

A few years back, I was searching for a recipe for Green Beans with a French Twist. That’s when I came upon this recipe on easy-french-food.com. Since then, I’ve made one very small adjustment – the introduction of a clove of pressed garlic. I couldn’t resist. I love garlic in just about everything, especially with stewed or sautéed vegetables.

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Meatballs and Mushroom Sauce over Buttery Egg Noodles

One night for dinner, I decided to see what else I could whip up using frozen prepackaged meatballs. My Teriyaki Meatballs had been such a huge hit, I was anxious to see what else these frozen shortcut gems could become. So off to the kitchen I went.

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Avocado BLT Sandwich with Basil Mayonnaise

Did you know that April is BLT month? That means tomorrow, April 1st, is April Fools Day, Easter Sunday and the start of BLT month.

The BLT has been around for ages, taking its time to emerge into a roadside diner favorite.  The early makings for a BLT have been around since the Egyptians first  began baking bread and cultivating lettuce. Pigs were domesticated by 500 BCE.  Tomatoes traveled from the new world to Europe in the 16th century. Around 1756  the French came up with a sauce that would later evolve into what we now know as Mayonnaise. Still, no sandwich. It took the Fourth Earl of Sandwich, John Montagu, to come up with the concept of placing meats between two slices of bread and thus giving birth to the sandwich in 1762. Had the Earl of Sandwich been a pious man, it may have taken longer. However; he was a gambling man. Not even hunger could move him from the gaming tables. With the invention of the sandwich, he could play cards with one hand while eating with the other. And they say nothing good ever comes from gambling! How combination of the bacon, lettuce and tomato sandwich came into existence isn’t clear. All evidence indicates that BLTs weren’t available until sometime around 1900, at least not in printed references. The BLT grew in fame and was widely popular after World War II, with the expansion of supermarkets and the ingredients readily available to the masses. As for the catchy name – BLT – many believe it was diner shorthand. While Bacon, Lettuce and Tomato Sandwich appeared on the menu, when sending an order back to the cook it was easier to write BLT.

Topping a BLT sandwich with avocado is nothing new – not even all that “fancy”. Living in California, avocados are found on nearly everything from hamburgers to tacos to grilled cheese sandwiches. What makes these sandwiches absolutely glorious is the Basil Mayonnaise. You will end up with far more mayonnaise than you can use for the BLTs. However; this spread will keep for several days in the refrigerator without loosing its beautiful color and it is awesome on smoked turkey sandwiches. Yum!!! So it’s safe to say this is two recipes in one.

The original recipe can be found at http://www.thekitchn.com/recipe-california-blt-with-avocado-and-basil-mayonnaise-173957 (Yeah, I made a few changes – but it’s fairly close to the original). Even the “original” recipe is an adaptation from another recipe – as part of that lovely evolution in cooking.

Avocado BLT Sandwich with Basil Mayonnaise
Avocado BLT Sandwich
12 Thick slices of smoked bacon
8 slices good-quality bread (Italian sliced or sourdough)
2 tomato, large – heirloom if you can get them
1 ripe avocado
Green Leaf Lettuce
Basil Mayonnaise (recipe follows)

In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels. Toast the bread. (For BLTs using sliced bread, I like to put two slices of bread into each toaster slot – it will toast nicely on the outside, while the inside slice stays soft. For sourdough, grilled is the only way to go).

While the bread is toasting; slice the tomatoes and avocado.

Spread one piece of bread with the basil mayonnaise. Top with the lettuce, tomato, bacon and as many avocado slices as you are happy to eat.

Spread basil mayonnaise on the other slice of bread, top sandwich and cut in half if desired.

Basil Mayonnaise
1/2 cup packed basil leaves
4 tablespoons olive oil
1 teaspoon lemon juice
2 medium garlic clove, chopped
Zest of one lemon
1 cup mayonnaise

For the Basil Mayonnaise: In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (For smooth mayonnaise, use the young tender leaves; for chunkier mayonnaise, add the larger leaves as they won’t process down completely).

Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.

Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

Enjoy!

NOTE: Try these served on grilled sourdough bread. The crisp, buttery sourdough brings yet another dimension to the sandwich and the bread is the perfect size for long strips of bacon!

 

The Importance of Sunny Pepperoni Pie

Not that long ago, Hubby asked if I were in the mood for pizza. He knows I’m not a huge pizza fan. For him to ask meant he was the one craving a slice. Naturally, I said yes. Hubby came home with the most incredible take out pizza pie I’ve ever seen. It was one of those take and bake jobs from Papa Murphy’s – their Five-Meat Stuffed Pizza. Have you seen that monster of a pizza? It’s two meaty pizzas stacked one on top of the other with a braided edge holding the two together. I swear, it weights a ton. As I said, I’m not a huge fan of pizza, but this pizza was awesome. It reminded me of another “pizza pie” – one of my own creations. While the two pies look nothing alike, the concept is the same.

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Egg Salad Sandwich with Butter

Easter is behind us. All those painted eggs for the egg hunt (hopefully) have been found. Now the real question is, what to do with all those hard-boiled eggs? Did you make some deviled eggs for your Easter table? Or perhaps added some sliced eggs to a toss green salad for added texture and flavor. I can see potato salad or macaroni salad in the very near future.

When I was a young girl, I can remember getting up early in the morning and watching my Dad pack his lunch. Back then, he worked as a plumber for a construction company. Often Dad made an egg salad sandwich to pack in his lunch box. This was in the old days, when a lunch box was made of metal, with a place for a thermos in the lid and the lunch below. There were no ice packs or means to keep foods from spoiling in the heat of the day. Instead of using mayonnaise in his egg sandwiches, he used soft butter. The eggs were still warm when Dad mashed them with butter, salt and pepper. I love the smell of eggs in the morning. It brings back such clear memories from my childhood. To this day, one of my favorite things to do with hard-boiled eggs is to make Egg Salad Sandwiches.

Egg Salad Spread with Butter
8 Hard Boiled Eggs
1 Tablespoon Soft Butter
1/4 cup mayonnaise
1 Tablespoon Pickle Relish
2 Tablespoons Finely Chopped Red Onion
1 Celery stocks, finely chopped
salt and pepper to taste
8 Slices of Italian, Multi-Grain or Soft Sourdough Sandwich Bread
4 Lettuce Leaves

Just a few quick notes: Pickle relish is an optional ingredient. Either Sweet or Dill relish can be used, depending upon personal tastes. Another option would be to finely dice whole pickles to add to the mix. Bread can be your preferred type, so long as it isn’t a thin slice of bread. The egg salad spread might be a bit much for thin sandwich bread. Finally, the bread can be toasted for an extra layer of texture, or soft.

To Prepare Eggs: Place eggs in a large pot. Cover with COLD water. Place over medium-high heat and bring to a boil. Remove from heat, cover pot with tight-fitting lid and let steep for 12-14 minutes.

Drain, remove eggs and plunge into ice water. Place into refrigerator to cool, about 15 minutes.

Gently roll eggs on counter to crack shell. Return to bowl of cold water and let soak about 15 minutes before peeling.

Peel eggs and cut in half lengthwise. On a small dish, place 1 egg half at a time, yolk side down. Using a fork, crumble/mash into small pieces. Place egg into a large mixing bowl. Repeat with remaining eggs. Mash butter into egg mixture, season with salt and pepper, mix well.

To Prepare Sandwich Spread: Add mayonnaise, pickle relish, onions and celery to eggs. If mixture appears too dry, add additional mayonnaise 1 tablespoon at a time.

Refrigerate until well-chilled or until ready to use.

Divide egg salad mixture between 4 slices of bread. Top with lettuce leaves and remaining 4 slices of bread. (Bread may be toasted, if desired). Press lightly on sandwich to hold in place, cut in half diagonally.

Serving Suggestions: Chips or Macaroni or Potato Salad – put those eggs to work!

 

Grilled Asparagus with a Tarragon Cream Sauce – French Style

I love asparagus, especially asparagus that are pan seared, roasted or grilled. When “charred” just a little, the asparagus takes on a whole new dimension of smoky flavor. I love cream based sauces – so rich and decadent. I adore the wonderful licorice flavor that tarragon imparts. You can see why this recipe was perfect – bringing all those marvelous flavors together in one sinfully yummy side dish.

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Anne’s Awesome Bacon-Spinach Quiche

It’s funny how certain “first” bites just stay with you forever. My first bite of an Omelette was  – of all places – on an airplane flight. My first bite of Quiche was at a little mid-town bistro – and it was an instant love affair. I’m not sure if it was the Quiche itself that I fell in love with or the quaintness of this tiny French Bistro (long since gone) that I adored so much. Many a Sunday morning was spent there, sipping a Mimosa and nibbling on fresh-baked goodies. Many a Saturday nigh I could be found sipping Champagne and indulging in Chocolate Mousse perfection while discussing the politics of the day. Oh to the finer things in life!

1917767_102923659725576_1228181_n-1I was fortunate enough to have grown up in an atmosphere that centered around family times, and plenty of entertaining – both in and out of the kitchen. We didn’t need a holiday as an excuse to get together. Family gatherings always included plenty of wonderful food, lots of laughs and some of the best off-key entertaining on the planet. While the adults put out a spread to end all spreads; the kids could count on a captive audience that loved everything we did. I can remember my sisters doing a wild hula dance. We sang “I want to Hold Your Hand” so off-key that the dogs in the neighborhood howled! It was only natural that as adults we love to entertain – and ham it up in the process.

Anyway, the first time I had home-made Quiche was at a family brunch. It was an Easter extravaganza to end all Easters. My middle sister, Anne, made the most awesome Bacon-Spinach Quiche as her contribution to the festivities. I’ve since collected and perfected a few recipes of my own, but hers has a very special place in my heart.

Anne’s Bacon-Spinach Quiche Pie
1 Pound cooked Bacon, crumbled
1 Package Frozen Spinach, thawed and drained of liquids
½ Cup Cheddar Cheese, shredded
½ Cup Jack Cheese, shredded
½ Cup Sliced Mushrooms
10 Eggs
½ Cup Milk
Dash of Nutmeg
Uncooked Pie Crust

Preheat oven to 400-degrees. While the oven is heating, fry up the bacon and drain on paper towels. Let the bacon cool, then crumble and set aside.

Roll out pie crust and place crust in a deep-dish pie pan and set aside.

Shred cheeses, mix together and cover bottom of pan about 1/3 of the way up with a layer of the cheese mixture.

Layer spinach, mushrooms and bacon over the cheese. Whisk eggs, milk and a dash of nutmeg together. Pour over Quiche.

Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees and continue to bake for 45 minutes to an hour until firm and cooked through.

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Here’s to childhood memories and first bites!

Garlic Mashed Potatoes with a Twist

I love mashed potatoes – a beautiful canvas for so many wonderful things! Smothered in gravy – oh my! Oozing with melted butter – oh yeah! As a bed for stews or meatballs or just the way they are – I’m there!

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A Cheater’s Guide to Buttery Croissants with a Kiss of Almond

I adore a breakfast of pastries, fresh fruits, good coffee and fresh squeezed orange juice. I hold a special fondness for light, delicate pastries on a spring morning, when the very air is an invention to linger. Fresh pastries on Easter Morning are especially welcome.

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Easter Basket Cupcakes

Growing up, we could always count on Dad’s Easter Cake. He baked a layer cake, frosted it with green-tinted buttercream and topped his cake with coconut that had also been tinted green for the grass. Dad made a big handle for his Basket Cake by folding a large sheet of foil into just the right size and bending it into shape.

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