Thursday, December 30, 2010
3 strips thick-sliced bacon (diced)
2 Tbsp minced fresh chives
2 Tbsp minced fresh parsley
1 Tbsp lemon zest
1/2 tsp minced garlic
Salt to taste
Cook bacon in a skillet over medium-high heat until crisp, about 5 minutes; drain and cool.
Combine bacon with chives, parsley, zest, garlic, and salt..
Wednesday, December 29, 2010
6 approx. 1/2 lb beef medallions
2 Tbsp olive oil
Salt and pepper to taste
Preheat oven to 425 degrees with a rack in the center.
Season filets with salt and pepper. Heat an ovenproof saute pan over medium-high for 5 minutes.
Sear filets in oil on one side for 4 - 5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness Remove pan from the oven, transfer filets to a plate, tent with foil, and let rest 5 minutes before serving. Serve with Bearnaise Sauce.
For Rare: Sear 5 minutes, Roast 5 minutes, and let rest 5 minutes.
For Medium-Rare: Sear 5 minutes, Roast 7 minutes, and let rest 5 minutes
For Medium: Sear 5 minutes, Roast 9 minutes, and let rest 5 minutes
For Medium-Well (my favorite): Sear 5 minutes, Roast 11 minutes, and let rest 5 minutes
1/4 cup white wine vinegar
1/4 cup dry white wine
3 Tbsp minced shallots
1 Tbsp chopped fresh tarragon
2 - 3 Tbsp water
4 egg yolks
2 sticks unsalted butter, melted
Juice of 1/2 lemon
Salt and cayenne pepper to taste
Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes.
Off heat, add water, then whisk in egg yolks until frothy.
Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return it to low heat and whisk constantly until thickened.
Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, and cayenne pepper. Serve immediately.
They say this is awesome served over beef tenderloin fillets. We may just have to try this.
Tuesday, December 28, 2010
4 - 5 cloves garlic (pressed)
1 Tbsp Rosemary
6 lbs potatoes (unpeeled), cut into large chunks
Salt and pepper to taste
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil.
Combine oil, garlic and rosemary in a small bowl. Boil potatoes in water for 1 minute.. Using a slotted spoon, transfer potatoes to a baking sheet. Pour the oil and spices over the potatoes and stir to coat.
Transfer potatoes to the oven on the lowest rack and roast for 20 minutes. Carefully toss them with a spatula, then roast until cooked through, browned, and crisp, 10 minutes more. Season with salt and pepper.
Sunday, December 26, 2010
2 lbs green beans (ends trimmed) - found some beautiful beans at Dierbergs
2 Tbsp canola oil
2 Tbsp butter
4 cloves garlic (minced)
1/4 soy sauce
2 Tbsp tasted sesame seeds
Freshly ground pepper
Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender (2 - 3 minutes). Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 - 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans. Be careful not to overcook the beans.
Transfer to a serving dish and serve hot.
We've already had all the special holiday meals, so I opted for a classic pot roast - the ultimate comfort food in my book.
3 Tbsp vegetable oil
1 rolled rump roast, trimmed and seasoned with salt and pepper (3 - 4 lbs)
1/4 cup flour
2 Tbsp tomato paste
1/2 cup dry white wine
1 1/2 cups beef stock or broth
1 Tbsp Worcestershire sauce
2 cups sliced onions
6 medium carrots (peeled and cut into bite size pieces)
3 large celery ribs (cut into bite size pieces)
6 cloves garlic (minced or sliced)
1 tsp Thyme
2 Bay leaves
Heat oil in a large frying pan over medium-high heat. Sear roast on all sides . Transfer roast to a 4 - 6 qt slow cooker.
Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard bay leaves before serving.
Tuesday, December 21, 2010
2 cups flour
2 Tbsp McCormick Gourmet Collection Cinnamon, Saigon
2 tsp baking soda
1/2 tsp salt
1 cup butter (softened)
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 tsp vanilla extract
8 oz white baking chocolate chopped (I used Nestle' White Chocolate Chips)
2 jars (6.85 oz) Macadamia nuts (chopped)
2 cups dried cranberries
Preheat oven to 350 degrees. Mix flour, cinnamon, baking soda, and salt in small bowl. Set aside.
Cream butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Bea in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate, nuts and cranberries. Drop by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
Bake 12 - 15 minutes or until golden brown.
We're watching the budget this year, and many of our friends/guests will not eat nuts, so we left out the Macadamia nuts. They were still excellent!
Sunday, December 19, 2010
A little more than two years ago we brought home Beethovan and Belle. They had puppies last spring. We wound up keeping one for Emily and one for Luke; and of course, Grandpa said we needed to keep one for Christian too. Yikes!
They all have various sweaters to wear outside when it's cold. They usually like their sweaters (Beethovan even shows his off), but when we dressed them up for Christmas, they turned into mannequins. Stiff as a board. We couldn't get them to do anything.
Check out a couple of pictures . . .
All five, Beethovan, Belle, Neily, Aldean, and Willie have individual personalities. They always keep us entertained.
Friday, December 17, 2010
Hey! I just learned a clean little secret about Lowe’s. They have quite the selection of cleaning products plus air and water filters to help keep your home spic and span inside and out. And they’re sending out up to $46 in savings so you can really clean up. Get your coupons before they’re gone! Go to vocalpoint.com/Lowes.
Wednesday, December 15, 2010
Christian is almost 18 months old, and what a total joy he is. He has a beaming smile and loves to show off his teeth. He loves to give kisses, sing and dance. A guy after my own heart. He and Grammy "go crazy" quite often. (God help me if anyone manages to catch our song and dance on video!) This little guy doesn't do anything halfway. I do love him.
Joshua is three and absolutely full of questions. He is a total delight. Every topic of conversation winds up with 20 more questions. Usually beginning with "Why". Three year olds are such fun. Joshua will make a good big brother. That day is quickly approaching. His little sister is due to arrive in late February.
Our family Christmas is sure to be awesome this year with these two at the center of attention!
Tuesday, December 14, 2010
1/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/4 cup butter
2 tsp vanilla
2 cups Cinnamon Chex cereal
2 cups Wheat Chex cereal
2 cups Honey Nut Chex cereal
8 oz pecans (I don't like nuts, so I left them out - I didn't miss them.)
The modern day recipes for Chex Mix are all microwavable. I don't make mine that way. I prefer to make mine the old fashioned way. Mix the cereals together. Mix the butter and spices together in a saucepan on the stove. Mix well until the butter is melted. Pour over the cereal mixture. Bake for one hour at 250 degrees stirring every 15 minutes. Allow to cool and then store in airtight containers.
I took this to work today, and got the same comments from everyone. "This is great, but it doesn't taste like pumpkin." True, it doesn't taste like pumpkin, but it has all of the spices and sweetness you'll find in pumpkin pie. Definitely give this one a try.
Sunday, December 12, 2010
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
2 cups bite-size cheese crackers (I like Cheez-Its)
2 cups pretzel sticks
1 pkg garlic bagel chips
2 cups peanuts
1/2 cup vegetable oil
2 Tbsp chili powder
1 tsp garlic
Mix well in large pan and bake for 1 hour in a 250 degree oven, stirring every 15 minutes. Store in airtight containers when cool.
Serve to friends often.
Wednesday, December 8, 2010
1 lb ground venison
1 lb pork sausage
1 cup water
3 tsp Morton Quick Cure Salt
1/4 tsp black pepper
1/8 tsp garlic powder
1/4 tsp onion powder
1/2 tsp mustard seed
1 Tbsp Liquid Smoke
Mix all ingredients well. Form meat into two long rolls about the size of salami. Wrap in foil and refrigerate for 24 hours. Bake at 350 degrees for one hour. Remove from oven and cool slightly. Re-wrap in foil and refrigerate.
Tuesday, December 7, 2010
Friday, December 3, 2010
1 1/2 Tbsp olive oil
4 shallots (finely chopped)
1 1/2 Tbsp mustard seed
3/4 tsp hot pepper flakes
2 bags (12 oz each) fresh or frozen cranberries
1 1/3 cup sugar
1 cup golden raisins
1/2 cup apple cider vinegar
2 tsp finely grated fresh ginger
Heat oil in a 3-quart heavy saucepan over moderate heat. Add shallots, mustard seeds, and pepper flakes; cook, stirring occasionally,, until shallots aresoftened, about 4 minutes.
Wednesday, December 1, 2010
Tuesday, November 30, 2010
Thursday, November 25, 2010
Emma and I spent last night cooking and prepping for our Thanksgiving feast today. We prepped and stuffed our turkey to roast. It was stuffed with oranges, lemons, garlic, fennel, carrots, celery, and parsley tossed in kosher salt, sage, rosemary and thyme. Melted butter combined with poultry seasoning, salt and pepper was smeared under the skin of the turkey as well as on the skin. This went into a Reynolds cooking bag and then into a roasting pan and into the fridge overnight.
We prepped the fresh turkey to go into its brine for about 20 hours. It went into a 22 quart stock pot with kosher salt, brown sugar, water and ice. We set it into a cooler out on the deck and it stayed icy cold.
Then, it was on to salad and sides. We made a hearty turkey stock out of the giblets and necks. They went into a soup pot with 4 quarts of water, the celery tops and leaves, tomatoes, onions, carrots, a potato, and fennel tops. After the stock was strained, it was used in the stuffing. It was used again on Thurs. to steam the broccoli, make the gravy, and boil potatoes instead of water. A subtle way to add that turkey richness to the other Thanksgiving dishes.
We made a simple molded Jell-o salad (lemon and orange). We made a traditional stuffing. It wasn't to be stuffed in the turkey, so we added three eggs and a can of Cream of Celery soup to keep it moist.
We made two pumpkin pies, two pecan pies, a pudding pie, and a gorgeous pan of sticky buns to serve for breakfast before throwing in the towel and going to bed about 2:00 A.M. No need to count sheep last night!
Friday, November 19, 2010
I have been trying really hard to get inspired to plan my Thanksgiving menu this year. So far, creativity has eluded me. It will come . . . I just hope it's soon.
As I cruised the internet looking for some new ideas, I ran across the following list of Thanksgiving hotlines on iVillage:
Holiday Cooking Hotlines
Turning Leaf’s Holiday Hotline: Call 1-877-TLWINE-3 from October 31 through December 31 for tips and a fresh perspective on holiday entertaining. Help is available around the clock with 24-hour access to automated tips.
Crisco® Pie Hotline: Call 1-877-FOR PIE TIPS if you need a little help baking your Thanksgiving pie. The line is open 9:00 a.m. to 7:00 p.m. ET year round, but hours are extended from 8:00 a.m. to 8:00 p.m. ET from November 15-24 and December 13-23.
Tuesday, November 16, 2010
2 garlic cloves (peeled and smashed, plus 2 cloves minced)
1 1/2 tsp grated zest and 2 Tbsp juice from 1 lemon
1 cup chicken broth
Salt & Pepper
2 Tbsp olive oil
2 Tbsp finely chopped fresh parsley
Wash potatoes and drop them into a large skillet. Add the smashed garlic, lemon juice, chicken broth, and 1/2 tsp salt. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12 - 15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 5 minutes. Of heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.
Monday, November 15, 2010
The party will start at 6:00 pm. and we'll finish up about 8:00 pm. Please send an e-mail to email@example.com if you're able to make it. Feel free to visit the party website and take a look around. http://houseparty.com/parties/view/435098
Wednesday, November 10, 2010
Our kids are such blessings! I admit, we have our share of challenges, but what parents don't? The teenage years are tough, but we know from experience kids need to make mistakes and learn from them to become responsible adults. Paul, our oldest son, made some poor teenage choices, but became a young man his father and I are so proud of. He married Katy, who we absolutely love, and 16 months ago they gave us the sweetest gift of all . . . Christian. He really is a joy!
Luke and Emily are seniors this year. What an exciting time! Luke has a goal to play volleyball in the Olympics. It's a lofty goal, but if anyone can make it happen, he can. He works really hard at his sport. He is a good student and we're busy looking at colleges. Wouldn't it be fun to watch him play beach volleyball in the 2012 or 2016 Olympics? There would be no keeping me away.
Emily wants to be a pastry chef. She likes to make cakes and cupcakes. She's very artistic so this could be a good career choice for her. We've looked at several culinary schools. All I can say about that is "I wanna go!". She's quite the cook and really seems to have a good idea of what she wants to do with her life.
I didn't have that clarity when I was a senior in high school. I just couldn't wait to get out of school. I didn't really have any idea what I wanted to do for the rest of my life when I was 18.
This Thanksgiving, it isn't hard to count my blessings. The whole family is employed. We spend time together. And . . . we all love each other. What more could I ask for?
Monday, November 8, 2010
Sunday, November 7, 2010
1/2 cup cracker crumbs (about 30 saltines)
1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp freshly ground pepper
1 cup buttermilk
4 (6 oz) cube steaks
4 cups canola oil
3 slices bacon, sliced crosswise into 1/2" wide pieces
1 small yellow onion (finely chopped)
2/3 cup button mushrooms, stemmed and thinly sliced
1/4 tsp salt (for gravy)
2 garlic cloves (finely minced or pressed through a garlic press)
1 Tbsp sweet paprika
Pinch of cayenne pepper
1/4 tsp freshly ground black pepper for gravy
2 Tbsp butter
3 Tbsp flour for gravy
3 cups whole milk (warmed but not hot)
Whisk the flour, cracker crumbs, garlic powder, salt and pepper together in a wide, shallow dish. Pour the buttermilk into a wide bowl. Dip each steak into the buttermilk, then dredge it through the dry ingredients, making sure both sides are evenly coated.
Cook the bacon over medium high heat in a medium skillet until crispy, stirring often for 4 - 5 minutes. Use a slotted spoon to transfer it to a paper towel-lined plat and set aside.
Add the onion to the pan and cook, stirring often, until soft and just starting to brown, about 3 minutes. Stir in the mushrooms and the salt and cook, stirring often, until the mushrooms release their juices, about 5 minutes. Mix in the garlic, paprika, cayenne, and black pepper, and cook until the garlic is fragrant, about 30 seconds. Reduce the heat to medium, add the butter and let it melt, stirring often. Use a wooden spoon to mix in the flour. Cook, stirring constantly, for 2 minutes, then slowly begin to add the milk a little at a time, mixing well between additions to avoid lumps. Cook until slightly thickened, 1 - 2 minutes, then reduce the heat to low and cover, stirring occasionally to keep the gravy warm. Just before serving, stir in the reserved bacon.
Heat the oil in a large, deep skillet (preferably a cast-iron one) over medium-high heat. Once the oil reaches between 350 and 375 degrees on an instant-read thermometer, reduce the heat to medium and carefully slide the steaks into the hot oil. Fry on both sides until the coating is golden brown, about 10 minutes. Transfer to a paper towel - or brown bag - lined plat to drain. Serve the steak immediately covered with the bacon gravy
2 cups flour
1 Tbsp baking powder
1 tsp kosher salt
2 tsp sugar
3/4 tsp freshly ground pepper
8 Tbsp (1 stick) cold butter, cut into pieces, plus 2 Tbsp melted butter
3/4 cup shredded extra sharp cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup plus 2 Tbsp buttermilk
Preheat an oven to 425 degrees.
In an 11" frying pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbsp of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon and set aside.
In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form, then use your fingers to pinch the crumbs into flat disks. Stir in the cheddar and Parmigiano-Reggiano cheeses and the bacon. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2 x 11" rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7 x 9 1/2" rectangle about 1/2" thick. Using a floured 2 1/2" biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, re-roll the dough and cut out more biscuits. You should have 9 biscuits around t he circumference of the pan and 3 in the center. Brush the tops of biscuits with the melted butter.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.
Friday, November 5, 2010
After about 6 weeks, I had a white root growing out of one pit. The other one had just become squishy and obviously was not going to produce anything. I planted the one with the root in a pot on the deck about three weeks ago. I covered it with good soil, set it in a sunny place and watered it frequently. Nothing happened. Day after day I looked in the pot for any sign of life -- NOTHING!
The forecast for tonight is for frost, and guess what . . . all of a sudden, today there is a tiny sprout poking up through the soil in that pot. Just in the knick of time. It managed to get itself moved into the house just before the first frost tonight. Avocado Trees must be slow growers.
I'll keep you posted .
Thursday, November 4, 2010
Last night, I told you one of my favorite websites is www.homemadesimple.com. You can get there easily by clicking on the link above. There is so much great information there.
Right now, if you visit their site and look on the right side bar under "Articles" you should select "Thanksgiving Timeline". This is a pretty good outline of everything you need to think about if you're having Thanksgiving dinner at your house. I'll be using this to help with my planning. A shopping list is also included.
Visit the blog daily for Thanksgiving ideas. It's time to start thinking about that menu.
Wednesday, November 3, 2010
Most grocery stores will have what are called "loss leaders". These are the items featured in the weekly ad at such a low price that shoppers just have to go to that store to buy that item. Call me crazy, but I stock up on those loss leaders and use coupons to bring the price of those items down even more. It requires a place to store those items, but the money you can save is tremendous! I never pay full price for things like ketchup, mustard, salad dressing, pickles, canned fruit and veggies, dessert mixes, biscuits, etc. I buy them when they are a featured item and use coupons from my coupon box. They are often free or close to free.
My weekly meal plan is devised as I cruise the aisles of the grocery store. I have a pretty good idea of what I have in my pantry/fridge/freezer at home, and I plan my weekly meals around the items that are on sale that week. Special produce pricing really influences my meal planning.
One of my favorite websites www.homemadesimple.com has an online shopping list. I plan to give it a try. Maybe, just maybe, I can become a list shopper. The list is organized to match the layout of most grocery stores. I don't know about you, but I tend to have to go back an aisle or two to pick up another ingredient that I didn't think I'd need until I decide on a menu item for the week. Maybe planning could be a good thing . . .
Monday, November 1, 2010
1 pumpkin (about 3 lbs)
salt and freshly ground pepper
1/4 lb stale bread, thinly sliced and cut into 1/2" chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2" chunks
2 - 4 garlic cloves (to taste), coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped (optional)
1/4 cup snipped fresh chives or sliced scallions (optional)
1 Tbsp minced fresh thyme (optional)
1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees. Find a baking dish that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin. It's easiest to work your knife around the top of the pumpkin at a 45 degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pick the mix into the pumpkin. The pumpkin should be filled - you might have a little too much filling, or you might need to add to it. Stir the cram with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table. You have a choice - you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect sold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
There are many ways to very this recipe. Instead of bread, try cooked rice - when it's baked, it's almost risotto-like. Try it with or without bacon, or cooked sausage or cubed ham. Nuts are a great addition, as are chunks of apple or pear, or pieces of chestnut.
Thursday, October 28, 2010
2 Romaine lettuce hearts
1 small red onion (sliced into thin rings)
1 can of artichoke hearts (7 - 9) (drain and squeeze liquid out of them and remove tough outer leaves)
1 small jar of pimentos
1/2 cup Parmesan Cheese
1/4 cup Red Wine Vinegar
1/2 tsp salt
1/4 tsp ground pepper
1/2 cup olive oil
Combine last five ingredients and mix very well.
Combine first five ingredients. Mix well and then pour dressing mixture over the top and then toss well to coat all ingredients.
Tuesday, October 26, 2010
1 cup packed brown sugar
2 Tbsp corn syrup (or honey)
1 (8 - 9") round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1 tsp concentrated orange juice
1/4 tsp salt
In small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9" baking dish.
Cut 6 (1" thick) slices from center portion of bread, reserving ends for another user, and trim crusts.
Arrange bread slices in one layer in baking dish, squeezing slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, orange juice, and salt until combined well and then pour over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread to room temp. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden (35 - 40 mins).
Thursday, October 21, 2010
2 quarts (8 cups) popped corn
1 cup dry roasted peanuts
1/2 cup butter
2/3 cup firmly packed brown sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup M&Ms, Reese's Pieces or candy corn
Combine popcorn and peanuts in a 9 x 13" pan. Combine butter, brown sugar, vanilla, and salt in 2 cup glass measure. Microwave (high) for 1 1/2 minutes; whisk until smooth and slightly thickened. Drizzle over popcorn mixture; stir until popcorn is coated. Bake in 350 degree oven, stirring twice during baking, until coating is dry, about 10 - 12 minutes. Spread onto foil-lined tray to cool completely. Stir in candies. Store in tightly sealed container.
Tuesday, October 19, 2010
I found the following recipe in Oprah's magazine a couple of years ago. It's a good dish to make if you're trying to impress company. It's very pretty. No one will know just how easy it is to prepare.
2 large ripe mangoes (peeled, pitted, and diced)
1/4 cup minced red onion
1/4 cup chopped cilantro leaves (or 1 1/2 tsp dried cilantro)
3 Tbsp fresh lime juice
1 tsp minced fresh ginger (or 1/4 tsp ground ginger)
1/2 tsp salt (or to taste)
1/4 tsp freshly ground black pepper
1 1/2 lbs large shrimp (peeled and deveined)
2 Tbsp soy sauce
2 Tbsp fresh orange juice
2 Tbsp olive oil (for grilling)
To make salsa: Combine all ingredients in a bowl. Set aside. (Make sure your diced mangoes are a small dice.)
To make shrimp: Rinse and drain shrimp; pat dry with paper towels. In a bowl, combine shrimp, soy sauce, and orange juice. Let stand 10 minutes.
Meanwhile, prepare a grill, oiling the grill rack. Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour). Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 - 4 minutes per side, until shrimp are cooked through. Remove from skewers and place on a serving platter. Serve with mango salsa and rice.
They are so cute together. They'll get to spend time together during the holidays. That time of year is approaching faster than I care to think about.
2 3/4 cups flour
2 tsp Cream of Tartar
1 tsp baking soda
1 tsp salt
1 1/2 cups sugar
1 cup b utter (softened at room temp)
2 tsp Vanilla Extract
Mix flour, cream of tartar, baking soda, and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
Shape dough into 1" balls. Roll in additional sugar to coat. Place 2" apart on ungreased baking sheets.
Bake in preheated 400 degree oven 6 - 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Saturday, October 16, 2010
1 pork tenderloin (about 1 lb) cut into 3/4" thick slices
2 cloves garlic (minced)
2 green onions (sliced)
1 can (10 3/4 oz) Golden Mushroom Soup
1 can (15 oz) sliced peaches in juice (drained - reserving juice)
3 Tbsp soy sauce
2 Tbsp honey
1/4 cup pecan halves (toasted and broken into large pieces)
Hot cooked rice
Heat oil in 10" skillet over medium-high heat. Add pork and cook until well browned on both sides. Remove pork from skillet.
Add garlic and onions to skillet and cook and stir 1 minute. Stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook 5 minutes or until soup mixture is slightly reduced.
Return pork to skillet. Stir in peaches. Reduce heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce with rice. Sprinkle with additional sliced green onion, if desired.
Tuesday, October 12, 2010
4 Tbsp butter
4 green onions (sliced thin)
1 cup sour cream
1/2 cup Half & Half
Salt and pepper to taste
Bring a large pot of water and 1 Tbsp of salt to a boil over high heat. Add potatoes and make sure water covers them by at least 1". Once potatoes boil, reduce heat to medium and simmer for about 30 minutes until potatoes are tender.
Melt butter in medium saucepan over medium-low heat. Cook scallion whites until translucent, about 5 minutes. Whisk in sour cream, Half & Half, 1 tsp salt and 1/4 tsp pepper until smooth. Remove from heat, cover and keep warm.
Drain potatoes in colander and return to dry pot; let stand 5 minutes. Using rubber spatula, break potatoes into large chunks. Fold in sour cream mixture until incorporated and only small chunks of potato remain. Stir in scallion greens and season with salt and pepper.
Sunday, October 10, 2010
My freezer is stocked up with Just Bare Chicken breasts. They come in 14 oz packages with two breasts in each package. If everyone is home for dinner we defrost two packages. If it's just Eddie and me (that happens more and more often), then I only defrost one package.
For the Pilaf
2 tsp olive oil
1/2 cup chopped onion
3/4 cup pearled barley
1 tsp fennel seed (I used Tarragon instead)
2 3/4 cups chicken broth
1/4 tsp salt
For the Chicken
1 Tbsp olive oil
2 pkgs Just Bare Chicken Breasts (their recipe calls for only one pkg)
2 Tbsp grated fresh gingerroot (I used 3/4 tsp ground ginger)
2 cloves garlic, minced
1 Tbsp balsamic vinegar
Sliced green onions, if desired
To make the pilaf, heat 2 tsp oil in medium saucepan over medium-high heat. Add onion; cook and stir 2 minutes. Add barley and Tarragon; cook and stir 2 - 3 minutes longer or until lightly browned and aromatic. Stir in chicken broth and salt, reduce heat to low, cover, and cook 45 minutes or until barley is tender.
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken, cook 3 - 5 minutes per side or just until browned and no longer pink in the center. Remove chicken from skillet. Stir preserves, ginger, garlic, and vinegar into the skillet. Stir until well mixed. Return chicken to the pan. Turn to coat and then sprinkle with green onions.
To plate, place a large spoonful of pilaf on your plate. Place a chicken breast on top. Spoon just a little extra sauce over the top. Enjoy!
This is a really easy dish that doesn't take more than an hour to prepare, and it looks so pretty.
Thursday, October 7, 2010
I found a new recipe on the Kraft website and plan to try it this Sunday. . . I've modified it just a little bit.
1 package (10 oz) fresh spinach (washed and chopped)
1 lb Velveeta Cheese Product (cut into 1/2" cubes)
4 oz Philadelphia Cream Cheese (cubed)
1 can (10 oz) RoTel Diced Tomatoes & Green Chilies (undrained)
8 slices Oscar Meyer Bacon (cooked, drained, and crumbled)
Fry 8 bacon strips until crispy. Remove from pan and drain. Crumble when cool.
Combine Velveeta, Philadelphia Cream Cheese in saucepan and cook over medium heat until mixture is completely melted. Stir in tomatoes and bacon and cook until mixture bubbles. Add spinach and remove from heat. Pour into a bowl and serve with tortilla chips and/or fresh veggies.
This is best served warm. If you plan to leave it sit out for a while, you may want to keep in in a slow cooker on the warm setting.
Tuesday, October 5, 2010
2 Tbsp butter
1 pkg Chicken gravy mix
1 1/2 cups water
1/4 cup orange juice
1/2 tsp dried rosemary leaves
Season chicken with salt and pepper.
In 12" skillet, melt butter over medium-high heat and cook chicken for 8 minutes or until chicken is thoroughly cooked, turning once. Remove chicken to serving platter and keep warm.
In 12" non-stick skillet, stir in chicken gravy mix blended with water, orange juice and rosemary. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring occasionally, 3 minutes. To serve, pour sauce over chicken. Serve, if desired, with hot cooked rice and garnish with orange slices.
Monday, October 4, 2010
My adorable nephew, Josh, was the ring bearer. He did a fine job! He even tried to help Joel find the garter belt at the reception :-)
There were plenty of moments to catch up and have fun with family. Kids and adults had fun on the dance floor.
Friday, October 1, 2010
1/4 cups balsamic vinegar
2 Tbsp maple syrup
3 medium red apples (halved and cored, each cut into 8 wedges)
1 large red onion (halved and sliced into 1/2" thick pieces) - I prefer white onion
1 Tbsp olive oil
Coarse salt and ground pepper to taste
2 (12 oz each) pork tenderloins (trimmed of excess fat)
Place on oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 - 4 minutes. Remove from heat; transfer 1 Tbsp to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4" thick; drizzle with reserved tablespoon glaze. Serve with apples and onion.
Suggested side dish: Buttermilk Mashed Potatoes
2 Tbsp fresh lemon juice
1 Tbsp grated Parmesan cheese for dressing
1 tsp Worcestershire sauce
8 Tbsp grated Parmesan cheese
3 Tbsp fresh lemon juice
1 Tbsp minced garlic.
2 tsp extra virgin olive oil for dressing
1/2 tsp minced anchovy for dressing
4 slices banana bread cut into cubes.
Place all ingredients for Tropical Caesar Dressing in a blender and mix until well combined.
Toast banana bread cubes in toaster oven or conventional oven set to 350 degrees until crisp.
In a large bowl, toss together lettuce and dressing.
Evenly divide salad onto 8 plates. Top each salad with 2 Tbsp banana bread croutons and 1 Tbsp parmesan cheese.
Monday, September 27, 2010
Now, it's time to do something with all of those apples. Apple Dumplings are a family favorite. It usually takes a full day to make enough to freeze for tasty treats all winter. This is a time consuming dessert, but trust me, it's well worth the trouble.
4 cups flour
1 tsp salt
2 tsp baking powder
Add milk to make a soft dough. Roll out and cut into squares. Fill each square with apples and cinnamon sugar. Drop into boiling water for 20 minutes. Remove and allow to drain. Serve in a bowl topped with melted butter and cinnamon sugar.
If you are planning to freeze these for future use, remove them from the boiling water and allow to drain well and cool. Place in freezer bags, and freeze for future use.
A trip to Eckert's is always full of fun for the young ones, teenagers, parents, and grandparents. . Christian was wide-eyed and just took everything in. He was looking into the Parakeet Experience Cage in this picture. There were so many of them. There are pony rides and carnival rides too. One of our favorites is watching the pumpkin lobber. Go check it out for yourself.
Sunday, September 26, 2010
I'm a big fan of pumpkin, and I found the following recipe on Saveur's website. It sounds delicious and I'm sure it will look wonderful being served from inside a pumpkin.
1 - 7 lb Cinderella pumpkin with a 2" stem
7 Tbsp butter
1 large yellow onion (peeled and finely chopped)
1 1/2 cups fresh white bread crumbs (toasted)
1/2 tsp ground nutmeg
1/2 tsp ground sage
Freshly ground black pepper
1/2 cup grated Swiss cheese (I don't like Swiss, so I'll use Mozzarella)
4 cups chicken stock
2 bay leaves
1/2 cup heavy cream (optional)
Preheat oven to 350 degrees. Cut a lid about 4" in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 Tbsp softened butter, season with salt and place on a baking pan.
Melt remaining 6 Tbsp butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1/2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin.
Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1/2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.
Just as a side note: I'm concerned that the structure of the pumpkin may collapse when the pumpkin is scraped from the inside of the pumpkin. Make sure this is on a sturdy surface that will accommodate all of the hot liquid if the pumpkin does collapse.
I also think I might like to scoop out the pumpkin and puree it and add it back to the simmering stock inside the pumpkin, otherwise it may be too stringy.
Friday, September 24, 2010
1/2 cup 2% Milk Shredded Cheddar Cheese
1/4 cup Oscar Mayer Real Bacon Bits
2 lbs small red potatoes (about 6) quartered
1 Tbsp copped fresh parsley
Heat oven to 350 degrees
Mix first 3 ingredients in large bowl. Add potatoes; toss to coat.
Spoon into 13 x 9" baking dish sprayed with cooking spray; cover.
Bake 55 minutes, or until potatoes are tender, uncovering after 50 minutes. Sprinkle with parley.
Wednesday, September 22, 2010
I am really excited. I love new recipes and I'll have the chance to meet another foodie. I'll post an update after the class.
Monday, September 20, 2010
Chicken breast cutlets cooked in a delicate white wine and butter sauce create a simple yet stunning centerpiece for any meal. Pounding chicken pieces - boneless breasts or thighs -- into evenly thin cutlets makes cooking much quicker (thighs will take a little longer to cook than breasts).
For the chicken --
1/4 cup flour
1/2 tsp seasoned salt
Freshly ground pepper
1 package (14 oz) Just Bare Boneless Skinless Chicken Breast Fillets
1 Tbsp olive oil
For the butter sauce --
3/4 cup dry white wine or chicken broth (I prefer the chicken broth)
2 Tbsp cold butter, cut into pieces
3 Tbsp finely chopped combination of sage, Italian parsley, and rosemary (If you don't have fresh, use 1/2 tsp each of dried sage, parsley and rosemary.)
Mix flour and salt and pepper in shallow dish.
Place chicken breasts between two sheets of waxed paper. Gently pound the chicken with a rolling pin or meat mallet until evenly flattened to about 1/4" thick.
Dredge chicken pieces in seasoned flour. Heat oil in large skillet over medium-high heat. Use a super hot skillet and don't overcrowd the pan, so the chicken get beautifully browned.
Cook chicken in hot skillet for 4 - 5 minutes, turning once, until crisp and golden, and chicken is fork-tender with no hint of pink in the meat. Remove to plate; keep warm.
Then make the sauce in the same pan -- efficiency at its finest! Add broth or wine to skillet and boil for about 5 minutes or until reduced by half. Remove from heat and whisk in butter and herbs. Serve chicken with herbed butter sauce.
Sunday, September 19, 2010
First, I taught him to throw his arms in the air and yell. Christian just yelled, but Grammy yelled "Go Rams"! We'll keep working on that one. He thought it was lots of fun anyway. And . . . he liked the food prep. He helped me taste test everything.
Place two pork tenderloins (about 2 lbs each)
Sprinkle heavily with Smoky BBQ Seasoning
2/3 cup vinegar
1 cup brown sugar
1 cup of your favorite BBQ sauce
Cook in slow crock pot for four hours. Remove meat and shred.
Return shredded meat the crock pot and add 1 1/2 cups BBQ Sauce. Cook over low heat for 1/2 hour.
I served this with coleslaw with Aunt Irene's Coleslaw Dressing and Butternut Squash with Maple
Maple - Butternut Squash
2 medium butternut squash (about 6 lbs)
6 Tbsp unsalted butter
6 Tbsp pure maple syrup, Grade B for strongest flavor
3 tsp coarse kosher salt, plus more to taste
Bake at 350 degrees for 1 1/2 hours covered by foil. Scrape all into bowl and mix well. Sprinkle with salt. Smash squash with maple and butter to serve. Yummy!
Friday, September 17, 2010
2 lbs red potatoes (5 - 6 large) peeled and cubed
1 tsp salt
3 hard-cooked eggs (divided)
1/2 cup Miracle Whip
2 ribs celery, finely chopped (about 1 1/2 cups)
1 small onion (finely chopped)
3 Tbsp sweet pickle relish
3 Tbsp yellow mustard
1 Tbsp sugar
Dash of Paprika
Cook potatoes in boiling salted water in large saucepan 10 - 15 minutes or just until tender; drain. Cool.
Meanwhile, chop 2 eggs; slice remaining egg. Mix Miracle Whip, celery, onions, chopped eggs, relish, mustard and sugar in large bowl. Gently stir in potatoes.
Top with sliced egg and paprika.
Thursday, September 16, 2010
1 tsp sage
3 cloves garlic (minced)
6 Tbsp butter (at room temp)
2 Tbsp olive oil
Ground black pepper, to taste
2 tsp dried parsley
2 small onions (quartered)
2 carrots (cut into 2" pieces
Heat oven to 475 degrees. Rinse and dry chicken.
Peel lemon. Finely chop lemon peel, and combine with sage and minced garlic. Place in a bowl. Add butter and 1 tsp salt. Stir to combine. Quarter the peeled lemon and set aside.
Loosen the skin of the chicken from the breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley and 1 quartered onion. Tie legs together with kitchen twine, if you like.
Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400 degrees. Continue roasting for about one more hour. Transfer chicken to a platter; sprinkle with salt and let rest for 10 minutes before carving.
Monday, September 13, 2010
I defrosted three beef petite shoulder medallions (1/2 lb each). I let them sit on a cutting board sprinkled with McCormick's Grill Mates Smokehouse Maple seasoning on both sides for 1/2 hour. This was the first time I had used this seasoning. The label suggested using it on chicken, salmon, or pork; I thought it would be an interesting flavor on beef. It was - it's smoky, it's sweet, and it's delicious. The medallions were grilled in the grill pan, six minutes on each side, and then turned one more time and allowed to sit under the press with the burner turned off. You'll be surprised how tender, juicy, and flavorful these are. (You can find the petite medallions at Dierbergs in the butcher's case.)
We had baked sweet potato fries. I found them in the freezer case at the grocery store. I sprinkled them with Lawry's Seasoning Salt and put them in the oven for 20 minutes while the steaks cooked. They were so good. Even the kids couldn't get enough of them.
Lastly, we had steamed green beans. I had a pound and a half of fresh green beans in the fridge. Once they were snipped and sliced, I put them into a Ziploc Veggie Steamer bag with a little bit of salt, two crushed chicken bullion cubes dissolved in 1/4 cup water, and 3 Tbsp butter. The bag went into the microwave on high power for 7 minutes. The beans were so good! (If you don't have time to snip fresh beans, use frozen. The results shouldn't be too different.)
Maybe I was just hungry tonight, but dinner was good. I'll definitely be planning a repeat in the near future.
Saturday, September 11, 2010
8 bonelss, skinless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 Tbsp Worcestershire sauce
2/3 cup chopped scallions
2 Tbsp minced garlic
2 tsp dry mustard
1 tsp ground pepper
2 Tbsp sugar
1/4 cup Dijon mustard
Rinse chicken and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and remaining ingredients in a mixing bowl.
Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
Grill chicken, uncovered, at medium high for 5 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes.
Thursday, September 9, 2010
1/4 cup balsamic vinegar
1/4 cup honey
1/3 cup olive oil
1/4 cup water
2 cloves fresh garlic (minced)
1 tsp lemon pepper
1/2 tsp salt
To the vinegar add the honey and extra virgin olive oil. Next add the water and blend.
Wednesday, September 8, 2010
1 Tbsp butter
3 Granny Smith apples (peeled and chopped)
1/4 cup dried cranberries
3 Tbsp brown sugar
3 Tbsp cider vinegar
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp ground allspice
3/4 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp black pepper
4 boneless center-cut pork loin chops
Melt butter in a non-stick skillet over medium-high heat. Add apples and saute until apples begin to soften. Add cranberries, brown sugar, vinegar, and spices. Bring to a boil. Reduce heat, and simmer, stirring occasionally.
While the Apple Chutney simmers, heat a grill pan over medium-high heat. Combine spices and then sprinkle over pork. Spray grill pan with cooking spray. Add seasoned pork to pan and cook 5 minutes on each side or until done.
Serve pork with apple chutney.
Monday, September 6, 2010
1 butternut squash (1 - 2 lbs)
1/2 small onion
1 clove of garlic
1 Tbsp olive oil
3 cups of chicken broth
1/4 tsp pepper
1 tsp thyme
1/2 tsp salt
1/2 cup of cream
1/4 cup crushed cashews
Slice the stem off the squash and then halve it lengthwise. Scoop out the seeds. Place the squash cut-side down in a glass baking dish with about 1/4" of water. Cover the baking dish with aluminum foil. Bake in a pre-heated 374 degree oven until tender, about 30 - 45 minutes.
In a saucepan heat olive oil. Saute onions, garlic and thyme until onion is tender. This should take about 10 minutes.
Remove the squash from the oven, allow to cool. Scoop out the meat. Place 1/2 of the squash, onion, garlic, thyme and 1 1/2 cups of chicken broth in food processor or blender. Mix until smooth. Transfer to a sauced pan. Repeat process with other half of squash and remaining broth and add to sauce pan.
Add the cream and then season with salt and pepper. Heat the soup through, but not to the point of boiling.
Serve hot garnished with crushed cashews and fresh thyme.
We finished up the day with lots of good BBQ -- brats, burgers, corn on the cob, grilled veggies, baked potatoes, baked beans, and salad. Yummy seedless watermelon and cantaloupe for dessert.
Saturday we found time for yardwork and flooring projects. Late afternoon, I even found time for a nap. Sunday found us spending time outdoors in the morning, and then finishing up living room flooring in the afternoon. Had to spend a little bit of time shopping too.
We're going back to work tomorrow pretty well-rested after a productive and fun weekend.
Sure hope your weekend was just as enjoyable!
Friday, September 3, 2010
5 cups pared and sliced apples
3/4 cup sugar
1/2 tsp cinnamon
3/4 cup oatmeal
3/4 cup packed brown sugar
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup butter
Arrange apples in a 9 x 9" baking pan. In a small bowl, mix sugar and cinnamon together; sprinkle over apples. Mix together all ingredients for oatmeal topping except butter. Cut butter into mixture and work with fingertips until mixture is crumbly. spoon oatmeal topping over top of apples and pat firmly. Bake at 400 degrees for 30 - 40 minutes until a crust is formed. Serve hot or cold.
Wednesday, September 1, 2010
Marinate three chicken breasts in 2 Tbsp olive oil, 1 tsp Lemon Pepper seasoning, and 2 Tbsp honey for 30 minutes.
While the chicken is marinating, wash and stem 2 lbs of fresh green beans. Place them in a saucepan with 2 cups of water and one chicken bullion cube. Bring to a boil and cook for six minutes. Drain and pour into serving bowl.
While the beans are cooking, break 1 lb of fettuccini into a large pot of boiling water with 1 Tbsp salt. Boil for 11 - 13 minutes until it reaches desired doneness. Pour two jars of your favorite Alfredo Sauce into a saucepan and heat over medium heat.
Place the chicken breasts on a hot grill pan and cook for six minutes on each side. Remove from heat and turn over again. Allow to sit on the grill pan for 6 more minutes before slicing.
To finish the beans, combine 1 Tbsp balsamic vinegar, 2 tsp olive oil, 1/2 tsp Rosemary leaves, 1/2 tsp Thyme, salt and pepper to taste. Mix well and pour over the green beans. Stir to coat. Reheat in the microwave for one minute and then stir again.
To top it off, Emma made chocolate cupcakes with butter cream frosting. Mmmmm!