This is Ashley posting here - I haven't been very active on this blog over the last couple years . . . mostly because grad school budgets are hardly conducive to gourmet cooking . . . unless you consider scrambled eggs gourmet.
But now I'm back in the world of paychecks and trying to re-discover the joys of cooking (and eating) well. This weekend I felt like something different and holiday-ish so I experimented and, half to my surprise, it ended up being DELICIOUS!
Ingredients:
Marinade:
1/2 cup cranberry juice (I used the 100% juice kind that's sweetened with other fruit juices - I actually think a real unsweetened cranberrry juice would be even better.)
2 tbs dijon mustard
1 tsp nutmeg
1 tsp salt
1/2 cup fresh cranberries
Other Ingredients
4 chicken breasts
flour
nutmeg
olive oil
white wine
cranberry juice (in addition to marinade)
black pepper
candied walnuts
Combine all ingredients and marinate the chicken overnight. Save fresh cranberries from the marinade.
On a plate (or in a freezer bag) combine 1/2 cup of flour and another 2 tsp of nutmeg. Lightly coat marinated chicken breasts with flour mixture. Slowly pan fry the chicken breasts in 2 Tbs olive oil. Don't worry if there is some burning/sticking of the flour coating.
When chicken is cooked remove from pan (I don't know how long exactly this will take - it will depend on the size of the chicken breasts).
De-glaze the pan using 1/2 cup white wine and 1/4 cup cranberry juice. Add cranberries from the marinade and simmer for 5 minutes. As the cranberries cook crush them with a fork into the sauce.
Return chicken to the cranberry/wine mixture. Allow chicken to simmer as the sauce thickens. Add a mixture of flour and nutmeg 1 Tbs at a time to thicken sauce into a gravy. Remove from pan. Serve chicken breasts topped with sauce and candied walnuts.
I don't have a camera at the moment, or I'd share pictures, but it is an attractive dish with the red of the berries (and candied walnuts are always pretty).
I didn't try this because I was just cooking for myself, but a festive serving suggestion would be to serve the chicken over a bed of white rice topped with cooked spinach. I think it would taste good with the sauce and you'd have all your Christmas colours :D
Broiled Tilapia Parmesan
Easiest and best Tilapia recipe ever!
Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets (about 4 fillets)
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil – spray w/ oil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Ingredients
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 tablespoon and 1-1/2 teaspoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
1 pound tilapia fillets (about 4 fillets)
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil – spray w/ oil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Sour Milk Muffins
Have soured milk? Want an easy muffin recipe for the unexpected overnight guest? Want a recipe you can add anything to or top with a crumble? Then this is for you! Even if you don't have soured milk you can either use buttermilk or add some lemon juice to regular milk.
INGREDIENTS:
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1 c. sour milk or buttermilk
Optional Fillers:
Blueberries
Chocolate chips
Optional Topping:
¼ cup brown sugar
½ cup flour
1 tsp cinnamon
Pinch salt
¼ cup butter
DIRECTIONS:
1. Sift dry ingredients together into mixing bowl.
2. Add shortening, egg and sour milk or buttermilk.
3. Mix together with pastry blender or blending fork - using a "cutting in" motion at first to divide shortening into small pieces (about 8-10 strokes).
4. Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy.
5. Mix topping together – cut in butter.
6. Fill greased muffin cups 2/3 full.
7. Top with topping – kinda push into the mix to make it stay when baking.
8. Bake 20-25 minutes (8-10 minutes for mini muffins) at 400 degrees until golden brown.
9. Serve hot with butter and jam, or any desired spread.
10. Makes 12 medium-sized (24 mini) muffins.
INGREDIENTS:
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1 c. sour milk or buttermilk
Optional Fillers:
Blueberries
Chocolate chips
Optional Topping:
¼ cup brown sugar
½ cup flour
1 tsp cinnamon
Pinch salt
¼ cup butter
DIRECTIONS:
1. Sift dry ingredients together into mixing bowl.
2. Add shortening, egg and sour milk or buttermilk.
3. Mix together with pastry blender or blending fork - using a "cutting in" motion at first to divide shortening into small pieces (about 8-10 strokes).
4. Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy.
5. Mix topping together – cut in butter.
6. Fill greased muffin cups 2/3 full.
7. Top with topping – kinda push into the mix to make it stay when baking.
8. Bake 20-25 minutes (8-10 minutes for mini muffins) at 400 degrees until golden brown.
9. Serve hot with butter and jam, or any desired spread.
10. Makes 12 medium-sized (24 mini) muffins.
Leeann’s Chicken and Spinach Sorta-Carbonara Experiment
After watching a food-centered travel show this week featuring the flavors and cooking style of Tuscany, I decided to go a little crazy in the kitchen last night. As you might expect with any recipe involving butter and bacon, it’s savory, but the proper amount of red pepper rounds out the flavor – and spinach makes the dish at least seem healthy!
1 cube butter
Crushed red pepper, Italian seasoning, fresh garlic and/or garlic powder to taste
8-10 small chicken tenderloins (or equivalent of the cut of your choice)
4 tablespoons real bacon crumbles
5-6 handfuls fresh spinach
Grated parmesan cheese to taste
Thin spaghetti
Melt butter in covered saucepan. Add seasonings as desired; reduce temperature to low. Add chicken and cook slowly, turning as needed to coat with butter and seasonings, until chicken begins turning light brown (about 15 minutes). Add bacon, cook for another few minutes. Place spinach in pan and cover until spinach is thoroughly wilted. Top with parmesan. Once cheese melts, thoroughly stir the mixture and pour over spaghetti.
Makes 6 hearty servings.
1 cube butter
Crushed red pepper, Italian seasoning, fresh garlic and/or garlic powder to taste
8-10 small chicken tenderloins (or equivalent of the cut of your choice)
4 tablespoons real bacon crumbles
5-6 handfuls fresh spinach
Grated parmesan cheese to taste
Thin spaghetti
Melt butter in covered saucepan. Add seasonings as desired; reduce temperature to low. Add chicken and cook slowly, turning as needed to coat with butter and seasonings, until chicken begins turning light brown (about 15 minutes). Add bacon, cook for another few minutes. Place spinach in pan and cover until spinach is thoroughly wilted. Top with parmesan. Once cheese melts, thoroughly stir the mixture and pour over spaghetti.
Makes 6 hearty servings.
Mom Mac's Country Crust Bread
This has to be some of the best bread ever! Very easy to make and yummy with any dinner or as sandwich.
Incredients:
2 Packages active dry yeast
2 cups warm water (105 to 115 degrees)
1/2 cup sugar
1 tblsp salt
2 eggs
1/4 cup vegetable oil
3 1/4 cup occident flour (you can also use 6 1/2 cup regular flour)
3 1/4 cup Hi-gluten flour
Margarine or butter, softened
Directions:
1. Proof yeast in warm water and 1 tsp of the 1/2 cup sugar into a 4 cup measuring bowl. Let sit for 5 min. It should become very bubbly - then mix into a very large bowl with the rest of the ingredients.
2. In large mixing bowl stir in sugar, salt, eggs, oil, and 3 cups of flour (1 1/2 of each).
3. Beat until smooth.
4. Mix in enough remaining flour to make dough easy to handle.
5. Turn dough onto lightly floured surface; knead until smooth and elastic, 8-10 min.
6. Place in greased bowl; turn greased side up. (At this time, dough may be refrigerated 3-4 days.)
7. Cover; let rise in warm place until double, about 1 hour.
8. Punch down dough; divide into halves.
9. Roll each half into a rectangle 18x9 inches. Roll tightly beginning at 9 inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal, fold ends under.
10. Place loaf, seam side down, in greased 9x5x3 baking pan. Brush with oil. Let rise till double about 1 hour.
11. Heat oven to 375 degrees. Bake until loaves are deep golden and sound hollow when tapped, 30-35 min. Remove from pans. Brush with margarine/butter, cool on wire rack.
Incredients:
2 Packages active dry yeast
2 cups warm water (105 to 115 degrees)
1/2 cup sugar
1 tblsp salt
2 eggs
1/4 cup vegetable oil
3 1/4 cup occident flour (you can also use 6 1/2 cup regular flour)
3 1/4 cup Hi-gluten flour
Margarine or butter, softened
Directions:
1. Proof yeast in warm water and 1 tsp of the 1/2 cup sugar into a 4 cup measuring bowl. Let sit for 5 min. It should become very bubbly - then mix into a very large bowl with the rest of the ingredients.
2. In large mixing bowl stir in sugar, salt, eggs, oil, and 3 cups of flour (1 1/2 of each).
3. Beat until smooth.
4. Mix in enough remaining flour to make dough easy to handle.
5. Turn dough onto lightly floured surface; knead until smooth and elastic, 8-10 min.
6. Place in greased bowl; turn greased side up. (At this time, dough may be refrigerated 3-4 days.)
7. Cover; let rise in warm place until double, about 1 hour.
8. Punch down dough; divide into halves.
9. Roll each half into a rectangle 18x9 inches. Roll tightly beginning at 9 inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal, fold ends under.
10. Place loaf, seam side down, in greased 9x5x3 baking pan. Brush with oil. Let rise till double about 1 hour.
11. Heat oven to 375 degrees. Bake until loaves are deep golden and sound hollow when tapped, 30-35 min. Remove from pans. Brush with margarine/butter, cool on wire rack.
Easy Beef Casserole
Very easy (obviously, the title said so) while also being yummy, filling, and cheap!
Ingredients:
1 lb ground beef
8 oz cream cheese (can be low fat)
1 can cream of mushroom soup
1/2 cup salsa
1/2 cup milk
Pepper to taste
Garlic to taste
8 Biscuits
Directions:
1. Preheat oven to 350 degrees
2. Brown meat - drain fat
3. Combine all ingredients (sans biscuits)
4. Pour into 9x13 baking dish
5. Bake for 15 min
6. Place biscuits on top
7. Bake for 15 min or until biscuits are brown
Ingredients:
1 lb ground beef
8 oz cream cheese (can be low fat)
1 can cream of mushroom soup
1/2 cup salsa
1/2 cup milk
Pepper to taste
Garlic to taste
8 Biscuits
Directions:
1. Preheat oven to 350 degrees
2. Brown meat - drain fat
3. Combine all ingredients (sans biscuits)
4. Pour into 9x13 baking dish
5. Bake for 15 min
6. Place biscuits on top
7. Bake for 15 min or until biscuits are brown
Hot & Spicy Chicken Bites
Great over a salad or rice. Very fast and good for you!
Ingredients:
2 Boneless chicken breasts - cut into bite sized pieces
1/2 cup chopped sweet red pepper
1/2 tsp hot pepper sauce
1 tsp chili powder
1 tsp garlic poweder
1/2 tsp salt
1 tblsp lime (or lemon) juice
Directions:
1. Cook chicken in skillet
2. Sprinkle with seasonings (sans lime/lemon)
3. Add peppers when half way cooked
4. Top with lime/lemon juice when done
Ingredients:
2 Boneless chicken breasts - cut into bite sized pieces
1/2 cup chopped sweet red pepper
1/2 tsp hot pepper sauce
1 tsp chili powder
1 tsp garlic poweder
1/2 tsp salt
1 tblsp lime (or lemon) juice
Directions:
1. Cook chicken in skillet
2. Sprinkle with seasonings (sans lime/lemon)
3. Add peppers when half way cooked
4. Top with lime/lemon juice when done
Mom's Spaghetti Sauce
This entry is dedicated to Cassidy, with whom I enjoyed this wonderful favorite this weekend! I was raised on this spaghetti sauce and LOVE IT.
1 lg. onion
1 lb. ground chicken
Sauté together until cooked. Add:
1 lg. can chopped tomatoes
1 6-oz. can tomato paste
¼ cup parsley
2 t garlic
1 T brown sugar
1½ t dried oregano
¼ t dried thyme
1 bay leaf
Simmer for 1½ hours, serve over angel hair pasta.
1 lg. onion
1 lb. ground chicken
Sauté together until cooked. Add:
1 lg. can chopped tomatoes
1 6-oz. can tomato paste
¼ cup parsley
2 t garlic
1 T brown sugar
1½ t dried oregano
¼ t dried thyme
1 bay leaf
Simmer for 1½ hours, serve over angel hair pasta.
Enriquez Spanish Rice
Another recipe passed down by Leeann’s grandfather, this simple but delicious side dish compliments anything close to being Mexican food.
1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)
Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.
1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)
Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.
Grilled Chicken Breasts with Honeydew Salsa
My (Leeann's) culinary muse, Epicurious, truly delivered with this inspired barbeque-meets-fruit combination:
Grilled Chicken Breasts with Honeydew Salsa
I will confess to cutting corners here… instead of firing up the barbeque, I cooked the chicken in a cast-iron skillet to save time. (Yes, I'm lazy, it was a work day and the notion of standing over a hot fire on a 90 degree day was less than appealing.) I did take the additional step of marinating the chicken overnight in the following, which imparted additional sweetness to the meat:
Pineapple juice (I imagine orange juice would be good, too)
1 coarsely chopped jalapeno
Salt and pepper
Served over mixed greens with Spanish rice, this dish was a hit and will certainly be reprised!
Grilled Chicken Breasts with Honeydew Salsa
I will confess to cutting corners here… instead of firing up the barbeque, I cooked the chicken in a cast-iron skillet to save time. (Yes, I'm lazy, it was a work day and the notion of standing over a hot fire on a 90 degree day was less than appealing.) I did take the additional step of marinating the chicken overnight in the following, which imparted additional sweetness to the meat:
Pineapple juice (I imagine orange juice would be good, too)
1 coarsely chopped jalapeno
Salt and pepper
Served over mixed greens with Spanish rice, this dish was a hit and will certainly be reprised!
Summertime challenge
I don’t know about you, but as temperatures rise, my tastes start to change. Perhaps it has something to do with the fact that my non-air-conditioned apartment makes me not very hungry for anything that would require use of an oven – as well as anything terribly carb-heavy – but as the calendar turned to June, I find myself in need of inspiration. Salads, chilled soups, spicy fruit and meat combos… what recipes do you turn to when summer strikes?
Overnight Chicken Casserole
This fairly simple recipe transforms ordinary pantry items into succulent deliciousness! Perfect for when you want a hearty meal but won’t have time to prepare it immediately beforehand.
1.5 pounds of chicken breasts
1 large chopped onion
3-4 chopped celery stocks
1 package Stove Top
1 8 oz can water chestnuts, drained
½ cup mayo
2 eggs
1 1/2 cup milk
1 can cream of mushroom soup
In a large pan, boil chicken pieces in water (with spices such as salt, pepper, bullion, or garlic powder if desired) until chicken is cooked through. Let cool. Reserve 3 cups of the broth, and leave enough in the pan to cover the bottom. Reheat the pan, sauté the onion and celery for 5 minutes. Mix in the stuffing and the broth until all crumbs are moist, but not soggy. Set aside to soften.
Cut the chicken into bite-sized cubes. Mix with water chestnuts and mayo.
Grease 9x13 pan and layer with stuffing mixture, then chicken mixture. Beat eggs and milk together, and pour over all.
Refrigerate overnight. Spread mushroom soup over casserole before baking.
Bake for 40 minutes at 350.
1.5 pounds of chicken breasts
1 large chopped onion
3-4 chopped celery stocks
1 package Stove Top
1 8 oz can water chestnuts, drained
½ cup mayo
2 eggs
1 1/2 cup milk
1 can cream of mushroom soup
In a large pan, boil chicken pieces in water (with spices such as salt, pepper, bullion, or garlic powder if desired) until chicken is cooked through. Let cool. Reserve 3 cups of the broth, and leave enough in the pan to cover the bottom. Reheat the pan, sauté the onion and celery for 5 minutes. Mix in the stuffing and the broth until all crumbs are moist, but not soggy. Set aside to soften.
Cut the chicken into bite-sized cubes. Mix with water chestnuts and mayo.
Grease 9x13 pan and layer with stuffing mixture, then chicken mixture. Beat eggs and milk together, and pour over all.
Refrigerate overnight. Spread mushroom soup over casserole before baking.
Bake for 40 minutes at 350.
Chicken Portobello with Red Potatoes
I (Christy) was inspired this last week to try something new from my favorite cooking magazine (Simple & Delicious). With a total prep time of 35 minutes, this one was a real winner!
Chicken Portobello with Red Potatoes
- 1-1/2 pounds red potatoes, cubed
- 1/4 cup all-purpose flour
- 1-1/4 teaspoons salt, divided
- 1-1/4 teaspoons rubbed sage, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons Crisco® Pure Olive Oil
- 3/4 pound sliced baby portobello mushrooms
- 1 package (8 ounces) cream cheese, softened, divided
- 1-1/4 cups chicken broth, divided
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a large resealable plastic bag, combine the flour, 1 teaspoon salt, 1 teaspoon sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170°. Remove and keep warm.
- In the same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture. Yield: 4 servings.
Kitchen Resolutions
Most of the readers/users of this blog know I (Leeann) am an Epicurious addict. I recently skimmed through the website’s considerable Healthy Recipes section, and found the following that I want to try. I attempted to limit my selections to recipes with ingredients that I tend to either have on hand, or won’t be too difficult to procure. I will consider it a victory if I’m able to try half of these in 2010 – but that is my belated New Year’s resolution for the kitchen!
I’d be curious as to what new recipes my fellow bloggers would like to try this year :)
Paprika Roast Chicken with Sweet Onion
Beer-Braised Beef and Onions
Caramelized Cumin-Roasted Carrots
Red Wine Chicken Stew
Chicken with Clementine Salsa
Broccolini with smoked Paprika, Almonds, and Garlic
Thyme-Roasted Apples and Onions
Spanish White Beans with Spinach
Tuna, White Bean, and Red Onion Salad
Bulgur with Herbs
Grilled Zucchini Pepper Salad
Ratatouille
Vodka-Spiked Cherry Tomatoes with Pepper Salt
Eggplant and Sun-dried Tomato Spread
Spicy Orange Chicken Stir-Fry
Soy Pickled Jalapenos
I’d be curious as to what new recipes my fellow bloggers would like to try this year :)
Paprika Roast Chicken with Sweet Onion
Beer-Braised Beef and Onions
Caramelized Cumin-Roasted Carrots
Red Wine Chicken Stew
Chicken with Clementine Salsa
Broccolini with smoked Paprika, Almonds, and Garlic
Thyme-Roasted Apples and Onions
Spanish White Beans with Spinach
Tuna, White Bean, and Red Onion Salad
Bulgur with Herbs
Grilled Zucchini Pepper Salad
Ratatouille
Vodka-Spiked Cherry Tomatoes with Pepper Salt
Eggplant and Sun-dried Tomato Spread
Spicy Orange Chicken Stir-Fry
Soy Pickled Jalapenos
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