Two New Recipes

Two very different recipes, but neither are "mine" - I found them both online

1. Lemon crinkle cookies (a good summer cookie): http://www.laurenslatest.com/lemon-crinkle-cookies/

only thing I changed is that I added more lemon zest - pretty much the whole zest of a large lemon

2. Smoked Gouda quiche (I added bacon): http://www.myrecipes.com/recipe/spinach-green-onion-smoked-gouda-quiche-10000002001882/

Citrus Poultry

While this recipe was originally made for Turkey, it would be great for a whole Chicken as well! 

Ingredients 


20 lb turkey (can use smaller just decrease the amount of below ingredients)
1/2 cup coarse kosher salt
15 clemintines - grate peel (4+ tblsp)
2 large onions - quartered
1/2 cup butter - room temp
1 tsp pepper
4 cups chicken broth

Directions 

1. Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 4 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight. 
2. Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour. 
3. Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under.
4. Cut 12 clementines into quarters. Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 4 teaspoons clementine salt. Pour 3-4 cups chicken broth into pan. 
5. Roast turkey 45 minutes; baste with pan juices. 
6. Reduce oven temperature to 350°F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. 
7. Transfer turkey to platter; tent with foil and let rest 30-45 min.

Sage and White Cheeder Mashed Tatters

This was made for thanksgiving and was an excellent complement to Turkey, but would be great with most meats!

Ingredients 

4 pounds russet potatoes - cut into cubes
1/4 cup butter
2 tbsp minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cup (9oz) grated sharp white chedder
1 tsp minced sage

Directions 

1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. 
2. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer. 
3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. 
4. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. 
5. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. 
6. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes

Can be made 2 days ahead. Cover with plastic; chill.  If you do this, make sure to get it out at least 5 hours prior to make sure it gets to room temperature before it is put into the oven.

Blueberry Gingerbread

Perfect flavor for that transition time between summer and autumn.  Which is what it currently is in California.  I realize the rest of the country has been in autumn for a while.

Thanks to allrecipes.com for the recipe.  The only change I would make next time is to use a bit more molasses (and then maybe a bit less sugar?) because I like the stronger flavor.

1/2 cup vegetable oil
1 cup white sugar
3 tbs molasses
1 egg
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1 cup blueberries
1 cup buttermilk
2 tablespoons sugar

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
2. In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Tiramisu Layer Cake

So this is amazing.  Many thanks to Lauren for bringing it to my attention and to allrecipes.com for the original recipe (which I modified very slightly).

Cake:
1 vanilla cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
2 tablespoon coffee flavored liqueur (divided)
1 tablespoon flour

Filling
8 oz mascarpone cheese
1/2 cup powdered sugar
2 tablespoons coffee liqueur

Frosting
2 cups heavy whipping cream (you could probably use a little less
1/4 cup confectioners sugar
2 tablespoons (generous tablespoons) coffee liqueur

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans - if you don't have 3 pans, its not too tedious to cook them one at a time. . . that's what I did.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee, 1 Tablespoon coffee liqueur and 1 Tablespoon flour into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean (watch this closely - in my oven 20 mins was PLENTY). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

5. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. refrigerate till needed.

6. Frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


     

Sesame Beef Bites

I haven't tried these yet, but I want to.  If someone else gets around to it first, let me know how it goes or if any substitutions need to be made:

Seseme Beef Bites from allrecipes.com

Eggplant Casserole (vegetarian)

I (Ashley) made this as an experiment when I got home after break. I'd stopped by the produce market, but hadn't done any other real grocery shopping.  It turned out amazingly delicious (my roommate agreed, and she tried it as leftovers while I was at work, so she didn't have to say anything if it wasn't good :p)

Ingredients:
1 large eggplant
1/2 red onion
1 bell pepper
2 crisp apples (I used crisp Fiji.  I imagine Granny Smith would also be good)
2/3 c (or maybe a little more) Italian-style breadcrumbs
3 eggs (beaten)
3/4 cheese (I used Dubliner.  I think Parmesan or really any dry cheese would also be good)
1 tsp salt
1 Tbsp pepper
1 tsp cayenne pepper (or a bit more)


Chop 1st four ingredients and combine them in a large bowl
Add breadcrumbs and cheese and combine well (I used my hands)
Mix beaten eggs with salt, pepper & cayenne and add to veggie mixture

Spread casserole in a greased 9x11 pan and sprinkle with 1/4 more cup of cheese.  Bake in a 350 degree oven for 1 hour (or until eggplant is soft, I didn't really keep track of exactly how long it was.

   

Curry Rice Pilaf

(Sarah's Recipe)

Curry Rice Pilaf

1/2 cup chopped green onions, divided (or regular onions)

2 garlic cloves, minced

1/4 cup butter or margarine, softened

1 1/2 cups uncooked long grain rice

1/2 teaspoon curry powder

3 cups chicken broth

1/2 teaspoon salt

1/2 cup golden raisins (optional)

1/2 cup chopped almonds, toasted (optional)

Directions

·         In a large skillet, sauté 1/4 (or all if using regular onions) cup onions and garlic in butter until tender.

·         Stir in rice and curry powder.

·         Sauté for 2-3 minutes or until rice is lightly browned.

·         In a saucepan, heat broth and salt. Pour over rice mixture; stir.

·         Cover and simmer for 35-40 minutes or until rice is tender.

·         Remove from the heat; stir in raisins, almonds and remaining onions.

Meal Idea: Excellent served with roasted chicken and green beans sautéed in olive oil with some almonds, salt, and pepper.

Sarah's Refrigerator Bread

I haven't actually tried this one yet.  But Sarah says it's good.  Only she emailed me the recipe instead of posting it on here.  Silly Sarah.

Ingredients
3 cups warm water
1 1/2 tablespoon yeast (2 envelopes)
1 1/2 tablespoon kosher salt (I always forget to ask people what the difference between kosher and non-kosher salt is)
sprinkle of sugar
3 1/4 cups hi-gluten flour
3 1/4 cups oxident flour (lets be honest, I'm gonna try to just use bread flour because I'm not as dedicated a baker as Sarah is)

Directions:

• mix everything together in a bowl or container (first with a wooden spoon, then slightly knead in the bowl till all is moistened) 
• Let rise for 2 hours (Sarah's recipe says "raise" for two hours, but I don't know how to actively raise dough)
• Refrigerate in the same bowl/container (cover with lid or plastic wrap) up to 14 days
• Divide into four balls (don't roll into balls, form into balls) and cut sliits on top
• Place on greased baking sheet
• Let warm 40 min to 1 hour 40 min 
• Bake for 30 min in pre-warmed oven of 375 

Sarah also says you can do half a recipe in a 3 quart container (otherwise you need a 6 quart container)

Strawberry Salad

Its been a while since anyone has posted on our much-neglected recipe blog, but I've been cleaning out my email inbox and coming across recipes I've tried recently and want to save :)  This first one is for a strawberry salad that my mom makes and that I made a few months back for a dinner party w/ some friends.  It's every bit as good as I remember from childhood:

Dressing: whisk together
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves minced garlic
1/2 tsp salt
1/2 tsp paprika
1/4 tsp white pepper

Salad:
1 head romaine lettuce
1 head Boston lettuce
1 pint sliced fresh strawberries
1 cup shredded Monterey Jack cheese
1/2 cup chopped (or sliced) almonds

You can obviously substitute other types of green. . . I usually add Spinach.  Also, the dressing recipe makes a LOT of dressing, but it lasts a while and isn't bad to have on hand.

Flank Steak Marinade

This is the marinade that my (Ashley's) aunt uses for her AMAZING flank steak tacos:

1/2 c soy sauce
1 clove minced garlic
1 tsp ground ginger
2 tbs each brown sugar (firm packed), lemon juice, salad oil
1 tbs minced onion
1/4 tsp pepper

Combine all ingredients and marinade a 1.5 lb flank steak overnight. Cook over wood or charcoal for top flavour - serve w/ black beans, guacamole and cilantro - YUMMY!

Variation on a Theme: Spinach & Rice Chicken Pockets

The chicken pockets recipe I posted a few years ago now (wow time goes fast!) has been popular and I know it has lent itself to a lot of variations - Lee told me about a Mediterranean version that she really should post (ahem ahem!)

This version was a good way to use up cooked chicken and brown rice and since its a leftovers recipe measurements aren't exactly exact!

First sautee chopped onions (I used half a large onion), garlic (I used 3 cloves), and a generous amount of spinach in a saucepan until spinach shrinks and onions are at least a little tender.

Add chicken (we had a little more than two breasts' worth)

With pan still on low heat add about 4 oz of cream cheese (the cream cheese goes farther if it can melt and coat everything)

add 1 tsp of dill and pepper to taste.

Just at the end mix in cooked brown rice (I think I used about 2/3 a cup)

Unwrap crescent rolls and form two crescent rolls into a square. Spoon chicken mixture into the middle of each square, bring corners to the top and pinch to make a pocket.

Cook @ 350 for about 15 minutes.

I only had one tube of crescent rolls, so I made four pockets and had quite a bit extra, but I plan to make chicken salad wraps with it tomorrow. It is quite delicious!!!

~Ashley

Curry Chicken

Great curry recipe that has the right combinations of flavor and spice. Great over rice (obviously).

Ingredients

3 onions (or dried onions to taste)
¼ cup olive oil

1 tsp ground cinnamon
1 bay leaf
2 cloves crushed garlic
¼ tsp ground ginger
1 tsp paprika
3 tbsp curry powder
½ tsp white sugar
1 pinch salt

1 tbsp tomato paste
1 (3 lb) whole chicken, skin removed and cut into pieces
Water to cover

½ lemon, juiced
½ tsp cayenne pepper

Directions

1. Fry onions in olive oil until browned. Add cinnamon and bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 min till mixture becomes a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done – about 20 minutes
3. Just before serving, add the lemon juice and cayenne pepper. Simmer for 5 more minutes.
4. Optional: If you like your sauce thicker, after the 20 minute simmer remove about ½ cup of the liquid with a measuring cup and put it into a jar with 2-3 tbsp of flour. Shake till dissolved then add and stir into the pot.

Servings: 6

sef

Country Quiche

This is a great recipe for an easy dinner or a nice brunch (especially in the mini version). These are also great to take on trips (they can be refrigerator) for an easy lunch in the car.

Ingredients

8 slices bacon (I just use crumbled bacon from a bag and pour it in till it looks good)
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons flour
1 teaspoon dried parsley
¼ teaspoon dried thyme
Salt and pepper to taste
1 (9inch) unbaked pie crust (or 2 cans crescent rolls)
¼ cup shredded mozzarella cheese
½ cup shredded cheddar cheese

Directions
1. Preheat oven to 350 degrees F
2. Place bacon in large skillet to cool till done and drain (this step is only needed if you are using bacon strips)
3. Sauté onion till soft
4. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt, and pepper. Add bacon, onion, mozzarella, and cheddar – mix well.
5. If using pie crust: Pour into pie crust.
6. If using crescent rolls: Either form rolls into a pie crust OR flatten out the rolls and pinch together each of the seams. Cut circles with a small wine glass or biscuit cutter. Press circles into greased mini muffin pan and fill with 1 tps of egg mix.
7. Bake in preheated oven for 45 min (or 20-25 min for mini quiches) or until lightly brown on tip and firm in the middle.

Servings: 48 mini quiches or 8 servings of the large pie crust.

sef

Cranberry Dijon Chicken

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.

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.

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.

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.

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

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

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.

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.

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!

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.

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

Quick (Sugar Free) Fall Peanut Butter Cookies

I (Sarah) was looking for a dessert recipe I could use for a diabetic friend. This one actually is rather good (even Peter loved it) and also fits into the gluten free category as well (which is also helpful for some of my relatives). I’m pretty sure it could be used with real sugar as well, but I have not tried that yet.

Ingredients
· 1 cup chunky peanut butter
· 1 cup Splenda
· 1 egg
· 1 tsp cinnamon
· ½ tsp nutmeg
· 1 tsp vanilla

Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Using a small spoon, drop cookie dough onto an ungreased cookie sheet
4. Press each ball of dough with a fork to flatten – 1/3 inch thick
5. Bake for 8-10 min
6. Cool on cookie sheets for 2ish min – remove to thoroughly cool on racks

Yield: 1 dozen

Vodka maranara sauce

1 red onion
4-5 cloves of garlic
2 sticks of butter
1 cup of vodka
2-28 oz cans of crushed tomato
1 pint of cream
Parsley
Basil
1 1/2 tsp sugar

Melt butter and sauté garlic and onions (chopped) till soft about 10 mins

Add vodka simmer for 10 mins

Add tomatos, some basil and some parsley simmer for 30 mins

Add cream simmer for 30 mins

Add sugar stir. The longer you let it sit without getting too cold the better it tastes,

Enjoy.



- Posted using BlogPress from my iPhone

Asian Rice Bake

You find out at 4pm you have guests coming for dinner. Don’t fret! This is a super easy recipe that cooks up in 35 minutes. Kudos to Mom Fendrich for this recipe!

Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste

Parsley and Paprika

Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color

White Chili - Something Different

My (Christy) sister gave me this delicious recipe for White Chili. It is warm and comforting, but very different from the traditional red chili. Give it a try!

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Chili: The du Mée Way

Matthew and I (Christy) love some good chili on a cool Autumn or Winter evening. This is our favorite Chili recipe and probably Matthew's favorite meal.


1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 Tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 or 16 ounces) kidney or pinto beans, rinsed and drained

Cook beef, onion and garlic in 3-quart saucepan over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients, except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness. Garnish with cheddar cheese and saltine crackers.

Announcing Chili Week!

Leaves are turning crimson and gold, football season is in full swing, the pumpkins and mums are out… that means autumn, and autumn means chili!

We at RFTT are pleased to announce our first-ever theme week, where we will share some favourites for the season with each other, and you, beginning with...

Walker Chili

Traditionally served in our household over spaghetti with cheese on top, this versatile and reliable standard is perfect for warming up the house with the wonderful scent of chili. This recipe makes a giant batch – half of which can be easily frozen and saved for later.

3 lbs. ground beef
3 lg. can tomatoes with juice
1 lg. can chili beans with juice
1 med. can kidney beans, drained
2 med. chopped onions
Garlic to taste
1 t red pepper
1 t oregano
1 T cumin
5 T chili powder
1 T paprika

Stovetop preparation: Brown meat in large pan, skim off fat, add onions and cook till tender. Add remaining ingredients. Simmer at least 1½ hours.

Crock pot preparation: Brown meat in pan, skim off fat, and add to remaining ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.

Verde Chicken & Rice

This twist on chicken jack verde is a nice all-in-one dish. I (Leeann) particularly liked how the rice turned out.

1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese

Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.

Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.

Individual Apple Crisps

Like Leeann, I love Autumn. I especially love to pick apples and then use them to bake many yummy things! One of my favorite things to make is Apple Crisp. I found this fabulous recipe that does not serve 10-12 so it is perfect for us!

1 cup thinly sliced peeled tart apple
1 tablespoon sugar
2 teaspoons water
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt2 tablespoons cold butter
Whipped cream, optional (we use vanilla ice cream :-))

In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray. In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired. Yield: 2 servings

Maple-Glazed Salmon

This is one of those "less-than-exact" measurement type recipes. One reason is that I made it up, the other reason is that when I tried it, I made only a single serving, so the measurements are more like guidelines than fixed rules :)

Ingredients
4 salmon fillets
1/4 cup maple syrup
2 tbs ground mustard
2 tbs soy sauce
a little bit of olive oil (sorry, I don't have a clue how much I used)
1 tbs lime juice (lemon juice would probably be fine)

Combine maple syrup, mustard, soy sauce and olive oil in a microwavable dish or small saucepan. Heat either in the microwave for 30 seconds or so or on the stove until warm.

Place salmon fillets in a baking dish and brush, 1st with lime juice and then with the glaze. Broil until the salmon is cooked through and separates with a fork, flipping and brushing with glaze every four minutes or so (it cooks pretty quickly)

Beef Skillet

Unlike Lee’s last recipe, this one is as simple and cheap as it comes. Homey flavor – one-pot – done in 15 minutes. P and I also think it could be done with chicken, though we have yet to try, so don’t quote us on that.

Ingredients

1 lb ground beef
1 lrg chopped green/red pepper
1 can diced tomatoes
½ cup Italian dressing
1 cup water
2 pkgs roman noodles
Mozzarella

Directions

1. Brown ground beef (season if desired, I did with oregano, garlic, and basil) – Drain.
2. Add peppers and tomatoes to beef – heat through.
3. Add dressing and water.
4. Crumble in noodles – Bring to a boil.
5. Reduce heat to a simmer – Simmer for 5 min or until noodles are done.
6. Sprinkle Mozzarella on top.

Classic Chicken Pot Pie

Nothing worthwhile in this life is easy – with the exception of some of the recipes on this blog, of course. Tonight’s Wolfgang Puck-inspired addition to the blog does not fall in the “I’m tired and want to eat in 15 minutes” category, to be sure; rather, it falls into the equally valuable category of “it’s getting to be fall and I like the sound of spending some quality time in the kitchen.”
This recipe also lends itself to versatility – I think you could put almost any combination of veggies you would like – what makes this particularly special is the crust. Time-consuming to construct, to be sure, but well worth it.

2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp cheddar cheese
2 egg yolks
5 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, sliced
2 celery stalks, sliced
1 medium can mushroom pieces
½ chopped onion or 1 10 ounce package frozen pearl onions, thawed
3/4 cup petite peas, thawed
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock (I used chicken bullion and water)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg beaten with 1 tablespoon water (or just use the egg whites leftover from earlier in the recipe)


Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle; wrap in plastic wrap and refrigerate until needed.

Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.

In the same pan, saute the carrots, celery, mushrooms, and raw onions for 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir onions and peas into vegetables.

Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes.

Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.

Brown Butter Soda Bread

In my quest for the perfect soda bread, I was anxious to try this recipe (another one from Bon Appétit via Epicurious) - especially since I happen to grow rosemary in my herb garden. Although it is a far cry from traditional soda bread in terms of flavor, the texture of both crust and inside is very similar. I followed the advice of those who reviewed the recipe and just stirred the dough instead of kneading, which kept the loaves soft. Unfortunately my oven continues to be unruly in its heat distribution (I set it for about 360 and it was running at 400 the first time I checked the bread!), so this batch got a little dried out, but these free-form loaves are definitely worth repeating, especially if I'm going to have company over and would like some bread to serve with a spread of olive oil, cheeses, and fruit.

1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour (can use part wheat flour as well - I used about 1 1/2 cups wheat)
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend

Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Either 1) turn dough out onto floured work surface and knead gently until dough comes together, about 7 turns, OR 2) work dough with fork until thoroughly (but not overly) mixed.

Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

Photo credit: Me (Leeann, for once :P)

Easy Lasagna

When one gets home from work, putting together a real dish of lasagna does not sound appealing. But sometimes one just gets in the mood for the flavors. I (that is Sarah) found this recipe online, but tweaked almost all of the measurements of the ingredients. Enjoy!

Ingredients


8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten

1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste

1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese

Directions


1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges

Serves 6-8 (depending on how hungry you are).

NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.

DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.

Brown Soda Bread

My (Leeann’s) recent trip to Ireland coupled with cooler nights that make me want to use my oven have resulted in a quest to perfect a vital part of Irish cuisine – soda bread.

The first recipe I tried (from a ’96 issue of Bon Appétit via Epicurious.com) is a basic brown soda bread very similar to the fare served in cafes, restaurants and pubs I visited throughout my trip. Great with your favourite preserves or just toasted with butter, one of the benefits of most soda breads is that little to no rising and/or kneading is required – making preparation a breeze.

1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 tablespoons toasted wheat bran (I couldn’t find this so just doubled the wheat germ – turned out fine insofar as I could tell!)
3 tablespoons toasted wheat germ
2 tablespoons old-fashioned oats
2 tablespoons (packed) dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
2 cups (about) buttermilk

Preheat oven to 425°F. Butter 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.

Photo credit: The talented Emily A.

Cranberry Pork

Simple - Cheap - Yummy. All the qualifications for a good recipe!

Ingredients
- 2 Lb of pork loin or roast (I used the latter)
- 1 can whole cranberry sauce
- 1/4 cup honey
- dash of nutmeg and ground cloves
- Orange juice (I just poured it in since the recipe actually didn't call for it)
- Pepper and salt (to taste)

Directions
1. Put pork in crock pot
2. Pour everything on top
3. Cook on low for 5 hours

How much easier could it get?

Sesame Noodles

Shared by popular request! ;) Great chilled as a side or main dish for Screen on the Green and other picnic-type occasions.

1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar or lime juice
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced, divided
4 cups snow peas
1-2 medium bell peppers, thinly sliced
1/2 cup toasted sesame seeds
1/4 cup chopped fresh cilantro, divided (optional)
1 cup cubed cooked chicken (optional)

Bring a large pot of water to a boil with tiny splash of sesame oil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add rest of ingredients; toss to coat.

Artichoke Heart Truffles

3/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
4 ounces cream cheese, room temperature
3 ounces goat cheese, room temperature
2 teaspoons grated lemon zest
1 teaspoon dried tarragon
1/8 teaspoon pepper
paprika (for color)
2 6 1/2 ounce jars artichoke hearts, strained

Mix the Parmesan and parsley together in a small bowl. Combine the cream cheese, goat cheese, lemon zest, tarragon, and pepper in a medium bowl. Add the artichoke hears and mix to coat each one liberally. Transfer to the bowl of Parmesan and roll to cover completely. Place on a waxed paper-lined baking sheet. Sprinkle with paprika. Refrigerate until firm, about 1 pour. Let sit at room temperature for 30 minutes before serving.

Photo by Emily

New Potatoes Stuffed with Feta, Green Olives, and Pine Nuts

12 small new potatoes
1 1/2 teaspoons kosher salt
1/2 cup feta
1/4 cup pine nuts
2 tablespoons chopped green olives
1 tablespoon extra-virgin olive oil
1 tablespoon dried currants
1/2 teaspoon chopped lemon zest
1/4 teaspoon oragano
1/4 teaspoon pepper
24 parsley leaves for garnishing


Cut a thin slice off the top and bottom of each potato. Cut the potatoes in half crosswise. Place in a large saucepan and cover with water. Add the salt. Bring to a boil over high heat. Reduce the heat and let simmer. Cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Be careful not to overcook. Drain and let cool. Crumble the feta with a fork in a small bowl. Add the pine nuts, green olives, olive oil, currants, lemon zest, oragano, and pepper. Mix well.
To assemble, scoop out the center of each potato with a spoon. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with a parsley leaf.

Photo by Emily

Chicken Fried Rice

Prideful as it may sound, I (that is Sarah F) am going to take the credit for this recipe. *smirk* I looked at a recipe and then promptly decided it didn’t seem right, so made things up as I went along. It turned out well!

Ingredients

2 Largish chicken breasts - cut into sml chunks
Fresh garlic (to your own taste)

1 sml bag snow peas
¾ cup sliced carrots

2 eggs – beat

2 tbsp soy sauce
2 tbsp pineapple juice (from can of diced pineapple)
2 tbsp ketchup
1 ½ tbsp fish sauce

4 cups day old cooked rice

1 regular can diced pineapple - drained
5 diced (kinda large) green onions

Directions

- Cook chicken and garlic in hot oil
- When done move chicken to sides of skillet and pour in snow peas and carrots (make sure there is still enough hot oil in the pan) in the center of the skillet – sauté
- Move chicken/veggies to side and pour in eggs – leave sit for a bit (till semi hardened) and then break up with a spatula – still all together
- Pour in sauce – still all together
- Pour in rice - heat 2 min
- Pour in pineapple – heat 1 min
- Sprinkle green onions on top

Cashew Chicken Stir-Fry

Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!

Ingredients

1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces

2 egg yokes – slightly beaten
½ cup corn flour

2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce

Roasted cashews
4 spring onions – sliced

Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.

- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top

NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.

Chicken Divine

Peter and I have come to enjoy this recipe. Not only is it relatively inexpensive (especially if you purchase cheap pasta and cheap wine) it is also yummy. It can also be easily assembled and then taken to a sick/new-parents/or-otherwise-indisposed-person and they can just stick it in the frig till the want to cook it for 30+ min.

Ingredients

2 Packages frozen broccoli – thawed
2 tsp olive oil
1 Md onion
¼ tsp dried thyme
¼ tsp kosher salt
1/8 tsp pepper
½ cup dry white wine
1 jar Alfredo sauce (larger – 1lb - is better)
2 cups grated gouda (smoked or otherwise)
½ cup milk
1/8 tsp grated nutmeg
4 cups cooked penne (one largish box)
3 cups cooked chicken
¼ cup Italian bread crumbs

Directions

1. Preheat oven to 375
2. Squeeze out excess liquid of thawed broccoli
3. Heat olive oil – add onion, thyme, salt, pepper
4. Add wine, increase heat to high – cook till liquid has evaporated (2-3 min) then remove from heat
5. Stir in Alfredo sauce, ½ cup cheese, milk, and nutmeg
6. Stir in cooked pasta, broccoli, and chicken, and mix
7. Transfer to an large baking dish
8. Top with remaining cheese and bread crumbs
9. Sprinkle with paprika, cover with foil, bake for 30 min
10. Uncover and bake until golden brown (10-15 min)


NOTE: Typically I season the chicken with extra thyme and fresh garlic. I also use more cheese then they call for. I also don’t cook the liquid down very much because I find that if you do the noodles will get a little dry, thus the reason I also say to use a larger jar of Alfredo. While the recipe calls for 4 cups pasta I always make a largish box which is more then 4 cups (stretches the meal). Also, I rarely remember the nutmeg and it is still good AND never follow those precise measurements for the seasonings. *grin* END NOTE.

Mozzarella Chicken

A Fendrich classic! Sorry there aren’t real exact measurements, but that is what happens when it is a family recipe. One of the best things about this is the easiness and it uses stuff you can have on hand.

Ingredients

1 can cream of chicken soup
½ cup white wine (or ¼ cup cider vinegar and ¼ cup water with a little sugar)
4 boneless/skinless chicken breasts
Mozzarella chicken
Croutons
Melted Butter
Italian seasoning and garlic (fresh or powdered)

Directions

1. Pre-heat oven to 350
2. Mix together soup and wine
3. Place chicken breasts in pan, sprinkle with seasonings and cheese (lots of cheese)
4. Pour soup mix over chicken
5. Crush croutons in a plastic bag and pour melted butter into bag and mix
6. Sprinkle crouton mix over chicken
7. Place in oven for approximately 1 hour
8. Yummy with rice!