Carol A's daughter, Kim, introduced us to this great, yet simple, chicken marinade on a July 2007 camping trip to Indian Lake. Just do it!
½ cup cider vinegar
½ cup vegetable oil
1 egg, beaten
Salt and pepper to taste
Poultry seasoning to taste
Mix all ingredients and marinate chicken for however long.
Tuesday, August 14, 2007
Broccoli, Chicken, and Bow Ties
From Barefoot Contessa – Family Style
Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.
Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well. Saute chicken. Add pasta and chicken to the broccoli.
Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.
To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.
Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.
Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well. Saute chicken. Add pasta and chicken to the broccoli.
Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.
To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.
Oriental Salad
Carol A. does it again!
Salad Ingredients:
1 bag spinach, chopped
8 celery stalks, chopped
1 large green pepper, chopped
½ package alfalfa sprouts
10 ounces mushrooms, sliced
2 bunches scallions, chopped
1 cup cooked (brown) rice
cashews
Dressing
¼ cup soy sauce
½ cup peanut oil
1 clove garlic, minced
Directions:
Mix together all salad ingredients, add dressing, and serve.
Salad Ingredients:
1 bag spinach, chopped
8 celery stalks, chopped
1 large green pepper, chopped
½ package alfalfa sprouts
10 ounces mushrooms, sliced
2 bunches scallions, chopped
1 cup cooked (brown) rice
cashews
Dressing
¼ cup soy sauce
½ cup peanut oil
1 clove garlic, minced
Directions:
Mix together all salad ingredients, add dressing, and serve.
Alder-Planked Salmon with Asian Marinade
From “The Best of Cooking Light”
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
Saturday, April 14, 2007
Toffee Millionaires Variations
This comes from Doug and Chris. It's a Martha Stewart recipe, but it's still really good!
Makes 16 squares
2 cups flour
1 ¼ teaspoons coarse salt
1 cup unsalted butter softened plus more for the pan
¾ cup light-brown sugar
Preheat oven to 300 with rack in upper third. Sift flour and salt into a bowl, set aside
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar, beat until pale and fluffy (about 2 mins)
Reduce speed to low. Add flour mixture all at once, mix until just combined.
Using plastic wrap, press dough evenly into a 8-inch round springform or cake pan pan. With plastic on dough, refrigerate 45 minutes. Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 – 75 minutes. Transfer to a wire rack; let cool 10 minutes. Put 1 cup finely chopped chocolate-covered toffee bars and ¼ cup heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about 1/3 cup coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares. Store airtight up to 1 week.
Makes 16 squares
2 cups flour
1 ¼ teaspoons coarse salt
1 cup unsalted butter softened plus more for the pan
¾ cup light-brown sugar
Preheat oven to 300 with rack in upper third. Sift flour and salt into a bowl, set aside
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar, beat until pale and fluffy (about 2 mins)
Reduce speed to low. Add flour mixture all at once, mix until just combined.
Using plastic wrap, press dough evenly into a 8-inch round springform or cake pan pan. With plastic on dough, refrigerate 45 minutes. Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 – 75 minutes. Transfer to a wire rack; let cool 10 minutes. Put 1 cup finely chopped chocolate-covered toffee bars and ¼ cup heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about 1/3 cup coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares. Store airtight up to 1 week.
Friday, April 13, 2007
Perfect Popovers
From "The Joy of Cooking." Remember the popovers at 121 Hearthside Restaurant? Well, they’re easy to make at home and turn out great most of the time. You’ll need a popover pan and just a few minutes for this recipe. Follow directions exactly.
Have all ingredients at 75 degees. Preheat oven 450 degrees. Remove all oven racks but the bottom rack.
1 cup skim milk
1 Tablespoon melted butter
1 cup all-purpose flour
¼ teaspoon salt
2 eggs
Melt butter in the mixing bowl. Add milk and salt and flour. Beat until just smooth. Add eggs one at a time, but do not over-beat. The batter should be no heavier than whipping cream. Fill the buttered deep bakers ¾ full. Don't overload - too much will give a muffin-like texture. Bake at once. After 15 minutes lower the heat without peeping to 350 degrees and bake 20 minutes longer.
Have all ingredients at 75 degees. Preheat oven 450 degrees. Remove all oven racks but the bottom rack.
1 cup skim milk
1 Tablespoon melted butter
1 cup all-purpose flour
¼ teaspoon salt
2 eggs
Melt butter in the mixing bowl. Add milk and salt and flour. Beat until just smooth. Add eggs one at a time, but do not over-beat. The batter should be no heavier than whipping cream. Fill the buttered deep bakers ¾ full. Don't overload - too much will give a muffin-like texture. Bake at once. After 15 minutes lower the heat without peeping to 350 degrees and bake 20 minutes longer.
Quick and Crunchy Pork Chops
(Serves 4)
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com
For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.
1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.
1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.
2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.
3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.
4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com
For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.
1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.
1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.
2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.
3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.
4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
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