Thursday, November 15, 2018

Chicken cutlets with a cheese sauce



Cutlets made by halving chicken breasts, putting in seasoned flour, egg, and bread crumbs mixed with parmigiano reggiano, salt and pepper then cooked with oil and butter until browned. Lemon juice squeezed over them after done.  Sauce was made with largish tablespoons of flour and butter, 1/3 C. heavy cream and 8 oz of chicken stock. A little nutmeg.  Stock was salty enough that more was not needed.  Egg noodles were store bought. Peas were nuked from frozen.

Tuesday, November 13, 2018

I made egg noodles, stuffed mushrooms and Swedish meatballs for dinner tonight.




MY FAVORITE SWEDISH MEATBALLS 6 servings From Sandra  Nov. 2018

1/3C bread crumbs
1/2 C. whole milk
1 egg
2 tbs. flat leaf parsley
2 cl. garlic, minced
1/4 tsp 
1/4 tsp nutmeg
1 Tbs. lemon zest
1/2 med. onion, fine chop
1/4 tsp. black pepper
1/2 tsp. salt
1 lb. gr. beef
1/2 lb. gr pork
1 Tbs. olive oil
5 Tbs. butter
1/4 C. AP . Flour
2 C. beef broth
1 C. heavy cream
1 Tbs. Worcestershire sauce.
1 tsp. Dijon mustard

  1. combine and mix breadcrumbs, milk, egg, parsley, garlic, spices and lemon zest. let set 10 min. or until all of the milk has been absorbed by the  bread crumbs.  Add onion, beef, pot, salt and pepper; mix. Shape into 16-18 largish meatballs.
  2. Melt butter and oil, add meatballs, brown on all sides and cook through.  Remove with slotted spoon and set aside
3. With the pan still over medium-heat, whisk in the remaining butter and flour, and cook until the mixture is bubbling away and browned, 1 – 2 minutes (like you’re making a roux). In a slow and steady stream, whisk in the beef broth and cream, then add the Worcestershire and mustard. Season with a pinch of salt and pepper, then bring the sauce to a simmer. Cook until thickened and glorious, about 4 – 5 minutes. Add the meatballs back to the skillet and cook another 1 – 2 minutes. Serve with mashed potatoes and your favourite greens (or over egg noodles, if you’re into it). Delicious!  

Egg Noodles

1 C. flour
1 egg yolk
1 whole egg
a little salt
enough water to make a dough

Mix adding just enough water, wrap in plastic wrap and refrigerate a few hours.  Roll out with Kitchenaid paster maker, lay out on dish towel until dried out. Boil until tender.

Bacon Spinach and Four Cheese Stuffed Mushrooms
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Servings 12 -14 mushrooms, depending on the size  Author Lyuba Brooke 

Ingredients
  • 5 crispy bacon strips cooked
  • 3 oz fresh spinach
  • 1 large garlic clove
  • 1 tbsp oil for cooking
  • 16 oz whole baby bella mushrooms try to pick out larger mushrooms
  • 4 oz cream cheese
  • 1 egg
  • 1/4 cup Italian bread crumbs
  • 1 cup Italian cheese mix
  • Salt
  • Fresh cracked black pepper
  • 1/4 cup Italian cheese mix for topping
  • 2 crispy bacon strips crumbled, for topping
Instructions
  1. Preheat the oven to 350.
  2. Wash mushrooms and carefully take off the stems. Toss mushrooms lightly in olive oil and set aside.
  3. Preheat a small cooking pan and 1 tbsp of olive oil on medium heat.
  4. Chop spinach and add it to the pan. Cook covered over medium heat until almost cooked. Mince garlic and add it to spinach. Dice bacon strips and add it to spinach as well. Mix well and cook until spinach is done. Take off heat.
  5. In a medium mixing bowl, combine cream cheese, bread crumbs, cheese mix, egg, salt and pepper. Mix very well until all combined.
  6. Add spinach and bacon to the cheese mixture. Mix until evenly incorporated.
  7. Place mushroom cups into a baking dish. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.
  8. Sprinkle each stuffed mushroom with a little bit of cheese and bacon.
  9. Bake about 17-20 minutes.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you


Saturday, November 10, 2018

Chuck Roast in the Instant Pot



Chuck roast in the instant pot for 35 minutes with potatoes, carrots and a cut up onion along with a little water and packets of Italian Dressing, Ranch Dressing and Brown Gravy.  

Tuesday, November 6, 2018

Chili, onion rings and watermelon




Chili 
1 lb hamburger 
3 Spanish style chorizo, peeled, chopped fine
1 onion, finely chopped 
8 oz tomato sauce 
1 Tbs. sugar 
2 T. sugar
4 teaspoons chili powder 
1 ounce red wine vinegar 
1 C. picante sauce 
1 bay leaf 
1/2 to 1 tsp. salt 
1 T. paprika 
1 can red beans
1/2 tsp. pepper 
1/4 tsp. cumin 
1/4 tsp. cayenne 
1 bottle beer 
3 Tbs. cocoa powder 
1/4C ketchup

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 
Note: if desired.... 
If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Chili toppings
corn chips 
thin sliced radishes
sour cream
diced fresh  jalapeño 
fresh lime wedges 
cilantro leaves
 

Crispiest Onion Rings


  • 2 cups all-purpose flour
    1 teaspoon coarse salt, plus more for sprinkling
    1/4 teaspoon freshly ground white pepper
    1/2 teaspoon baking powder
    1 cup beer, preferably lager or pilsner
    2 tablespoons ice water
    Peanut oil, for frying
    2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings

    Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.
     
    Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.




Sunday, November 4, 2018






Fancy Meatloaf
SAM SIFTON
YIELD  Serves 6 to 8  TIME  80 minutes

Norm notes. I did this recipe about 6 months ago. This time I made the following changes: I used two bratwurst sausages instead of the veal, I left out the wine and butter and olive oil.  I used about 3 stale hamburger buns for the bread. II topped it with a paste made with brown sugar and ketchup and also topped it with bacon.  The potatoes I added did not get done so I had to finish them for 2 minutes in the microwave.  The broccoli got too done but I ate some anyway. I sort of liked it.  I did not brown it in a skillet before roasting it. I just put it on the pan with a thermometer and took it out at 150 degrees. I did not need to baste it because the bacon kept it basted for me.

INGREDIENTS
½ loaf Italian bread, crust removed, torn into small pieces (about 2 cups)
cup whole milk
pound ground beef
pound ground veal
large eggs, scrambled
ounces thinly sliced pancetta, chopped
¾ cup grated Parmesan
bunch parsley, cleaned and finely chopped (about 1 cup)
teaspoons grated lemon zest
Kosher salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup butter
cup dry white wine

PREPARATION
  1. Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
  2. Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
  3. Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
  4. Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
  5. Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.


Thursday, November 1, 2018

Chicken and dumplings


Lunch today was yesterday's chicken fricassee with dumplings added and the ooey gooey cake.  I guess I would describe the cake as a thick cake like crust with a thin cheesecake pie-like topping with pineapple juice used for the liquid in both top and bottom them topped with pineapple and cherry when cooked. The bottom of the cake I made was too browned so I cut it off for today's dessert.

Chicken Fricassee (Fricassee de Poulet a  L'Ancienne)

  • 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock) 
  • Coarse salt and freshly ground pepper 
    3 tablespoons unsalted butter, softened, divided 
    1 tablespoon extra-virgin olive oil 
    1 small yellow onion, cut into 1/4-inch dice (1 cup) 
    1 carrot, cut into 1/4-inch dice (1/2 cup) 
    1 celery stalk, cut into 1/4-inch dice (1/3 cup) 
    8 ounces cremini mushrooms, trimmed and quartered 
    2 tablespoons all-purpose flour 
    2/3 cup dry white wine 
    4 cups chicken broth 
    2 sprigs fresh flat-leaf parsley 
    2 sprigs fresh thyme 
    1 bay leaf 
    2 large egg yolks, room temperature 
    1/4 cup heavy cream 
    2 to 3 tablespoons roughly chopped fresh tarragon leaves 
    2 tablespoons fresh lemon juice 
DIRECTIONS

  • 1. Brown Chicken
    Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken. 
     Saute Mirepoix
    Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes. 
    3. Cook Mushrooms and Flour
    Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute. 
    4. Pour in Wine and Broth
    Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir. 
    5. Simmer Chicken
    Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs. 
    6. Make and Add Liaison
    To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot. 
    7. Finish with Tarragon, Lemon, and Butter
    Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve. 

DUMPLINGS   from The James Beard Cook Book                                                  
2 C. sifted all-purpose flour                                      
3 teaspoons baking powder                    
1 teaspoon salt                                         
2 eggs
2/3 C. milk
Sift the dry ingredients together.  Beat the eggs and milk together lightly and blend with the flour mixture to make fairly stiff dough.  About 15 minutes before the end of the cooking time, remove the lid from the pot in which the chicken is cooking and drop rounded tablespoons of the dumpling dough over the surface of the liquid, spacing them a few inches apart to allow room for them to puff up. C###Oover the pan, keeping the liquid at a simmer, and cook the dumplings for 15 minutes, until light and cooked through.  Do not remove the lid while the dumplings are cooking.  Serve with poached chicken.


 Ooey Gooey Pineapple Cake
Serves: 8 Prep Time: 15 minutes Cooking Time: 45 minutes Nutrition facts: 765 calories 40.3g fat from Dude That Cookz

INGREDIENTS
Bottom Layer:
  • 2 cups All Purpose Flour
  • 1 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 tsp Baking Powder
  • 1 Large Organic Egg
  • 4 oz Melted Butter
  • 1 tbsp Vanilla Extract
  • 1/4 cup Fresh Pineapple Juice
  • Top Layer:
  • 8 oz Cream Cheese
  • 4 oz Creme Fraiche
  • 3 Large Organic Eggs
  • 1 tbsp Vanilla Extract
  • 1/2 tbsp Almond Extract
  • 1/4 cup Fresh Pineapple Juice
  • 3 oz. Melted Butter
  • 3 cups Powered Sugar
  • 3 Pineapple Slices
  • 3 Maraschino Cherries
INSTRUCTIONS
  1. Begin by pre-heating the oven to 350 degrees. Coat the cast iron skillet with butter and set to the side.
  2. In a large bowl, add flour, baking powder, sugar, and brown sugar then slightly whisk together. Add melted butter and vanilla extract and whisk. Add slightly beaten egg and pineapple juice to bowl and whisk together until it begins to bind (to a smooth texture). Do not over whisk.
  3. Evenly spread mixture over the over of the buttered cast iron pan.
  4. In a separate large bowl, add cream cheese, Creme Fraiche, vanilla extract, almond extract, pineapple juice, melted butter. Blend with hand blender until smooth. Add each of the 3 eggs individually while continuing to blend. Add powered sugar and continue blending for 3 minutes until smooth.
  5. Evenly add cream cheese mixture over the bottom layer mixture and spread until smooth.
  6. Bake cake for 45 to 50 minutes at 350 degrees then allow to cool for 30 minutes when done.
  7. Top off with baked pineapple slices, maraschino cherries,  sprinkle with powdered sugar then serve.



Monday, October 29, 2018

Roasted Poblanos with a red bell pepper sauce and stuffed with cheeses and shrimp

    • Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell  Pepper Sauce
      BON APPÉTIT DECEMBER 2002     YIELDMakes 8 servings
      INGREDIENTS

      Notes. 
      1. Chavrie is the only goat cheese I don’t totally dislike but it is too salty so I cut it with about 1/3 Creamy smoked  gouda.
      2. I didn’t want to make almost 2 1/2 cups of Red Pepper sauce to use only about 6 tablespoons so I substituted a A red bell pepper minced and cooked with some oil until soft, then I added a small can of Salsa Casera (Tomato salsa) and added some garlic and shallots and jalapeno.  The recipe below does not use any tomato but I have seen recipes that do.  I think it turned out OK.
      3. I cut the recipe in half for the two of us. One poblano each was enough though.
      • 8 large poblano chilies* (each about 3 ounces)
      • 8 ounces peeled deveined cooked shrimp, coarsely chopped
      • 2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
      • 1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
      • 1/4 cup chopped red bell pepper
      • 2 tablespoons chopped shallot
      • 2 tablespoons chopped fresh cilantro
      • 2 tablespoons chopped fresh basil
      • Red Bell Pepper Sauce
      • Fresh basil leaves (optional)
      Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
      Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)

      Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
      Red Bell Pepper Sauce
      BON APPÉTIT DECEMBER 2002  YIELDMakes about 2 1/3 cups
      INGREDIENTS
      • 2 large red bell peppers
      • 1 tablespoon olive oil
      • 1/4 cup chopped shallots
      • 2 garlic cloves, minced
      • 1 serrano chili or jalapeño chili, seeded, minced
      • 1 cup low-salt chicken broth

      PREPARATION
      • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
      • Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)