Creamy Tuscan Chicken

Creamy Tuscan Chicken 

I added spaghetti and corn in order to round out the meal but neither of us had any of the corn. This recipe was really good.

Prep Time10 mins Cook Time25 mins Total Time 35 mins

 Inspired by Olive Garden Tuscan Garlic Chicken with added flavours!

Ingredients

• 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
• 1 teaspoon salt (adjust to your tastes)
• 3/4 teaspoon black cracked pepper (adjust to your tastes)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 3 tablespoons reserved sun dried tomato oil or olive oil, divided
• For The Sauce:
• 2 tablespoons minced garlic 6 cloves
• 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
• 1 teaspoon Dijon mustard
• 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
• 3 cups spinach
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley to serve

Season chicken with salt, pepper, paprika and onion powder.

Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside. 

Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.

Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
Recipe Notes

Optional add-ins 1/2C white wine (add with garlic, reduce) + 2 tsp Italian seasoning add after parmesan

Omaha Steaks

Gift from my sister.  We had it with baby bok choy, chicken gravy and mashed potatoes.  After I had started the gravy and potatoes, I discovered that we had no milk. I tried to get by without any by using sour cream and cream of mushroom soup instead but finally broke down and made a quick run to get some milk.  The gravy needed it.  I wonder, If Omaha steaks are such good quality, why do they tenderize them?

Christmas Eve

We had a rib roast,Yorkshire pudding (Popovers) a smoked salmon appetizer, salad, potatoes and Brussels sprouts.

The day before I baked some sourdough bread and a cake. 

I intended to make a flourless chocolate cake but came to my senses and just got a Duncan Hines cake mix.  Two things I don't understand about icing a cake is 1. Why does it look so easy when you watch someone else frost a cake? and 2. Why do those icing tubs they sell have too little in one to frost a cake and two is too much?  I got one cream cheese and one chocolate. I put the cream cheese between layers and on top and the chocolate around the side. You can see it behind the popovers.  Charlie had already sliced into it before I could take a picture of it.

Rib roast

Rubbed with butter on the sides, salt and pepper and garlic powder on top and stabbed in with a knife. Put in a 450 º oven for 15 minutes, the turn down to 350º and cook to desired temperature. I cooked it to 126, took it out of the oven and let it set until it came up to 130. 

Smoked Salmon and Crème Fraîche Kettle Chips

Serves 6 to 8

 Note, I used Granny Smith apple chips instead of potato chips

24 kettle-cooked salted potato chips 

1 (4-ounce) package smoked salmon, cut into 24 pieces 

1/4 cup crème fraîche or sour cream

1 tablespoon finely chopped fresh chives

1/4 teaspoon finely grated lemon zest

Arrange the potato chips in a single layer on a plate. Top each chip with a piece of smoked salmon, then 1/2 teaspoon of crème fraîche or sour cream. Sprinkle with the chives and lemon zest. Serve immediately, as the topped chips do not keep well.

3-Ingredient Garlicky Red Potatoes

Serves 8 to 10

• 3 pounds large red potatoes, cut into 1 1/2- to 2-inch chunks
• 3 tablespoons olive oil
• 3 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium lemon, seeds removed

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it heats.

Place the potatoes, olive oil, garlic powder, salt, and pepper in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Transfer the potatoes to the baking sheet and arrange them cut-side down.

Roast for 15 minutes. Flip the potatoes over with a flat metal spatula and roast until browned and tender, about 10 minutes more.

Just before serving, squeeze the lemon over the potatoes and toss to combine.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 Yorkshire pudding

   1 and 1/4 cups all purpose flour 

    1/2 tsp salt 

    1 cup butter milk 

    1 tblsp melted unsalted butter 

    2 large eggs 

    Unsalted butter or drippings from roasting pan if the pudding is accompanying a

    roast 

    METHOD: 

    1. Preheat oven to 475 degrees F. 

    2. Place 1- 2 tsp unsalted butter (or roasting pan drippings) into the bottom of

    each cup of a deep cup muffin tin. Place muffin tin in oven until the butter (or

    drippings”) is sizzling. 

    3. Meanwhile whisk together the flour, salt, butter milk, butter and eggs. Beat

    with an electric mixer until mixture is smooth and creamy. 

    4. When the unsalted butter (or roasting pan drippings) is sizzling hot, remove

    the muffin tin from the oven. 

    5. Using a soup ladle fill each muffin cup 1/2 to 2/3 full with the batter. 

    6. Bake for 15 minutes, then reduce oven temperature to 350 degrees F, and

    bake for 15 to 20 minutes longer, or until the puddings are puffed and brown on

    top. Serve immediately while piping hot. 

Stovetop Brussels Sprouts Hash with Crispy Sage and Walnuts

SERVES

6

INGREDIENTS

• 3 tablespoons butter, divided
• 6 large fresh sage leaves
• Salt
• 1/3 cup walnut halves, coarsely chopped
• 1 medium yellow onion, diced
• 1/2 cup (2 ounces) diced pancetta or bacon
• 1 1/2 pounds Brussels sprouts, sliced thinly
• 1/2 cup water, chicken, turkey, or vegetable broth
• 2 teaspoons sherry or cider vinegar

INSTRUCTIONS

• Heat 2 tablespoons of the butter in a small (8-inch) skillet over medium heat. As soon as the foam subsides, add the sage leaves to the skillet and fry for about two minutes, turning once with a fork or tongs. Don’t let the leaves get brown — they are done when they stop sizzling and no more water is bubbling to the surface. Transfer the sage leaves to a paper towel-lined plate, sprinkle with a pinch of salt, and set aside. Do not wipe out the skillet.
  
  Turn the heat down to medium-low, then add the chopped walnuts to the skillet. Cook the walnuts in the butter until they’re aromatic and a bit toasted, about 3 minutes. The butter will be well-browned. Turn off the heat and set the skillet aside.
  
  In a large (12-inch) skillet or sauté pan, heat the remaining 1 tablespoon of butter over medium heat. Add the diced onion and pancetta. Sauté until the onions are soft and just beginning to brown, about 10 minutes. Add the Brussels sprouts, stirring to mix evenly with the onions and pancetta. Pour in the water or broth, cover the pan, and let cook for 10 minutes.
  
  Remove the lid and turn the heat up to medium-high. Sauté until all of the liquid is evaporated and the hash is beginning to sizzle, about 5 minutes. Turn off the heat. Pour in the vinegar and stir everything one last time, using a spoon to nudge the browned bits from the bottom of the pan.
  
  Transfer the hash to a serving bowl and top with the walnuts and sage, crumbling the sage leaves evenly over the top. Serve hot.

Braised Brisket

I was remembering when I first started living by myself and learning to cook.

I got a brisket, remembering how good they were when mom made them. As I recall, I put it in the oven with a thermometer and roasted it  at around 400º until it said medium. It was so tough and dry. I don't think I was able to eat it.  Thankfully brisket was inexpensive back then.  I later learned that mom put her brisket in a covered skillet on the back burner on low and cooked it all day.  Slow cookers had not been introduced back then when I learned about braising.  My favorite brisket was braised with beer.  I made a version of that today, cooking it in the slow cooker with beer and Lipton instant onion soup. 

Shrimp stir-fry with glass noodles, mushrooms and snow peas.

Shrimp-and-Basil Glass-Noodle Stir-Fry

Recipe photo courtesy of Christopher Testani

Each ingredient gets its turn in the wok in this easy one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh basil leaves become slightly wilted from the heat, adding wonderful aroma and bright flavor.  Source: Martha Stewart Living, June 2018

Ingredients

5oz glass noodles

2 T soy sauce

2 T. fish sauce

Salt and pepper

Salt and pepper

1 serrrano chili(thinly sliced into rounds, seeds removed

8 oz sugar snap peas, trimmed (about 4 cups)

1 bunch basil, stems discarded, sliced 1/2 Cup, packed

1/2 C. thinly sliced shallots (three medium)

4 tsp. minced ginger (1 1/2-inch piece)

10 oz. shiitake mushrooms, stemmed and thinly sliced (about 4 cups)

1 lb med. shrimp, peeled and deveined

3 large eggs, cracked into a bowl

3T. thinly sliced lemongrass (1 stalk)

2 T. lime juice

1/4C. oil 

1. Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain. In a bowl, combine soy sauce, fish sauce, lime juice, and 1/4 cup water.
2. Heat a wok or large skillet (preferably cast iron) over high. When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile. Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.
3. Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer to plate.
4. Return wok to high heat. Swirl in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes. Transfer to plate.
5. Return wok to high heat. Swirl in remaining 1 tablespoon oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve.

COOK'S NOTES

Glass noodles, sometimes labeled "cellophane" or "bean thread," are a versatile gluten-free option made from vegetable starch -- usually from mung beans, green peas, or potatoes.

Pork Sausages and White Beans 

I used dried navy beans and cooked them with two ham shanks. I used the ham shank meat instead of bacon and the ham and bean broth instead of chicken stock.  I used Polish sausage, Panko bread crumbs and omitted the parsley.

• 6 tablespoons unsalted butter
  2 ounces diced bacon
  1 large onion, finely chopped
  3 garlic cloves, minced
  1 tablespoon thyme leaves
  1/2 cup dry white wine
  1 1/2 cups canned diced tomatoes (from one 14.5-ounce can)
  1 1/4 cups chicken stock
  2 cans (14.5 ounces each) cannellini beans, drained and rinsed
  2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick
  5 cups homemade breadcrumbs, cut into 1/2-inch pieces
  1/4 cup coarsely chopped fresh flat-leaf parsley
  

DIRECTIONS

1. Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes.
2. Toast breadcrumbs in remaining butter in a skillet over medium-high heat, stirring, until golden, 8 to 10 minutes. Stir in parsley. Season with coarse salt.
3. Remove skillet from oven. Heat broiler. Scatter breadcrumbs over top of sausage mixture. Broil 6 inches from heat source until top is deep golden brown, 1 to 2 minutes.

Pork Schnitzel

 Old Bavarian Schnitzel

(serves 2)

2 pork schnitzel

2 tbsp sweet mustard ( I used sweet and spicy mustard and left out the horseradish)

2 tbsp hors radish

grated cheese ( I omitted the cheese)

1 egg

bread crumbs (Panko)

salt, pepper, nutmeg to taste

clarified butter for frying (used a mix of  butter and peanut oil)

Old Bavarian Schnitzel

• pound the meat.
• spice each meat side with salt, nutmeg and pepper.
• spread on one side a thin layer of mustard, on the other side spread horseradish.
• beat the egg in a deep plate.
• turn the meat first in egg then in the breadcrumbs.
• fry each schnitzel in clarified butter on both sides until it is showing a golden brown color.
• now place the meat in an oven proof form and sprinkle grated cheese on top.
• broil the schnitzel for 15 min at 340 F.

Serve with potato salad.

The recipe said to serve with potato salad but Charlie wanted mashed potatoes and chicken gravy and I had a can of corn I wanted to use up.

Tacos

Taco meat was made by cooking onions in oil and salt until soft, adding hamburger until cooked but not browned. Adding taco seasoning until it looks the right color, then adding refried beans and salsa and letting it simmer for about 5 minutes.

Chiies Rellenos

Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

YIELDMakes 4 servings

Our dinner were these Chiles Rellenos with tortillas and Caldillo sauce

• Caldillo sauce:
• 2 pounds Roma tomatoes
• 1 medium onion, thinly sliced
• 2 cloves garlic
• 2 tablespoons canola oil
• 1 bay leaf
• Kosher salt
• Chiles poblanos rellenos:
• 4 fresh poblano chiles
• 12 ounces Asadero, Chihuahua, or other semisoft melting cheese, cut into small cubes
• 1/2 cup all-purpose flour
• 3 large eggs, separated
• 1 1/2 cups canola oil
• Make the caldillo sauce:
• In a large saucepan, cover the tomatoes with water and cook until they change color and their skins begin to peel. Remove the tomatoes from the water and let cool, reserving the cooking liquid. Once cool enough to handle, peel the tomatoes. Transfer to a blender or food processor, add the onion and garlic, and blend until smooth.
• In a large skillet, heat the oil until hot but not smoking. Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked.
• Add the bay leaf and enough of the reserved tomato cooking liquid to make a fairly thin sauce, then season to taste with salt. Keep hot until ready to serve.
• Make the chiles poblanos rellenos:
• Using fireproof tongs, roast the chiles over an open flame until the skin is completely blistered. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, peel the chiles and discard the skins. Using a small, sharp knife, make a lengthwise slit down one side of each chile and carefully remove the seeds. Stuff the chiles with cheese, dividing it evenly.
• Place all but 1 tablespoon of the flour in a small, shallow bowl. Carefully dredge the stuffed chiles in the flour, coating lightly and shaking off any excess.
• In a separate bowl, beat the 3 egg whites until soft peaks form. Carefully fold in the egg yolks, along with the reserved 1 tablespoon of flour, and season with salt.
• In a large skillet over moderate heat, heat the canola oil until hot but not smoking. Holding the flour-dusted chiles by their stems, dip them in the egg batter and then carefully lay them in the hot oil. Using a spatula or spoon, baste the chiles with the hot oil. Once the bottoms are golden brown, turn with a spatula and brown the other side. Transfer to a wire rack or paper towel–lined plate to drain.
• Serve the poblanos covered with the caldillo sauce and accompanied by rice and refried beans.

Malaysian Chicken

Several years ago Charlie took me to a Chinese buffet and had me try some Malaysian chicken and asked if I could duplicate it. He said what I made was different but good and has asked me to make it several times since then. 

Malaysian Chicken

 Make sauce:

Heat 2 T. peanut oil, add 

1 onion in large chunks

1 fresh jalapeño 

sauté until soft, add 

1 T. chicken  base

1/2 C. water

4 T. brown sugar

1 T. oyster sauce

2 tsp fresh ground ginger

simmer until soft.  This is sauce.

5 chicken thighs, skinned, boned and cut in bite sized pieces’

Marinate 30 minutes in 

5 cloves garlic

4 T. oyster sauce

1T. sesame oil

1/2 tsp. curry powder

Add  Asian fry mix to marinated chicken, coat. heat 1 inch oil and fry in batches until browned, remove and transfer to sauce, above, cover, simmer another 10 minutes.  Serve with rice

• Dry stir fry Ingredients  I used a store bought stir fry mix the last time and it was so salty we could not eat it. All the recipes I checked on line had this same recipe which is mostly powdered chicken bouillon- which is mostly salt so I eliminated it and used cornstarch instead.  It turned out pretty good.

• 1/4 c  chicken bouillon
  3 Tbsp  cornstarch
  2 Tbsp  sugar
  2 Tbs  dried minced onions
  2 Tbsp  instant garlic, minced
  2 tsp dried parsley
  1/2 tsp ground ginger
  1/4 tsp crushed red bell pepper(dried)

In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in airtight container in a cool place. Stir mixture before measuring. Use like any dry stir fry mix. 1 T. equals one packet.

After Thanksgiving dinner.

After Thanksgiving dinner notes. Turkey baked in bag with orange, onion, carrot and celery plus butter under skin with a little Triple sec added to butter.  Baked with temp. at breast to 165 but temp. check showed 185 in several places. Came up to temp. faster than expected.  Maybe putting it in yhe bag speeded it up. Dark meat was juicy, white meat was a little dry.  Baked potaoes with cheese. Mashed potatoes would be better. Forgot to serve cranberry sauce bought for today.  Marie Calendar Pumpkin pie baked in toaster oven at temp. specified for time stated. It was done sooner but still good.  Green bean casserole was made with evaporated milk. Seemed a little rich for me.  Butterball turkey came with gravy makings packet. gravy would not thicken. Made stock with giblet and neck with onion celery carrot. Thickened with butter and flour. It was till thin but that was as it was supposed to be.

 CHOCOLATE PECAN LATTICE PIE

INGREDIENTS

• PIE CRUST
• 300g plain flour
• 290g Lurpak unsalted butter, cubed and chilled
• 4-5 tablespoons iced water
• 1 egg yolk, beaten
• FILLING
• 130g Lurpak lightly salted butter
• 120g 70% dark chocolate
• 1 cup glucose syrup (aka corn syrup)
• 6 eggs
• 150g brown sugar
• 1 tablespoon cocoa powder
• 120g pecan halves, toasted and chopped
• 100g pecan halves, toasted but not chopped

DIRECTIONS

To make the pie crust, place flour and butter cubes in a food processor and pulse until the mixture forms pea sized pieces. Slowly add ice water 1 tablespoon at a time and pulse until the dough comes together in a ball. Transfer to a lightly floured bench top and bring together with one or two kneads to form a ball. Cut in half and flatten each ball into a disk. Cover with cling film and refrigerate for 30 minutes.

Roll out half the dough on a lightly floured surface until you have a 30cm circle. Gently transfer the circle to a 22cm pie dish and press into the base. Trim the edge and refrigerate for another 30 minutes.

Meanwhile, make the filling. Combine butter and chocolate in a glass bowl and microwave on 50% in short bursts, stirring between each, until the butter and chocolate have melted and the mixture is smooth and glossy. Set aside to cool for 15 minutes, then add corn syrup, eggs, brown sugar and cocoa powder and whisk until completely combined. Add the chopped pecans and whisk again until combined.

Pour the filling into the chilled tart case and top with toasted pecan halves. Set aside in the refrigerator while you prepare the lattice top.

Take the remaining chilled dough and using small palm sized pieces of dough, pass them through the flat section of a pasta machine working from the thickest setting down to the middle setting until you have long lasagna shaped pastry. Then cut the dough into strips using the fettuccine section of your pasta machine until you have long strips. Weave the strips under and over each other on a rimless baking sheet lined with baking paper to make a lattice large enough to cover the top of the pie (you can include plaits using the strips also for added flair). Gently slide the lattice off the baking paper and onto the top of the pie cutting of the excess pasty around the edge. Using the remaining offcuts, roll and cut leaf shapes and place around the edge of the pie dish.

I use a pasta machine because I am terrible at cutting straight lines! Also, I love the precision of the pieces of dough that come out of the pasta machine and I can make more intricate designs with smaller strips. Never fear, if you don't have a pasta machine just roll out your dough to about 1/2 cm thick and cut lengths of dough by hand. 

Preheat oven to 170° Celsius.

Brush the top of the pastry with beaten egg yolk and bake the pie for 50-60 minutes, or until the filling has set and has puffed up.  If the top starts to become too golden while baking, cover with tented alfoil.

Remove from oven and cool on a wire rack completely before cutting and serving with dollop cream or a big scoop of vanilla ice cream.

NOTES

• The success of pastry has a lot to do with the temperature of the dough. Pie pastry is better when made in cooler environments because you don't want the butter to soften too much. If you find it hard to work with the dough because it is too soft, just put it back in the fridge to harden.
• If your pastry is too crumbly when rolling it out, or even after baking, then there isn't/wasn't enough moisture in the dough and you needed to add more water when making the pastry.
• You will have more pastry than you need depending on how you choose to decorate the top of your pie, I alway prefer having more pastry because it is much harder to match the texture of your initial dough it you have to make another batch. Any left over dough can be wrapped in plastic wrap and frozen to be used for other sweet or savoury pies. Simply defrost the dough overnight in the refrigerator when you want to use.
• The filling will puff up when cooked, but once the pie cools it will settle a bit.
• If you don't cool the pie sufficiently, the pastry will crumble when you try and cut it. Try to avoid digging into the pie straight away and instead, leave it to cool to room temperature before cutting in.