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.