Sunday, February 1, 2015

Nutty Chicken Cutlets


I have been breading food with nuts since I found out my husband had celiac.  Sometimes, I mix them with corn meal, sometimes with corn flake crumbs, sometimes with GF bread crumbs, sometimes with chips, or whatever, I can turn into crumbs.  With a little seasoning, I have a tasty coating.

I did not pound the cutlets down but left them plump.  We like them that way.  For this recipe, I thought it would work and it did.  Certainly, if you prefer thin cutlets, pound away.

Rachel's recipe called for frying these in a shallow pan.  I opted out and baked them in the oven.  We just don't need the extra fat in our diet.


Nutty Chicken Cutlets   (adapted from Rachel Ray)

Ingredients:

3 boneless, skinless chicken breasts, 
Salt and pepper
About 1/2 cup  almond crumbs
1 cup regular, whole wheat or gluten-free panko
1 teaspoon thyme
1 tablespoon parsley
Flour, for dredging
2 eggs, beaten
spray oil

Method:

Preheat oven to 350 degrees.

Season the chicken with salt and pepper on both sides.

Combine the ground nuts, panko, thyme, and parsley in a shallow dish. 

Arrange two more dishes with the flour and eggs.

Coat the chicken in the flour; shake off the excess, then coat in the egg and let the excess drain off. Coat evenly and fully in the breadcrumb mixture. 

Spray with olive oil lightly

Place chicken on a parchment covered cookie sheet or baking pan.

 Bake at 350 degrees for 20 minutes.

Eat and enjoy.

Saturday, January 31, 2015

Roasted Mushrooms


I think mushrooms are deceptive.  They aren't pretty.  They don't have a romantic fragrance.  They just sit there or are chopped up, hiding in a greater dish.  Yet, this simple dish is simple in its success.  It is a quick and easy dish to throw together any time, you have mushrooms and don't know what to do with them  

Roasted Mushrooms



1 pound baby mushrooms, washed and pat dry.

1 tablespoon grated onions
1/4 teaspoon thyme
1/8 teaspoon garlic powder
1/8 cup olive oil 


In a medium size baking dish, toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.

Eat and enjoy.

Linked to: Weekend Potluck      Foodie Friday    Saturday Night Fever      See Ya at the Gumbo     Real Food Recipe Round Up        Sweet and Savory Sundays 

Friday, January 30, 2015

Chicken Apple Meatballs in Onion and Apple Gravy - Joy Bauer


Meatballs with apples had instant appeal to me.  I particularly like that the apples are both in the meatballs and in the sauce.  There seem to be a lot of ingredients that go into this  but when I collected everything, it was all in the cupboard or refrigerator.

I made the meatballs first and while they were cooking, I prepared the gravy.  The final dish was a dream come true;  I left small apple pieces in the sauce instead of making it plain creamy and this was a good decision.  It was a delight to get these chunks of apple which were still crisp with the creamy sauce and meatballs.

I served this with roasted potatoes and a tossed salad.

A true success story...... I felt happy feeding this to hubby and even better, I love it.

Chicken Apple Meatballs in Onion and Apple Gravy adapted from Joy Bauer

Ingredients:


for the meatballs:

1 pound package ground turkey

2 (heaping) tablespoons Dijon mustard
1 teaspoon granulated onion
1 teaspoon dried parsley
1/2 teaspoon ground cumin
1 apple (any variety), peeled and grated with excess juice squeezed out
Kosher salt, to taste
Ground black pepper, to taste

for the gravy:

1 tablespoon  oil
1 onion, sliced
1 large shallot, sliced
2 apples, peeled and chopped
2 tablespoons Dijon mustard
 thyme
2.5 cups low-sodium vegetable broth
Couple dashes of low-sodium soy sauce
Kosher salt, to taste
Ground black pepper, to taste

Method:

For the meatballs:

Pre-heat oven to 475 degrees.

Mix all ingredients together using your hands until well combined. Form into balls. 

Place on cookie sheet lined with parchment paper. Cook in oven for 10 to 15 minutes, just until browned on the outside. They will finish cooking in the gravy.

For the gravy:

Using a heavy bottomed pan or Dutch oven, over medium high heat, place oil in pan.

Add onion, shallot, and apples. Sauté until soft, about 10 minutes. 

Add chicken stock, mustard and soy sauce. 

Stir and let cook for 5 to 7 more minutes. 

Add salt and pepper.

With an immersion blender, purée the mixture to desired consistency.

Add thyme and meatballs and turn heat back to low. Let gravy simmer, cooking down to desired thickness.

I had extra gravy which I froze.

Eat and enjoy.


Thursday, January 29, 2015

Italian Sunday Brunch Bake - Joy Bauer



I had not planned to make this but with a snow day, I had the perfect excuse to make it for brunch and we loved it.  As you can see, this will fill one up.  With the potatoes, onions and red pepper added to the eggs, we walked away completely satisfied.  The original recipe called for mushrooms but I was out and since we are kind of snowed in, I just ignored them.  It lacked for nothing as far as we are concerned.

Having an unscheduled day off is a real treat and I think, I used it well.  Report cards are due soon so I worked on them.  I did some cleaning, I have been putting off and I cooked.  I feel accomplished and it is only early, early evening.



Italian Sunday Brunch Bake - adapted from Joy Bauer

Ingredients:

1 medium onion, diced
1 red bell pepper, seeded & diced
1 pound small red potatoes, scrubbed and cut into 1/2″ pieces

2 teaspoons dried Italian herbs 

2 cups baby spinach leaves

6 egg beaters
1/2 cup Mexican cheese

Method:

Preheat oven to 350 degrees F. 

Coat a large casserole dish  with oil spray. 

Place a tablespoon of olive oil in large skillet over medium-high heat. 

Cook onions about 4 minutes until they have softened. Add a little water if pan is drying out.

Add bell pepper and potato and cook until the potatoes begin to soften, 6-8 minutes. 

Add herbs and stir well. 

Reduce heat to low, add spinach and stir just until spinach wilts. 

Remove from heat and let cool to room temperature. 

Mix veggies, cheese and egg beaters together and place in greased casserole. 

Bake 25-30 minutes or until the eggs are set and potatoes are cooked through. 

Serve hot.

Eat and enjoy.

Linked to: Weekend Potluck      Foodie Friday    Saturday Night Fever      See Ya at the Gumbo     Real Food Recipe Round Up        Sweet and Savory Sundays 

Wednesday, January 28, 2015

Shotgun Wedding Soup -EwE Ellie Krieger


Not too long ago, I made an Italian Egg Drop Soup with Mini Meatballs which is similar to the soup, we made tonight in our Ellie Krieger group, Eating With Ellie (EwE). I knew, I would like tonight's soup, Shotgun Wedding Soup which is also of Italian origin because it had chopped turkey, spinach and egg drops, as did the previous soup.  I liked the meatballs better than the browned turkey but it was still a very good soup.

It contained, onion, (garlic), ground turkey, salt, black pepper, broth, parsley, eggs and spinach.  It was easy to make and I had it ready quickly for my hungry hubby.  He is happy that once again, I am cooking Ellie Krieger recipes and so am I.

All the members who made this soup will be found at this site dedicated to Eating with Ellie.  We welcome new members so come on and join in or if you just want to cook, on occasion, that is also fine with us.

weeknight On February - 5 - Peggy  has chosen Penne with Grape Tomatoes, Spinach, and Toasted Garlic found on page 224 in Weeknight Wonders.  Sounds good to me.

Showcase Your Talent Thursday      What's Cooking Wednesday    Full Plate Thursday

Tuesday, January 27, 2015

spinach, feta and pine nut baked risotto - Donna Hay


I selected this dish for this week.  It is the kind of dish that will always call my name.  Especially after refilling the arborio jar when it didn't need it is as  anincentive to make more risotto.  Who could turn away nice and creamy rice like this?

This is for my Donna Hay group, WwDH. Wednesdays With Donna Hay.  You can find all of the links here.  Please do go and see what others have done with this dish.

As it turned out, we made risotto, two weeks in a row but this is the kind of dish that is usually welcome.  I selected it for the spinach and feta.  Actually, I forgot to  add the nuts.

Spinach, feta and pine nut baked risotto - 

The ingredients are  arborio rice,  chicken stock, parmesan. butter. sea salt and cracked black pepper, baby spinach leaves, feta, and  pine nuts.   Sounds like a good combination and it is.

Since this is baked in the oven, it is easier to make than the top of the stove type when you are adding as you go along in time.  This is basically cover and bake.  A snap to do........and ever so creamy.

Eat and enjoy.
Linked to Waste Not Want Not Link Party     Tuesday's Table     Showcase Your Talent Thursday      What's Cooking Wednesday    Full Plate Thursday

Monday, January 26, 2015

Parsnip, Potatoes and Spinach Casserole - Rachel Ray

Displaying IMG_1643.JPG
SNOW

I made this during the week I cooked mostly Rachel Ray recipes.  I am happy to report that every recipe was filled with flavor and disappeared quickly.  Three cheers for Rachel.

Right now, we are waiting for snow, snow and more snow and the temperature is presently 24 degrees.  Although I have to go to work today, I doubt tomorrow that school is going to be open.  Warm food is called for and I am thinking of trading off my roasted eggplant with a nice hearty soup.  Menu plans are meant to be changed when one only hears warnings of what is to come.

It brings to mind,  Hurricane Sandy, some time over two years.   My daughter had just gotten engaged and we invited everyone over to celebrate (before we knew what was coming) and I started cooking and baking.  Then the hurricane hit and we lost our power for two weeks including the evening of the big shindig.  Fortunately, the mother of the groom jumped in and took over.  
I forgot to take pictures of this dish except one in the pan.  It isn't good and only serves as proof of the dish.
Even going there was an issue since gas was not easily available.  We went that night but did not do much traveling otherwise.  Even if one could get gas, the lines were blocks long and there was no guarantee, when you got to the pump, there would still be available gas.

Our area was evacuated although not strictly mandated so we stayed.  What a lonely neighborhood it was.  For blocks there was no one.  All went well for us but those people by the water got hit hard and had tremendous damage.

I remember going to the dentist as he casually told me he lost two cars.  That was what it was like.  People's lives were overturned.  We counted our blessings and I am still thankful that we only lost a freezer full of food.  We were well and we managed.

We are taking the upcoming storm seriously for good reason this time.

 Parsnip, Potatoes and Spinach Casserole (adapted from Rachel Ray)

Ingredients

3 large starchy potatoes, peeled and cut into chunks
3 medium parsnips, peeled and chopped into chunks
Salt
1 large peeled onion
1 box frozen chopped organic spinach, defrosted and squeezed dry
2 tablespoons butter
About 1/2 cup milk, divided
1/2 cup sour cream
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 eggs, beaten
1 cup cheddar cheese,
Paprika

Method:

Pre-heat the oven to 400°F.

Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetables until tender, 12-15 minutes. 

Drain and return them to the hot pot. 

Grate in 3-4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. 

Season with salt, pepper and a little freshly grated nutmeg, to taste. 

Mash the mixture together and taste to adjust the seasonings. 

Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole dish. Cover with cheese and sprinkle with paprika. 

Place the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35-40 minutes.

Eat and enjoy.

Linked to Waste Not Want Not Link Party      Tuesday's Table          Showcase Your Talent Thursday      What's Cooking Wednesday    Full Plate Thursday

Menu Plan Monday - Joy Bauer

Slim and Scrumptious



A while back, Joy Bauer sent me her book, Slim and Scrumptious.  At the time, I made a few dishes and posted them although I am not sure what blog, this was on.  I pulled the book off the shelf where it unfortunately has been living.  What a waste of time.  Joy has delicious looking recipes and it was easy to find several to make this Joy Bauer week.  In fact, I selected too many and I am still trying to decide which to eliminate.
"Joy Bauer is one of the world's leading authorities on health and weight loss. As the nutrition and health expert for NBC’s TODAY show, Joy shares reliable, practical, and easy to follow advice that helps millions of people eat better, live healthier, and lead more fulfilling lives. She also hosts the program’s popular “Joy Fit Club” series, which celebrates determined people who have lost more than 100 pounds through diet and exercise alone."
Sunday -  Chicken Apple Meatballs in Onion and Apple Gravy

Monday - Roasted Eggplant Parmesan 

Tuesday - Spinach, feta, and pine nut baked risotto

Wednesday - Shotgun Wedding Soup

Thursday - Hoison Glazed Salmon

Friday - Chicken and Vegetable Curry with Quinoa with Caramelized Onions and Mushrooms

Saturday - Vegetable and Cheese Frittata

For lots of other weekly menus check out Menu Plan Monday.

Sunday, January 25, 2015

Oriental Chicken


I make chicken weekly and over the years have made a variety of dishes.  I wonder which wins in quantity salmon or chicken.  Both are popular in our household.  Both are easy to adapt with different spices or with different vegetables.  Both go with pasta, rice or quinoa.  

Here are just a few ideas on how to use chicken.  Each one has a link attached so you can find recipes, not my recipes but good ones.  I chose, from this Wikipedia list, the chicken dishes, I have made.

Saturday, January 24, 2015

Peanut Butter Noodle Salad - Nigella


I found this wonderful recipe on Bon Appetit, a blog, not the magazine.,  Go take a look and see for yourself. I knew it would be a hit and even though, I was missing some of the ingredients, I went ahead and put it together. What a success!!!!

It was easy to make and delicious to eat. For the original recipe, go to the source and get all the details.


Of course, it doesn't hurt that this is a recipe, originally from Nigella Lawson, one of my favorites. What I like about her is the way she writes her books, with cute phrases, hints and interesting pieces of information.  It is like reading a novel with fantastic recipes included.

This recipe is from a few years ago and I see that she has a new recipe for this salad that looks interesting too.  It is on Food Network.

Peanut Butter Noodle Salad adapted from Nigella Lawson


Ingredients:



Dressing 

2 tablespoons olive oil

1 tablespoon sesame Oil
1 teaspoon garlic flavored rice vinegar
1 tablespoon soy sauce
2 teaspoons chili sauce
2 tablespoons peanut  butter


Salad

12 ounces thin white rice noodles
2 cups shredded cabbage
4 scallions, thinly sliced
sesame seeds - a generous sprinkling
1/2 green bell pepper, thin sliced
1/2 orange bell pepper, thin sliced
1/2 cup carrots, thin sliced

Cook noodles according to package instructions. Drain and put aside.

In a small bowl, combine the ingredients for the dressing. Mix until it is well blended. If necessary, heat peanut butter in microwave for a 10 seconds so that it is easier to incorporate. 

Slice all the vegetables, slicing as thin as possible with a sharp knife. Cut the green pepper strips in half. 

Place half the noodles in a serving dish. Cover with vegetables and mix. Add the remaining noodles and mix, once again. Pour dressing over and mix well enough to coat the noodles and vegetables.

Sit down and feast on the flavors and the crispy vegetables.