Thursday, March 31, 2011

Momma Mia's March Pasta of the Month


There is a saying, "In like a lion, out like a lamb" which so aptly described this month of March.  While there is still a blanket of snow covering my rosebushes, I finally see signs of Spring.  I love Springtime at the base of the Sierra Nevada's.  Temperature wise we never know what to expect.  In the morning you'll use the heater and a few hours later you could be sunning yourself in 70 degree weather.

I also love the bounty that signifies Spring.  Fresh asparagus, artichokes from California, strawberries and a time to plant spinach, perhaps.

  The pasta of the month reminds me of early Spring because we usually make the trek to Southern California for Easter time.  Inevitably, my hubby's mom will make this simple dish.  It's perfect for a large hungry family because it doesn't cost much to make and it takes less than 20 minutes to put together.  It's not the exact replica of her "green pasta", as we call it, but I've adapted it and fine tuned it to our taste.

GREEN SPAGHETTI

2 T olive oil

3/4 - 1 cup thinly sliced onion

3 cloves of garlic, minced

3 T panchetta, cooked ahead or microwaved and crumbled

1/2 lb. spaghetti

3 - 4 cups broccoli florets or pieces

1/4 cup pasta water

pinch of salt and pepper

In a large skillet saute onions in oil on medium heat.  Add garlic and remove the pan from heat.  Meanwhile, to a 5 qt pan, add 3 quarts of water and bring to a boil.  Add the pinch of salt and pasta, stir, and reduce the heat to medium high (slower boil).  Cook for about 3 minutes, add broccoli, turn the heat down slightly, stir and cook for another 7 minutes until pasta is done. 
Pasta with broccoli boiling away

 Place the skillet back on the heat with onions and garlic and add the panchetta and pasta water. 
onions, garlic, panchetta and pasta water waiting for the broccoli and pasta

 Drain the pasta and add to the skillet, adding pepper to taste.  Pretty simple, but very good and good for you!  I like to add a little "kick" with red pepper flakes!  No need to wait for Spring, this recipe is great all year!

Tuesday, March 29, 2011

Chicken Pot Pie


When I think of chicken pot pie, two things come to mind.  The invention of the "frozen" chicken pot pie was introduced during my generation's childhood.  Some of you remember those little cardboard tasting pies with a smidgen of meat and a few morsels of carrots and peas.  Since then I may have tried another well known brand only to be turned off by the saltiness of it.  I guess they need to preserve it somehow!  A  chicken pot pie will never pass this way or my lips again, or so I thought.

The second memory  that comes to mind is from the TV sitcom "Just Shoot Me".  If you've seen this 90's show with David Spade (Dennis Finch) you'll know where I'm going with this...  Elliot, the photographer for the fictitious Blush magazine had a brother who was slow or retarded. (due to a fall from a tree during his childhood)  He actually wasn' t slow or retarded but he led everyone to believe this because life was easier for him this way.  Donnie, the brother, would arrive at the office occasionally with his caretaker brother, singing "Chicken pot, chicken pot, chicken pot pie".   Quite the character.

 I've never tried my hand at chicken pot pie from scratch, mainly because of my first encounter.  But, I have several cooking "bucket list" items worthy of my attempts.  This was one of them.  I can safely say, I will make chicken pot pies again.  They were amazing!

Ingredients:

3 skinless thighs, cut into cubes

1 cup carrots, diced

1/2 cup green beans, cut into 1/4 inch pieces  (I don't like peas)

1/3 cup butter

1/3 cup chopped onion or scallions

1/3 c flour

1/4 tsp pepper

1/4 tsp herbs de Provence

1/4 tsp garlic powder or fresh

1 1/2 c chicken broth

1/4 c milk

2 (9 inch) unbaked pie crusts.  I recommend Trader Joe's brand, excellent!

Preparation:

Preheat oven to 425 degrees.  Combine chicken, carrots, beans in a saucepan.  Cover with water and boil for about 15 minutes.  Drain and set aside in a bowl.  In the same saucepan add butter and onions and cook until soft.  Stir in the flour and pepper to make a roux.  Add the chicken broth and milk and simmer on medium low as it becomes thicker.  Remove from heat and set aside while making the crust. 

I used 4 small individual serving tins. (1/2 crust each, bottom and top layer).  Arrange the bottom crust, fill each one with equal amount of chicken and vegetables.  Pour the thickened broth mixture over each to almost full.  Cover with a top crust and crimp edges.  (You may need to cut away the excess dough so it doesn't flop over the edge.)  Make slits in each pie to vent steam.  Bake in the oven on a cookie sheet for about 35 minutes until golden brown.  Cool slightly before serving.  Delicious!


Don't let all the steps deter you from making these.  It's much easier than it sounds and well worth the effort.  You could make these ahead and freeze them.  Then, finish baking  them another time.

Sunday, March 27, 2011

Thick Umbrian Zuppa


You would think by now that I would be tired of soup, but as the coldness lingers into our Spring, zuppa warms my body and soul. 

On one of our journeys to Italy we skirted an area from Bologna to Assisi known as the Umbrian region. Although not Tuscany, this area is absolutely gorgeous with its green hills and landscape dotted with villas and castles.  We were fortunate to witness the fall colors cascading into the crevasses along the roadway and leading up to the distant Etruscan hill towns.  

The cuisine of Umbria is noted for its "peasant" type food, hearty, at best.  Ample dishes based on pork and lentils and laced with truffles, to me, is fit for a queen not a peasant!  I can almost envision St Francis "feasting" on this Umbrian inspired dish. 


St Francis  - Springtime in Sonoma
 Ingredients:

2 T olive oil

1/2 onion, finely chopped

1 carrot, chopped

2 cloves garlic, minced

1 chicken thigh, cooked and cut up  (this can be omitted or substituted for panchetta)

1 c portabella mushrooms, sliced thinly

1 c lentils

32 oz chicken stock

1/2 c orzo

2-3 tomatoes from can or fresh, chopped

1 T fresh basil, chopped

1 handful chopped Italian parsley

Cook onions, carrot and garlic in oil until soft.  Add chicken, mushrooms, lentils and chicken stock.  Bring to a boil, reduce heat to simmer, cover and continue to cook for about 35 minutes.   Add tomatoes, basil, parsley and orzo and simmer for another 10 minutes or until orzo is tender.  Serve in bowls with a piece of toasted rustic bread on the bottom.  Spoon the soup over the top and garnish with cheese if you wish.  Delicious!  If you have any truffle oil in your pantry, drizzle that on top!  Yum!

Friday, March 25, 2011

Chipotle Black Bean Soup


Whenever I think of black bean soup I'm reminded of my son's comments in preschool.  Upon picking him up we'd ask him how his day went, etc. and ask him what he had for lunch.  It seemed like every day he'd tearfully say,  "I had black bean soup, again".  I'm sure that wasn't the case, but at least it wasn't something like pizza or fried chicken nuggets! 

Black beans are packed full of nutritional value delivering vitamin B, fiber, lower fat content, and protein.  However, I wouldn't suggest this soup for a 4 year old.  One of the ingredients is chipotle peppers which gives the soup a wonderful smokiness flavor to it, not to mention the heat it brings to the dish!   Where I live, we need some warmth after more and more snowy days.  My chipotle black bean soup really hits the spot!

Chipotle Black Bean Soup

2 T olive oil
1/2 c chopped onions
3 garlic cloves, minced
1 celery stalk, chopped
1 chipotle pepper, minced  I used 2, I'm brave.  These you can get in a small can in the Mexican section of market.
1/2 tsp cumin
1 cup "pretreated" black beans
1/2 of ham bone
3 cups water
1 c chicken broth
cheese and cilantro for garnish

First rinse and sort the beans.  In a pot, add the beans and 3 cups water.  Bring to a boil for two minutes, remove from the heat and cover.  Let them sit for 1 hour, drain the water and rinse again.  Now they are "pretreated".

In a large pot, add the oil, onions, garlic, celery, cumin and chipotle.  Cook for 2 minutes, then add the ham bone and chicken broth.  Cook for another 5 minutes on medium heat.  Add the beans and another 3 cups (new) water.  Bring to a boil for 5 minutes while stirring, reduce the heat to simmer, cover for about 2 hours or until the beans are tender.  Remove the meat from the ham bone.  If you want a heartier soup delete the next step.

To finish off, take some of the beans and liquid (about a cup or so) and place in a blender.  Just pulse quickly to break down the bean but leave a little chunkiness.  Add back into the soup, stir and it's done.  Enjoy!  This soup is even better the next day as most soups are.

For a shortcut, you can use canned black bean, but rinse well.  The flavor won't be as intense but if you're in a hurry, it'll do.  For the "easy" version, please email me. 

For you vegetarians out there, use vegetable broth instead of chicken and try liquid smoke to flavor the beans instead of the ham bone. 

Wednesday, March 23, 2011

Best of Loreto Food (In my Opinion) - Part III


After much thought and the devouring of many entrees (someone had to do it), the winner goes to....There were no clear winners in the food category
 during our recent trip to Loreto so, in all fairness,  I developed a "best of" list. I had to keep reminding myself that we were not at a five star resort property or "in Kansas anymore".  Loreto is still, in my opinion, a quaint sleepy laid back fishing village with a disproportionate amount of eating establishments.  Lucky for us!

BEST BREAKFAST - Islas Loreto   We ate there several times.  It was close to our hotel.  We could slither out of bed and wander across the street for some great coffee and huevos rancheros or an avocado cheese omelet.  The service was good and the decor was bright, colorful and clean.

Avocado Cheese Omelet

BEST MARGARITA - El Bohemia   Tomas made the best and strongest margarita by far, or at least, compared to most of the other places we sampled. 

BEST ENTERTAINMENT -  This was at a restaurant called Mita Gourmet.  There was a young gentleman who could play his guitar as the patrons waited (and waited) for their meal.   The food (for us) was average and high priced...sorry guys!  The entertainment was superb!

BEST FOOD FOR THE $$$ WITH AMBIANCE -  El Papaguayo Cantando   Tomas recommended this place because his good friend, Juanito, was a waiter there.  He said Juanito would "take care" of us, and he did!   We wanted to try an assortment of flavors so we chose from their tapas menu.  He kept bringing us more and more food...very good food.  We started with a seafood tostada, a banana cheese relleno (interesting, I'll be trying this at home), a burrito, a spinach quesadilla  and finished with the chocolate clams!  We had to try those!!   Then  I attempted to sleep with all that in my belly!  Not a restful night, but I'm a glutton for punishment as we returned a few nights later.  I chose a small Italian roasted pepper and goat cheese pannini...Good choice, not as filling.  The decor was inviting,  and serene, especially at night .  The tables are arranged so that you're  in your own "garden room" colorfully lit and seemingly private.   Very nice.
Seafood Tostada

Cheesy Banana Relleno

Spinach Quesadillas

Burrito Tapas









BEST FOOD WITH A WATER  VIEW -  Mediterraneo   This restaurant is on the malecon (main street) right across from the Sea of Cortez which gave us a panoramic view.  Our waiter, Julio, was very attentive, friendly and quick.  I guess it helped that we were the only ones there.  I sure hope they can attract more restaurant goers.  They need to stay open.  The food was good, with an abundance of  seafood entrees.

Shrimp and scallop stuffed relleno

Of course, I still say our BEST DINING EXPERIENCE goes to the Tom and Sue's Tower Bistro!  The owners are friendly and the tortilla soup is the best in Loreto (and probably the surrounding areas)  Thanks again!

Monday, March 21, 2011

Cheesy Veggie Enchiladas


Over the years I've been subjected to the ever changing food pyramid guidelines.  If you happen to google "food pyramid", you'll see hundreds of examples on how we should eat!  I even found a real food, rabbit food, vegan and zombie food pyramid.  Most say we  should eat this but not that or maybe some of that in moderation is okay!  Milk is good for you but watch out for the hormones and antibiotics in it!  Don't eat eggs in years past, but now you can because they are good for you!  Confusing?  You should eat more meat for protein.  (You won't hear that argument from me.)  Dark chocolate is beneficial, as is red wine. (I can religiously follow that guideline.) Too much information, if you ask me. 

I like food...everything about it.  The taste, the smell, the appearance, the way it feels in my mouth and the way it makes me feel, most of the time.  I do have my own "rules" or guidelines when it comes to healthy eating.   I may not be "Miss Fitness",  but I'm always moving in the right direction with many setbacks.  Two steps forward, and one step back...   Here's what I've discovered about food: 

1.  Eat more meatless meals.  I always feel better after a meal.

2.  Drink more red wine.  (I actually feel better after this, too!!)

3.  Indulge in more dark chocolate.  (This is a no brain-er for me.)

4.  Have more fish.

5.  Mangia!  Eat pasta when you can.  No Alfredo sauce,  ever.  We call that "heart attack on a plate".

6.  Eat more fiber.  Does chocolate qualify as fiber if it has nuts?  I think so!

7.  Eat at home more often.  What a concept!  I like to go out to dinner once in a while, maybe once a week or every other week.  But I like to cook, so it's easy for me.

8.  Fast food only once a month, if at all.  I know that's strict, but you don't know what goes into your food.  You can save more money, also.

9.  Cut out all added salt.  You don't need it.  Most food is salty enough!  If you are a deer that craves a salt lick, go ahead...

10. Drink plenty of liquids, especially water, not store bought juice or sodas.  This is where I really fall short.  I should drink alot more water than I do, but I very rarely touch sodas or packaged juices.  I have started drinking more green tea, though.

11. Try your hand at cooking meals from scratch.  It's fun and healthier.  You'll know what you put into your food!

How was that for a Monday morning wakeup call?  I guess that could be a lead in for this veggie enchilada I came up with while trying to fulfill my quota for meatless dinners.

Cheesy Veggie Enchiladas

For the filling

6 oz bag of spinach, wilted in a pan with boiling water, drained and cut up

1 T cilantro, chopped

1/2 c chopped green onions, save a tablespoon for garnish

1 cup chopped potatoes, parboiled, peeled and sauteed in a pan beforehand

6 T green chili enchilada sauce

Mix the above ingredients and heat through, then set aside.

For the preparation

1 c shredded jack cheese, preferably.  Save 1/4 c for garnish

1 c cottage cheese

6 6 inch size multi grain tortillas

3/4 c green chili sauce
Filling the enchilada

Before baking
In a pan (11 x 7) either spray with nonstick spray or use a small amount of green sauce on the bottom.  To make enchiladas, place a small amount of filling in the center of tortilla.  Follow with a tablespoon of jack and a tablespoon of cottage cheese.  Fold both ends over and place seam side down in the pan.    Do the same with five more tortillas.  Six should fit nicely in the pan.  Pour the 3/4 c sauce over the top, add the 1/4 cup cheese and the remaining green onions.  Cover with foil and bake at 350 degrees for 20 minutes.  Uncover and continue to bake for 10 more minutes until done.

Saturday, March 19, 2011

The Lovely People of Loreto - Part II


I love to travel for several reasons.  Experiencing another culture or way of life ranks high on my list along with the ethnic foods I get to sample.  Therefore, I find it necessary to categorize my travel to Loreto in separate posts.

In a category of its own is, The People of Loreto.  The following post will be about the food.  Yum and not so yum!

On our first day, we wanted to get the "lay of the land" and swoop into the heart of this quaint fishing village on the Sea of Cortez.  Barely a block from the water sits the main square where it's great just to sit and relax with a margarita and take in the sights and happenings around us.  We found the #1 ranked margarita in all of Loreto!  We met a gentleman named Tomas who made this claim and of course, I was up to the challenge!  The cafe/bar was called El Bohemia.  After a couple of sips, I knew I had indeed found the best margarita in town.  No need to search further, you only needed one!  Thanks, Tomas for your kind words and good recommendations on where to eat, etc.
Tomas at El Bohemia

You only need one margarita

Tomas led us to another eating establishment down the way.  More about the food in a later post.  We met Juanito (our friendly waiter at El Papaguayo Cantando) and Julio at the "sister" property of Mediterraneo.  Both were all smiles and very attentive.  I was a nice dining experience at both.

One little guy who stole my heart lured us into his parents pottery shop along the main street to show off his new puppy.  Next to kittens, I'm a pushover for puppies!  Who isn't.  Of course, I had to buy something and take a picture of his new puppy.  Now if the next shop was a jewelry store with a little girl and her kitten, I could go broke in Loreto!  Just kidding...great marketing tool though.
The posing puppy

The best and #1 pleasurable experience and one of the main reasons we went to Loreto was the wonderful lunch at Tom and Sue's  place.  I met Sue through her blog (long story, shortened) at http://www.sueslifeinbalance.com/  Check out her blog, it's very good and entertaining.  I thought maybe I had a long lost sister when we compared notes.  We are both from the same town of San Pedro, California, less than 24 hours apart in age (spooky) and we share our love for Italy and Italian food, among other things.
Sue & Tom

Sangria and Tortilla Soup

Anyway, we arrived near the Inn at Loreto, where we probably should have stayed.  The area is breathtakingly beautiful.  She showed us around as we meandered through fountained courtyards towards her villa, La Reposada.  (Did I get the name right, Sue?)  Tom and Sue graciously accepted us into their home and fed us lunch!!   Sangria , tortilla soup and warm flour and corn tortillas with fresh melting butter was on the menu.  Sue, it was amazing.....I need you to post your recipes, please!  After lunch we waddled up to the "tower" where we enjoyed their company, and got to know them better.  As we overlooked the Sea of Cortez, Sue pulled out the "big guns", serving authentic flavored ice cream bars as the temperature rose into the mid 80's.  Another one of those perfect travel days. 

Thanks, Tom and Sue for showing us a great time.  My only regret is that we missed that party in the tower the next night!  Sounds like you had too much fun!

Thursday, March 17, 2011

Green Eggs and No Ham


Happy St. Patrick's Day to all!  I couldn't let the day pass without honoring part of my heritage, the Irish.  I've never been one to participate in the drinking of green beer or wanting to wear that color.  The truth is, I don't look good in green at all!  So, growing up I'd dig deep into my drawers to find anything with the slightest shade of green.  Most of the time I'd have to settle for green underwear!

After I had my son I found ways to honor the small part of Irish in him.   I'd attempt to make it fun for him and he'd eat almost anything except mushrooms!   He was not a picky eater!   Usually for breakfast, I'd get the green food coloring out and mix it in just about anything edible.  We'd have green pancakes,  green oatmeal and, of course, green eggs, no ham!  As for corned beef, I'm not a fan.  But, I can stand it once a year!  Actually, a nice Reuben sandwich sounds good....on a warm crusty roll with a brown mustard!  Yum.

One day when my son was in high school, I arrived home to find he and his friend had made a green baklava!  Although the sight of it (color) was unsettling, it tasted incredible!   J. D. can cook!   And the kitchen was a little messy, too, but all I could do was smile as I realized he would be the one to carry on the tradition of the St. Patrick's day green food for his family some day.

Yes, I ate those green eggs, no ham
I mixed them with spinach,
happy I am...
You can try them with cheese
if you please...
Gobble them quickly as they aren't good leftover
Then go out and make a wish with your four leaf clover!!
Happy St. Patrick's Day!!

(Sorry, I got carried away!)

************************************************************************************************************

Happy St. Patrick's day!  I chose to go into the "archives" and re-post a piece from a few years back.  Enjoy..be back soon with NEW recipes.

Wednesday, March 16, 2011

Unplugged in Loreto, Mexico - Part I


I've been off the grid!  No phone calls, email, not much computer or television for a week!  It was hard, but highly recommended.  We decided to travel to Loreto, Mexico for several different reasons.  Relaxation and a form of decompression, if you will, was the main reason.  So, if you need to relax and unwind, this is the place.

In Loreto, you can be as busy (or not) as you want to be.  If you love fishing you'll be excited.  If you like food, there are many options here.  If you love to photograph the beauty, and the not so beautiful, you'll be "snapping away" as I did.

My view every morning
The days begin on a tranquil note each morning as the sun peeks over the Isla del Carmen. The dazzling light of daybreak is my favorite time to soak up the beauty.   I have been known to wander onto the beaches of Mexico to get that glorious sunrise picture.  That's probably not the safest thing to do!   But, I can't resist a photo opportunity for a perfect sunrise.  Once the sun takes shape and slowly floats higher, it begins to warm the day and my soul.  I can't think of a better way to ease into the day.  Of course, coffee and breakfast in bed is right up there, too!

It's not easy to sum up a travel destination in a few paragraphs, so I'll be revealing my thoughts over the next few posts. I'll mention the food, the people and a special couple that we finally met at their lovely home in Loreto.   Having flown in late last night, I need time to "digest" and reflect on my quick trip to this treasure on the Baja.  More to come....

Wednesday, March 9, 2011

Fish Tacos Anyone?


Yesterday was gorgeous!  Even though March can be extremely fickle around the Sierras, it warmed up nicely.  It will be time, soon, to start making those lighter dishes instead of all the soups and comforting stews of the Winter.  Hooray!

Fish tacos with fresh mango

Growing up in Southern California I experienced some of the best Mexican food available north of the border.  My mom and dad would load us kids into the car and make a trip into the next city for authentic Mexican food.  We'd arrive at Arturo's and invariably we would have to wait for a table.  It must have been inexpensive because we'd go there quite often.

When I moved to the O.C. where I met my husband we found a Mexican restaurant in Fullerton equally as good and the wait was even longer.  Of course, one of the reasons we left Southern California was because of the "waiting in lines" everywhere you went!
The name always slips my mind but it was Sonoran influence Mexican food.   Their enchiladas were amazing, as was the service.

In Reno, there are several Mexican restaurants, but not all of them are worth mentioning.  I've found the "best" chili relleno, however I'm still searching for the best fish taco!   Fresh fish is sometimes hard to find in this landlocked enclave.  Would I need to go south of the border to find one?   Hmm....maybe.  Until then, I made some pineapple salsa to go with those tacos or fresh grilled seafood.


Pineapple salsa with salmon

Ingredients:

1 cup cut up pineapple
1/4 c chopped onion
1 tsp minced jalapeno
1/4 c chopped cucumber (optional)
1/2 c tomato, chopped
squeeze of lime
1 T chopped cilantro, fresh

Mix all of the above, chill (the longer, the better) and serve on your fish taco, seafood or cheesy nachos and guacamole!

Monday, March 7, 2011

Birthday Girl Appetizers


Although her birthday is today, we celebrated my mother's 81st yesterday, when all of us could gather together for the special occasion.  One of her favorites is French onion soup, so I wanted to fix that  for her, but I wasn't sure if the other members of family could stomach that.  Plan B was some sort of pasta dish laced with shrimp and scallops.  It's easy to please all, including the birthday girl, with pasta! 
Plan B pasta

My family knows by now,  I will experiment with them, hopefully with good kudos.  Thanks, my family, for obliging my sometimes quirky recipes!  I'm happy to say the appetizers were a hit and very simple to make.  They looked like I spent alot of time preparing them, but the secret is out.  These caramelized onion and pear tidbits only have a few key ingredients making them so easy to prepare.  It was also nice to have some feedback on how to improve these little bites, which I'll surely do in the future!  (and in the book)

Oh my gosh, Italian Rum Cake
The pasta was. to me, okay.  It was not my best.  But, if I could claim credit for the birthday cake, I would.  It actually came from Safeway, of all places.  Everyone loves this Italian Rum Cake!  The filling is a rum soaked custard, the cake extremely moist and the frosting is whipped cream based.  Yum, Yum!  I'm sure glad the leftover 1/2 cake made it out my front door to someone else's home.  It was way too good. (I can't afford to have a slice of this cake calling my name from the refrigerator!)  It might be fun to try and replicate an Italian rum cake.  Does anyone have a cake recipe like this to share?

All in all, it was heartwarming to celebrate a  woman who has unconditionally loved us all during good times and bad.  She has ALWAYS been there for all of us.  I'm thankful that I can share in her ups and downs, vacations together, watching her "love on" her grandchildren, and just being there for her to hold her hand or to have a cup of tea (or dark chocolate)  with in the middle of the afternoon!

On to the "birthday girl appetizers"!

Ingredients:

2 T butter
1 c onion, thinly sliced
1 pear, peeled and thinly sliced and cut
1 T fresh thyme, minced
1 puff pastry sheet
1/4 - 1/2 cup Parmesan, fontina or Gorgonzola would be good

Preheat oven to 375 degrees.  Thaw and unwrap pastry.  Cut into 16 squares and then cut again diagonally, making 32 triangles.  Place them on a sheet pan.  In a frying pan, melt the butter and add the onions.   Cook until caramelized or barely browned.  Add the cut up pears and half of the thyme.  Cook for about 10 more minutes.  Set aside to cool a bit.   Spoon a small amount of pear/onion mixture onto each triangle.  Sprinkle with remaining thyme and cheese.  Bake for around 15-20 minutes.  Cool slightly and serve.  These disappear quickly!

Saturday, March 5, 2011

Pear and Pistachio Crowned Chicken

Several weeks ago I came up with this chicken recipe almost by mistake.  I was looking for a new way to serve the ever versatile boneless chicken thigh.  I've probably made or disguised it more than 100  ways over the years.  I'm sure that's a low estimate!

Anyway, I chose to bread them in a wheat thin crust before sauteing and the results were very good!  If you're looking for a fast, easy weeknight meal for your family, try this!

Ingredients:
About 4 boneless chicken thighs, cut into serving size (3 inches x 2 inches, approx.)
2 T oil
2 T butter
1/2 c crushed wheat thins
1/2 tsp cardamon (optional)
salt & pepper
1 pear, peeled and thinly sliced
1/2 cup shelled and smashed pistachios

Salt and pepper the thighs and then dredge them in the wheat thins.  Add the thighs to the waiting skillet containing  melted butter and oil.  Saute on medium heat for 7 minutes on the first side.  Before turning, add the cardamon.  After turning and when they've cooked for about 2 minutes, add the pears and stir around.  Cover and cook until done.
Top with the pistachios and serve.   The chicken had a nice coating from the crust along with the sweetness of the pears and the crunch of the nuts!

Thursday, March 3, 2011

Meatless Chili for Those Chilly Nights


This recipe is dedicated to all those vegetarians out there!  As I was perusing the health food section of the store last week I noticed a package of fake, vegetarian meat product. The weather has been extremely chilly lately, so my mind conjured up a meatless chili recipe.  While I'm not too fond of chili, although a good chili dog would be an occasional treat years ago, I thought to myself, hmmm, I wonder if I could pull this off. 


At home I hurriedly removed the meat product from the package to eradicate the evidence.  I have to admit it had a weird consistency when I placed it in the pan. 
"meat" and garlic
  I immediately threw in some garlic and the rest of the ingredients.  It slowly started to have the appearance of the real deal!

Real deal meatless meal!

My hubby arrived home and slowly made the trek down our long hallway to the kitchen followed closely by his friend for life, Baci, our, his cat.  I figured that either Baci secretly tattled on me or the guilty look on my face (Catholic quilt) gave it away.  He knew right away that it was meatless chili and I was attempting to trick him!   How does he do that?

I served the chili and waited for the initial bite and the verdict.  He actually liked it!  How do I know?  He had seconds!  This is now a healthy option to add to my repertoire of meatless meals.

Ingredients:

2 T oil
2 cloves garlic, minced
1/2 c onion, chopped
12 oz package "meat"
1/2 tsp cumin
1 bay leaf
1 chopped chipotle chili (from can)

Place the above ingredients into a large pot.  Cook through until the onion is soft or 5 minutes.  Add the following:

15.5 oz can of cannellini beans, drained and rinsed
8.75 oz can of kidney beans, drained and rinsed
1 c frozen corn
1/2 c tomato sauce
1/2 c water

Bring to a boil, cover, lower heat and simmer for about 30 minutes.  Serve with green onions and grated cheese on top.  This was very good and healthy, too!

Tuesday, March 1, 2011

Butterscotch Schnapps Bundt Cake

A few weeks ago I promised to post the recipe for my Butterscotch Schnapps Bundt Cake.  This was actually part of the Valentine's day celebration.   It was a "spin off" of sorts from my Amaretto bundt cake that I've probably made 100 times.  Since I have so much butterscotch liqueur left, I figured it might be interesting to put some in this basic cake.

I learned a few things along the way.  I wanted to use my new baby bundt cake pan and make individual cakes.  I know I need to generously grease and flour the molded pan before.  However, after baking I literally needed to pry them out!  Help!  A failure?  No, just an opportunity to learn.  Remember, I don't claim to be a baker or pastry chef, although a class may be in my future.  I learned that if you immerse the bottom of the pan in hot water after slightly cooling the cake, it should slide easily out of the bundt pan when you invert it onto a serving plate.  In one piece, yet, what a concept!  This was a lesson well learned after the fact, but if you dust the cake with powdered sugar, no one will know! 

Ingredients:
Preheat oven to 325 degrees

1 8 1/4 oz yellow cake mix
1 3 1/2 oz butterscotch instant pudding mix
4 eggs
1/2 c canola or vegetable oil
1/2 c cold water
1/2 c butterscotch schnapps
1/2 c chopped pecans
1/2 c butterscotch chips (optional)  If you omit the chips, use 1/2 c more nuts

Combine all ingredients listed, folding the chips and nuts at the end.  Generously grease bundt pan, flour (shaking off the excess) and pour batter into the pan.  Hint: I would use a standard size bundt pan next time.  Bake for approximately an hour.  Cool and invert onto a plate, keeping in mind you may have to immerse in hot water to remove it!  All in all, it was very tasty, but Amaretto still rules!  Maybe it's the memories attached to it that makes it better.