It's been awhile since I've blogged. We kicked off the year in Madrid and started school two days later. Life has been super busy and I'm so happy to be back in the kitchen trying new recipes.
My new favorite book this year is "Everyday Food" from the kitchens of Martha Stewart Living - Quick, Simple (most are less than 5 ingredients!) and Healthy meals. You can grab a copy at Costco or I'm sure you can find the recipes online. I'll be posting new ones each month that are tried, true & divine.
Here is the blog, if you'd like to follow it. http://everydayfoodblog.marthastewart.com/
My favorite recipe from last week was "Braised Chicken with Mushrooms and Oven-Baked Polenta". The kids loved it too! I'll post the recipe soon.
*Please* keeps those suggestions coming to my email!
Hope you're having a great 2010 and I promise not to be gone so long next time!
Cin, Cin {pronouced "chin, chin" meaning "cheers!" in Spain}.
Monday, April 19, 2010
Braised Chicken w/ Mushrooms & Oven Baked Polenta
Serves 4
Ingredients
* 4 boneless, skinless chicken breasts (6 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
* 4 garlic cloves, halved
* 1/2 cup dry white wine (optional)
* 1 3/4 cups reduced-sodium chicken broth
* 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 Trader Joe's polenta. I sliced it 1" think and served them round. {Follow instructions...can be baked while chicken is cooking.}
Directions
1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
Ingredients
* 4 boneless, skinless chicken breasts (6 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
* 4 garlic cloves, halved
* 1/2 cup dry white wine (optional)
* 1 3/4 cups reduced-sodium chicken broth
* 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 Trader Joe's polenta. I sliced it 1" think and served them round. {Follow instructions...can be baked while chicken is cooking.}
Directions
1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
*NEW* G-Free Label
In honor of my sister who has Crohn's and is now living a "G-free" {Gluten-free} lifestyle, I am creating a new label called "G-free". If you know anyone with IBD or Celiac, this is your go-to label for recipes. Maybe you've been there...hosting a dinner party and they say "oh, and I'm gluten-free"...before you panic, try here.
Here are a few great blogs out there to get you started:
http://glutenfreegirl.blogspot.com/
http://www.domestifluff.com/
...and a few friendly restaurant reminders of yummy G-free food:
1. Urban Solace (good for the G-free and "Regular" chowers)
2. Z-Pizza (quick pizza + salads)
Hey, you might even notice you feel better after avoiding Gluten for awhile. Try it, it can't hurt and you'll only feel better.
Here are a few great blogs out there to get you started:
http://glutenfreegirl.blogspot.com/
http://www.domestifluff.com/
...and a few friendly restaurant reminders of yummy G-free food:
1. Urban Solace (good for the G-free and "Regular" chowers)
2. Z-Pizza (quick pizza + salads)
Hey, you might even notice you feel better after avoiding Gluten for awhile. Try it, it can't hurt and you'll only feel better.
Southern Chicken Crunch by J.Robinson
This is my friend's "go-to" recipe. I haven't tried it yet, but seems easy and she says it's "yummy!"
3-4 chicken breasts - cubed and sautéed with salt and pepper
1 can cream of chicken {I think cream of mushroom tastes better}
1 cup sour cream
2 T mayo
2 T milk
1 small bag sliced almonds
1 can sliced water chestnuts
2 cans fried onions
Salt and pepper to taste
Mix all ingredients except one can of onions and bake at 350* for 30 minutes. Top with can of onions and bake an extra 5-10 minutes or until onions brown (you could always turn on the broiler if you are in a hurry).
3-4 chicken breasts - cubed and sautéed with salt and pepper
1 can cream of chicken {I think cream of mushroom tastes better}
1 cup sour cream
2 T mayo
2 T milk
1 small bag sliced almonds
1 can sliced water chestnuts
2 cans fried onions
Salt and pepper to taste
Mix all ingredients except one can of onions and bake at 350* for 30 minutes. Top with can of onions and bake an extra 5-10 minutes or until onions brown (you could always turn on the broiler if you are in a hurry).
Cake Balls
By no means are these fat-free...but c'mon how *cute* are they AND *so* yummy. Janelle rolled these in 3 different colors of WHITE chocolate for Easter (pastel pink, yellow & green) and used a yellow cake base. SOOOO good!
She found the recipe from bakerella.com (an adorable! and tasty web blog...warning: you will salivate and run to the grocery store.)
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
She found the recipe from bakerella.com (an adorable! and tasty web blog...warning: you will salivate and run to the grocery store.)
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Confetti Cookies by J. McGuckin
If I ever post anything by J.McGuckin, be assured it's yummy! She is a fabulous cook & baker!
She brought these cookies to our Easter Bunny Tea Party (along w/ the Cakeballs, I'll post in a minute)...both a HUGE hit. One dad talked about them for a week!
1 cake mix (I used funfetti for easter but usually do with lemon cake mix)
1 egg
1 stick butter melted
1 cup rice krispes
Bake at 350 for 10 minutes (super easy)
She brought these cookies to our Easter Bunny Tea Party (along w/ the Cakeballs, I'll post in a minute)...both a HUGE hit. One dad talked about them for a week!
1 cake mix (I used funfetti for easter but usually do with lemon cake mix)
1 egg
1 stick butter melted
1 cup rice krispes
Bake at 350 for 10 minutes (super easy)
Sunday, February 14, 2010
Spanish Chorizo + Bean Soup by M. Lazaro
Perfect for a COLD day. Filling enough for a whole meal. Serve with fresh rustica bread or a baguette and olive oil (PS- they sell "spanish" olive oil @ TJs now, tastes SO much better than the Italian stuff!).
Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).
Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil
Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.
Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).
Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil
Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.
chile-chicken posole soup by J. Massie
1lb. skinless, boneless chicken breasts, raw, diced
1 teaspoon dried thyme
salt and pepper
2 Tblsp. veg. oil
1 white onion, diced
1 jalapeno pepper, chopped, seeds removed for less heat
2 cloves garlic, minced
1 large can whole green chiles, drained
1 cup fresh cilantro
4 cups chicken broth
2 15 oz. cans hominy, drained
garnishes: sliced avocado and radishes, tortilla chips
1. Season the chicken with salt, pepper, and 1/2 tsp. thyme, set aside.
2. Heat oil in large saucepan over med heat. Add onion, garlic, and jalapeno and cook 5 minutes until soft. Transfer to a blender, add chiles, celantro and 1/2 tsp thyme and puree until smooth. Return to saucepan and cook over med heat until sauce thickens, about 5 minutes.
3. Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.
1 teaspoon dried thyme
salt and pepper
2 Tblsp. veg. oil
1 white onion, diced
1 jalapeno pepper, chopped, seeds removed for less heat
2 cloves garlic, minced
1 large can whole green chiles, drained
1 cup fresh cilantro
4 cups chicken broth
2 15 oz. cans hominy, drained
garnishes: sliced avocado and radishes, tortilla chips
1. Season the chicken with salt, pepper, and 1/2 tsp. thyme, set aside.
2. Heat oil in large saucepan over med heat. Add onion, garlic, and jalapeno and cook 5 minutes until soft. Transfer to a blender, add chiles, celantro and 1/2 tsp thyme and puree until smooth. Return to saucepan and cook over med heat until sauce thickens, about 5 minutes.
3. Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.
crockpot spinach artichoke dip by J. Massie
1 cup grated smoked mozzerella
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper
Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper
Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!
Monday, February 1, 2010
Polynesian Pork Chops by, M. Lazaro
Super easy. Lots of flavor. Serve with rice & veggies
Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple
Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.
Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.
Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple
Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.
Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.
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