Thursday, July 31, 2008
Wednesday, July 30, 2008
2 boneless, skinless chicken breasts
salt and pepper
1/4 cup unbleached all purpose flour, plus 1 tablespoon
1/2 ounce grated Parmesan cheese (about 1/4 cup)
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded Parmesan cheese (about 2 cups) see note above
4 teaspoons olive oil
1 lemon , cut into wedges
Tuesday, July 29, 2008
I love Turkey, it is a real comfort food for me, and we make it all year long. We smoke it, barbecue it, deep fry it and roast it! I used a fresh Turkey Breast (thank you my local Haggen Store) for this one. It turned out wonderfully! I served with mashed potatoes loaded with chives!
1 turkey breast = two actual breast halves
- 6-7 leaves of fresh sage, stems removed chopped fine
- 1/2 cube unsalted butter at room temperature
- salt and fresh cracked pepper
mix the butter and sage together until well incorporated
using your hands separate the skin so you can place the sage butter between the skin and the breast meat (save some for the outside)
massage the remaining sage butter on the outside of the bird
sprinkle with salt and pepper
Bake at 325 degrees for approximately 2 to 2.5 hours, internal temp of 165, the carryover heat will finish it for you at 170 degrees
I highly recommend a temperature probe (which you place in the breast and it will beep when the requested temp is reached)
Remove from oven, tent with foil and let rest for 10-15 minutes
Carve and serve
I was given a Brillante Weblog award by For The Love Of Cooking. Thank you so much for the award, I appreciate it very much! You inspire me to be a better cook!
The rules for receiving the award are as follows:
Post the logo on your blog.
Add a link to the person who nominated you
Nominate 5 other people for this award and add links to their blogs.
Leave a message for the people you've nominated
I don't have much time to view other blogs, so if you are reading this, I nominate YOU (yes I am pointing at you). Go for it!
Friday, July 25, 2008
- 1.5 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter or margarine softened
- 1/2 cup sugar, I used Splenda Sugar Blend
- 1 egg
- 2 cups fresh or frozen blueberries
- 1/2 cup milk, I used 2%
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 3 tbl butter or margarine
- **I also added a few dashes of Ginger**
Thursday, July 24, 2008
Wednesday, July 23, 2008
As you can see the M&M's are the most important ingredient in my book!
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup (I always omit this does not affect the cookies)
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup M&M's
Preheat oven to 350 degrees
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well.
Use an ice cream scoop to put on un-greased cookie sheet. Bake for 12 to 15 minutes.
Tuesday, July 22, 2008
It was delicious, and I finally was able to use my Emile Henry individual pie dishes.
- 4 small peaches peeled, pitted and diced large
- 1/2 cup blueberries
- 2 Splenda packages
- 2 tbl Splenda brown sugar substitute
- 1/2 cup rolled oats
- 3 tbl butter or margarine
- dash of nutmeg, cinnamon and ginger
- chopped pecans or almonds
Pour the fruit mixture into your baking vessel (this made two large servings)
Mix the rolled oats, brown sugar substitute, butter, spices, and nuts together until the butter is incorporated and the mixture is crumbly
place the topping mixture on top of your fruit
bake at 350 degrees for 35-40 minutes (I would bake on a sheet pan, it will boil over a bit)
let cool or serve hot with ice cream
Sunday, July 20, 2008
One of the most romantic spots on the Oregon Coast is Newport Bay. Our favorite restaurant is called Canyon Way Bookstore and Restaurant, their Crab Cakes are amazing. We order them each and every time we eat there. One day on a whim, I called them and asked for the recipe, and the Chef was kind enough to give it to me. My husband has since tweaked it and it is richer and crabbier than theirs! He makes it on special occasions.
1 lb Dungeness Crab meat (2.5 to 3 whole crabs will yield this amount)
1 cup fresh chopped parsley (regular not Italian)
3 cups bread crumbs (one cup for the cakes the rest for breading)
1/2 stick unsalted butter
1 yellow onion diced (mild onion)
1 whole shallot diced
2 eggs, beaten
2 additional beaten eggs (for dredging)
2 cups flour (for dredging)
1.5 cups white sauce, commonly called Bechamel (click here for link for white sauce), it must be made from a flour roux and simmer with 1 bay leaf and 2-3 whole cloves, 1/8 tsp fresh ground nutmeg
Saute the onions till they are translucent, add shallots and the parsley, continue sauteing till parsley is limp. Remove to cool.
Put the cooled onion mixture in a bowl, add 1 cup white sauce (remove bay leaf and cloves), stir in eggs, gently fold in the crab.
Start adding bread crumbs folding the mixture, till the batter is the consistency of a sticky cookie dough. If you add too many bread crumbs and it becomes dry, add more white sauce.
Form cakes about 1/2 inch thick and 4 inches across
Dredge in flour, then egg wash, then bread crumbs. Makes between 15and 20 cakes. You can refrigerate for a day before cooking if you wish.
Preheat a non stick sauce pan on medium heat, add enough oil to come 1/2 way up the cake, add a tablespoon of butter.
Pan fry the cakes until bot sides are golden brown, you can hold in the oven on a raised rack at 170 degrees
The Remoulade Sauce:
1 cup mayonnaise
1 tsp Cayenne pepper
1 tsp franks red hot or any hot sauce
2 tbl rice wine vinegar
1/4 tsp white pepper
2 tbl good balsamic vinegar
pinch of salt
Mix well, re-season to your taste, we like it spicy!
These freeze amazingly well
Friday, July 18, 2008
- 3 lbs spinach
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic lightly smashed
- 3/4 cup heavy cream
- 1 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
Sprinkle with snipped chives if you wish
Wednesday, July 16, 2008
- 1 package fresh Yakisoba Noodles
- 1 bunch Brocollini, washed and cut into 2 inch chunks
- 1 red pepper cut into chunks
- 3 green or spring onions diced
- 2 chicken breasts diced
- salt and pepper to taste
- 2 tsp soy sauce
- sesame oil
- peanuts or cashews for garnish
- any sauce you like, stir fry sauce, oyster sauce, peanut sauce
Tuesday, July 15, 2008
1/2 cup brown sugar
2 teaspoons butter
Thursday, July 10, 2008
Tuesday, July 8, 2008
Stir in garlic, bay leaf oregano and basil, cook for 2 more minutes
When ready to serve, stir in spinach and cook till it wilts
Stir in vinegar and season to taste with salt and pepper
*you can add more vinegar if you wish*
Saturday, July 5, 2008
· 1 cup sugar
· ¾ cup milk
· 1 egg
· 1 ¾ cup sifted flour
· 2 ½ tsp baking powder
· ½ tsp salt
· 1 cup blueberries (I always increase the amount of blueberries)
· 1 tbl flour
Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with 1 tbl of flour and fold into batter.
Thursday, July 3, 2008
My husband goes crazy for this Cole slaw, (talking about him again, dang it, I can't stop!). It is super easy to make and gets better with time in the fridge. I am making brisket sandwiches for the boyz tomorrow and wanted to include my Cole slaw! We purchased a Traeger Smoker last weekend and smoked our first brisket, however we forgot to take pictures.
8 cups finely chopped cabbage (I use half cabbage and half broccoli slaw) which you can find in the salad section.
1/4 shredded carrots (I skip this as the broccoli slaw has carrots)
Raisins (my mom added them, hubsters does not like so I omit)
1/3 cup sugar
1/4 cup milk
1/2 cup mayonnaise (I used the low fat variety)
1/4 cup buttermilk
1/2 tsp salt
1/8 tsp pepper, you could use white pepper, I like fresh ground
1 1/2 tbl white vinegar
2 1/2 tbl lemon juice
Mix well, taste and re-season if needed to your liking.
Combine with your shredded cabbage and broccoli slaw.
Refrigerate and it will improve with a few hours in the fridge
Tuesday, July 1, 2008
Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...
I watch a ton of cooking shows as I imagine all of you do. My personal favorite is Barefoot Contessa . I was watching her show the other d...
We love Citrus in our family and we had several lemons to use up, so we decided to make a nice Lemon Chicken over Linguini Noodles. It w...