After a few weeks of nothing special, then a repeat of cottage pie, we're back in the swing of things.
I've seen this recipe for white chicken chili, no tomatoes, a lot and I finally took the plunge. It was tasty but I put in too many jalapenos, 3 full peppers, instead of one jalapeno and two poblanos. It will be a lot of drinking with my lunch this week.
Here's the recipe.
As for Super Bowl Sunday, it's chicken fingers with mustard ranch and Sweet Baby Ray's spiked with Frank's Red Hot dipping sauces.
Sunday, February 1, 2015
Sunday, December 14, 2014
December 13 -- Chicken Lazone
The last big cook for 2014. I need lunch this week but next week I won't plus I'll be leaving to visit Mom. I am planning on cooking for Grandma on Christmas Eve then I always take Mom something special that can't be had in Tennessee.
I had to do a Saturday dinner because Sunday had family obligations. I tried Chicken Lazone. This recipe would have worked if I had read the recipe right. One of those small cartons of cream is two cups! I added another two cups of half and half. Needless to say my sauce never thickened. I could've added flour but I let it be.
I served this over fetuccine. I expected it to be more spicy. I may try this again, remembering that the cream is one carton or half and half with a little flour is enough to make the sauce.
I had to do a Saturday dinner because Sunday had family obligations. I tried Chicken Lazone. This recipe would have worked if I had read the recipe right. One of those small cartons of cream is two cups! I added another two cups of half and half. Needless to say my sauce never thickened. I could've added flour but I let it be.
I served this over fetuccine. I expected it to be more spicy. I may try this again, remembering that the cream is one carton or half and half with a little flour is enough to make the sauce.
December 7 -- Chicken Cacciatore
It is time for some Italian comfort food so chicken cacciatore was on the menu. This is a simple recipe from the Food Network and Giada de Laurentiis. I guess she is a famous chef, either way, her cacciatore recipe was a winner.
I followed the recipe faithfully except for the wine. I don't keep cooking wine on hand but I read that you could substitute chicken broth. I went for the low sodium broth and it came out fine. I also used tenders instead of thighs and left out the capers. I am not exactly sure what a caper is.
This one is on the 'make again' list.
I followed the recipe faithfully except for the wine. I don't keep cooking wine on hand but I read that you could substitute chicken broth. I went for the low sodium broth and it came out fine. I also used tenders instead of thighs and left out the capers. I am not exactly sure what a caper is.
This one is on the 'make again' list.
Saturday, December 6, 2014
November 30 -- Turkey Dinner
Not much to say here. I cooked a turkey breast, corn, green beans, stuffing, garlic parmesan instant mashed potatoes, and cranberry sauce. It was good and there was a ton of food.
Friday, November 28, 2014
November 23 -- Taqueria Style Tacos
I have been seeing a lot of taqueria style tacos, with shredded chicken, cilantro, onion, sour cream, and a little bit of cheese. It is all wrapped in a corn tortilla. So easy, but so perfect.
I took the chicken and sauteed it in a bit of oil with a variety of pepper, New Orleans spice, black pepper, a little cayenne, enough to give it a kick but not to overpower. Then I shredded it with a fork. In a food processor, I put the onion and cilantro together and pulsed it a couple times to get a rough cut. I spread in the sour cream and the white queso crumbling cheese.
For the tortillas, I used flour tortillas since I do not like the texture or flavor of corn tortillas. I did as the recipe said and put the tortillas right on the burner until they were slightly browned.
It was a perfect lunch if you like the flavors and it saved the calories with tons of shredded cheese.
The recipe is here.
I took the chicken and sauteed it in a bit of oil with a variety of pepper, New Orleans spice, black pepper, a little cayenne, enough to give it a kick but not to overpower. Then I shredded it with a fork. In a food processor, I put the onion and cilantro together and pulsed it a couple times to get a rough cut. I spread in the sour cream and the white queso crumbling cheese.
For the tortillas, I used flour tortillas since I do not like the texture or flavor of corn tortillas. I did as the recipe said and put the tortillas right on the burner until they were slightly browned.
It was a perfect lunch if you like the flavors and it saved the calories with tons of shredded cheese.
The recipe is here.
Sunday, November 16, 2014
November 16 -- Shrimp or Chicken Scampi
This is one of my favorite dishes from one of my favorite books written by one of my favorite writers.
In 1995, Mr. Kuralt traveled to his 12 favorite places, living in each for a month. January was New Orleans and he included a recipe for Chef Goffredo's Scampi la Riviera.
I know I can't do it justice. I overcooked my shrimp, but here it is. The way the flavors come together is like magic, who knew that butter, lemon juice, and vinegar could come together to make such a flavor. I added a chicken breast since I didn't have enough shrimp, they come in 3/4 pound bags.
Scampi la Riviera
2 lbs. large shrimp
1/2 cup butter
6 cloves garlic, chopped
1/2 cup red vinegar
2 Tablespoons olive oil
8 mint leaves
1/4 cup parsley, chopped
3 Tablespoons lemon juice
1 Tablespoon paprika
pinch of oregano
salt
Preheat oven to 400 degrees. Shell the shrimp, leaving only the tail shell. De-vein and rinse the shrimp and place them in a large cast-iron skillet atop a thin layer of olive oil. Season them with salt and sprinkle them with paprika. Bake in the over for 7 minutes.
Remove the skillet from the oven and add lemon juice, chopped mint, garlic, vinegar, and parsley. Sprinkle on a little more olive oil.
Place the skillet on a medium flame.
Add a bit of water and the butter and oregano. Cover the skillet and cook for 2 minutes, or until the flavor is concentrated and the sauce is smooth and thick enough to coat a spoon.
Top with parsley and serve.
In 1995, Mr. Kuralt traveled to his 12 favorite places, living in each for a month. January was New Orleans and he included a recipe for Chef Goffredo's Scampi la Riviera.
I know I can't do it justice. I overcooked my shrimp, but here it is. The way the flavors come together is like magic, who knew that butter, lemon juice, and vinegar could come together to make such a flavor. I added a chicken breast since I didn't have enough shrimp, they come in 3/4 pound bags.
Scampi la Riviera
2 lbs. large shrimp
1/2 cup butter
6 cloves garlic, chopped
1/2 cup red vinegar
2 Tablespoons olive oil
8 mint leaves
1/4 cup parsley, chopped
3 Tablespoons lemon juice
1 Tablespoon paprika
pinch of oregano
salt
Preheat oven to 400 degrees. Shell the shrimp, leaving only the tail shell. De-vein and rinse the shrimp and place them in a large cast-iron skillet atop a thin layer of olive oil. Season them with salt and sprinkle them with paprika. Bake in the over for 7 minutes.
Remove the skillet from the oven and add lemon juice, chopped mint, garlic, vinegar, and parsley. Sprinkle on a little more olive oil.
Place the skillet on a medium flame.
Add a bit of water and the butter and oregano. Cover the skillet and cook for 2 minutes, or until the flavor is concentrated and the sauce is smooth and thick enough to coat a spoon.
Top with parsley and serve.
November 9 -- Stuffed Chicken
This was a homemade recipe that really wasn't much, just some comfort food since it's now dark when I do my weekend cooking.
I split some chicken breasts, partially thawed and butterflied them. I cooked them at 400 for 10 minutes while the stuffing was on the stove top. I put stuffing inside and folded over the chicken and put it back in for 5 minutes under the broiler.
While it was broiling, I made a can of green beans and a bit of sour cream and butter sauce, reduced in a sauce pan and lightly whisked. I poured that over the green beans for some flavor and then the rest over the chicken.
It wasn't anything spectacular but it made lunch for the week.
I split some chicken breasts, partially thawed and butterflied them. I cooked them at 400 for 10 minutes while the stuffing was on the stove top. I put stuffing inside and folded over the chicken and put it back in for 5 minutes under the broiler.
While it was broiling, I made a can of green beans and a bit of sour cream and butter sauce, reduced in a sauce pan and lightly whisked. I poured that over the green beans for some flavor and then the rest over the chicken.
It wasn't anything spectacular but it made lunch for the week.
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