This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for everyday I use an assortment of chicken pieces. Either way it is an easy and wonderful meal that will be enjoyed by everyone.
Assortment of Chicken pieces ( Split breast, thighs and legs) about 3 lbs total or 6 Split Breast
1 tablespoon butter
2 tablespoon olive oil
8 oz white mushrooms, sliced
2 leeks, thinly sliced( Use just the white part of the leek)
2 garlic cloves, crushed
2 tablespoon flour
1/2 teaspoon salt (optional)
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 bay leaf, crushed
1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
1/2 cup dry white wine
1 1/2 cup of seedless green grapes
Small cluster of green grapes for garnish
1. Rinse chicken and wipe with damp paper towel
2. Heat butter and oil in large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
3. Add mushrooms, garlic and leeks to skillet and cook for about 3 – 5 minutes until until cooked.
4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to pan.
5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender – about 30- 40 minutes: turn occasionally.
6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in large casserole dish. Place Chicken on top and then pour sauce over. Garnish with cluster of green grapes.
Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake – a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite.
I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.
Lemon Poppy Seed Cake
1 cup unsalted butter, at room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
1 can Solo Poppy Seed Cake and Pastry Filling
4 large eggs separated
1 teaspoon vanilla
2 teaspoons lemon zest
2 teaspoons lemon juice
1 cup buttermilk
1/4 cup slivered almonds
Preheat over to 350F. Butter and flour 12 cup Bundt pan or 10 cup tube pan: set aside. Whisk flour, baking power and salt in a medium bowl. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Stir in dry ingredients in thirds alternating with buttermilk, start and end with dry ingredients. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Add vanilla, lemon zest and lemon juice. Bake for 60-70 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
Drizzle white chocolate Ganache over cake. Sprinkle slivered almonds on top.
White Chocolate Ganache
Place finely chopped chocolate in small heatproof bowl.Set over warm water on low heat (water should not touch bottom of bowl).Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
In small saucepan over low heat, heat cream just unto simmer stirring frequently. Remove from heat, add about two-thirds of hot cream into melted white chocolate. Stir gently to incorporate, then beat or whisk until smooth.
Baked Artichoke Dip with Ricotta Cheese
Don’t you just love an easy, delicious, quick dip that you can made in short time yet has a rich creamy flavor that begs to dip a cracker into? I have the perfect recipe that is flavorful with just the right hint of spices. All the ingredients are perfect to keep on hand for an impromptu party!
2 6 oz. jars marinaded artichoke hearts, drained and chopped, reserve one tablespoon of marinade
1 cup mayonnaise
1 cup ricotta chesse
1 cup fresh grated parmesan cheese
1 clove garlic, chopped
1 tablespoon capers, chopped
2 teaspoon Italian seasonings, I use Tuscan Sunset by Penzey
Preheat oven to 350F. Combine all the ingredients in a bowl mixing well. Place in baking dish and bake for 30 minutes or until dip is lightly golden and bubbling.
Serve with crackers.
If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!
3 (15.5-oz.) cans black beans, I used Goya beans
1 large sweet onion, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi’s Fiesta wheels
1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
1 vegetable bouillon cube
1 -2 teaspoon hot sauce, I used Franks Hot Sauce
Toppings: sour cream, shredded Cheddar cheese, guacamole
Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
I love edamame enjoying steamed with just a little sea salt. So good and healthy For a change I like to spice up Edamame with this hot sauce. If you want it with less heat use only one tablespoon Sriracha Hot Chili Sauce and three tablespoon low sodium soy sauce. Either way a deliciously tasty snack perfect for game day!
16 Ounces Steamed Edamame
2 Tablespoons Sriracha Hot Chili Sauce
2 Tablespoons Low Sodium Soy Sauce
Garnish: Coarse Sea Salt
Cook Edamame according to package instructions. Place in medium combine. Mix hot chili sauce, and soy sauce and toss with Edamame. Sprinkle with Coarse Sea Salt. Serve warm or at room temperature.
No time to cook shouldn’t be an excuse not to have deliciously easy meal every night. With a little planning you can have a wonderful meal in thirty minutes. And marinating the pork chops over night infuses extra flavor and tenderness. This recipe is easily doubled to feed four. Add a fresh salad, crusty bread for a wonderfully tasty quick meal that is short on time and long on flavor.
Roasted Pork Loin Chop White Beans for Two
2 thick Pork Loin chops
4 tablespoon olive oil
2 tablespoon fresh lemon juice
2 cloves chopped garlic
1 tablespoon crushed rosemary
1 teaspoon sweet paprika
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
1 can(15.5 oz) cannellini beans, rinsed
Place pork chops in leak proof plastic bag. Combine all the remaining ingredients except the beans in a bowl. Pour marinade into the plastic bag with pork chops shake to coat refrigerating overnight. The following day preheat oven to 475F. Place rinsed beans in baking dish. Remove pork chops from plastic bag placing on top of beans. Pour marinade over pork chops and beans. Roast for 30 minutes.
I don’t know about you but when the temperature drops I need delicious stick to your ribs food. Warm filling spicy food to raise the my body temperature. I make filling stews that are high on taste but low on fats and calories! No need to pack on the extra pounds during the cold winter months. I used chicken sausage and Del Monte petite diced tomatoes with no salt added to cut down on fat and salt.
|Served over Italian bread!|
2 tablespoon olive oil
5 chicken sausage about 1 pound
4 anchovy fillets packed in oil, drained
4 garlic cloves, thinly sliced
1 large onion, thinly sliced
1 can(14.5 oz) petite diced tomatoes, I like Del Monte with no salt
1/2 cup red wine
2 teaspoons Tuscan Sunset blend from Penzys
1 teaspoon crushed red pepper flakes
1/2 cup cut up Parmesan rind
grated Parmesan cheese
In a large Dutch oven over medium heat cook sausage until browned about 5 minutes on each side. Remove sausage and set aside to use later. You can either slice the sausage into 2 inch pieces or leave whole. I leave the sausage whole, the choice is yours. Cook anchovies, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onions. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add diced tomatoes, wine, red pepper flakes, and Tuscan Sunset. Reduce heat to a simmer.
Add reserved cooked sausage, and Parmesan rind: salt and pepper to taste. Cover, and simmer, stirring occasionally for about 30 minutes.
You can serve this over pasta or I like to just top two slices of fresh Italian bread with this warming stew!
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
Cherished Christmas Memories
The Christmases of my childhood were filled with excitement waking up Christmas morning to find our living room magically transformed to a beautiful Christmas scene while we children were soundly sleeping in our beds. My parents would wait until after we went to bed to decorate the biggest tree my father could find, then lovingly, they wrapped all our gifts during the early morning hours getting no sleep before we excitedly woke to see if Santa had visited our home. We were never disappointed when we all flew into the living room to see Santa had been hard at work throughout the night. I can still feel my excitement stepping into the living room holding my breath in wonder seeing the beautiful Christmas tree decorated by my mother. She crafted her tree so each light, ornament, and how can I forget that tacky silver tinsel, placed strand by strand, was in perfect harmony. I adored seeing the tree for the first time each year!
I learned from my parents that Christmas was a special time to share with family and friends as a steady stream of guests visited our home. One of my favorite Christmas memories happened on cold snowy Christmas morning when I was nine years old. We had just finished opening our presents when there was knock at our door. Opening the door my Father found a group of family friends who braved the snow covered roads – barely making it up the hill on our street – for a Christmas morning visit. My parents graciously welcomed their guests even at six o’clock in the morning with food and hot coffee. After our guest were fed, warmed, enjoying my parents famous hospitality, I played Christmas songs on the piano with everyone robustly singing along! That Christmas morning so long ago lives forever in my heart.
As I became older I actively participated in helping my Mother bake copious amounts of cookies for family and friends. My important responsibility was making pizzelles with my grandmother’s cast iron pizzelle mold. My Mother made the dough from my grandmother’s special recipe. My important role was “cooking” the pizzelles. I put just the right amount of dough on the hot pizzelle mold then placed the mold on the stove burner making sure that I turned the mold over at just the right second to insure that each pizzelle was perfectly thin and crisp to my Mother’s exact specifications.
All my cherished Christmas memories return to me each December as I begin preparing for my families holiday festivities. Christmas starts for me the day after Thanksgiving, not with shopping on black Friday, but with decorating. When our children were young their Christmas gifts to me were festive Lenox Christmas china for holiday entertaining. Every year my decorating starts with displaying my Christmas China in the dinning room china cabinet. Seeing my Christmas China in the cabinet signals to our family the Christmas holiday season has begun. Now I decorate throughout our home with abandonment while memories of Christmases past live again flowing back to me as I lovingly unwrap so many special decorations including the beautiful nativity figurines that my mother made for me and my husband for our first Christmas. Once each room is throughly dressed in Christmas finery I can turn my full attention to baking Christmas cookies. I still make pizzelles just as I did so many years ago with my grandmother’s monogrammed mold, part of her trousseaux, using my family’s special recipe, perfectly thin and crisp as my mother taught me. My baking takes, according to my family, mythical proportions with the rumor circulating throughout our family that I actually bake thousands of cookies! Never having counted my cookies I only know that tin after tin magically appear lining the shelves of my pantry where pounds of flour, sugar, chocolate, nuts and preserves formerly resided. Each year my cookie assortment contains old favorites as well as new recipes that I can’t resist adding to my cookie collection. Trays of cookies greet guest as they visit with the remaindering cookies packed in holiday tins for family and friends near and far.
Gathering around our large table, enjoying Christmas dinner, we toast with gratitude our good fortunes, especially that we are all together to celebrate another special Christmas. After our guests leave I sit by the fire savoring the day as memories of Christmas’s past play in my mind like a cherished old movie.