Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

– – – – – – – – – – – – – – – – – – – – – –

BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Chicken, easy, on July 8th, 2010.

Aren’t you always looking for a new recipe for chicken breasts? I certainly am. I buy those vacuum packed boneless, skinless ones from Costco and when I need them for dinner I submerge one package (2 breasts) in cold tap water for about an hour, and they’re defrosted just like that. Then what? Got to find some interesting way to cook them.

It so happened I’d bought some fresh apricots at the farm stand the day before, and we hadn’t eaten any of them yet. For two chicken breasts (half of the below recipe) I used three apricots. I glanced through some of my to-try recipes and there was one calling for dried apricots. What the heck – I could alter it some! I did. And it was delicious.

First you dry off the chicken breasts and pound them to an even thickness. I seasoned them with salt and pepper. Into a hot skillet with some olive oil they went, to brown on both sides. They weren’t cooked through yet, but I removed them to the side while I made the pan sauce. I chopped up an onion, a clove of garlic and sautéed them a bit. Then added some vermouth and some rich, flavorful chicken broth (my Penzey’s soup base) plus a little bit of apricot jam. And a bit of dried thyme (I put fresh thyme on top of the finished dish). I simmered the sauce for about 10 minutes (to reduce down the amount of liquid) then added the sliced apricots. Now apricots don’t need much cooking or they fall apart, so it only took a couple of minutes before I added the chicken breasts back in, covered the skillet and cooked it for just a few more minutes.

The chicken breasts were removed and I added a little bit of butter to the sauce, then the sauce was spooned over the chicken. The recipe makes a goodly amount of sauce, so ideally serve it with some rice on the side. You’ll be very glad to have something to soak up some of that sauce. The whole thing took about 30 minutes to make including all the chopping. So, it’s easy.

The original recipe, from Food & Wine, called for dried apricots (refreshed in water before being added to the pan sauce). If you wanted to, you could also add the dried apricots to this (about 1 1/2 ounces chopped up), which would make the sauce even better, I’d bet. Meanwhile, if you want a really quick and easy chicken dish, try this with some of the delicious fresh apricots available right now.

printer-friendly PDF

Chicken Breasts with Apricot-Onion Pan Sauce

Recipe By: Adapted from Melissa Rubel Jacobson, Food & Wine, 11/08
Serving Size: 4
Notes: Be sure to serve this with rice on the side to soak up the good sauce.

4 pieces boneless skinless chicken breast halves salt and freshly ground black pepper
1 tablespoon olive oil
1 large white onion — diced
1 clove garlic — minced
1 teaspoon dried thyme
1/2 cup dry white wine — [I used vermouth]
1 1/2 cups chicken broth
6 whole apricots — seeded, sliced
2 tablespoons apricot preserves
1 tablespoon unsalted butter
1 teaspoon fresh thyme — minced, for garnish

1. Dry the chicken with paper towels and pound to an even thickness of about 1/3 inch. Season with salt and pepper. In a stainless steel skillet [I used a Teflon, but the stainless will give you more flavor], heat the oil. Add the chicken and cook over moderately high heat until golden brown, 3-4 minutes. Flip and cook about 3 minutes longer. Transfer the chicken to a plate and set aside.
3. Add the onion to the pan and saute for about 2 minutes, scraping up any brown bits in the pan. Add garlic and saute for about one minute only, then add the wine and boil until reduced by half. Add the chicken broth and simmer until the mixture has reduced by about a third. Then add the apricots and apricot preserves and bring to a boil. Cook over low heat for one minute, then add the chicken breasts in the pan and cover. Simmer for about 3-4 minutes until chicken is cooked through. Remove chicken to serving plates, then off heat, swirl in the butter to the sauce, until melted. Season the sauce with salt and pepper. Spoon the sauce on top of chicken and serve. Garnish with some minced fresh thyme.
Per Serving: 282 Calories; 9g Fat (29.4% calories from fat); 30g Protein; 16g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 370mg Sodium.

A year ago: a photo from the Mendenhall glacier, Alaska
Two years ago: Ina Garten’s box mix, Chocolate Cupcakes with Peanut Butter Frosting (incredible)

Posted in Chicken, Grilling, on June 23rd, 2010.

A few weeks ago I wrote about the planning (or lack thereof at that point) for an upcoming dinner with a group of people coming to stay at our house. My cousin Gary brought them – seven adults, close friends of his – for the college graduation of Matt, the 8th person (who didn’t stay with us, but ate dinner here). My difficulty was that this group has a whole myriad of food allergies. And none of them the same, except for one, which was nobody liked spicy hot food. We had allergies to corn, mushrooms, soy, Brussels sprouts, gluten (my cousin), red meat (that was a preference of most, not an allergy), citrus (ditto) and chocolate (ditto). We also had one strict vegetarian in the group too.

So I had my work cut out for me. I wavered between all different kinds of menus. Nobody had concerns about spices, just heat, but I wasn’t sure enough about that to try making a mild curry, for instance. Each time I emailed Gary with questions, it took a week for him to gather the responses. One reader of my previous post about this upcoming dinner suggested kebabs – that way people could skewer their own likes and dislikes (vegetables) and everybody would be happy. I did consider doing that, but wasn’t certain Dave would enjoy keeping track of everybody’s skewer on the grill. And had I done chicken kebabs, I really wanted to use a lemon-juice marinade, but that was a no-no. So instead I decided we should rotisserie chickens. That was a safe protein for everyone except the vegetarian. I finally put together the menu a few days before the big day/dinner and it came off well, I think. Everybody seemed very happy. Here’s what I did:

For appetizers I set out a cheese tray with 4 different cheeses on it, with Vinta crackers and Gary’s GF crackers to go with it. I put labels on each so people would know what they were trying. I also made an easy packaged herb mix dip that was ho-hum. That was served with pita chips.

The brined rotisserie chicken: I’m not going to write up a traditional recipe here, but will give you the link to my PDF recipe. My DH bought the biggest whole chickies he could find at Costco. I brined them – not in my usual jarred brining mixes (because they both contained some citric acid), but in a mixture of salt and sugar (about 3 T of salt and 1 T sugar dissolved in water in each of 2 freezer Ziploc bags).  They were filled with water so the birdies were nearly submerged. They brined for 24 hours, and I turned them over once. I drained them for about 20 minutes, then patted them dry with paper towels and left them out to air dry for about 30-45 minutes. I tied the wings and drumsticks up tight to the bodies, liberally spread them with vegetable oil, then I chopped up about 1/4 cup of fresh rosemary and patted that on the two birds. Put sprigs of rosemary into the cavity too. Onto the rotisserie they went until the instant-read thermometer registered 180°. That took about 1 1/4 hours. They sat on the grooved cutting board for about 20 minutes, tented in foil, and were carved. It was THE juiciest chicken I think we’ve ever made. The brining is the secret.

Mango Salsa: I wanted to serve something alongside the chicken, but the group couldn’t handle citrus or heat, so I made my old standby Mango Salsa, which can be made with either mango or pineapple. I just left the jalapenos and chili powder out of half of it and served two bowls, making sure everyone realized which was which. A few people did take the heated one, so I combined them both at the end, which we’ll eat with the leftovers. This salsa is very easy – some red bell pepper, red onion, cilantro, a dash of sugar, and lime juice (if you want it). Then for those who can handle the heat, a minced small jalapeno pepper and about 2 teaspoons of chili powder, which adds flavor but almost no heat.

Asparagus: After the chickens came off the grill, Dave reconfigured the barbecue and I tossed about 3 pounds of fresh asparagus in about 3 T of EVOO. They went into my new Williams-Sonoma grill basket. What a treasure this new gadget is! It’s $39.95, but if you were on the Williams-Sonoma email list, it was offered at half price (plus shipping) a few weeks ago, for just one day. I ordered one for me and one for my friend Cherrie. Happy day! The asparagus was thicker stemmed than some I’ve purchased, so they took about 10 minutes on the barbecue. Dave stirred them a few times. Once off the grill I sprinkled them with just a tiny bit of flake salt and they were served. There was nary a single spear left.

Bean Salad: Actually, this salad is called The Best Bean Salad (by Paul Prudhomme). I’ve posted it before, but it’s perfect for a side dish to a grilled dinner. I think it looks like confetti, doesn’t it? It was some vegetable protein for the no-animal-protein person in the group. It has a pronounced vinegar flavored dressing (and just 2 T olive oil for the entire recipe). You can vary what you put in it, but it calls for canned beans (I use black, white and black-eyed), Napa cabbage, chopped tomatoes, cucumbers, red bells, red onion. Also some fresh basil and dried oregano. The starch in the beans absorb most of the vinegar, so it shouldn’t be sharp at all and it’s especially good with a grilled meat. Ideally make this 24 hours ahead, or at least 6-8 hours before, so the dressing has time to soak in.

Watermelon Salad: I’ve talked about this salad in the last couple of weeks already, but it’s a recipe I turn to over and over again. Nobody dislikes it. It’s VERY easy to put together as long as you have watermelon, Feta cheese and mint. Dave helped me slice up the watermelon a few hours ahead, then the Feta and minced fresh mint were added just before eating (if you leave the mint on it for awhile it develops dark edges – you want it to be fresh and zesty, not wilted). One of the guests professed a dislike for watermelon, but she tried it and pronounced it wonderful.

Meringue and Berry Parfait Dessert: This is a sort-of-a-new and ridiculously easy recipe. I’ve made it before, but I changed it a little bit this time, so will write it up as a new recipe. Stay tuned tomorrow.

– – – – – – – – – – –
A year ago: Bread Pudding with Vanilla Sauce
Two years ago: Zucchini Ribbons
Three years ago: White Wine Vinaigrette

Posted in Chicken, easy, on May 24th, 2010.

Every Thursday night we go to choir practice at 7 pm. So I have to make a meal in time to sit down at 6 pm (or before if I can manage it), leaving us just enough time to eat without too much rushing, time to do the dishes and put away any leftovers, and get to church in a timely manner. We’re doing 2 1/2 hour rehearsals now, in preparation for a concert on June 6th. Feverish practicing required.

Anyway, I’d defrosted chicken breasts, and turned to my favorite chicken cookbook, Phillis Carey’s cookbook, Fast & Fabulous Chicken Breasts.

After perusing about 10 different recipes, I settled on this one. We hadn’t had any pasta for ages, and this was a skillet-prepared dish – except for boiling the pasta, of course. Easy. And extremely tasty.

First I gathered together all the ingredients (oops, I forgot the Feta cheese and the pasta in my photo . . . sorry about that) and it all came together in a jiffy. There’s no advance marinating required, no brining, just chunks of chicken cooked in a bit of oil, then you  make an ample amount of pan sauce with a big fat onion, garlic, chicken broth, tomatoes, tequila (it takes 3/4 of a cup!), and seasonings (chili powder, coriander and cayenne). Just at the end you add some lime (in my case lemon) juice.

Phillis recommended bowtie pasta, but I used vermicelli instead. The pasta is tossed in with the sauce so it absorbs some of the liquid. There’s just enough to scoop some chicken and a bit of sauce on the top, before you garnish with more cilantro, Feta, and I added some minced green onions too.

I’d whipped up a nice green salad to serve alongside, with an herby garlicky dressing and it went perfectly with the delicious Cabernet Dave served with dinner. The alcohol in the tequila boils off almost completely, so there is no distinct tequila flavor – you just know there’s some kind of elusive taste to this dish. It has plenty of spice and heat. Altogether delicious. I’m looking forward to having the leftovers.
printer-friendly PDF

Tequila Chicken Pasta

Recipe By: Adapted from a Philis Carey recipe in
Fast & Fabulous Chicken Breasts
Serving Size: 4
NOTES: This dish would lend itself well to shrimp in lieu of chicken.

CHICKEN:
4 whole boneless skinless chicken breast halves
Salt and pepper to taste
2 tablespoons olive oil
SAUCE:
1 tablespoon olive oil
1 large onion — chopped
5 cloves garlic — minced or mashed
2/3 cup chicken broth
14 1/2 ounces canned tomatoes — diced, including juice
3/4 cup tequila
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/8 teaspoon cayenne
6 tablespoons fresh lime juice — [I used lemon]
8 ounces pasta — bowtie, or your choice
1/4 cup fresh cilantro — chopped
3/4 cup Feta cheese — preferably sheep’s milk, crumbled
3 whole green onions — chopped

1. Trim chicken and cut into thin strips, 2″ x 1/2″ x 1/2″. Season with salt and pepper. Heat the oil in a wok or large skillet over medium high heat. Add the chicken and toss until almost cooked through, 2-3 minutes. Remove chicken from pan with a slotted spoon.
2. Add additional oil to pan and add the onions. Cook them for about 5 minutes until they’re nearly tender. Add the garlic and stir briefly (about a minute). Then add chicken broth, tomatoes, tequila, chili powder, cumin, coriander and cayenne. Bring this mixture to a boil, then reduce heat and simmer until sauce has just begun to thicken slightly, no more than 15 minutes. (You actually want ample soupy-sauce as the pasta absorbs some of it.)
3. Meanwhile, bring a large pot of water to a boil and cook the pasta until it’s al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
4. Into the tomato sauce add the lime juice and chicken (including any juices). Simmer until the chicken is cooked through, about 1-2 minutes. If the pasta is too dry, add about 2 T. of pasta water to it, and add more if needed.
5. Add the pasta to the sauce along with half the cilantro and toss it to coat with the sauce. Serve with Feta, green onions and cilantro on top. Leftovers might require thinning down with a little more water since the pasta will have absorbed all of the fluid.
Per Serving: 663 Calories; 19g Fat (30.9% calories from fat); 42g Protein; 56g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 699mg Sodium.

A year ago: Bacon-wrapped Mini-Meatloaves
Two years ago: Lemon-Ginger Frozen Yogurt
Three years ago: Avocado Butter (an appetizer spread)

Posted in Chicken, on April 24th, 2010.

When I made this a couple of days ago I was pressed for time, but I had long enough to go searching for some new recipe, rather than winging it. I’d clipped a recipe from Food & Wine’s January issue, and decided to fiddle with it to make it more my own. Their recipe called for baking the chicken (with skin) at 450° for about 7 minutes. Nah. Didn’t want to do that. I should have pounded the breasts a bit, but I decided to try a different technique. So here’s what I did:

First I browned the bread crumbs (fresh ones – I had a package of Roman Meal multi-grain hot dog buns at hand, so I whizzed up two of them in the food processor) in a tablespoon of butter. Those were set aside, then the chicken breasts were browned on both sides. I cooked them briefly, but not all the way through. I cut them into wide slices and set them aside while I made the pan sauce. First I sautéed a shallot, then added the jot of maple syrup (you do keep a bottle of the real stuff in your refrigerator, don’t you?), sherry vinegar and some chicken broth. The chicken pieces were added back in (and turned over in the sauce so all edges had some sauce on them) and I covered the pan for 3-5 minutes until the chicken was just cooked through. The chicken went out onto heated plates. Then I added the Dijon mustard to the sauce and heated it through. That’s it. Spoon or pour it over the chicken and garnish with the toasty bread crumbs and more Italian parsley. You’ll enjoy some of the sauce with each bite. This was really delicious. I’ll be making this recipe again. The bread crumbs make the dish, in my estimation. The sauce is really good – that is an essential part too, but the crispy crumbs give the chicken a great texture. Note that this is a fairly low calorie dinner.
printer-friendly PDF

Chicken Breasts with Maple Mustard Sauce and Toasted Breadcrumbs

Recipe By: Adapted from a recipe in Food and Wine, Jan. 2010
Serving Size: 4

1 tablespoon unsalted butter
1 cup fresh bread crumbs
1 tablespoon Italian parsley
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil (to brown chicken)
4 boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil (to saute shallots)
1/4 cup shallot — minced
2 tablespoons maple syrup — (not imitation)
1 tablespoon sherry vinegar
1/2 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons Italian parsley — for garnish

1. Lay the chicken breasts (shiny side up) between two pieces of plastic wrap and pound the breasts until they are thinner, about 1/2 inch thick. Don’t pound the thin end area.
2. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden, about 4-6 minutes. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
3. Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet. Cook over moderately high heat until the chicken is golden brown, 3 minutes. Turn pieces over and brown on the other side. Allow the chicken to continue cooking for about 3-4 minutes, then remove the pieces from the pan and place on a cutting board. Using tongs to hold the chicken, slice the breasts into 2-3 pieces each and let them rest.
4. Return the skillet to the burner. Add the second tablespoon of olive oil and add the minced shallot. Cook over medium heat until the shallots are just turning golden (don’t burn). Add the maple syrup, chicken broth and vinegar to the pan; bring to a boil. Place the chicken pieces back into the pan, cover and simmer for 3-4 minutes until the chicken is cooked through. Remove the chicken to warmed plates. Add the mustard to the juices in the pan and season with salt and pepper. The sauce will thicken up beautifully while the mustard heats. Spoon the sauce over the chicken. Top with the bread crumbs with more Italian parsley sprinkled on, and serve.
Per Serving: 288 Calories; 12g Fat (37.9% calories from fat); 29g Protein; 15g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 504mg Sodium.

A year ago: Mint Juleps with Agave Nectar
Two years ago: Caramelized Onion Sage Puffs

Posted in Chicken, on March 27th, 2010.

Our younger daughter, Sara, and her daughter came to visit last night and after being stuck in traffic, they arrived late. I had everything ready to go for this chicken entree. Very easy. Honest. And it was SO moist. And the garlic was just barely perceptible. The topping was crisp from the browned fresh bread crumbs. There’s also a layer of light sour cream, Dijon, garlic and lemon juice in there too. Another great Phillis Carey recipe, from her cookbook, Fast and Fabulous Chicken Breasts.

The only tricky thing about this is pounding the chicken. It’s not hard, but until you’ve done it a few times, it can be a little frustrating. You put each breast in between two pieces of plastic wrap and  use a pounder (not the heavy teeth-type, but a flat one) to flatten the chicken (just the thicker end) to an even 1/2 inch thickness. The tricky part is that the chicken tends to slide around inside the plastic. You can use just plastic on the top, but make sure you wash the surface afterwards with hot-hot soap and water. The pounding? Takes about – oh – maybe 10-12 light whacks on the meat and it’s basically flattened. Then the sour cream mixture was spread on each breast. Then the bread crumbs (with lemon zest added in). And it’s baked for about 12-13 minutes. That’s IT. Done. Dinner is served.

Chicken Breasts with Garlic Lemon Crust

Recipe By: Phllis Carey, from Fast & Fabulous Chicken Breasts
Serving Size: 4

4 boneless skinless chicken breast halves
Salt and pepper to taste
3/4 cup light sour cream
2 cloves garlic — minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese
2 cups fresh bread crumbs
1 teaspoon fresh lemon zest

1. Preheat oven to 450. Trim chicken (remove tenderloin and reserve for another use or make little mini-pieces with the same toppings) and pound each breast between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken pieces on a parchment-lined baking sheet. Season with salt and pepper.
2. In a small bowl stir together the sour cream, garlic, Dijon mustard, lemon juice (zest the lemon first – see step 3) and cheese. Divide mixture evenly among the chicken breasts and spread to cover the entire surface of each.
3. Toss together the bread crumbs and lemon zest. Mound on top of each breast, covering completely and patting down lightly. Bake for 12-15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.
NOTES: To make the bread crumbs, tear 2 slices of fresh bread into pieces and pulse in the food processor until they’re coarsely chopped.
Per Serving: 234 Calories; 5g Fat (18.9% calories from fat); 32g Protein; 14g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 349mg Sodium.
printer-friendly PDF

One year ago: Pecan-Crusted Chicken with Orange Rosemary Sauce
Two years ago: Monterey Scalloped Potatoes (great for Easter dinner)

Posted in Chicken, on March 24th, 2010.

Over the years of my cooking history, I’ve made Country Captain from a recipe in one of my homespun cookbooks. And it just never tasted all that great. All I remember was the volume of tomatoes. And in a gloppy watery tomato-ey sauce. It just didn’t hit any taste buttons for me. So after trying two similar recipes (this would have been in the 60’s or 70’s, I guess) I never looked at any Country Captain recipe again. Until now!

Read the rest of this entry »

Posted in Chicken, on March 18th, 2010.

First I must tell you a short story about the last week in my house. Starting about 2 weeks ago my computer (5 months old, from Dell) starting bleeping to a blue screen, often called the “blue screen of death.” Then it would reboot. Some of my work was lost each time this occurred. This has been going on since January, but it got a lot worse recently. After a phone call or two to Dell, we ran a complete scan of the hard drive, trying to find out if there are hardware problems. Per the report, no. So therefore it’s software problems (I did a “clean” installation of the new Windows 7 on this computer in February). Dell handed me over to their partner, iyogi.net, a company in India. Read the rest of this entry »

Posted in Chicken, Pork, on March 1st, 2010.

chix sausage mush pot pie The recipe came from a December, 2008 issue of Bon Appetit, in an article about the foods from the Fairmont le Chateau Frontenac in Quebec. I’m sure that’s why I stopped to read this recipe, because it came from that hotel – le Chateau Frontenac.

Read the rest of this entry »

Posted in Chicken, easy, on February 24th, 2010.

chicken with piquillos

Why, oh why, don’t I go online before I try ANY recipe, to read what others have said? Well, I know why in this case . . . I’d read about piquillo peppers, a mild red pepper from Spain, and I had purchased a can of them (imported, mind you) a couple of months ago. I wanted to try them, assuming they were going to have a unique taste. Something different. Something more piquant than ordinary roasted red bell peppers. Having paid $5.00+ for the can, I truly thought they’d be extraordinary. Nope. Tasted like any old ordinary canned red bell peppers to me.

piquillo collage

Here’s a photo collage of the peppers: clockwise from top left – in the box, the can, the whole peppers, and chopped.

The recipe came from the book Spain…A Culinary Road Trip by Mario Batali and Gweneth Paltrow. My friend Cherrie gave me the book a year or so ago for Christmas, and I had yet to try a recipe out of it. This recipe was also printed in Food & Wine awhile back, so you can read the story about it, if you so choose. Apparently the recipe is a common one in Spanish cuisine. The ingredients are simple (salt, onion, garlic, chicken, white wine and the piquillo peppers) and the preparation is also very easy. I just thought the dish would be more tasty than it was. Not that it wasn’t good – it was. It was moist, juicy. I liked the sauce. But . . . well . . . it was just chicken with red peppers.
printer-friendly PDF

Chicken with Piquillos

Recipe By: Spain: A Culinary Road Trip by Mario Batali
Serving Size: 4

4 whole chicken thighs — bone-in
2 whole garlic cloves — sliced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion — coarsely chopped
9 ounces piquillo peppers — drained, widely sliced
1 cup dry white wine

1. Rub the chicken with the garlic and 1 tablespoon of kosher salt. Cover and refrigerate for 1 hour.
2. Heat the olive oil in a large, deep skillet. Scrape the garlic off of the chicken pieces. Add the chicken to the skillet in a single layer and cook over moderately high heat, turning occasionally, until browned all over, about 12 minutes. Transfer the chicken to a platter.
3. Add the onion to the skillet and cook over low heat, stirring occasionally, until very tender, about 10 minutes. Add the piquillo peppers and white wine and bring to a simmer, scraping up any browned bits.
4. Return the chicken and any accumulated juices to the skillet. Cover partially and cook over low heat until the chicken is tender and cooked through and the sauce is thickened, about 30 minutes. If the sauce is too thin, bring to a boil and reduce it until there is about 2-3 T. of liquid. Transfer the chicken to a platter, spoon the sauce on top and serve.
Per Serving: 328 Calories; 21g Fat (66.0% calories from fat); 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 77mg Sodium.

A year ago: Slow-Cooker Tamale Pie
Two years ago: Armenian Parsley Salad

Posted in Chicken, Salads, on February 4th, 2010.

chicken rice salad In December my former investment club members met at my home for a potluck dinner. We’ve known for years that we have some great cooks in the group, and the food is always wonderful when we have such get-togethers. The club disbanded a few months ago, but we’ll still gather now and then for conversation and most years we have a December potluck dinner.

Anyway, one of the gals, Linda C., brought this salad to the potluck. It was SO good. It’s a curry flavored rice (cold) salad, and I just needed to have some cold chicken to chop up to make this. It also has bottled artichoke hearts in it (maybe not something you’d always have in your pantry) and a box of chicken flavored rice mix. The one I used was a 6-ounce package from “Farmhouse.” But any such rice mix would likely do. The other thing you might not stock in your pantry is pimiento-stuffed olives. As it happened, I didn’t have any of those, so the salad may have lacked something. I had red bell pepper instead of green, too. And since I only had 2 green onions, I added some finely minced red onion. So, you see, this salad can be adaptable to what you have on hand. But to be true to the recipe, you need two of the small jars of marinated artichoke hearts. And just a handful of the stuffed olives. And the green pepper too. I garnished the salad with some minced Italian parsley from our garden.

Just so you know, there’s only a teaspoon of curry powder in the salad, so it’s not overwhelming in the slightest. It could be omitted if you aren’t a curry fan, but I liked the light hint. Linda said this is an old standby, one she used to fix for her family when her children were young. Thanks for the recipe, Linda!
printer-friendly PDF

Chicken and Rice Salad

Recipe By: From my friend Linda C., 2009
Serving Size: 6

6 ounces chicken flavored rice mix
4 whole green onions — thinly sliced
1/2 large green bell pepper — chopped
12 whole green olives — stuffed with pimiento, sliced
12 ounces marinated artichoke hearts — drained (save marinade for dressing)
4 whole chicken breast, no skin, no bone, R-T-C — (2 whole breasts or 4 halves), cooked, cut into small cubes
DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream — (or yogurt)
1 teaspoon curry powder
marinade from the canned artichoke hearts

1. Prepare chicken flavored rice mix according to package directions, omitting butter. Slightly undercook the rice.
2. Allow rice to cool to room temperature.
3. Meanwhile, prepare the onion, green pepper and olives.
4. In a small bowl combine the dressing: mayo, sour cream, curry powder and the marinade. Stir until well combined.
5. In a large bowl combine the cooled rice mixture, the onions, green pepper and olives. Add the dressing and artichoke hearts. Mix lightly, cover and chill. (Can be done the night before to this point.)
6. Add the chicken pieces and mix until combined. Spoon onto a bed or lettuce or lettuce cups.
Per Serving: 520 Calories; 26g Fat (46.3% calories from fat); 40g Protein; 28g Carbohydrate; 3g Dietary Fiber; 107mg Cholesterol; 764mg Sodium.

A year ago: Butternut Squash Soup (crockpot)
Two years ago: Coconut Banana Bread (a Cooking Light recipe – very good)

Related Posts Plugin for WordPress, Blogger...