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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.

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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.

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Posted in Appetizers, easy, on July 23rd, 2010.

A couple of weeks ago we invited a long-time friend over, who brought her new BF to meet us. Donna brought along not only Mark, but a delicious appetizer too. This stuff is scrumptious. It’s the cream cheese that makes it, I think. Well, and the bacon. And there isn’t anything in it that’s healthy, but if you want an easy and really tasty dip that you can make a few hours ahead (in fact it should be made a couple of hours ahead of time), this is it.

Donna said she found the recipe on the internet somewhere. Ah, I found it at about.com. That site that offers lots of information. Kind of like Wikipedia, but it’s different. And they have some recipes too.

Anyway, you just mix up cream cheese and mayo, then add in the cooked and crumbled bacon, Parmigiano-Reggiano grated, a dash of garlic powder, some green onions, then gently stir in some chopped cherry tomatoes. It gets refrigerated for a couple of hours and you’re ready to go.

We really enjoyed Mark – he’s a keeper, as they say in dating circles. So is she, for that matter! Donna was one of the first employees I hired at the first ad agency I worked for. This was back, oh, 1977, I’m guessing. She only worked for me for a year, then she got pregnant and quit. But we stayed friends, through many jobs for her, through her divorce. That’s what being girlfriends is all about. Donna is a sweetheart and I love her to pieces. She’s a grade school teacher now. She e-mailed the recipe and said it was okay to share it on my blog. This, too, is a keeper.

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Bacon Cherry Tomato Dip

Recipe By: From my friend Donna, who found it at about.com
Serving Size: 8

8 slices bacon — cooked, crumbled
8 ounces cream cheese
1/2 cup mayonnaise
1/2 cup Parmigiano-Reggiano cheese — grated
1/8 teaspoon garlic powder
1/3 cup green onion — minced
1 cup cherry tomatoes — chopped

1. Combine the cream cheese and mayonnaise in a bowl. Mix well, until it’s thoroughly combined.
2. Add the Parmigiano, garlic powder, bacon and green onion. Stir to combine, then gently stir in the cherry tomatoes.
3. Cover and chill for 1-2 hours. Serve with breadsticks, crackers or toasted French bread (the best).
Per Serving: 262 Calories; 26g Fat (87.2% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 358mg Sodium.

Three years ago: Citrus Gazpacho

Posted in Desserts, easy, on July 21st, 2010.

At a restaurant near us, they offer an absolutely luscious little tart – a single serving tart with a flaky crust, a chocolate pudding interior (rich, likely made with heavy cream and dark chocolate), fresh bananas, then topped with real whipped cream. The first time I had it, I really thought I’d died and gone to heaven. It’s just off the charts delicious. I haven’t had it in a couple of years – but I crave it now and then. I just don’t indulge my craving. But I think the flavors that are in that tart are mostly in this dessert. That’s probably why I saved the recipe.

It’s been a couple of years ago that I read Haalo’s recipe for this dessert. And I tucked it away in my to-try file. It just sounded right for the gathering of friends we had over the other day. We didn’t want much quantity of dessert, but I wanted chocolate! My DH went grocery shopping for me. Had I been there I’d have known the croissants he chose (from a local bakery – they’re delicious – but they’re very small) would not be enough. I didn’t want him to make another trip, so I made do with 4 small croissants.

You can see that I didn’t quite have enough croissants, or filling. Haalo made hers in a round cake pan, so perhaps I’ll try that next time. Push any banana pieces down into the custard (they get kind of hard if they float to the top). The dish is baked for 30-40 minutes – about. Look to see if the center of the custard is still jiggly – if so, add another minute or two until it’s barely firm. Cool, then cut into squares (or spoon scoops if you use the round pan) and serve.  I served 11 people (small portions) from this little dish. Delicious. And decadent. But so very tasty!

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Banana & Dark Chocolate Croissant Bread Pudding

Recipe By: Adapted slightly from Cook Almost Anything Once blog
Serving Size: 9
NOTES: If the croissants are large, 3 are enough. If they’re small, you’ll need at least 4, maybe 5. If you want to be really decadent, add a little dollop of sweetened whipped cream to the top.

4 whole croissants — stale
2 tablespoons butter — softened
1 whole banana — halved lengthwise and sliced
6 ounces dark chocolate
2 whole eggs
2/3 cup cream
2/3 cup milk
1/4 cup granulated sugar

1. If you buy large croissants, you’ll be able to slice them into 4 thin slices. If they’re smaller ones, maybe 3. If they’re really small, you may only be able to slice them in half. You want enough croissant slices to cover an 8×8 pan in at least 2 layers, preferably 3. So use that as your guide when you buy the croissants. Lightly butter each of these slices.
2. In a 9×9 pan (or a high-sided round cake pan) place the first layer, using the bottom and top pieces of croissant, reserving the internal slices for the top layer.
3. Scatter half the banana slices and dark chocolate chunks all over the croissants.
4. Add another layer of croissants, then repeat with the remaining bananas and chocolate. Top with a layer of buttered croissant.
5. Whisk the eggs, cream, milk and sugar until just combined and pour all over the croissants, moistening everything well. Push any bananas down into the liquid (exposed bananas will get hard).
6. Sprinkle top with a little extra sugar.
7. Place the baking dish onto a baking tray and bake in a preheated 180°C/350°F oven until golden and puffed, around 30 – 45 minutes. [Mine took about 42 minutes.]
Per Serving: 320 Calories; 20g Fat (53.3% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 248mg Sodium.

A year ago: Brown Sugar Berry Shortcakes
Two years ago: A San Francisco weekend with my daughter
Three years ago: Butternut Squash Soup with Jalapeno and Ginger

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.

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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 easy, Vegetarian, Veggies/sides, on July 6th, 2010.

That photo doesn’t tell you a whole lot about how good this was. Brown food is kind of hard to photograph, period. And brown food doesn’t always look that appetizing. That’s a Portobello mushroom with the stem and gills scraped out, filled with arugula butter then topped with ample grated Parmesan cheese.  And grilled.

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Posted in Desserts, easy, on July 2nd, 2010.

This recipe is in all kinds of places on the internet, and I made no notes about where I found it first. It’s SO easy. And fun. You combine ingredients in a coffee mug, put it in a microwave and three minutes later you have a mug full of moist chocolate cake. Bingo. Done. I put on a little dollop of leftover whipped cream I had, just to give it some color. Next time I’d probably use vanilla ice cream. The mug cake is quite rich, and I think it needs something to cut that sweet and rich part. Even some half and half would be fine too.

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Posted in Desserts, easy, on June 26th, 2010.

Do you believe me when I tell you that something is cinchy easy? Hope so – this is one of them. It’s been years ago that Phillis Carey made something nearly the same as what I made here. So I’ve used mostly her recipe with the addition of vanilla ice cream. And when I made them the other night for our big dinner here at our house for 9 people, I didn’t use the Grand Marnier because the group was mostly tee-totallers. Here’s what you need to have on hand to serve 4:

1. vanilla ice cream
2. about a pint of fresh berries (your choice: blueberries, blackberries, raspberries, strawberries)
3. whipping cream (plus powdered sugar and vanilla)
4. vanilla meringue cookies (from Trader Joe’s, or?)
5. and Grand Marnier, if you want to use it

In Phillis’ original recipe she soaked the berries in a little bit of sugar and the Grand Marnier for an hour or so. And she crumbled up the meringue cookies in a little baggie ahead of time (I didn’t do that part). In the serving bowls above I scooped in a few blueberries first (I had more blueberries than blackberries), then I added the scoop of vanilla ice cream. Then I crumbled in the cookies (about one per bowl), added the sweetened and vanilla-added whipped cream, more fruit, a bit more meringue cookies, and lastly one more dollop of whipped cream on the top. Then I sprinkled the top with the crumbs of the meringue cookies. And you serve it immediately. Before the ice cream completely melts. What makes this dessert is the crispy, crunchy meringues – great texture. I particularly liked the ice cold ice cream as an added texture too.

Trader Joe’s does sell chocolate meringue cookies too, and I’ve thought about making this same dessert with them and chocolate ice cream, and mostly raspberries (chocolate and raspberries have a natural affinity – think black forest). Maybe marinating the raspberries with Chambord. And the whipped cream maybe lightly laced with a bit of cocoa powder. And possibly drizzled with a tiny bit of Hershey’s syrup on top? I might even sprinkle it with some almonds too. Doesn’t that sound good?  May have to try that sooner rather than later.

Anyway, the recipe is so simple to make. You could make your own meringue cookies, but why? Trader Joe’s makes good ones. You could also substitute other delicious summer fruit instead of berries, but the berries are the best! And they look the prettiest too. Try this!
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Mixed Berry Meringue Parfaits

Recipe By: Adapted from a recipe by Phyllis Carey, cookbook author
Serving Size: 4
NOTES: This is the kind of dessert you can almost always have on hand – if you have whipping cream, frozen berries in the freezer, and the meringue cookies on the shelf. It’s very easy to assemble, although you must do it at the last minute. If you’re serving a crowd, ask somebody else to help you do it. The berries may not need additional sugar – use your own discretion. You can also serve it without the ice cream, but I like the mixture of berries, cream and cold, with the crunchy from the cookies. I think the calorie count on this is way too high – probably because the program can’t determine the sizes very well – like scoops of ice cream.

16 ounces berries — mixed, Trader Joe’s frozen or fresh
5 tablespoons sugar
3 tablespoons Grand Marnier
6 whole meringue cookies — crumbled, Trader Joe’s
1 cup heavy cream — whipped
1/2 teaspoon vanilla
4 scoops vanilla ice cream — (use small scoops)

1. If desired, a few hours before your dinner, toss the frozen or fresh berries with sugar and Grand Marnier. Allow the berries to thaw at room temperature for about 30 minutes, then refrigerate.
2. Crumble the meringue cookies and put in a plastic bag, so they won’t absorb any moisture, until you’re ready to serve.
3. Whip the cream, adding the additional 2 T. of sugar and vanilla.
4. In tall parfait glasses layer the berries, one scoop of vanilla ice cream, meringue cookie crumbs and whipped cream in 2-3 layers, depending on the height of the glasses. Sprinkle the remaining meringue cookie crumbs on top with any additional fruit.

Two years ago: Roasted Balsamic Strawberry Ice Cream
Three years ago: Cha Cha Cha Jerk Chicken

Posted in Appetizers, easy, on June 2nd, 2010.

Nope, that’s not guacamole. There are some similar flavors here, but it’s definitely not guacamole. It IS a kind of avocado dip, but made with all the flavors of Caesar dressing. Meaning it contains anchovies (just a little bit), Parmesan cheese, sour cream, garlic, lime juice, lemon juice, and this one contains some cilantro too. And avocado . . .
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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.
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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 Beef, easy, on May 18th, 2010.

Knowing that we were going to have a new patio cover installed on Friday (last week), I decided we should have a celebratory dinner. And we’d sit outside, no matter how chilly it was. It’s not every night I dig out beef tenderloin steaks. But this was special. It’s just starting to be warm enough to sit outside in the evenings. If we wear jackets.

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Posted in easy, Fish, on May 3rd, 2010.

There was some lovely fresh, wild-caught halibut at Costco the other day. No question I’d buy some of that. The $16+ piece of fish was cut into 4 pieces and 2 went into the freezer for later. The recipe I adapted came from a 2009 issue of Gourmet. It was for mahi-mahi, but I assumed halibut would work just as well. And yes, it did. Their recipe called for a tomato side salad, and also included fresh dill in the topping. I didn’t have dill, so just used fresh mint.

This recipe is SO easy. I kid you not. Place the fish on oiled parchment (I just put it on my Silpat Non-Stick Mat), mix up a little combo of mayo, Feta cheese, lemon juice and fresh mint, slather it on top of the fish, top it with a few slices of fresh lemon and broil it. When the lemon slices reached the degree of brown you see above, the fish wasn’t quite cooked through, so I covered the fish lightly with a piece of foil, turned off the broiler and left the pan in the hot oven for another 3-4 minutes. Perfection.

No need to make tartar sauce or prepare anything else to go on the fish. The mayo/Feta mixture not only moistened the fish, but it’s a perfect addition to each bite of fish. We didn’t eat the lemon slices, but you probably could if you like it! I’ll be making this again and again.
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Greek-Style Halibut

Recipe By: Adapted from Gourmet, June 2009
Serving Size: 4

24 ounces halibut fillets — cut into 4 strips
Salt and pepper to taste (easy on the salt because Feta contains salt)
1/3 cup mayonnaise
3 tablespoons Feta cheese — crumbled
3 tablespoons fresh mint — chopped
1 teaspoon lemon juice
8 slices lemon — cut extra thin
1 1/2 teaspoons extra virgin olive oil

1. Preheat broiler.
2. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil surface. Put fish on pan and season with salt and pepper.
3. Whisk together mayonnaise, feta, mint and lemon juice and spread over top of fish. Put 2 or 3 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with olive oil.
4. Broil fish 8 inches from heat until just cooked through, 10 to 15 minutes, depending on thickness of fish. If lemon slices brown before fish is cooked, turn off the broiler, loosely cover fish with foil and continue to bake until fish flakes easily with a fork. There will be ample heat in the oven to continue cooking the fish.
Per Serving: 377 Calories; 23g Fat (50.3% calories from fat); 38g Protein; 13g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 279mg Sodium.

A year ago: Jackalope Ranch (a restaurant in Indio, CA)
Two years ago: Broccoli with Mayo Mustard
Three years ago: Mock Caesar Dressing (one of my old standbys)

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