Category Archives: MAIN DISH RECIPES

QUICK AND EASY CREAM OF TOMATO BASIL SOUP WITH OVEN BAKED GARLIC CROUTONS

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I just love tomato basil soup. And when it is as easy to prepare as this one, I am truly a happy camper. Because I don’t always feel like cooking. Or spending a lot of time preparing delightful dishes to thrill and delight our palates. (I know that might shock some of you who probably think I spend all of my waking hours in my kitchen and that I must undoubtedly wear an apron to bed.)

But I am no different than any other person. Most of the time, yes, I am blissfully happy spending time in my kitchen. Other days, however, my kitchen is the enemy. (Luckily that feeling never lasts very long. But it is happening more regularly as I continue to pack on the years.)

So, when I can make a soup as easy to prepare and as delicious as this one, on the rare days when cooking is tantamount to swimming in shark infested waters, I feel like I’ve won the lottery!

Just a bit of hacking and slashing of onion and garlic (term coined by my dear friend and neighbor Vicki), combining a few ingredients in a pot, and a bit of time for the ingredients to all become friends as they burble away on the stove. Then, a bit of tasty garnish, and Bob’s your uncle! What could possibly be better than that?!

So, if you too love tomato basil soup, give this recipe a try. It is just plain YUM. (And stinkin’ easy to build.)

Well, that’s it for now. I plan to live the life of a slug this afternoon. I’m going to move slowly, leave a trail of mess behind me, munch on whatever is available, and seek shelter from the sun at every opportunity. In human terms, I’m going to lay low, read my book in my favorite chair, and eat leftovers for dinner. By myself. Because Mr. C. has a gig this evening.

So, where normally I would go with him, tonight I am going to stay home and entertain our cats. (Probably study the inside of my eyelids at some point also.)  And hopefully still have the strength to work on my menu plan for our upcoming trailer trip with good friends Craig and Marsha.

So, I expect your afternoon and evening will, to all appearances, be much more productive than mine. But you know, more and more I am appreciating time to just relax and let the world revolve without me. To others, this supposed down time might seem ineffective. But it allows me time to think of ways to help keep us both happy and healthy. In other words, time spent in preparing a plan for success.

Hopefully you too take the time to plan for positive and wonderful things to enrich your own life and the lives of those around you. Because positive thinking (and action), has always had the power to turn a bad day into a better one and to make a good day even better. Not only for yourself, but for those around you.

Peace and love to all. And happy cream of tomato basil soup!

2 T. unsalted butter

1 c. finely chopped yellow onion 

2 sm. garlic cloves, finely minced

1 (28-oz.) can crushed tomatoes (I use Cento brand crushed tomatoes)

1 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken Base)

1½ tsp. dried basil  

1 tsp. granulated sugar

tiniest pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper 

6 T. heavy cream (half & half or whole milk will work in a pinch)

⅓ c. finely grated Parmigiano-Reggiano, plus more for garnish

croutons, for garnish (see recipe below) (or from your grocery store)

Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onion. Sauté gently for several minutes, stirring occasionally, until the onion is very soft and just starting to brown. Add the minced garlic and sauté for 1 minute until fragrant.

Add the crushed tomatoes, water, chicken base, dried basil, sugar, crushed red pepper flakes, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 20-30 minutes.

Add the heavy cream and grated Parmigiano-Reggiano cheese; return to a simmer. Taste and adjust seasoning. (If you like a thinner soup, add a couple more tablespoons of cream.)

Serve topped with additional Parmigiano-Reggiano and Oven Baked Garlic Croutons. (See recipe below.) (Or, of course, your favorite store-bought croutons.)

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIP

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I love buffalo wings. But as an entrée for a large group of people – no way! So, when I was deciding what to a fix for a recent picnic get-together at our home, I decided to forgo the usual way to serve buffalo chicken, thus saving everyone the mess, stains on my cloth napkins, and everyone multiple trips to our bathrooms to wash their hands. So, with ease of preparation, serving, and eating I came up with this recipe.

Now don’t get me wrong. I still make buffalo wings when I am hungry for the real thing. But even then, I don’t deep fat fry them the way they do in restaurants. I bake them and then introduce them to the sauce. (See my recipe under the clever title Buffalo Wings on this site.) I also bake the heck out of the wings to the point of being almost over done. Because I hate wings that are technically cooked but are still stringy, chewy, and basically hard to eat. And, if truth be told, I usually use chicken drumettes or if I use the whole wing, I remove the tips. And I must say, my baked chicken wings are fantastic! Give that recipe a try too.

I also have another recipe that might interest you – Buffalo Chicken Salad with Blue Cheese Dressing. (Really the precursor to this recipe.) (And since I failed to take a picture of the chicken bites for this post, you can get a bit of an idea how they look by viewing that recipe.)

And while I’m still on the subject of chicken wing recipes, for a change of pace, you might want to try my Sweet & Sour Chicken Wings. These wings are by far the best Chinese style chicken wings you will ever eat. I promise you! And they are easy to prepare. But back to this recipe. (I mean really, that’s the reason you are visiting this site to begin with!) (And I do apologize for blathering. I just get so carried away when I’m talking about food! And so excited to share recipes with you!) Anyway…..   

This way of serving buffalo chicken is easy to prepare, easy to serve, and just plain easy to eat. And delicious. Not too spicy, but with enough flavor to keep almost everyone happy. So, I hope you will give this dish a try next time you get a buffalo craving.

Well, it’s sunny again today in the north sound region of the great state of Washington. There are a few clouds over the Cascade Mountain range, so all the snowcapped peaks that we can usually see appear to be in hiding. But they’ll come back. They always do. And bless them for that.

And bless you for being interested in cooking for yourself and your family and friends. Too many people these days rely on restaurant food or prepared food that they can purchase at a grocery store. They simply don’t know what they are missing. Because nothing beats good home cooked food.  

And on that happy thought, as always, peace and love to all.

2 boneless, skinless chicken breasts, (about 1 lb.) cut into bite sized pieces

kosher salt

freshly ground black pepper

granulated garlic

1 T. unsalted butter, melted

1 T. Frank’s Red Hot Sauce (no substitution allowed), or more to taste

½ tsp. fresh lemon juice

Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic.

Bake in a pre-heated 425-degree oven for about 15 minutes or until the pieces are fully cooked. (Don’t overbake.) Meanwhile, melt the butter in a medium sized bowl; add hot sauce and lemon juice.

When the chicken has finished baking, remove from pan with a slotted spoon and add to the bowl with hot sauce mixture and stir until well coated. (You don’t want to add the liquid that’s left in the pan to the hot sauce mixture. But you do want to save the juices for the next time you make chicken soup!) Serve the bites warm with Blue Cheese Dip. (Recipe below.)

(If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)

BLUE CHEESE DIP

1 c. blue cheese crumbles 

½ c.  sour cream

¼ c. mayonnaise

1 T. buttermilk 

1 T. freshly lemon juice

¼ tsp. kosher salt

freshly ground black pepper

Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.

If you like a smoother dip, you can place half of the mixture in a food processor, and whirl it till smooth.

JÄGERSCHNITZEL (GERMAN PORK SCHNITZEL WITH MUSHROOM GRAVY) 

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Schnitzel

Mushroom gravy

If you happened to be vacationing in Germany, then of course you would seek out the best schnitzel you could find. And with every good reason. Because schnitzel is one of the finest comfort food dishes ever to be set on a table.

Now granted, schnitzel will never be considered a health food. But as an occasional treat, as they say in Carolina, nothing could be finer. And why I ever waited to prepare this delicious dish until recently, is beyond my comprehension. (I’m still kicking myself for not preparing this dish decades ago. Where was my brain?) Anyway, now that I have figured out how to make it, I am duty bound to share the recipe with you. And just to make life more interesting, I’ve provided both the high calorie and the really high caloric version of this fried pork cutlet dish.

In the high calorie presentation, there is no gravy, just a couple of lemon wedges to squeeze over the fried cutlet. Served this way, it is simply a schnitzel. But never being one to let any worthless calories get past my lips, I decided to go full on crazy and make the mushroom gravy that qualifies this dish to be called Jägerschnitzel (Hunter’s schnitzel). Both ways of eating this dish are magnificent. But topped with mushroom gravy, this dish should become the standard definition for “heaven sent”. (Of course, you might make it to heaven earlier than planned if you decide to enjoy schnitzel too often. But I refuse to take any blame if you don’t use your own good judgement!) BTW, the gravy recipe is thanks to Kris from howtofeedaloon.com. Fun site if you like crazy. And I mean crazy in a good way!  

Well, that’s it for today. The sun is shining, and the temperature is perfect. Not too hot! Perfect. I only wish this could be said for some of the areas of our world that are suffering from extreme heat. My thoughts and prayers go out to all who are suffering as our planet continues to heat up. If only the people in high places all over the world had the gift of compassion. Could truly care what happened to the citizens of their respective countries and every other country for that matter! What a better world this would be.

Peace and love to all.

For the schnitzel cutlets:

1 lb. pork tenderloin, silver skin removed, then sliced into ½-inch thick diagonal pieces (cutlets)  

6 T. unbleached all-purpose flour

1 tsp. granulated garlic

¼ tsp. granulated onion

1 tsp. kosher salt

¼ tsp. paprika  

freshly ground black pepper

2 eggs

½ c. plain breadcrumbs

½ c. panko breadcrumbs (or more plain breadcrumbs)

3 T. extra virgin olive oil

2 T. unsalted butter

lemon wedges  

Using a gallon size freezer bag, place the cutlets in a single layer. (You will need to do this twice to get all the cutlets ready to fry.) Pound the cutlets with a meat mallet until no more than ¼-inch thick.

Whisk the flour, granulated garlic, granulated onion, salt, paprika, and pepper together in a flat container. (I use round 8 or 9-inch cake pans.) In another cake pan, whisk the eggs. Place the breadcrumbs in a third cake pan.    

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before coating both sides of the cutlets in breadcrumbs. (It helps to use a fork or a pair of tongs for the dipping process to keep your hands clean.) (However, your hands are still going to get messy.)

Place the coated cutlets on a flat plate and refrigerate for about 30 minutes. This helps set the coating. While the cutlets are resting, make the gravy. (If you plan to serve the cutlets with gravy that is! If not, do not make the gravy.)

Once all cutlets have rested for a while in your fridge, heat a large non-stick pan over medium heat and add the olive oil and butter. Once the oil is hot and the butter has melted, add the breaded cutlets a few at a time and sauté 3-4 min per side or until browned. Reduce heat if browning too quickly. Remove to paper towel lined plate. Serve with lemon wedges. Or topped with mushroom gravy and a squeeze of lemon.

For the mushroom gravy:

2 T. extra virgin olive oil

2 T. unsalted butter

¾ c. chopped onion

10 to 12 button mushrooms, halved, then thinly sliced

1 clove garlic, finely minced

4 T. unbleached all-purpose flour

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

½ c. dry white wine

2 c. beef stock

1 T. whole grain mustard

1 T. Worcestershire sauce

Heat the olive oil and butter in a medium sized skillet. Add the onion and cook until translucent. Add the mushrooms and cook until they start to brown. Add the garlic and sauté for about 1 minute.

Add the flour, salt, and pepper and cook for about 2 minutes or until the flour is fully incorporated.

Add the wine, stirring to combine. Cook until the wine evaporates. Add the beef stock and stir frequently until the sauce thickens.

Stir in the mustard and Worcestershire sauce. Taste and adjust seasoning. Serve over the fried cutlets. (Don’t forget the squeeze of fresh lemon.)  

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LEFTOVER PORK TENDERLOIN, MUSHROOM, AND VEGGIE POT PIE

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unbaked pot pies

baked pot pie

I am forever trying to figure out what to do with leftovers like pork tenderloin. Because we simply can’t eat as much as we did when we were younger. And most of our friends are in the same place. And even 1 pork tenderloin is more than we can eat in one seating. (Actually, there were 4 of us at table and we still had leftovers.)

Gone are the days of hiking or skiing for several hours and then eating everything in sight. Now, it’s eat a reasonable amount, and we’re done! Stick the leftovers in the fridge. And for me, try to figure out how to re-purpose the “whatever” in a new and exciting manner. And as in this case, what to do with a small amount of leftover grilled pork tenderloin.

Soup is easy. Meatloaf is easy. Fish is easy. But the likes of pork tenderloin, unless you want to eat it as previously served, becomes a bit of a challenge. And as you well know, it’s still fun for me to experiment with food. (I must have been a mad scientist in a former life!) So, after due consideration, I thought a simple pot pie might be a good solution. And boy was I right because the pot pie was super delicious.

Along with the small amount of pork tenderloin, I had 10 button mushrooms that were about to dry up enough to reveal their lamella (gills). (Not what you want in a “fresh” mushroom.) So, I knew the mushrooms had to be part of the mix. And then, why not start with a mirepoix (aromatic flavor base made by lightly cooking onions, celery, and carrots together. The chopped veggies are then cooked slowly in butter or oil to bring out their lovely flavors without browning or caramelizing them.) Some herbs to boost the flavor of the gravy, and petite peas and corn for additional flavor and nutrition.

And then, of course, a beautiful top crust for the whole mess. And while I still had my mad scientist hat on, why not try a new recipe for pie crust at the same time? One that could easily be prepared in my food processor. So, that’s just what I did!

So, last evening it was pot pies a pair and half an artichoke each. Not a usual combination, but it worked for us.

So, if you too ever find yourself with just a small amount of left over pork tenderloin (or steak, chicken, or lamb), I suggest you give this recipe a try. Quite easy to make and you can use whatever veggies you happen to have on hand.

Well, that’s it for today. The sun is shining, and we are invited for dinner at our dear friends Jim and Margo’s home this evening. For ribs! And what could be better than a great meal with dear friends. With hopefully a pleasant surprise for them both.  

For years now, Jim and Margo have been telling us how much they love Subway’s White Chocolate Chip and Macadamia Nut cookies. So, having offered to bring dessert, I couldn’t think of a better treat to bring along. And since I have never made a regular white chocolate chip and macadamia nut cookie, I figured there was no time like the present to rectify this horrific omission in my cookie repertoire. I had made White Chocolate, Macadamia Nut, and Coconut Bar Cookies in the past (recipe on site), but never a straight on cookie. Hopefully the recipe will work. If it does, I will be posting the recipe in the next few days.

And as always, peace and love to all.

For the top crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt  

½ c. (1 stick) very cold unsalted butter, cut into ½-inch cubes  

2-4 T. ice water (I used 3 tablespoons)

Place the flour and salt in the bowl of your food processor. Pulse 2 to 3 times until combined.  

Scatter butter cubes over flour and process until crumbly.  

Starting with 2 tablespoons of ice water, pulse until the crumbs start to form larger clusters. If you pinch some of the dough together and it holds together, the pie dough is ready. If not, add a half to 1 more tablespoon of water, and continue to pulse until the dough comes together.

Remove dough from bowl and work the dough with your hands just enough to form a ball. Then flatten the ball into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.  

For the pot pie:

4 T. unsalted butter, divided

¾ c. chopped onion

1 med. carrot chopped into ½-inch dice

2 skinny or 1 fat celery rib, cut into small pieces, plus any leaves, finely chopped

10 med. button mushrooms, cut in half and then sliced

1 clove garlic, finely minced

1 tsp. finely chopped fresh rosemary

½ tsp. dried thyme

½ tsp. kosher salt

freshly ground black pepper

4 T. unbleached all-purpose flour

2 c. chicken stock (or 2 cups water and 2 tsp. chicken base)

1 tsp. Dijon mustard   

1-1½ c. cubed leftover cooked pork tenderloin

½ c. petite peas

½ c. corn kernels

Melt 2 tablespoons of the butter in a large, heavy saucepan. Add the onion, carrot, and celery and sauté over medium-low heat until the carrot starts to get tender. Add the mushroom slices and cook until they start to brown. Add the garlic, rosemary, and dried thyme and cook for about a minute.

Add the remaining 2 tablespoons of butter to the pan. Stir in the salt, pepper, and flour. Cook for 2-3 minutes. Add the chicken stock and Dijon mustard stirring continuously so that the mixture thickens without any flour clumps. (Approximately 4-5 minutes). Stir in the cubed leftover pork, petite peas, and corn.

Transfer the filling to 3 Corning Ware French White ramekins (mine are 4½ inches x 2-inches) or oven proof ramekins or dishes of choice. (Whatever size you choose.)

On a lightly floured surface, cut the pie crust disk into as many top crusts as you need to cover the ramekins. Then roll each piece in a circle a bit larger than the top of the ramekins. Set the rolled crusts on the filled ramekins. Use a paring knife to cut several steam slits into the top crust.  

Place the ramekins on a baking sheet (in case any of the filling tries to escape) and bake in a preheated 350-degree oven for about 40 minutes or until the crust is a light golden brown and the filling is heated through.

Remove from oven and cool for at least 15 minutes before serving.

And of course, both the pie crust and the filling can be doubled or tripled, etc.

            

THREE CHEESE CANADIAN BACON QUICHE WITH CARAMELIZED ONION AND SPINACH

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We are definitely fans of quiche. And because of this, I am always trying to mix things up a bit so that quiche boredom doesn’t set in. So, with variation in mind, and a general nod towards using ingredients on hand, I came up with this quiche recipe.

The first ingredient I was especially delighted to use was the wonderful Canadian bacon we get from a local purveyor of all thing’s carnivore – Del Fox Meats in little old Stanwood, Washington. Not only is this a local business, but the prices are reasonable, the staff nice and helpful, and the quality of the meat very good. And they make their own sausage and jerky. Their homemade Landjeager being Mr. C’s all-time favorite.

So, tick the meat part of the quiche off the list. Now onto the cheese. I happened to have a bit of Swiss cheese in the fridge, along with some Manchego cheese (a sheep’s milk cheese from Spain and one of Mr. C’s favorites) and of course Tillamook Sharp Cheddar.

So, I thought to myself “what the heck, why not use some of each”? I also had some other wonderful cheeses from which to choose, but I thought these three would work well together, and I was right! So, that only left a few additional ingredients to do their part in adding flavor and texture to the usual suspects (great name for a band BTW) – eggs and milk. So, why not caramelized onion instead of the normal green onions, a touch of garlic, some Dijon mustard and black pepper for savory, a tiny pinch of cayenne pepper for the personality component, and fresh spinach to add both color and nutrition. And there you have it. Use what you have on hand quiche.  

Now something you should also know. The crust recipe below is super easy to make. No mixer required. But in all honesty, it is not going to produce the flakiest crust you have ever tasted. But for quiche this crust recipe is perfect. It stays together when you lift it out of the pie pan and tastes great. But perfectly flaky it ain’t! So, feel free to use a different pie crust recipe if you should choose to do so.

OK class, what is your cooking lesson for today? Make quiche with what you have on hand and treat yourself and your family to one of the finest dishes ever conceived. And always remember – one of the best things about quiche – it’s a perfect dish to serve for breakfast, lunch, or dinner. And how many other dishes can truly make that claim?!

Well, that’s it for today. It’s still cloudy outside, with rain not predicted, but the clouds have assumed a threatening perspective regardless of what the weather folks have to say.

So, I am going to stay inside and read, write, and generally hide from the world until it is time to go hear a local band – The Usual Suspects (not to be confused with eggs and milk) perform this evening. This will be our first time hearing this band. And I can’t wait because I already know the drummer (Chris Leighton) is one of the best drummers in the area. And the band comes highly recommended by our dear friends and neighbors Mark and Vicki who are also going to be in attendance.

So, I look forward to a night of great music, my dear husband by my side and not on the bandstand, good friends to share the evening with, and the consumption of a dinner I didn’t prepare myself. Can life get much better than this?

And as always – peace and love to all.   

For the crust:

2 c. unbleached all-purpose flour   

heaping ½ tsp. salt

1 tsp. granulated sugar

scant ¼ tsp. baking powder

7 T. melted unsalted butter or vegetable oil

¼ c. cold water + 1 T. if the mixture seems dry

Whisk the flour, salt, sugar, and baking powder together. Whisk the butter and ¼ cup cold water together. Pour over the dry ingredients. Stir until the dough is evenly moistened. (I use a regular table knife to stir the ingredients together.) Add an additional tablespoon of water if necessary.

Pat the dough across the bottom and up and a little over the sides of a 9-inch pie pan. Crimp or mold the pie crust around the edge to make it pretty.  

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and let cool while you prepare the filling for your quiche. Reduce oven temperature to 350-degrees.

For the filling:

2 T. unsalted butter

1½ c. diced Canadian bacon

½ yellow onion, chopped

1 garlic clove, finely minced

1 c. grated Swiss cheese

½ c. grated Manchego cheese (or more cheddar cheese)

1 c. grated sharp cheddar cheese

1½ c. whole milk (part half & half is great)

1 tsp. Dijon mustard

freshly ground black pepper

tiny pinch cayenne pepper

5 lg. eggs

1 c. chopped fresh baby spinach

Heat the butter in a small frying pan. Sauté the Canadian bacon pieces for about 3 minutes. Using a slotted spoon or spatula, remove the bacon to a small bowl. Set aside.

Add the chopped onion and cook over low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, 20–30 minutes. Add the garlic and cook for 1 minute.

Scatter bacon pieces over the partially baked pie crust. Combine the three different kinds of grated cheese and layer 2/3 of the cheese mixture on top of bacon. Scatter caramelized onion evenly over the cheese.

Whisk the milk/half & half, Dijon mustard, black pepper, cayenne pepper, and eggs together. Pour mixture into the pie pan. Sprinkle the spinach and remaining cheese mixture evenly overall.  

Hint: to keep your pie crust edge from getting too brown while baking, cover with thin strips of aluminum foil.

Bake in a pre-heated 350-degree oven until the filling is set, about 50-55 minutes. Remove from oven and allow to cool for 5 minutes before serving.

MERRY ME WHEN I EAT THIS CHICKEN OVER CREAMY POLENTA (my take on Marry Me Chicken)

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OK, I can take a hint! When 2 people mention Marry Me Chicken within 1 week (dear friend Vicki and daughter Paula) it must mean something. So, in order to stay in the know about current culinary trends, I went searching under (you got it) Marry Me Chicken. (I am nothing if not an intuitive researcher!) Anyway, I found about 6,820,000 results. Which I deem to be a bloody lot of recipes for a dish I had previously never had an inkling existed. But, even at my ripe old age, I can still learn new tricks or in this case learn how to make a dish that apparently has set the world of food on fire.

So, after perusing several recipes and coming up with my own version of this dish which you will find below with simple and clear instructions, I get what all the fuss is about! Because this recipe turns rather boring chicken breasts into a mouth-watering delicacy! And when you serve this sauced chicken over creamy polenta, your world and those at your table will certainly be just a bit better for the experience.

So, if you too were in the dark about this dish, then welcome to the light! Because this dish is fairly easy to prepare and absolutely delicious. Served with a simple green salad or veggie, nothing could be finer!

Well, it’s beautiful out again today. We seem to be having a patch of perfect weather. Not too hot. Not too cold. As Goldilocks would say, just right!

So, as always – peace and love to all. And I hope you enjoy this recipe.

2 T. extra virgin olive oil

3 T. unsalted butter, divided

3 T. flour

¼ tsp. kosher salt

freshly ground black pepper   

2 boneless, skinless chicken breasts, cut in half lengthwise, then cut in half to make 8 cutlets

1 lg. shallot, finely chopped

4 cloves garlic, finely minced  

1 tsp. tomato paste

1½ c. chicken broth

pinch crushed red pepper

¼ tsp. dried oregano

¼ tsp. fresh thyme leaves

⅓ c. chopped sun-dried tomatoes

¾ c. heavy cream

½ c. grated Parmigiano Reggiano

2 T. basil chiffonade, garnish   

In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Swirl pan to coat with oil and butter evenly. As the butter and oil heat, whisk the flour, salt, and pepper together in a small bowl. Dredge the chicken pieces in seasoned flour and shake off any excess.

Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate and set aside.

Sauté the shallot for a few minutes until starting to soften. Then add the garlic and cook for a minute or until the garlic becomes fragrant.

Add the tomato paste, chicken broth, crushed red pepper flakes, oregano, thyme, and sun-dried tomatoes. Deglaze the pan scraping up any brown bits that might still be stuck to the bottom of the pan. Adjust the heat to medium-low. Allow a bit of the liquid to evaporate.

Add the heavy cream and the Parmigiano Reggiano to the skillet. Allow the sauce to simmer for a couple of minutes, then taste the sauce and adjust seasonings.

Add the cooked chicken and any accumulated juices, along with the remaining 1 tablespoon of butter, and allow the sauce to simmer and thicken for a few more minutes.

Garnish with chopped fresh basil leaves and serve over CREAMY POLENTA (see recipe below), pasta, or rice.

CREAMY POLENTA

2½ c. chicken broth

1½ c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) cream cheese

Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.

Please note: In making both the chicken dish and the polenta, I used exactly 1 quart of chicken broth. That was not a coincidence. It was a conscientious decision on my part. This way I can use the entire quart of chicken broth without having any leftover broth in my fridge to go bad before it can be used. Pretty clever, right!?

And BTW, I really like the chicken broth that comes in a 6 pack (1 qt. each) from Costco. The price is right too.  

 

CREAMY CHICKEN MARSALA WITH EGG NOODLES  

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And yes, I do already have a great Chicken Marsala recipe on this site. But this recipe is just a bit different, and a bit quicker and easier to prepare.

As you know, I’m always looking for ways to cut the time I spend in the kitchen without sacrificing the enjoyment both Mr. C. and I find in stuffing our faces. So, really, the difference between my two recipes is minimal. But then, who doesn’t want choices? And for me, there is always the hunt for and the fun in finding or creating a variation on a dish I already know I adore. Thus, this recipe.

Now, if you have never eaten chicken marsala, you are in for a treat. Even if you have been enjoying this dish since God was a child or your first visit to Italy (whichever came first) but have never made it at home, then you may not know how terribly easy this dish is to prepare. And since I am very adroit at stating the obvious, this dish costs a heck of a lot less to prepare at home than it does to order at a good Italian restaurant. And when you make this amazing dish at home, not only can you eat your fill at table, but you might just have terrific leftovers to fight over the next day! What’s better than that?

Anyway, this is one pasta dish that I can’t even name one person who doesn’t swoon when even hearing the name of this delicacy. So, you might consider giving this dish a try. Easy to make, contains normal ingredients (doesn’t everyone have dry marsala in their liquor collection), and tastes like it was prepared by Lidia Matticchio Bastianich herself. Don’t know who she is? Look her up!

Well, that’s it for now. It’s sunny outside. And all I have on my agenda for today is a doctor’s appointment this afternoon. Of course, I do! I’m turning 79 this month and going to the doctor is what people my age do for entertainment! Or so I have tried to convince myself. The reality is that as you get close to being in your golden years, your body starts to treat you like you are secretly housing an alien species who merely wants to escape its confinement. “Let me go or I’ll keep punching you in the stomach, or the back, or whatever causes you the most discomfort!”

So, if you are young – live it up! If you are older, don’t give up. You are not alone. We are all in this together.

Peace and love to all.  

1 boneless, skinless chicken breast, cut into thin, one bite pieces

¼ c. all-purpose flour

¼ tsp. kosher salt

freshly ground black pepper

4 T. (½ stick) unsalted butter, divided  

1 sm. shallot, finely minced

8 oz. button mushrooms, sliced

2 cloves garlic, finely minced

⅔ c. + 1 T. dry marsala, divided

⅔ c chicken stock 

¼ c. heavy cream

1 big handful thick egg noodles, cooked al dente

Place the flour, salt, and black pepper in a small zip-lock bag. Add the chicken and shake it all about.

Heat 2 tablespoons of the butter in a large skillet. Add the chicken and brown on both sides. Remove from pan and set aside.

Add the remaining 2 tablespoons butter to the skillet. Add the shallot and sauté a couple of minutes. Add the mushrooms, and sauté until beginning to brown. Add the garlic and cook for 1 minute.

Pour in the 2/3 cup marsala and chicken broth and bring to a boil. Reduce heat and stir in the heavy cream. Simmer for a few minutes until there is only about ¾ cup of sauce left. Stir in the cooked chicken, al dente egg noodles, and the remaining 1 tablespoon of marsala. Serve immediately.

ITALIAN SAUSAGE, ZUCCHINI, AND ORZO STOVE TOP CASSEROLE  

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As you might have guessed by now, I am getting lazier and lazier in all aspects of my life. Even cooking. Or to be exact, mostly in the day in day out, what should I cook for dinner, realm of cooking. Which for those of you who know me, or are yourself in your late 70s, is not a condition I am experiencing any different than most other cooks my age. As a group, we are all slowing down. And most of us have been preparing dinners now for 5 decades. That’s a blooming lot of dinners to not only cook but think up! So, both the appeal of cooking 7 dinners a week and the reality of the work involved has diminished at least my eagerness to continue performing miracles in the kitchen. So, for me, it’s mainly the energy involved that has dampened my zest for providing unique and tantalizing dishes every stinkin’ night! Which is hard for me to accept since I have always been kind of an energizer bunny! But Mother Nature has put the kibosh on what was once my norm. Because boy howdy, things have changed dramatically in this old gal’s body! And one of the major changes is how I feel about cooking dinner EVERY BLOODY NIGHT!

Luckily Mr. C. understands where I am coming from because as strange as it may seem, he is slowing down too. Funny how that works. And of course, with all his gigs that are often held in restaurants, I get a break from cooking dinners every night. So, that helps. Plus, there are the days when I simply announce that I am not cooking dinner. And bless his heart, he has never questioned my decision or tried to change my mind.  

Now don’t get me wrong. I still love to cook. And I especially like to prepare food for gatherings at our home. And I love to hear Mr. C. verbalize his pleasure over food items that I have set before him. So, of course I continue to enjoy that aspect of dinner preparation. I just don’t want to spend as much time in the kitchen as I did when I was younger. But I still insist that the food be as healthy and tasty as possible. Thus, the recipe you find below.

I found this recipe on the tippsinthekitchen.com site. I had some bulk Italian sausage in the freezer and a couple of zucchinis that were trying to self-destruct, so to the internet I proceeded. Not only was this pasta dish extremely quick and easy to prepare, but it was also delicious. I made a couple of slight changes, but then, that’s just what I do!

So, I hope you too enjoy this lovely main dish. I served it with a crisp green salad, and dinner was delightful.

And as a gentle reminder, let’s all remember to cut ourselves some slack. Our bodies all change as we get older. So, we need to be reminded that not only are we changing, but so are others around us. And as our bodies morph into their new reality, let’s all work even harder to keep our minds focused on kindness, patience, forgiveness, empathy, and the willingness to accept what we can’t change. Because aging is not for the faint of heart! But luckily, kindness, etc. is a gift you can give others that doesn’t adversely impact your aging body in any way, shape, or form. In fact, quite the opposite. Being a thoughtful human being brings on a high that not even the best-known uplifting drugs can duplicate or exceed. A natural high, as the saying goes!

Peace and love to all.

2 T. extra virgin olive oil

1 lb. bulk Italian sausage  

2 sm. zucchini squash, chopped in 1-inch pieces

4 cloves garlic, finely minced

pinch crushed red pepper flakes

¼ tsp. fennel seeds

1½ c. dried orzo (Make sure the orzo was made in Italy)

3 c. chicken broth  

½ tsp. kosher salt

freshly ground black pepper

1 c. grated Parmesan, plus more for passing

2 c. fresh baby spinach or arugula, optional

Heat the olive oil in a large, heavy, covered pan over medium high heat. Add the sausage and cook, breaking up the sausage as it browns. Add the zucchini and sauté for 2 minutes. Add the garlic and cook for one minute. Then add in the crushed red pepper flakes, fennel seeds, and orzo. Cook for 1 minute.

Pour in broth, bring to a boil, reduce heat, cover, and simmer for 10-12 minutes, stirring every few minutes until orzo is cooked. (If the consistency seems a bit watery, remove the lid for the last bit of cooking time.) Add the Parmesan and stir until well blended.   

Add the spinach or arugula and cook only till wilted. Taste and adjust seasoning. Offer additional grated Parmesan to the table.

CREAMY CHICKEN NOODLE SOUP

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OK, I woke up yesterday morning hungry for Navy bean soup. But when I discovered there wasn’t a ham hock in the freezer, I quickly changed my mind, and adjusted my thinking towards chicken soup. (I’m pretty easy to please when it comes to soup.) But I didn’t want to make one of my standard recipes for chicken soup. If I couldn’t have Navy bean soup, which tends to be inherently creamy as the beans break down, then I wanted to try building a creamy chicken soup for the lovely mouth feel that creamy soups provide. Thus, this recipe.

Now of course this soup includes all the usual suspects. Carrot, celery, onion, etc. But the addition of beurre manié at the end gives the soup a lovely creamy texture. And this soup is very versatile. Want mushrooms, spinach, rice instead of pasta, peas, etc. in your soup? Go for it! Want to use heavy cream instead of whole milk? Knock yourself out! This is just an easy soup to prepare and adapt to whatever your family will enjoy. Nothing special. Nothing new and exciting. Just a good soup that can be made either with freshly cooked chicken or leftover chicken or turkey.

So, that’s it for today. It’s warm and sunny here in northwest Washington. Mt. Baker is showing its beautiful countenance to its many admirers. Port Susan Bay is almost glass-like and a stunning blue/grey. And everywhere I look new leaves are decorating our vista while our lilac bushes insist upon perfuming the air. In other words, it’s a perfect day to work or read outside. And yes, I am very, very lucky.

So, with my book in hand, and my favorite chair in our courtyard just sitting there waiting for me, I leave you to spend the rest of your day also enjoying your surroundings.

The best advice my father ever gave me was to be happy with what I had. Not that I shouldn’t strive for what I wanted or needed. But I should always look around me and be grateful. I wish he were still alive so that I could thank him for his wisdom. Because I know far too many people who are always living in a world of “when I get this or that, I will be happy”. It simply doesn’t work that way. Be happy with what you have and try to help those around you to be happy also. All the rest will eventually fall into place.

Peace and love to all.  

¼ c. unsalted butter, divided

1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp. seasoned salt

freshly ground black pepper

½ lg. onion, finely diced

2 carrots, cut in quarters, then diced

2 ribs celery, cut in half lengthwise and then thinly sliced

2 garlic cloves, finely minced

1 T. chopped fresh parsley

1 tsp. poultry seasoning  

¼ tsp. dried thyme leaves

2 bay leaves

6 c. chicken stock

1 T. chicken base (I use Better Than Bouillon Chicken)

2 tsp. dry sherry

⅓ c. flour

1 c. whole milk

2 c. thick egg noodles, cooked al dente

In a large pot, melt 2 tablespoons of the butter and add the chicken cubes. Sprinkle with the seasoned salt and pepper. Allow the chicken to get good and browned and almost crispy. Remove from pan with a slotted spoon and refrigerate until needed.  

Add the onion, carrots, celery, garlic, and parsley. Cook for a couple of minutes. Then stir in the poultry seasoning, thyme, and bay leaves.

Add the chicken stock, chicken base, and dry sherry and simmer covered for about an hour or until the carrots are soft. Meanwhile, mush the remaining 2 tablespoons of butter with the flour in a small mixing bowl.

When the veggies are soft and just before you are ready to serve the soup, add the cooked chicken and milk. When hot, gently stir in the beurre manié (the French name for butter and flour mushed together as a thickening agent). Stir until the soup is hot and thickened. Add the al dente noodles. Remove the bay leaves. Taste and adjust the seasoning.

HUNGARIAN PAPRIKÁS WITH PORK AND EGG NOODLES  

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Before leaving on our spring trailer vacation, I decided to take some pork tenderloin along with us. Mr. C. loves to grill, and pork tenderloin is so wonderful when BBQed. Plus, I had a new marinade recipe I wanted to try.

But this was not the vacation to do any grilling. It rained, it snowed, and the wind was exceedingly busy. So, I kept putting off using the tenderloin. Finally, the day our good friends Margo and Jim were due to arrive, and I had previously told them not to worry about dinner after their long drive, I decided to put the pork tenderloin to good use. It was either that or go to the local grocery store and try to find some other kind of meat to serve. And grilling was out of the question. So, I took inventory of what I had on hand that could work its’ way into a pork dish and decided on some type of pork stew. And what immediately came to mind was paprikash.

So, the recipe you find below is the result of me making do with what I had on hand. And it worked. All 4 of us declared it a winner and the stew had been so very easy to prepare. Even in our trailer.

Sure, I had to simmer the stew for about 90 minutes to tenderize the meat and break down both the onion and red bell pepper. While occasionally giving the whole mess a stir. But, really easy to do in a trailer. (Especially when you must remain in the trailer anyway because of inclement weather!) And as it was burbling away, it smelled so good that I was surprised some of the other campers weren’t lined up at supper time to claim their fair share! So, this is definitely a recipe I will be making in our trailer again. (And at home too, of course!)

So, if you too love Hungarian food and are particularly fond of tender pork in a paprika and sour cream sauce, this is the recipe for you. Easy to build, fairly inexpensive to produce, and totally yummy.

Well, that’s it for today. We are off to a piano recital this evening in Seattle. Works by Frédéric François Chopin. One of our favorite composers. So, I am stoked. What can be better than paprikash for dinner followed by Chopin for dessert? Not a thing I can think of.

Peace and love to all.

Since I am posting this recipe the day after I wrote the preface, I feel duty bound to mention that the concert was fantastic. And if you live in the Seattle area and love music, you might avail yourself of the concerts that are performed at Meany Hall on the U of W campus by the School of Music faculty. Since we are seniors, our concert tickets cost us $10 each. If you are not a senior or a U of W student, the cost is still reasonable – only $20. The best bang for your buck in town. And to hear and watch a world class pianist like Craig Sheppard is magic in and of itself. And hearing all of Chopin’s nocturnes played so beautifully was heavenly. To learn more about upcoming recitals etc., visit the U of W School of Music’s web site.

2 T. veggie oil

1 pork tenderloin, cut into ¾-inch cubes

1 tsp. salt

freshly ground black pepper

1 yellow onion, chopped

1 red bell pepper, chopped

2-3 garlic cloves, roughly chopped

4-6 tsp. paprika, or more to taste

2½ c. chicken stock

2 T. unsalted butter, room temp.

3 T. flour

1 c. sour cream, or more as needed

2-3 c. dry thick egg noodles, cooked al dente (I use Homemade Style Country Pasta Egg Pasta) (Costco)

In a large pot, heat the oil. Add the pork cubes, salt, and pepper. Brown the pork. Add the onion, red bell pepper, garlic, and paprika. Stir and cook for a couple minutes. Then add the chicken broth, bring to a boil, reduce heat, and simmer covered for about 90 minutes or until the pork is tender.

Meanwhile mash the butter and flour together. (I use a table fork) When the pork is fork-tender, stir the beurre manié (the French name for butter and flour mushed together as a thickening agent) into the pork. Let burble for a couple of minutes or until the sauce thickens. (If the sauce doesn’t thicken enough, add another beurre manié using 1 tablespoon butter and 1 tablespoon flour). Reduce the heat to very low and whisk in the sour cream.

Add the al dente noodles to the sauce and serve immediately.