Everyday Fare

noreply@blogger.com (shoutingforha) — Thu, 11 Nov 2010 19:20:00 +0000

For now, I have decided to post my recipes over on my personal blog. Feel free to stop by and say hello.

Thanks!

Chicken Salad

noreply@blogger.com (shoutingforha) — Mon, 15 Mar 2010 14:34:00 +0000

I am obsessed with eating chicken salad. Strange isn't it? I just can't seem to get enough of the stuff.

Years will pass without me making a single batch. Then, wham! I find myself dreaming up reasons to roast a few chickens so I can justify my obsession under the guise of using up the leftovers.

I like my chicken salad loaded with dried cranberries, grapes, nuts and fresh herbs. It is delicious on it's own, but is especially tasty on freshly toasted Cranberry-Walnut Bread or on top of a spinach salad.

Give it a try. You may even love it as much as I do.

*** The measurements in the recipe are just rough estimates. Feel free to adjust the amounts to suit your personal taste.

Chicken Salad
2 c. cooked chicken, diced
1/4 c. dried cranberries
1/2 c. red grapes, halved
1/4 c. nuts, chopped
1-2 Tbs. fresh herbs, minced
1/2 c. mayonnaise
1 tsp. salt
freshly ground pepper
1/2 tsp. onion powder

Place the diced chicken in a large bowl. I prefer to use roasted chicken, but any cooked chicken will do. This is also a great way to use up some of that leftover turkey after Thanksgiving.

Add the dried cranberries.

Add the grapes.

Add the nuts. I generally use pecans or walnuts, but feel free to use any nuts or seeds that you have on hand.

Add the fresh herbs. I happened to have chives and flat leaf parsley on hand.

Stir the ingredients to combine.

Add the mayonnaise, salt, pepper and onion powder. I have found that the onion powder really elevates the flavor of the chicken salad.

Give everything a thorough mixing. Taste and adjust the seasoning accordingly. You may need to add a little more mayonnaise if the chicken salad seems a little dry.

Enjoy!

Naan Bread

noreply@blogger.com (shoutingforha) — Wed, 18 Nov 2009 02:16:00 +0000

My hubby and I have been on and Indian food kick as of late. Every chance we get, we sneak off to our favorite place, Shalimar Fine Indian Cuisine. My mouth is watering just thinking about it.

While I never tire of Chicken Tikka Masala, Vegetable Biryani and Samosas, I can't get enough Naan. I love the stuff.

My obsession with the bread necessitated that I find a recipe to make at home. As luck would have it, I struck gold with my first attempt.

The Naan recipe that I used came from Manjula's Kitchen : Indian Vegetarian Recipes. I am looking forward to trying many of the other recipes on the website.

Naan Bread

4 c. flour
2 tsp. yeast
2 tsp. salt
2 tsp. sugar
2 pinches of baking soda
4 Tbs. oil
5 Tbs. plain yogurt
1 1/2 c. warm water

This recipe makes 12 Naan.

Dissolve the yeast in the water and let it stand for 10 minutes.

In the bowl of your mixer, combine the flour, sugar, salt and baking soda.

Combine the oil and yogurt in a separate dish.

Add the yogurt mixture to the flour and blend at medium speed until it resembles coarse crumbs.

With the mixer still running, add the water/yeast mixture. The dough will become quite sticky.

Switch to the dough hook and knead the dough, adding a little additional flour if needed, until the dough becomes soft and smooth.

Place 1 Tbs. of oil in a large bowl. Roll the dough in the oil to coat, cover and let raise in a warm place for 2-3 hours. The dough should be nearly doubled in size.

Preheat your oven to 500 degrees F. and place a baking or pizza stone inside. Allow it to heat up for at least thirty minutes. Manjula advises that the heated stone will come close to replicating the temperature of a clay tandoor.

After thirty minutes have passed, turn on the broiler.

Once the dough is risen, turn it out onto a lightly floured surface and knead for 2-3 minutes. The dough should be soft and smooth.

Divide the dough into 12 equal parts.

Dust your work surface lightly with flour. Roll each piece of dough into an 8-inch oval shape.

Before putting the Naan into the oven, pat both sides of the rolled dough with lightly wet hands. Place two Naan on the baking stone in the oven.

Allow the Naan to bake for approximately 2 minutes, depending on your oven. The Naan should be golden brown on top.

I opted to flip my Naan and allow the bottom to brown for a little less than a minute.

Place the cooked Naan on a baking rack to cool. You can brush them with a little clarified butter or ghee if desired.

Follow the same process for baking the remaining Naan. It is a good idea to allow the oven to reheat for a minute or two between batches.

The process was much easier than I anticipated and the Naan turned out perfectly despite my lack of a tandoor for baking. I hope that you will give this recipe a try. You won't be disappointed.

Baguette with Brie, Honey and Black Pepper

noreply@blogger.com (shoutingforha) — Sun, 20 Sep 2009 22:12:00 +0000

The hubby and I took the boy on an action packed trip to New York City last month. We had a blast. You can read all about our trip over at my other blog. Just click on the September archives.

New York is a city that is known for it's amazing cuisine. One of the highlights, for me, was eating at Les Halles, the French Brasserie where Anthony Bourdain cut his teeth. The food was nothing short of amazing.

My boy, who ordered the restaurant's version of fish and chips, loved the whole dining experience. Since returning home, I have been asked countless times to recreate "that yummy appetizer."

Here is my version of Croûtons de Coulommiers rôtis au miel et poivre (Brie topped with honey & cracked black pepper). It couldn't be easier to make. I hope you will give it a try.

Take several slices of baguette and arrange them on a baking sheet. Top the baguette with a slice of Brie, a drizzle of honey and a grind of fresh black pepper.

Place under the broiler for a few minutes until the cheese is bubbly and the bread is lightly toasted.

This tasty bite has quickly become one of my favorite breakfast indulgences. It goes perfectly with a piping hot cup of coffee.

The Silver Spoon

noreply@blogger.com (shoutingforha) — Mon, 16 Feb 2009 23:01:00 +0000

The hubby bought me a new cookbook, "The Silver Spoon." The book, which is also known as "the bible of authentic Italian cooking," boasts over 2000 recipes. While first published in Italy in 1950, it was only recently translated into English.

The Silver Spoon is a virtual treasure trove of Italian cooking. It contains recipes for everything from basic sauces and marinades, to salads, soups, appetizers, pizza, eggs, vegetables, fish, meat, pasta and baked goods. Each section is color coded to make browsing easy. The recipes are simply written and rarely longer than a brief paragraph.

One of my favorite things about The Silver Spoon is that it truly captures the Italian perspective and approach to cooking. As I've mentioned before, my hubby is Italian. After we were married, I was able to spend some time cooking with his Sicilian grandmother. What a treat!

One of the things that surprised me was the simplicity of her recipes. This book captures that essence... Non-fussy, yet incredibly flavorful recipes that enable any cook to prepare a delicious meal for their family.

After browsing through the book for several hours, I am having difficulty deciding which recipe to try first. It would literally take me years to try them all. Maybe I should make that a personal goal. I can't think of anything more delicious.

Green Chili

noreply@blogger.com (shoutingforha) — Fri, 09 Jan 2009 04:53:00 +0000

Hello dear, ever patient readers. I am afraid that I have been terribly neglectful of this blog. While I am not one to make New Year's resolutions, I have decided to be more deliberate about posting recipes in the coming year.

To kick things off, I would like to share one of my favorites... Green Chili. My mouth is watering just thinking about it.

Being from Colorado, I love Mexican food. Sadly, good south of the border fare is in short supply here in the south. As a result, I have resorted to making it at home.

This recipe is so versatile, it will quickly become a staple around your house too. The Green Chili is delicious on it's own served like a soup or poured over burritos and other Mexican dishes. You can also use it to make a mean Huevos Rancheros.

Green Chili

1 large pork butt or pork shoulder roast
salt & pepper
garlic powder
1-2 Tbs. bacon grease
1 small onion, chopped
2 cloves garlic, minced
2-3 small cans diced green chilies
1/4-1/3 c. flour
2 quarts chicken stock
hot sauce, to taste
salt & pepper

Season all sides of the pork butt with salt, pepper and garlic powder. Place in a roasting pan fat side up.

Roast the pork at 350 degrees F. for 2-4 hours, depending on the weight. The pork will be nicely browned and the juices should be clear.

Allow the pork to rest for 15-20 minutes, reserving the pan drippings.

Heat a large pot over medium heat and add the bacon grease.

I know what you're thinking... "bacon grease?! Is this woman crazy?" Trust me, it adds a depth of flavor to the Green Chili that is well worth any additional calories.

Add the onions and garlic.

Allow them to cook until tender, approximately 5 minutes.

Pour some of the reserved pan drippings into the pot. It will add incredible flavor to the Chili.

Add the canned green chilies and stir to combine.

Sprinkle the flour over the onion mixture. Cook, stirring, for 3-5 minutes.

Add the chicken stock and continue to stir, making sure to scrape all the tasty bits off the bottom of the pot.

Reduce the heat and allow the Chili to simmer until slightly thickened.

Meanwhile, place the pork butt on a large cutting board.

Remove all the crispy fat from the top.

Go on ahead and pop some of that crispy goodness into your mouth. I hear it tastes just like bacon... not that I would ever eat that stuff.

Cut the pork into smaller, more manageable chunks. Using two forks, shred the pork.

Place some of the shredded pork into the now thickened Green Chili. Allow the pork to simmer in the pot for a few minutes.

Season with salt & pepper to taste. Add hot sauce to increase the heat to your liking.

To serve, place a little additional shredded pork in the bottom of a bowl. Pour the Green Chili over the top and garnish with a dollop of sour cream. Warm corn tortillas are the perfect accompaniment.

Sweet Potato Casserole

noreply@blogger.com (shoutingforha) — Mon, 01 Dec 2008 18:57:00 +0000

I would like to share one of my favorite holiday recipes, Sweet Potato Casserole. What sets this recipe apart from all those other sweet potato dishes is the candied pecan topping. It is so good, I could eat it for dessert.

Here in the South, the key ingredient in most sweet potato casseroles is marshmallows. Now don't get me wrong, I love toasted marshmallows just as much as the next person. I just prefer them to be on a s'more, not in a casserole.

Even if you aren't usually a huge fan of sweet potatoes, I want to encourage you to give this recipe a try. I'm sure it will become a family favorite around your house as well.

Sweet Potato Casserole

2 c. sweet potatoes, mashed
1 stick of butter, melted
3/4 c. sugar
1/4 c. brown sugar
2 eggs, beaten
1 c. milk
1/2 tsp. nutmeg
1 tsp. cinnamon

Topping:
1 c. pecans, chopped
3/4 c. brown sugar
1/2 stick of butter, melted

Place your mashed sweet potatoes in a mixing bowl.

Add the sugar and brown sugar.

Add the nutmeg and cinnamon.

Whisk the ingredients together.

Add the melted butter, eggs and milk.

Stir until combined.

Pour the mixture into a casserole dish. Bake at 350 degrees F. for 30-40 minutes.

Meanwhile combine the nuts, brown sugar and butter.

Once the sweet potatoes are bubbly, spread the topping evenly over the top. Bake for an additional 10 minutes or until the topping is golden brown.

Perfect Pie Crust

noreply@blogger.com (shoutingforha) — Sat, 29 Nov 2008 18:18:00 +0000

I posted a recipe for my boy's favorite pie this summer. In that post, I wrote that my recipe for the crust would "follow in another post." Better late than never I suppose.

For some reason, pie crust is one of those things that brings stress to many cooks. I honestly don't understand why. My seven-year-old son has made this crust on a number of occasions, quite successfully I might add.

This crust is incredibly easy to make and turns out light and crispy every time. Seriously, I have never had the crust turn out poorly. Lay aside your fears and give it a try.

I know that some recipes call for the use of butter in the crust. I prefer to use a good quality vegetable shortening or lard. I find that it results in a better texture.

Pie Crust

1 1/2 c. flour

1/2 tsp. salt

1/2 c. shortening or lard

1/3 c. cold water

Combine the flour and salt in a mixing bowl. Add the shortening or lard.

Using a fork or pastry blender, cut in the shortening. I prefer using the fork method.

Within a minute or two, the mixture should resemble coarse crumbs.

Add the cold water and stir until the dough just starts to come together. Use your hand to gently form the dough into a disk.

If time allows, wrap the dough in plastic wrap, place in the refrigerator and chill for at least 30 minutes. While many chefs deem this as a necessary step, I have made a successful crust even when the dough is at room temperature.

To roll out the crust, lightly flour your work surface. Place the dough on the floured surface, lightly sprinkle with flour and roll out to the desired thickness.

Invert your pie plate onto the crust. Using a knife, cut out your crust leaving a 2 inch boarder around the dish.

Remove the pie plate and fold the crust into quarters.

Place the point of the wedge in the middle of your pie plate.

Unfold the crust into the pie plate and tuck the excess edge under. Gently press into place.

If desired, you can crimp the edge of your crust.

Pour in the desired filling and bake. In this case it was pumpkin.

To prepare an empty crust, simply fill the unbaked shell with pie weights. You can also prick the bottom and sides of the crust with a fork. Bake at 350 degrees F. for approximately 20-25 minutes or until golden brown.

Thunder Cake

noreply@blogger.com (shoutingforha) — Sat, 04 Oct 2008 00:06:00 +0000

My boy read the book "Thunder Cake," by Patricia Polacco at school. It is a nice story about a grandmother who helps her granddaughter overcome her fear of thunder by baking a cake as the storm approaches. The last page of the book contains the recipe for the special cake.

He thought it would be fun to bake a Thunder Cake of our own. As promised the boy brought the secret recipe home with him from school today. We immediately started baking.

The recipe calls for tomato puree. While this is an unusual ingredient for a cake, it doesn't alter the flavor in any way. The cake is moist, chocolaty and delicious.

Thunder Cake

1 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
3 eggs, separated
1 c. cold water
1/3 c. tomato puree
2 1/2 c. flour
1/2 c. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt

Beat the egg whites until stiff. Set aside.

In the bowl of your mixer, cream together the shortening, sugar, vanilla and egg yolks. Beat until light and fluffy. Add the water and tomato puree.

In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add to the wet mixture and beat until well combined.

Using a rubber spatula, fold the egg whites into the cake batter, stirring gently until combined.

Pour the batter into two greased 8 1/2 inch round pans. Bake at 350 degrees F. for 30-35 minutes.

Invert the cakes onto a wire rack to cool.

To frost the cake, use Chocolate Buttercream Frosting (recipe below).

Place one layer of the cake on a cake stand. Top with a generous layer of the buttercream.

Top with the second layer of cake. Use a small amount of frosting to give the cake a crumb coat. Top with the remaining frosting.

We sprinkled the top of our cake with some white nonpareils, so that it would look like a cloud.

Chocolate Buttercream Frosting

1 lb. butter, at room temperature
1 1/2 c. sugar
6 egg whites
1 tsp. vanilla
3/4 c. sifted cocoa powder

Beat the butter until light and fluffy. Set aside.

Meanwhile, combine the egg whites and sugar in a double boiler. Whisk until the sugar is dissolved and the mix is warm.

Transfer the egg whites to the bowl of your mixer. Beat on high speed until the egg whites are stiff and cooled, approximately 10 minutes.

With the mixer on low, slowly add the butter to the egg whites about 1/4 cup at a time. Add the vanilla and cocoa powder.

Beat the frosting on the lowest speed for about 3-5 minutes before using.

Chicken Piccata

noreply@blogger.com (shoutingforha) — Tue, 30 Sep 2008 00:35:00 +0000

One of my favorite quick meals is Chicken Piccatta. This simple yet flavorful dish can easily be prepared in under 20 minutes.

Traditional Piccatta is made by browning lightly floured chicken cutlets or scaloppini. The chicken is served with a sauce made from butter, lemon juice, capers and either chicken broth or wine. Simple, easy, delicious.

The first time I enjoyed this dish, the sauce also contained shallots. I was immediately hooked. They have now become a standard part of my dish, but you can feel free to omit them if you wish. If you do not have shallots on hand, simply substitute finely diced onion.

Chicken Piccata

2 chicken breasts, butterflied in half and then pounded thin
salt & pepper
1/2 c. flour
2 Tbs. olive oil
2 Tbs. butter
1/4 c. shallots or onions, finely diced
the juice of 1 lemon
1/4 c. capers, drained
1/2 c. chicken stock or white wine

Season the chicken with salt & pepper. Dredge the cutlets in the flour until lightly coated.

Meanwhile, heat a pan over medium heat. Add 1 Tbs. each of the butter and olive oil. Once the butter has melted, place two of the cutlets in the pan and cook about 3 minutes.

Once the chicken is golden brown, flip and cook an additional 3 minutes on the other side.

Remove the chicken from the pan and set aside. Place another Tbs. of butter and olive oil in the pan and repeat with the remaining chicken.

Once all the chicken is cooked and set aside, add the shallots. Allow the shallots to cook until they are translucent.

Add the lemon juice and capers. Stir, scraping all of the yummy bits off the bottom of the pan.

Add the chicken stock or wine and the remaining Tbs. of butter. Allow the sauce to simmer until it is slightly thickened.

Pour the sauce over the chicken to serve.

Easy Chicken & Wild Rice Soup

noreply@blogger.com (shoutingforha) — Mon, 29 Sep 2008 14:05:00 +0000

The weather is finally starting to get a little bit cooler down here at the threshold of hell, a.k.a. the South. Much to my family's dismay, that means my obsession with soup is back. Poor guys.

Chicken & Wild Rice Soup is a snap to make. You can easily cook up a batch in 30 minutes. It is great served with a nice green salad and some crusty bread.

Chicken & Wild Rice Soup

I box Long Grain and Wild Rice (I prefer Zatarain's)
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
1-1 1/2 c. cooked chicken, diced
2 Tbs. flour
1 1/2 quarts chicken stock
1/2 c. heavy cream

Pour the wild rice mix into a large pot. Add the amount of water specified on the box.

Add the onion, carrot and celery. Stir to combine. Cover and cook until rice is done and vegetables are tender.

Add the cooked chicken.

Add the flour and stir to combine. Allow the mixture to cook for a minute or two.

Add the chicken stock and the cream. Allow the soup to simmer for a few minutes until the soup is heated through.

Enchiladas

noreply@blogger.com (shoutingforha) — Tue, 23 Sep 2008 14:01:00 +0000

I saw these enchiladas on one of the blogs I frequent and decided to give them a try. Boy, were they delicious!

For the recipe and instructions head on over to The Pioneer Woman Cooks and rustle yourself up a batch. You won't be disappointed.

As a side note, when you check out the recipe, you will notice that PW lightly fries her tortillas before assembling the enchiladas. I decided to cut down on some of the fat by simply tossing the tortillas in a warm oven for a few minutes. It worked perfectly.

Lid Grips

noreply@blogger.com (shoutingforha) — Mon, 22 Sep 2008 20:09:00 +0000

I am going to share with you one of my favorite little kitchen gadgets. I cannot take credit for finding this helpful little item... that goes to my hubby. He knows my love of cooking and regularly picks up little things that he knows I will use.

One of my recent favorites are these Lid Grips, which he purchased at our local Viking store. Don't worry if you don't have a Viking store in your area. You can purchase your own Lid Grips ($4.99/pair) here.

I am usually not one to fall for one trick wonders when it comes to kitchen gadgets. I like a good multitasker. That said, I've got to tell you that these grips are fabulous.

Gone are the days of digging around in search of a hot pad every time I want to lift the lid off of a hot pot. I simply slip the grip on the lid and I'm ready to go.

Pasta Rosa

noreply@blogger.com (shoutingforha) — Fri, 19 Sep 2008 13:39:00 +0000

As I've mentioned before, my hubby is Italian. That makes me Italian-ish by default. Like all good Italian-ish wives, I always have a vat of his Grandma's Sauce in my refrigerator or freezer. You should do the same.

Last night I had a craving for pasta. While we love to eat the standard red sauce, I was in the mood for something a little different. After scanning the refrigerator, I decided to make Pasta Rosa.

This recipe is an easy variation on the traditional red sauce. I whipped it up in just a few minutes by using some leftover chicken and roasted broccoli.

Pasta Rosa

4+ c. of Grandma's Sauce
1/4-1/2 c. heavy cream
1/4 c. frozen baby peas, defrosted
1/2 c. broccoli florets, cooked until slightly tender
1 c. cooked chicken, sliced
1 lb. pasta
freshly grated Parmesan cheese

Pour Grandma's Sauce into a medium saucepan and heat over medium heat.

Add the cream and stir to combine. The sauce should be a lovely pinkish color.

Add the peas, broccoli and chicken. Turn the heat down to low and let simmer for a few minutes until the vegetables and meat are heated through.

Meanwhile, cook your pasta in salted water until al dente. Drain.

Toss the pasta in the sauce, making sure it is coated thoroughly. To serve, top with a little freshly grated Parmesan cheese.

Roasted Broccoli

noreply@blogger.com (shoutingforha) — Thu, 18 Sep 2008 13:43:00 +0000

As you know, I did not grow up in the South. While I love the flavor of southern-style green beans or collard greens, I am not a huge fan of mushy vegetables. I like my veggies to have a little crunch when I bite into them.

Broccoli is no exception. Instead of serving the usual bland and sometimes mushy steamed version, I like to roast my broccoli. It is an easy way to add flavor to your vegetables.

Roasted Broccoli

1 bunch of broccoli
olive oil
Kosher salt
freshly ground pepper
1-2 cloves garlic, finely minced

Cut the broccoli into individual florets and place them on a baking sheet. I like to leave on some of the stem, but you can use just the floret if you prefer.

Drizzle the broccoli with a little olive oil. Sprinkle with salt, pepper and the minced garlic. Toss to coat.

Place the baking sheet in a 400 degree F. oven and allow the broccoli to cook for 7-10 minutes, tossing occasionally. The broccoli should be tender, yet firm and have tasty little browned spots.

Breakfast Casserole

noreply@blogger.com (shoutingforha) — Wed, 17 Sep 2008 14:45:00 +0000

Three days, three posts. Clearly I am on a roll. It has been nice to get back to my love of cooking.

Along that line, I have decided to be a sweet wife and have something tasty to offer the hubby for breakfast each morning. Isn't that nice of me?

Our family loves a hearty breakfast. It is a rare occasion that we eat a bowl of cold cereal with milk. The menu at our house frequently includes waffles, pancakes or french toast... all of which I make in monstrous quantities and then freeze for later. Thank God for my toaster.

During the school week, our mornings can be quite rushed. It is hard to get some protein (a.k.a. eggs or breakfast meat) into my boys without turning into a short order cook. The obvious solution was to make my favorite breakfast casserole to feed the hungry boys.

This recipe comes from my neighbor... the one who says she "doesn't cook." Lies, lies... It is by far the yummiest Breakfast Casserole I have ever eaten. Give it a try.

Breakfast Casserole

20 slices of bread, cubed
1 lb. breakfast sausage, cooked and drained
1 - 1 1/2 c. cheddar cheese grated
1 can Rotelle tomatoes
about 1 3/4 c. half-n-half
12 eggs
1 tsp. salt
1 tsp. dry mustard

Open the can of Rotelle tomatoes and drain them over a measuring cup. Set the reserved liquid aside.

Spread half of the bread cubes in the bottom of a greased 9x12 pan.

Top with half of the cooked sausage.

Spread half of the grated cheddar cheese on top.

Sprinkle the drained tomatoes evenly over the cheese. My boy doesn't like things to be too zippy, so I used about half the can. Use as much as you like.

Repeat the layering with the remaining bread, sausage and cheese.

Crack 12 eggs into a bowl.

Take the reserved liquid from the can of Rotelle and add enough half-n-half to equal 2 cups. Add to the eggs along with the salt and dry mustard. Whisk to combine.

Slowly pour the egg mixture over the top of the bread mixture. Cover tightly with plastic wrap and refrigerate overnight.

In the morning, remove the plastic wrap from your chilled casserole. Bake at 350 degrees F. for 45 minutes or until the egg is set and the top is golden brown.

Lemon Chicken

noreply@blogger.com (shoutingforha) — Wed, 17 Sep 2008 01:30:00 +0000

I have been in a bit of a rut cooking wise. After chatting with my sister today, I decided to dig back in the nether-regions of my mind for some of those old favorites that I have neglected to make in ages.

One of the dishes that came to mind was Lemon Chicken. This tasty chicken dish was a staple at my hubby's house when he was growing up. After we were married, my Mother-in-Law was kind enough to share her recipe with me.

I generally make Lemon Chicken using split chicken breasts (my boys prefer white meat),but you could use any bone-in chicken pieces that you would like. If calories are not a concern, leave the skin on. The additional flavor that the skin imparts is worth it.

Lemon Chicken

1 tsp. olive oil
1-2 lbs. split chicken breasts, or other bone-in chicken pieces
salt & pepper
garlic powder
1-2 lemons, cut into wedges

Preheat your oven to 400 degrees F.

Season the chicken pieces liberally on both sides with salt, freshly ground pepper and garlic powder.

Heat a frying pan over medium high heat. Add the olive oil and cook the chicken pieces for 3-5 minutes or until golden brown.

Flip and cook an additional 3 minutes.

Squeeze the lemon wedges over the chicken. Tuck the wedges around the chicken and place the entire pan in the oven. Allow the chicken to cook 10-15 minutes or until the juices run clear.

Poppy Seed Cake

noreply@blogger.com (shoutingforha) — Mon, 15 Sep 2008 21:26:00 +0000

I am not much of a cake lover. In fact, if given the choice, I will always choose pie over cake. I know I'm weird.

That said, there are a few cakes that I completely adore. Poppy Seed Cake is one of them. It is so good that I have been known to sneak a slice with my morning cup of coffee. Don't tell.

This recipe below comes from my Mom. I've tried other versions, but none are as moist, flavorful or easy to make. The secret is the yummy cinnamon-sugar spiked outer crust. My mouth is watering just thinking about it.

Enjoy this cake on it's own or topped with a dollop of real whipped cream. You won't be disappointed.

Poppy Seed Cake

1 Yellow Cake Mix
1 small pkg. Instant Vanilla Pudding
1/4 c. poppy seeds
1 c. + 2 Tbs. orange juice
1/2 c. oil
4 eggs
1 tsp. almond extract
cinnamon-sugar

Dump the cake mix and vanilla pudding in the bowl of an electric mixer. Add the poppy seeds.

Add the orange juice, oil, eggs and almond extract.

Beat on high speed for 4-5 minutes.

Meanwhile, thoroughly grease a bundt pan with Crisco.

Now for the yummy part... Sprinkle the greased pan with cinnamon-sugar to coat.

Pour the batter into the pan and bake at 350 degrees F. for 40-45 minutes.

Invert the finished cake onto a plate and allow to cool.

Individual Egg & Cheese Tarts

noreply@blogger.com (shoutingforha) — Wed, 27 Aug 2008 22:05:00 +0000

My son loves breakfast. It is, by far, his favorite meal of the day. His usual requests are for pancakes, waffles, muffins, french toast or some other starchy item that he can drown in syrup or butter.

The past few days have been an exception. He has been craving eggs... well, cheese eggs to be exact. He just can't seem to get eat enough of them.

After a few mornings of scrambling eggs and sprinkling them with grated cheese, I decided to do something a little different. I added a few eggs to my fail-proof quiche recipe and poured it into individual muffin cups filled with puff pastry for a quick egg and cheese tart.

My son was thrilled and proclaimed that the tarts were "delicious bites of heaven." How can you argue with a statement like that? Served with a bowl of fresh fruit, these tarts are destined to become a staple around our house.

To modify this recipe, you could easily substitute ham or sausage for the bacon, add spinach or other sauteed vegetables, or use any variety of cheese that you like. The possibilities are endless. For a lighter version, simply use low fat or skim milk instead of the half-n-half.

Individual Egg & Cheese Tarts

1 sheet frozen puff pastry, thawed
2-3 strips bacon, fully cooked, drained and crumbled
1/4 c. onion, finely diced
1 Tbs. reserved bacon grease
1 Tbs.
1 c. half-n-half
6 eggs
1 c. grated cheese, plus more for sprinkling
1/4 tsp. nutmeg
salt & pepper to taste

On a lightly floured surface, roll out the puff pastry into a large rectangle approximately 9x12 inches in size. Cut the pastry into 12 equal squares. Arrange the squares like little cups in a greased muffin tin, pressing slightly hold their shape.

Meanwhile, cook the onion in the reserved bacon grease until tender and slightly golden. Set aside.

In a bowl, combine the half-n-half and eggs. Beat until the mixture is pale, light and well combined.

Add the reserved onion, crumbled bacon, cheese and nutmeg. Season with salt & pepper to taste.

Fill each pastry cup with approximately 1/3 to 1/2 cup of the egg mixture or until full nearly to the top. Sprinkle with additional cheese.

Bake the tarts at 400 degrees F. for 12-15 minutes. The eggs should be set and the pastry should be golden.

Caramelized Onions

noreply@blogger.com (shoutingforha) — Fri, 01 Aug 2008 04:38:00 +0000

One of the things I look forward to most in the Summer is the plentiful supply of Vidalia Onions. After doing a little research, I learned that these special onions can only be grown in a mere 20 counties in the Southeastern corner of Georgia.

The first Vidalias were grown in the 1930's after farmers struggled through several disappointing tobacco and cotton crops. To their surprise the onions turned sweet and not hot like expected. The Vidalia name was born.

This delightfully sweet onion is perfect in almost any recipe. While Vidalias are sweet enough to eat raw, my favorite way to enjoy them is by caramelizing them in a pan. They are delicious along side a perfectly grilled steak, baked on top of Focaccia Bread, layered inside a sandwich, tossed with pasta, as a filling for an omelet... I could go on.

Caramelized Onions

2-3 Vidalia onions, peeled and sliced into rings
1 Tbs. butter
1 Tbs. olive oil
1 Tbs. sugar

Heat a frying pan over medium heat. Once the pan is hot, add the butter and olive oil, swirling the pan to combine. Add the onions, sprinkle with the sugar and toss them to coat.

Cover the pan and allow the onions to sweat for 5-10 minutes, stirring them occasionally. Once the onions are translucent, uncover and allow the onions to cook until they are a deep golden brown.

Cocoa Fudge Pie

noreply@blogger.com (shoutingforha) — Wed, 30 Jul 2008 16:38:00 +0000

My favorite dessert is Pie... Blueberry Pie to be specific. I could eat it everyday. My son, while he loves pie, is not a big fan of the fruit-filled variety. He loves Cocoa Fudge Pie.

At the mere suggestion of making his favorite treat, the boy sprung into action. After making the crust (recipe to follow in another post) we set about the task of making the filling.

The recipe comes from a cookbook that my hubby gave me, "Flaunting our Finest: A Cookbook from Historic Franklin." It is delicious and easy to make. I usually double the recipe so that the pie is nice and full.

The finished product is something along the lines of a gooey brownie in a crisp crust. I prefer to eat the pie while still warm with a scoop of good vanilla ice cream. My son likes it at room temperature with fresh whipped cream on top.

Cocoa Fudge Pie

1 c. butter, melted
7 Tbs. cocoa
2 c. sugar
4 eggs, beaten
1 c. flour, sifted
2 tsp. vanilla

Combine the butter and the cocoa and stir until smooth. Add the sugar, eggs, vanilla and flour. Stir until combined. Pour into an unbaked pie crust.

Bake at 350 degrees F. for 25-30 minutes. The crust should be golden and the pie should be set. I like to slightly under-cook the pie so that the middle is still slightly gooey, like a perfect brownie.

Pioneer Woman

noreply@blogger.com (shoutingforha) — Fri, 04 Jul 2008 00:45:00 +0000

My boys have decided to camp out in the backyard tonight. You can read about their big plans over at my other blog. Suffice to say, they appear to be having a ball.

Part of their plan was to build a fire pit using some old bricks. Once they had a fire going, they wanted to cook dinner... or should I say breakfast. The only thing I, the lone girl, was allowed to do was to pack a cooler with all the supplies they would need for their cookout.

As luck would have it, the smoke from the fire started to irritate my sons eyes. With no trusty sidekick to help out, the hubby asked me to lend a hand with the evening meal. Oh, how good it is to be needed!

Their menu was as follows:

crisp bacon

scrambled eggs with loads of melted cheddar cheese

and pancakes with fresh maple syrup

... all cooked over an open flame. Mmmm.

Vegan Burritos

noreply@blogger.com (shoutingforha) — Thu, 15 May 2008 16:12:00 +0000

My hubby has decided to do a 30 day Vegan fast to clean out his system. If you knew my hubby, you would understand what a big deal this is. He comes from a long line of carnivores. He is a man's man... a meat eater.

Having been married for 15 years, I understand what a long 30 days this could potentially be. Because I am such an amazing wife (ha!), I have purposed to come up with a variety of tasty meals to help coax him along. Last night I prepared delicious Vegan Burritos.

I decided that the main ingredient in my burritos would be beans, both black and pinto. I opted to use dried beans as opposed to just dumping something out of a can. After allowing the beans to soak overnight, I drained the beans and set two pots on the stove over medium-high heat. I put 1 tsp. of olive oil in each pan and added about 1/2 of an onion, finely diced, to each pot along with a clove or two of minced garlic. Once the onion and garlic were tender, I added the beans to their respective pots along with enough water to cover by an inch. I then added a decent amount of salt and a little cumin to the beans. The beans were allowed to simmer most of the day, adding water as necessary, until they were tender, flavorful and creamy.

While I love bean burritos, I wanted to add a little something to enhance the flavor. I diced onion, red bell peppers and zucchini into bite-sized pieces. After heating my pan over medium-high heat, I added a little olive oil and sautéed the vegetables until they were tender an caramelized. I seasoned the vegetables with a little salt, fresh ground pepper, cumin and coriander.

Now came the time to assemble the burritos. I took some locally made tortillas and warmed them in a 400 degree F oven for 1-2 minutes. Once out of the oven, I filled the tortillas with a thick layer of beans and vegetables. My hubby even added some leftover brown rice to his burritos. The vegetables were then topped with diced tomatoes, wedges of avocado and some homemade salsa (I will post this recipe later).

The burritos were delicious. So good, in fact, that I didn't even miss the meat, cheese or sour cream. Who knew going Vegan could be so easy!

All this writing has made me hungry. I think I might go whip up some leftovers for lunch.

Vegan Burritos

corn tortillas, lightly warmed in the oven
black beans
pinto beans
sautéed vegetables
diced tomatoes
wedges of avacado
homemade salsa

Poppy Seed Chicken

noreply@blogger.com (shoutingforha) — Tue, 01 Apr 2008 22:53:00 +0000

Today has been a chilly, gloomy, and rainy day. The kind of day that makes you want to snuggle up under a blanket and watch a good movie. Unfortunately, my schedule didn't allow for any such indulgences.

As dinnertime approached, I decided to cook one of my favorite comfort foods... Poppy Seed Chicken. I must warn you that this is by no means a healthy meal. Quite to the contrary. Those suffering from high cholesterol or heart disease should go visit another blog. This dish is loaded with fat and calories but is, in my opinion, incredibly tasty.

I prefer to roast my own chicken to make this dish, however, you could easily buy them at your local grocery store. It can also be whipped up in a snap using any leftover chicken or turkey that you might have on hand. Served with steamed brown or wild rice and a green leafy salad, Poppy Seed Chicken is the perfect meal for a busy, rainy day.

Poppy Seed Chicken

2 roasted chickens, meat removed and diced into small cubes
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 16 oz. carton of sour cream
1-2 Tbs. poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter, melted

In a bowl, mix the cream cheese, cream of chicken soup and the sour cream. Blend until creamy and smooth. Add the poppy seeds and the chicken. Stir until combined.

Pour the mixture into a 9x13 baking dish. Bake at 350 degrees F. for 30-40 minutes or until bubbly.

Combine the cracker crumbs and the butter, tossing to coat. Spread the crumbs evenly on top of the chicken. Bake an additional 10 minutes, or until the top is golden brown.

My New Knife

noreply@blogger.com (shoutingforha) — Wed, 27 Feb 2008 20:37:00 +0000

My hubby is such a good man. He understands my compulsively practical side. He knows my love for truly "useful" gifts. What else could prompt him to give me a Wusthof Cleaver for Valentine's Day 3 years ago? Other women might ask, "What were you thinking?" Not me. I couldn't have been more thrilled.

Fast forward to Christmas morning. To my delight, my hubby surprised me with a Shun, Ken Onion Series, Classic 10 inch Chef's Knife. What a beautiful knife. It is truly a work of art.

To say that this knife is sharp is an understatement. It slices through meat like a hot knife through butter. In fact, it slices through everything with virtually no effort. The Shun is hands down the best knife I've ever owned.

I am one lucky woman.