This was such an easy recipe to put together, with very little ingredients, and I have to say I think the best chicken tenders we have ever had, tender, moist and especially juicy!!  Please enjoy!!

For more chicken tender recipes from Cooks.com, click here.

• 1 lb. chicken tenders
• ½ pint buttermilk
• 1 cup seasoned Italian bread crumbs
• 2/3 cup fresh grated parmesan cheese
• Salt and pepper to taste
• 1 tbsp. butter
• 4 tbsp. corn oil

Wash and pat dry your chicken.  Pour buttermilk into a medium size bowl, add chicken tenders, stir to coat.  Marinate in refrigerator for at least one hour.  Meanwhile combine your bread crumbs, parmesan cheese, salt, and pepper.  You can combine this in a bowl, plate, or whatever you like.  (I prefer to combine mine on waxed paper, because there is no clean-up.) 

Preheat oven to 200 degrees.  After chicken has marinated, pull each piece one by one out of the buttermilk, shaking off any excess buttermilk, and coat evenly in bread crumb-parmesan mixture.  Place on a separate plate and continue coating the rest of your chicken tenders.  Preheat a large non-stick pan with the butter and corn oil, on medium heat.  Working in batches, cook your tenders on each side for about 3-4 minutes, to a nice golden brown, being careful not to burn.  (make sure your heat is not too hot, turn the heat to below medium if necessary.)   Add additional butter and corn oil if necessary.  As your tenders are cooked, place on a separate plate in your warmed oven until you have cooked all your tenders, and are ready to serve.

Serves: 4

Total time: 45 minutes

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For more meatloaf recipes, click here to check out a website dedicated just to meatloaf.

• 1 medium onion chopped
• 1 tbsp. butter
• 1 ½ lbs. lean ground beef
• ½ b. ground Italian pork sausage
• 1 cup dry bread crumbs
• ¼ cup red wine
• ½ tsp. salt
• 1 tbsp. Worcestershire
• 1 large carrot grated
• ½ tsp. each oregano leaves, and pepper
• ½ cup chopped parsley
• 2 eggs

Preheat oven to 325 degrees.  In a medium fry pan, sauté onion in butter until limp, about 5 minutes.  In a large bowl, add the onion, and the remaining ingredients.  Mix well with your hands.  Place in a large casserole dish.  Using your hands form meat into a loaf.  Bake uncovered for 90 minutes. 

Serves: 8

Total time: 30 minutes to prepare, 90 minutes to cook.

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This was a fun pasta dish that I made in an effort to experiment with the orange infused olive oil that my sister gave me as a gift.  I happen to like creamy sauces, so to my chicken broth, white wine, orange juice, and orange zest, I added 1/4 cup of cream mixed with corn starch.  It was really, really good!  If cream is too rich for your taste buds, you can add the corn starch as a last step, to thicken your sauce.  I picked fennel as one of my vegies in this recipe, which provided a nice compliment to the sweet onion, and all the fresh orange goodness that was going on with this delicious, lip-smacking pasta….please enjoy!

For more recipes that include an orange marinade, click here.

• 1 lb. chicken tenders cut into 2-inch pieces
• 3 oz. Orange infused olive oil
• Zest from 1 orange, divided in half
• Juice from 1 orange, divided in half
• Salt and fresh cracked pepper
• 6 tbsp. olive oil, divided in half
• 1 fennel bulb sliced
• ¼ cup fennel fronds chopped
• 1 sweet yellow onion chopped
• 1 cup chicken broth
• ½ cup white wine
• ¼ cup cream mixed with 2 tbsp. corn starch
• ½ lb. fettucini

In a medium size bowl combine the orange infused olive oil, zest from ½ orange, juice from ½ half orange, salt, and pepper to taste.  Place chicken tenders in bowl, stir to combine, and marinate in refrigerator for one hour while you prepare the rest of your ingredients.

Tear off fennel fronds to ¼ cup, chop and set aside.  Slice fennel bulb to ¼ inch thickness.  Chop sweet onion, combine with fennel bulb slices and set aside.  Start a large pot of boiling salted water for the fettucini.  Cook your fettucini al dente, and place back into your pot.

Take your chicken out of the refrigerator and let it sit for a few minutes while you heat up a large non stick pan on medium heat with 3 tbsp. olive oil.  Sauté marinated chicken on each side for about 3-4 minutes.  Your heat should not be too hot.  You want a nice golden brown.  Remove chicken tenders to a separate plate, cover with foil.  To your pan add the remaining 3 tbsp. olive oil, sliced fennel and onion.  Sauté until fennel and onion are tender, and almost caramelized.  Set aside.  To your pan add the chicken stock, and white wine, scraping up all the brown bits.  Place your chicken back into your pan, bring to a light boil, cover and simmer on a low heat for about 8 minutes.  Remove chicken from pan, add the cream mixed with cornstarch, orange juice, and the remaining orange zest.  Bring to a light boil, stirring constantly until slightly thickened.  Meanwhile to your fettucini, add the fennel , onion, and chicken, stirring lightly.  When your sauce is done pour over the fettucini.  Stir to combine completely.  Serve into large pasta bowls and sprinkle with reserved fennel fronds.

Serves: 4

Total time: 90 minutes

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Olive oil, with it’s high content of monounsaturated fatty acids, and high content of antioxidantive substances is clearly one of the good oils.  Studies have shown that olive oil offers protection against heart disease, and may also offer benefits in terms of colon cancer.  What I was surprised to learn, was that “light” olive oil is a marketing concept, unregulated by any certification organizations, and that it can be cut with other vegetable oils, according to this link here.  I say go for the extra extra virgin olive oil, YES!  Please enjoy!

For more olive oil recipes, click here.

Marinade: 

• 4 oz. orange infused olive oil
• 3 oz. aged balsamic vinegar
• 1 shallot chopped
• Orange zest from 1 orange
• Salt and fresh cracked pepper to taste
• 1 lb. skirt steak

Salad:

• 1 head romaine lettuce
• 1 large avocado
• 1 large orange
• 4 large shallots, sliced thin
• 3 tbsp. flour mixed with salt and fresh cracked pepper
• 6 tbsp. olive oil

Vinaigrette:

• 6 tbsp. orange infused olive oil
• 3 tbsp. aged balsamic
• 1 shallot chopped
• Salt and fresh cracked pepper to taste

For the marinade:

In a large flat container, combine orange infused olive oil, balsamic vinegar, shallots, orange zest, salt and pepper.  Place your skirt steak into the marinade and coat thoroughly, cover, place in refrigerator and marinate for at least 2 hours.

Meanwhile prepare your shallots:

In a small bowl, toss shallots with flour, salt and pepper.  Heat 6 tbsp. olive oil in a large non stick skillet over medium high  heat, add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes.  Transfer shallots to a separate plate lined with paper towels.   Set skillet aside until you are ready to grill your skirt steak.

Prepare your vinaigrette:

Combine orange infused olive oil, aged balsamic, chopped shallots, salt and pepper in a cruet.  Shake vigorously to combine.  Refrigerate until ready to use.

Prepare your salad:

Tear romaine lettuce into bite size pieces onto each serving plate.   Slice the avocado and set over romaine.  Slice off each end of the orange.  Remove peel by slicing all the way around, making sure you remove all of the white pith.  Slice your orange into ¼” rounds, slice your rounds in half and scatter over your romaine.  Place your skillet over medium heat (add a little extra olive oil if necessary).  Remove skirt steak from marinade and grill each side for 2 to 3 minutes, depending on how rare you like it.  Remove from skillet, set aside on cutting board, letting your skirt steak rest for a few minutes before you slice.  Slice skirt steak on the diagonal, and place onto your salad.  Drizzle with desired amount of vinaigrette.   Finish by scattering with crispy shallots

Serves: 4

Total time: 30 minutes (not including the marinate time)

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Looking for a website that is dedicated to just baby back ribs, click here.

• 4 lbs. back ribs 
• ½ cup soy sauce
• 1 cup orange marmalade
• ½ tsp. garlic powder
• ½ tsp. ground ginger
• ¾ cup water
• Pepper to taste

Preheat oven to 425 degrees.  Place back ribs meaty side down, in a shallow roasting pan.  Roast for 35 minutes.  Remove from oven, tilt pan allowing the fat drippings to go into one corner.  Spoon out excess fat from pan.  Now turn ribs meaty side up.  Lower oven to 350 degrees.  Cook for 75 minutes.  Meanwhile prepare your marinade, by adding all of the above ingredients in a bowl, mix well.  After 75 minutes, pour over back ribs.  Continue cooking for another 30 minutes, basting occasionally with marinade.

Serves: 6

Total time: 2 hours and 20 minutes

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For different versions of chicken tenders, click here.  

• 6 tbsp. corn oil
• ½ tsp. red pepper flakes
• 2 eggs
• 2 tbsp. spicy brown mustard
• ¾ cup breadcrumbs
• 1 cup freshly grated parmesan cheese
• ¾ tsp. Italian seasoning
• 1 – 1 ½ lb. boneless skinless chicken tenders

Preheat oven to 300 degrees.  Into a shallow bowl whisk eggs, spicy brown mustard, and red pepper flakes.  Place chicken tenders into egg mixture and combine to coat thoroughly.  In another shallow bowl, combine breadcrumbs, parmesan cheese, and Italian seasoning.  Remove the chicken tenders from the egg mixture, and dredge them into the breadcrumb mixture, coating thoroughly, setting aside on a separate plate.  In a large nonstick pan, pour in your corn oil, heating your pan to medium heat.  (if the pan is too hot, the cheese will stick).   Working in batches, cook your chicken to a nice golden brown on the outside.  Remove to a separate plate, keeping warm in the oven, until all tenders are cooked.

Total time:  60 minutes

Serves:  4

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Leeks are a root vegetable that look like a giant scallion.  Their flavor is like an onion, but much milder, and slightly sweet.  Leeks are a great source of fiber, packed with vitamins and minerals, including potassium, to learn more about leeks, check out this link here.  The original recipe suggests russet potaoes, I used large yukon golds that I do not peel (their skin is so thin that I believe it is not necessary).  Make sure that the skillet you use is oven-proof.  My source for this recipe was the Williams-Sonoma thanksgiving catalog that I received via my mail.  Please enjoy!

For more potato casserole recipes, check out this link to recipe.com.

• 5 tbsp. unsalted butter
• 4 lbs. leeks, white and light green portions, rinsed well, cut into ¼-inch rings
• 1 ½ tbsp. salt
• 1 tsp. minced fresh thyme
• ¼ tsp. freshly grated nutmeg
• ¾ tsp. freshly ground pepper
• 1 cup heavy cream
• 6 oz. Gruyere cheese, grated
• 3 oz. Parmigiano-Reggiano cheese, grated
• 3 lb. potatoes of your choice (I like to use large Yukon golds)
• 3 tbsp. minced fresh chives

Preheat oven to 400 degrees.

In a 12-inch non-stick pan over medium heat, melt 4 tbsp. butter.  Add leeks and salt, stirring to coat leeks with butter.  Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.  Add fresh thyme, nutmeg, pepper, and cream.  Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes.  Transfer to bowl; let cool.  Wipe out pan; grease with remaining 1 tbsp. butter.

In bowl, combine cheeses.  Layer one-third of potatoes in fry pan.  Spread one-third of leek mixture on top.  Sprinkle one-third of cheeses, then 1 tbsp. of chives.  Repeat layering 2 more times, reserving 1 tbsp. chives.  Cover pan; transfer to oven.  Bake 45 minutes.  Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes.  Sprinkle remaining 1 tbsp. chives on top.  Let stand 15 minutes before serving.   

Serves: 8-10

Total time: 90 minutes

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For more recipes with lentils, click here.

• 2 tbsp. olive oil
• 1 lb. hot Italian sausage
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 large parsnips, peeled, and chopped
• 2 large celery stalks, chopped
• 2 ½ tsp. Italian seasoning
• 1 lb. brown lentils
• 3 qts. Chicken broth
• 1 5-oz. package, baby spinach

Heat oil in a large soup pot, over medium-high heat, and cook sausage until browned and crumbly.  Set aside using a slotted spoon.  To pot, add onions, carrots, parsnips, celery, and Italian seasoning.  Blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, about 8 to 10 minutes.  Add lentils, stir to coat, add 3 qts. Broth.  Bring to a boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by ¼ cup, if soup is too thick, 20 to 30 minutes.  Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 minutes.  Season to taste with salt and pepper.  Stir in spinach.  Cook until spinach is wilted, about 3 minutes.  Serve with grated fresh parmesan cheese.

Serves: 4

Total time: 50 minutes

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Yeah!!!  Crab season has started, a recipe from the archives.  LooLoo

During crab season this is a must for entertaining. It’s fun, it’s easy, it’s fast and everybody loves it.  I like to serve this succelent crab dish with a big green salad, and crusty french bread (dipping the bread in the sauce is a must).  It’s so good!!  I found this fabulous recipe from a cookbook “Cooking at the Winery with Jim May” that I aquired while wine tasting at the Alderbrook Winery a few years ago. This recipe was given to Rob Weinstock, Vineyard Manager at Alderbrook and his family more than forty years ago by the great San Francisco restauranteur Joe Paoli.  Go to www.alderbrook.com to check out this beautiful winery.

• 2 fresh Dungeness crabs cooked, cleaned, and cracked
• 1/4 pound butter
• 1/4 cup olive oil
• 2 teaspoons Tabasco
• 4 tablespoons Worcestershire sauce
• 1/2 cup white wine
• 4 cloves garlic, crushed
• 6 sprigs rosemary
• Pepper to taste

Mix all ingredients, except crab, in a sauce pan large enough to hold the crab when added.
Simmer for 20 minutes until well blended.

Add crab and spoon sauce over it as it simmers for an additional 10 minutes.
Serve with crusty French bread, a green salad, and lots of napkins.

• Serves 4
• Total time: about 40 minutes

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The recipe indicated to serve it with mayonnaise, however that seemed to heavy, so my mother in-law suggested to mix the mayo with some cranberry juice.  I used 1/2 cup of mayonnaise, and about 5 tbsp. cranberry juice, just enough to bring it to a dressing consistency.  This recipe came from a very old, old, cook book that was passed down from my grandmother.  It was put together by a group of women that belonged to the Native Daughters of the Golden West.  My grandmother was a business owner that belonged to a number of different networking organizations, this was one of them, pretty cool!  I look forward to trying and sharing more recipes from this cook book.  Please enjoy! 

For more jello mold recipes, check out Joyce’S Fine Cooking.

• 32 oz. fresh cranberries
• 1 cup water
• 2 cups sugar
• 1 package lemon jello
• 15 small marshmallows
• 1 cup celery, chopped
• 1 cup apples, chopped
• 1 cup walnuts, chopped

In a large soup pot, cook cranberries with water and sugar, on medium heat stirring constantly until all your cranberries have burst.  Remove from heat, stir in lemon Jello and marshmallows.   When cool stir in celery, apples, and walnuts.  Pour into mold and chill in refrigerator.  Serve with salad dressing of your choice, or whisk together mayonnaise with cranberry juice, to a salad dressing consistency.

Serves: 12

Total time: 60 minutes

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