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Italian Chicken Tenders with Lemon

May 26, 2016

20160516 Italian Tenders

These chicken tenders come together easily for a quick dinner. Try them on top of a salad or with your favorite side dishes! If you prefer a smoother crust, you can pulse the breadcrumb mixture in your food processor before breading the tenders.

You will need:

  • 1 lb chicken tenders
  • 2 eggs
  • Splash of water
  • 1/2 c breadcrumbs
  • 3/4 c shredded Parmesan
  • 1 t garlic powder
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t paprika
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 1 lemon, cut into wedges

Then you will…

  1. Pound each chicken tender under plastic wrap until roughly 1/2-inch thick
  2. In a large plate with a lip, whisk together the eggs with a splash of water until well combined.
  3. Season the egg wash with salt and pepper and whisk to combine.
  4. In a second large plate, mix the breadcrumbs together with the Parmesan, garlic, basil, oregano, paprika, and desired pepper.
  5. Dip each piece of chicken in the egg wash and then dredge them in the Parmesan-breadcrumb mixture.
  6. Heat several tablespoons of olive oil in a large nonstick skillet over medium heat.
  7. Cook the chicken about 3 minutes on each side, or until cooked through and golden on the outside. You may need to cook them in batches depending on the size of your skillet.
  8. Serve with fresh lemon wedges.
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Grapefruit Curd Tea Cake

May 19, 2016

We get a box of fruit delivered every month. This month’s delivery had some gorgeous grapefruits. Since D and I drink lots of tea, I decided to make an afternoon tea cake that highlighted the yumminess of the grapefruit.

20160509 Grapefruit Cake 03

You will need:

  • 3 grapefruits, zested and juiced (strain out the seeds; you should have roughly 1 cup of juice)
  • 17 T unsalted butter, room temperature and divided
  • 1 1/4 c sugar
  • 2 egg yolks, room temperature
  • 5 eggs, room temperature
  • 1/4 t + pinch of salt, divided
  • 1 lime, juiced
  • 1 t vanilla extract
  • 1 1/2 c flour
  • 2 t baking powder
  • Powdered sugar

Then you will…

  1. In a small saucepan, bring the grapefruit juice to a simmer and reduce until it is about a half cup in volume. Remove from heat.
  2. In a medium heatproof bowl (e.g., metal), cream together 5 tablespoons of the butter with 1/2 cup of the sugar until fluffy and well combined.
  3. Whisk in the egg yolks and two eggs until light and fluffy, about 4 minutes.
  4. Whisk in the pinch of salt and lime juice. It won’t be smooth, which is fine.
  5. Whisk in the grapefruit juice.
  6. Bring a few inches of water to a simmer in a small saucepan. Place the bowl with the grapefruit mixture on top to create a double boiler.
  7. Whisk for about 10 minutes until the sugars dissolve, the mixture smooths out, and it thickens to a pudding-like consistency. This creates the grapefruit curd.
  8. Remove the curd from the heat and whisk in a third of the grapefruit zest. Set the curd aside.
  9. Preheat your oven to 350 degrees. Line the bottom of an 8 or 9-inch springform with parchment paper. Grease the pan and set aside on top of a baking sheet.
  10. In a large mixing bowl, cream together the remaining 12 tablespoons of butter, 3/4 c sugar, and leftover grapefruit zest until well combined and fluffy.
  11. Whisk in half of the grapefruit curd.
  12. Whisk in the remaining three eggs and vanilla until light and fluffy, about 4 minutes.
  13. Whisk in the baking powder, 1/4 teaspoon salt and the flour until well combined.
  14. Spread the batter in the prepared springform.
  15. Top with the remaining curd.
  16. Bake for 30-45 minutes or until a tester in the center comes out clean.
  17. Allow to cool for 10 minutes before removing the cake from the springform and transferring to a wire rack.
  18. Dust with powdered sugar and serve with your favorite tea.

 

  1. 20160509 Grapefruit Cake 01

 

 

 

 

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Chili Mac n Cheese

April 28, 2016
We’ve had a bunch of family helping out since Baby R was born. It’s been incredibly helpful. My mom helped me put together this crockpot dish in preparation for my husband’s parents coming into town. It was easy and a great way to have dinner ready when they arrived. Time to dust off your slow cooker!
20160415 Chili Mac
You will need:
  • 1 T olive oil
  • 1 lb hamburger
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 3 T chili powder
  • 2 T cumin
  • 1 t garlic powder
  • 1 t cayenne pepper (optional)
  • 4 c stock (use your favorite: beef, chicken, vegetable)
  • 1 bottle beer (optional)
  • 1 can (28 oz) fire roasted diced tomatoes
  • 1 can (14.5 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) kidney beans, drained and rinsed
  • Salt and pepper, to taste
  • 10 oz uncooked elbows pasta
  • 1 1/2 c shredded sharp cheddar cheese

Then you will:

  1. In a large nonstick skillet, heat the olive oil over medium heat.
  2. Add the hamburger and begin to brown, stirring occasionally.
  3. Add the onion, garlic, chili powder, cumin, garlic powder and cayenne. Cook another 5 minutes or so, until the hamburger is browned and the onion slightly softened.
  4. Transfer the mixture to your crockpot.
  5. Add the stock, beer, tomatoes, and beans to the crockpot.
  6. Cook on LOW for 6-8 hours.
  7. Stir in the pasta 30 minutes before you want to serve the meal.
  8. Stir after 15 minutes elapse. If it looks like there is very little liquid left, add up to 1 cup of additional hot water.
  9. Just prior to serving, stir in the shredded cheddar cheese and allow to melt.
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German Apple Pancake

April 22, 2016

20160410 Apple Dutch Baby 02

D and I just had a lovely baby boy! It’s been a bit hectic in our house since his arrival, so I haven’t had much time to cook. This is the first meal I prepared from scratch, and it was perfect for a quiet Sunday morning.

You will need:

  • 4 eggs, beaten
  • 1/2 c flour
  • 1/2 t baking powder
  • 1 T + 1/4 c sugar, divided
  • 1 t ground nutmeg, divided
  • 1 t ground cinnamon, divided
  • 1 t vanilla extract
  • 1/2 c milk
  • 2 T + 1/4 c unsalted butter, divided and melted
  • 1 large apple, peeled, cored and cut into 1/4-inch slices (I used a honeycrisp)

Then you will…

  1. In a large mixing bowl, whisk together the eggs with the flour, baking powder, a tablespoon of the sugar, and 1/2 teaspoon each of nutmeg and cinnamon.
  2. Whisk in the vanilla extract, milk and 2 tablespoons of melted butter. Set aside.
  3. Preheat your oven to 425 degrees. Line a baking sheet with foil and place a 9-inch pie plate on the lined sheet.
  4. In a small mixing bowl, combine the remaining 1/4 cup of sugar with the remaining cinnamon and nutmeg.
  5. Pour the remaining 1/4 cup of melted butter in the pie plate and brush some butter up the sides.
  6. Sprinkle 1/2 of the spiced sugar mixture on the melted butter.
  7. Top with the apple slices and sprinkle with the remaining spiced sugar mixture.
  8. Bake 10 minutes, or until the mixture is bubbly.
  9. Gently pour the batter on top of the apples and return the dish to the oven. Bake for 15 minutes.
  10. Reduce the heat to 375 degrees. Bake for another 10 minutes.
  11. Serve hot with a little powdered sugar or maple syrup.

20160410 Apple Dutch Baby 03

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Rosemary Roasted Potato Salad

April 14, 2016

20160313 Roasted Potato Salad 01

We really enjoy warm potato salad…perhaps it is the German side of me? This one includes roasted potatoes for extra crispiness and sour cream for the tang. It is a great side dish to most pork, chicken and beef entrees.

You will need:

  • 2 lb small red-skinned potatoes, quartered into bite-sized pieces
  • 3 T olive oil, divided
  • 2 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1/3 c shallot, sliced thin
  • 2 cloves garlic, minced
  • 1/2 c sour cream
  • 1 1/2 t Dijon mustard
  • 1 1/2 t red wine vinegar

Then you will…

  1. Soak your potatoes for 15 minutes in cold water. Strain and shake off as much water as possible.
  2. Preheat your oven to 400 degrees.
  3. In a medium mixing bowl, combine the potatoes with 2 tablespoons of the olive oil, the rosemary, and salt and pepper to taste.
  4. Spread into a single layer on a baking sheet and roast for 30-40 minutes, stirring every 20 minutes. They should be browned and cooked through.
  5. Remove from the oven and allow to cool at least 10 minutes.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium in a nonstick skillet.
  7. Add the shallots and saute until they to begin to caramelize, about 5-8 minutes, stirring occasionally.
  8. Add the garlic and saute another 2 minutes, or until fragrant.
  9. Season with salt and pepper to taste. Remove from heat.
  10. In a large mixing bowl, combine the sour cream with the mustard and vinegar.
  11. Add the roasted potatoes and the shallot-garlic mixture.
  12. Stir until well combined; the potatoes should be evenly coated with the dressing.
  13. Serve warm or at room temperature.
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Pork Chops with Rosemary-Mushroom Sauce

April 6, 2016

We felt in the mood for some pork chops and had some friends coming over for dinner. We decided to pair the pork with a sauce that mixed one of our favorite vegetables (mushrooms) with two of my other favorite ingredients (rosemary and Dijon mustard). Our friend’s daughter found the pork to be yummier and more interesting than playing with the cats. Hope you like it too!

20160313 Rosemary Mushroom Pork 02

You will need:

  • 4 pork chops, roughly 1/2 inch thick
  • Salt and pepper, to taste
  • 2 T olive oil
  • 1/2 c shallot, minced
  • 1 clove garlic, minced
  • 8 oz baby bella mushrooms, washed and sliced
  • 2 sprigs fresh rosemary, chopped
  • 1/4 c unsalted chicken stock
  • 2 T Dijon mustard
  • 2/3 c heavy cream

Then you will…

  1. Pat the pork chops dry and season with salt and pepper on both sides.
  2. In a large nonstick skillet, heat the olive oil over medium heat.
  3. Sear the pork chops till golden on each side, no more than 2 minutes per side.
  4. Place the pork chops onto a plate and set aside.
  5. Add the shallot to the pan and saute for 2-4 minutes, or until starting to soften.
  6. Add the mushrooms and rosemary, and saute until the mushrooms give off their juices and they cook off.
  7. Stir in the stock, mustard and cream. Mix until well combined and heated through.
  8. Season the sauce with salt and pepper to taste.
  9. Return the pork chops to the pan and allow to simmer another 2-4, until the pork is cooked to your liking.
  10. Serve the pork chops with the mushroom sauce on top. Goes great with potatoes!
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Spring Pasta Primavera

March 28, 2016

We’ve had a stream of warm weather, which seemed to cry out for a spring-inspired dinner. This easy pasta primavera was just the thing!

You will need:

  • 1/2 c bread crumbs
  • 1 lemon, zested
  • 4 cloves garlic, minced and divided
  • 1/2 yellow onion, minced
  • 1/2 c Parmesan, shredded and divided
  • 2 T unsalted butter, cut into small cubes
  • Salt and pepper, to taste
  • 1 lb asparagus, sliced into 1/2 inch pieces
  • 1 c fresh peas
  • 1 lb wide pasta
  • 2 T olive oil
  • 2 T flour
  • 1/4 c chicken stock
  • 1 c milk
  • 4 oz cream cheese or creme fraiche

20160312 Primavera 01

Then you will…

  1. In a food processor, combine the bread crumbs with the lemon zest, half of the garlic, 1/3 (scant) of the onion), a few inches of the cheese, and the butter. Season with salt and pepper.
  2. Pulse until well combined.
  3. In a small skillet, brown the crumb topping. Set aside.
  4. Bring a large pot of salted water to a boil.
  5. Add the asparagus to the boiling water. Allow to cook for 3 minutes.
  6. Add the peas to the boiling water. Allow to cook for 1 minutes.
  7. Drain and stop the cooking by placing the veggies in a cold water bath.
  8. Bring another pot of salted water to a boil. (If you want to skip this step, use a slotted spoon to remove the veggies from the first pot).
  9. Cook the pasta according to the package, stopping 1-2 minutes shy of the recommended cooking time.
  10. Meanwhile, in a large skillet, heat the olive oil.
  11. Add the remaining garlic and onion. Saute for 6-8 minutes, or until softened.
  12. Stir in the flour and allow to cook for 1-2 minutes.
  13. Whisk in the chicken stock and then the milk.
  14. Allow the sauce to thicken, whisking regularly for about 5 minutes.
  15. Whisk in the cream cheese until melted and well combined.
  16. Whisk in the shredded cheese until melted and smooth.
  17. Season the sauce with salt and pepper to taste.
  18. Toss the pasta with the sauce until well coated. Remove from heat.
  19. Stir in the asparagus and peas.
  20. Serve the pasta topped with the toasted bread crumbs.
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