Chicken Thighs with Creamy Mustard Sauce

 

Reviews are great on this! Ina Garten on Food Network.  I did not change much except the creme fraiche; I used sour cream cause what I had in frig and champagne vinegar in place of white wine.  I forgot the parsley; I often do, but would make the dish more visual. The sauce seemed a little oily, but with a quick stir it is fine. I made this early in the day; so I reheated the sauce in the microwave and heated chicken separate in the microwave and finished under the broiler. I served with the sauce on the side. The mustard sauce is superb! Put a serving in freezer and hope will be fine... A few weeks later; freezing was a success...!😀

Ingredients:

• 8 medium bone-in, skin-on chicken thighs (2 1/4 pound)
• salt and pepper
• good olive oil
• 2 cups sliced onion
• 2 tablespoon dry white wine (I used champagne vinegar)
• 8 ounces creme fraiche ( I used sour cream)
• 1 tablespoon Dijon
• 1 teaspoon whole-grain mustard (I used Trader Joe brand)
• 1 tablespoon chopped fresh parsley

Directions:

Pat dry the chicken thighs and sprinkle 1 1/2 teaspoon salt and 3/4 teaspoon pepper. Turn over and sprinkle 1 more teaspoon salt.

Heat 1 tablespoon olive oil in large skillet over medium heat. 

When oil is hot, place the chicken in one layer with skin-side down. Cook 15 minutes without moving. I did check to make sure not too hot halfway through. 

Turn the thighs over and add the onions to the pan and stir to create even layer along side and under chicken. Cook for 15 minutes; stirring occasionally until the thighs are cooked 155-160 degrees and the onions are browned.

Transfer the chicken; not the onions, to a plate and allow to rest uncovered.

If onions are not browned enough; cook for another minute.

Add the wine, creme fraiche, Dijon mustard, whole-grained mustard and 1 teaspoon salt to the skillet and stir over medium heat for one minute. 

Return the chicken, skin side up and juices to the skillet and sprinkle with parsley.

I served a salad with chopped apple and a little Cheddar and Tuscan Roasted Potatoes with Lemon (blog: 11/10/2020 label: potatoes). The potatoes by the way I had froze in proportions. They were great and better than the commercial potatoes bought frozen. I use parchment paper incased in foil; making little packets.

Eli turns 11!

 

Zac turns 10!

 

Lego Masterpiece

Shopping @ the Lego Store

Birthday Donuts @ the Park

Gotta love Zac!

Pork with Spaghetti

 

This recipe is from Colorado Cache a timeless cookbook. The original recipe calls for pork chops; however, pork tenderloin would be an excellent protein choice as well. Do not let the simplicty of the ingredients fool you; this is delicious. 

Ingredients:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/8 or more teaspoon red pepper flakes
• 1 teaspoon fresh rosemary, minced *key ingredients
• 4 pork chopes, 1 inch thick
• 2 cups chopped tomatoes (I used canned as that is what I had)
• 3 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 3/4 pound spaghetti
• 4 tablespoons butter
• 4 tablespoons Parmesan, grated

Directions:

Melt 3 tablespoons butter and olive oil in large heavy skillet. Add garlic and red pepper. Sprinkle rosemary on pork chops and add to skillet. Brown slowly.

Add tomatoes ( I crushed my tomatoes with potatoe masher), parsley and salt.

Cover and simmer for 20 minutes. Uncover and cook an additional 20 minutes or until chops are tender.

Cook spagetti according to package instructions. Drain and place back in pan you cooked pasta in and add 4 tablespoons butter and a little of the sauce. 

To serve; divide pasta in equal servings in bowls, add some sauce, place chop next. Garnish with Parmesan.

BBQ Peach Pulled Pork

 

This recipe was actually our "not so normal" Thanksgiving dinner. My sister, Simone, is normally the turkey person... Alas we are stuck in Covid-Land. Guess the turkey next year will taste that much better. This is from Trisha's Southern Cooking. It was originally for the Instant Pot; not having one, I improvised and used the crockpot. The good news was we did have family. These little cuties, picture below & their parental units! We had Fall Salad (blog: 11/17/13 label: salad), deviled eggs, Twice Baked Potatoes with Bacon & Cheddar Cheese (blog: 5/2/2020 label: potatoes), Beautiful Burger Buns (blog: 8/15/2020 label: yeast bread), Butterhorns (blog: 1/4/16 label: yeast bread), Pumpkin Roll (blog: 12/22/15 label: cake, Cherry Pie (blog: 1/4/14 label: pie, and Cutout Sugar Cookie (blog:4/11/15 label: cookies. 

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon garlic powder or granules
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 3 pound boneless pork shoulder, cut into three 1 pound pieces
• 2 tablespoons olive oil
• 1 cup chicken stock
• 3 tablespoon apple cider vinegar
• 13 ounce jar peach jam (could not find so used apricot & was not exactly 13 ounces)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 15 ounce can tomato sauce
• 1 tablespoon molasses
• 1 tablespoon soy or tamari sauce
• 1 teaspoon Worceshire sauce
• 3 tablespoons cornstarch plus 3 tablespoons water
• a little shake or 2 of Tabasco
• 1/4 cup fresh parsley, chopped for garnish
• 1 small shallot, minced for garnish

Directions:

Grease the inside of a crockpot.

Combine the cumin, garlic powder, ginger, mustard, onion powder, black pepper, chili powder and salt. Rub the 3 pieces of pork front, back and sides.

Heat the olive oil on medium high heat in a large skillet. Add the pork pieces and brown on all sides. Place seared meat in crockpot. Remove any string around pork.

Combine the chicken stock, apple cider vinegar, jam, Dijon, fresh garlic, tomato sauce, molasses, soy sauce, Worceshire sauce. Pour over pork.

Cook in crockpot on low for about 6 hours or until pork is super tender to be shredded.

Remove the pork onto large platter and shred.

Combine the cornstarch and water to make a slurry and add to the sauce along with the meat. Cook until slightly thickened. 

Adjust salt and pepper. I added some Tabasco as well...

8-10 servings

Ally's Art

The Little Cuties

Creamy Harissa Wings

 

This is a recipe from The Kitchen on Food Network; one of my favorite shows. There are several chiefs cooking together. Geoffrey Zakarian is always dressed in a suit. The show has great tips and is enertaining. I told you I subscribed to Food Network which gives you video access to show, classes, recipes. Keeps me inspired during our most recent Covid Red on Boulder County's dial.😂

Ingredients:

• 1/2 cup full-fat Greek yogurt ( I had only 2% fat)
• 1/4 cup fresh parsley, chopped
• 3 tablespoons harissa ( I have the powder)
• 2 tablespoons Siraccha sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon fresh parsley, minced
• Zest and juice from 2 lemons
• salt and pepper to taste
• a dollup of honey (this was in the reviews)
• 2 1/2 pounds chicken wings (flats and drummettes)
• slice scallions for garnish

Directions:

I prepared the wings according to Crispy Chicken Wings with Two Sauces (blog: 3/2/2020 label:chicken) which bakes first and finishing on the grill.

In a large bowl whisk together all the ingredients except chicken wings. Allow for flavors to meld in the refrigerator.

After finishing the wings on the grill; toss wings with 1/4 cup of sauce and garnish with scallions. Serve with more sauce on the side.

Spicy Ground Beef Tacos

 

We have some friends that raise Oreo cattle. Terry and Larry were kind enough to pop by, all with masks, to drop off some beef for us to try. I normally add hot sausage to my taco concoctions, but wanted to not mask ( no pun intended) the flavor. This would be great over pasta as well! 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce ( I did not have any so used 1 tablespoon tamari and 1 tablespoon ketchup)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon granulated garlic
• 1 1/2 pound ground round beef
• salt and pepper
• 1 15-ounce can diced fire roasted tomatoes
• 1-2 teaspoon Tabasco
• tortilla shells, soft or hard

Directions:

Heat oil in a large skillet over medium-high heat. Add the onion and cook till tender; about 4 minutes.

Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and granulated garlic. Cook stirring until onion is coated; about 1 minute.

Add the beef and 1 teaspoon salt and pepper (to taste). Break up the beef with a potato masher and cook until no longer pink.

Add the tomatoes (breaking up with potato masher) and the Tabasco. Cook 5-7 minutes. Adjust salt and pepper.

Serve with sauce of choice (we like green chili), shredded cheddar cheese, fresh red onion, lettuce. Try a dollup of Blue Moose hatch green chili cheddar dip!

Creamed Spinach Casserole

 

This is a recipe from Trisha'a Southern Kitchen. I cut the butter down some, used half and half (1 cup vs 1 1/4 cup) instead of heavy cream, red pepper flakes instead of cayenne and added 1/2 Boursin cheese box in place of the cream cheese. I like being able to use the convenience of frozen spinach and I happen to LOVE spinach any which way!

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, minced ( I used minced scallions cause what I had)
• 1 cup half and half
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes
• Two 10 ounce packages frozen chopped spinach, thawed and squeezed dry)
• Salt and pepper to taste
• 1/4 box Boursin cheese
• 2 tablespoons panko breadcrumbs (I used Garlic Breadcrumbs from Baked Pattypan Squash Parmesan blog 8/4/2020 label: vegetable)
• 1/2 cup grated Parmesan, divided

Directions:

Preheat oven to 400-degrees.

Butter a 8x8 baking dish. I used a little from the measured 2 tablespoon butter used in the recipe.

Melt the butter in a skillet and add onion and garlic; sauteing until softened. Stir occasionally.

Add the half and half, nutmeg and red pepper flakes and simmer until slightly thickened. 

Add the spinach, 1/2 teaspoon salt, Boursin cheese, and 1/4 cup Parmesan. Stir till Boursin is melted.

Transfer to the baking dish, sprinkle with breadcrumbs and remaining Parmesan.

Bake for about 15 minutes till bubbling and light golden on top.

Beef Curry

 

This recipe was originally Ina Garten's Lamb and Chickpea Curry. I made it my own using the rub in ground round to make meatballs and used her sauce; eliminating the lamb and chickpeas in the picture. Feel free to use the original recipe! Here goes my version... 

Ingredients for Meatballs:

• 1 pound ground round
• 2 tablespoons Madras curry powder (Madras Curry Powder (3/6/13 label: spices) or store bought
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon rosemary leaves or 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon thyme leaves or 1 teaspoon fresh thyme, minced 
• 1/2 teaspoon fennel, ground 
• salt and pepper 

 Ingredients for Sauce:

• 1/4 cup good olive oil
• 1/2 onion, chopped
• 1/2 tablespoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 cup chicken or beef stock
• 1 6-ounce can tomato paste
• 1 (13.5-ounce) can coconut milk
• 1/4 cup white wine vinegar or white wine
• 2 tablespoons maple syrup
• 1 tablespoon harissa (found on Amazon), more to taste if desired
• 1/2 cup or more celery, diced
• 1/2 cup carrots, diced
• 1 teaspoon salt

To serve:

• Basamati steamed rice
• Greek Yogurt
• fresh cilantro

Directions:

Combine all the meatball ingredients in a medium bowl. Set aside for 30 minutes. Form into 16 meatballs by first halving, then keep halving until equals 16 meatballs.

Heat the olive oil in a large saute pan on medium heat and add the onion and ginger and saute 5 minutes.

Add the garlic and cook 1 minute.

Raise the heat to medium high and add the meatballs. Stir occasionally until evenly browned.

Add the broth, coconut milk, wine vinegar, tomato paste, wine vinegar, salt, maple syrup, and harissa (stir into small amount of hot water to form a paste).

Add the carrots and celery, bring to a boil, lower heat and simmer another 30 minutes. I turned heat off and allowed the flavors to mingle while cooling on the stove top, covered.

Adjust your seasonings and serve with rice, yogurt and fresh cilantro. I served as pictured with the rice on the side. 

 

Tuscan Roasted Potatoes with Lemon

 

This is another Ina recipe. I did tweek it a bit. I bought organic fingerling potatoes that came in a 1 1/2 pound bag. They are so cute; with purple, yukon gold and red potatoes. They are so small does not take much to cut in pieces to roast. I used roasted garlic granules instead of fresh garlic, lemon zest and lemon juice in place of the 1/2 lemon cut into wedges. I did used "good" olive oil! Ina insists. Comes together easy. Served with Crispy Skillet Turkey Burgers (blog: 5/16/2020 label: turkey) and tomorrow night going to serve with Ina Garten Parmesan Chicken (blog: 10/31/2020 label: chicken) with marinara and fresh mozzrella. What is not to like?

Ingredients:

• 1 1/2 pound fingerling potatoes, cut in half or quartered depending on size
• 2 large branches fresh rosemary
• 3 teaspoons lemon zest
• 3 teaspoons lemon juice
• 2 1/2 tablespoons olive oil
• granulated garlic to taste or 6 large cloves, smashed and peeled
• 1 1/2 teaspoons salt 
• 1/2 teaspoons pepper

Directions:

Preheat oven to 375-degrees.

In a medium bowl place the prepared potatoes, rosemary, lemon zest, lemon juice, olive oil, and fresh garlic if using. Toss to coat.

On a parchment lined baking sheet spread potatoes in a single layer. Sprinkle with granulated garlic (if not using fresh garlic, salt and pepper.

Roast for 50-60 minutes turning the potatoes every 20 minutes until browned and crisp. Discard rosemary branches.

She finishes with fleur de sel.

Baked Spinach and Zucchini

 

 

Hello, I told you I have a free trial from Food Network. Ina Garten is the bomb! So fun to watch her effortlessly create. I love spinach; so this really was a hit for me. Great for lunch or a side with a protein. As Ina; I used frozen spinach, although alot of the reviews used fresh. I did not have 3 ingredients on hand; so substituted Jarisberg Swiss for the Gruyere and 1/2 of Boursin cheese with 3/4 cup milk for the heavy cream. Also added dried basil for fresh. Next time will follow those ingredients to compare the difference. I did bake in a boring 9x14-inch glass baking dish, but if we were able to have dinner guests; the individual cast iron skillet are so cute! Go away Covid!!!!!

Ingredients:

• 4 tablespoons unsalted butter, divided, melted
• Good olive oil (love she says this)
• 6 scallions, white and green parts, sliced 1/4 inch (some reviews used yellow onion)
• 4 zucchini, sliced in 1/4-inch rounds (1 pound)
• 16 ounce frozen spinach, defrosted (  Ina wanted 20 ounce, but just used one package)
• 1 cup cooked basmati rice
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground nutmeg (this created a wonderful flavor)
• 2 tablespoons fresh squeezed lemon juice (I squeeze fresh lemons and freeze the juice)
• Celtic salt and fresh ground pepper
• 4 large eggs 
• 3/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 2 ounces Gruyere cheese, grated

Directions:

Preheat oven to 350-degrees.

Grease a 9x14-inch baking dish or six individual cast iron pans with 2 tablespoons butter and set aside.

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the scallions and zucchini and saute 2 minutes. Add the garlic and cook for one minute. 

Lightly press most of the water out of the defrosted spinach and add to the pan.

Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt and 1 teaspoon pepper and toss well.

Transfer to the prepared baking dish.

In a medium bowl, whisk together eggs, cream and remaining 2 tablespoons melted butter and the 1/4 cup Parmesan cheese. 

Pour the mixture over the spinach and zucchini and smooth the top.

Sprinkle with some extra Parmesan and the Gruyere.

Bake for 20-30 minutes, until a knife inserted in center comes out clean.

Ina Garten Parmesan Chicken

 

I have been craving fried chicken. My great aunt Grace made the best ever fried chicken with white gravy. Not having a mom for most of my formative years; I was very lucky to have 2 great aunts; Grace was the cook and Maureen was the intellectual. My grandmother was also a force in my life and she liked to cook; along with my dad's twin, Aunt Alice. So I come by my passion somewhat naturally. I have posted another recipe, Oven Fried Chicken Parmesan (blog: 6/23/2020) Both are really good. This recipe you pan fry on top of the stove. I used a gluten-free flour: Bob's Mill brand and Ian's gluten-free bread crumbs. I seasoned the bread crumbs, however, if not gluten-free, you can buy premade. You can serve the chicken with salad dressed with Lemon Vinaigrette (recipe follows) or traditionally with sauce, pasta and fresh mozarrella. If we can ever have dinner guests again; the chicken can be prepared ahead and held on a parchment-lined pan in a low 200-degree oven.

Ingredients for Chicken:

• 4-6 boneless, skinless chicken breasts
• 1/3 - 1/2 cup flour 
• 1/2 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 2 large eggs
• 1 tablespoon water
• 1 1/4 cups seasoned breadcrumbs  ( 1 teaspoon garlic powder, 1 teaspoon dried parsley flakes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme, 2 teaspoon fresh chopped thyme and 2 teaspoons fresh lemon zest)
• 1/2 cup freshly grated Parmesan
• unsalted butter
• good olive oil

Ingredients for Lemon Vinaigrette:

• 1/4 cup freshly squeezed lemon juice
• 1/2 cup good olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Pound the chicken breasts until 1/4-inch thick. I used the smooth side of my meat mallet. Good way to get to work those arms!

I used 3 pie pans which I added the flour, salt and pepper, the beaten eggs with water, and lastly the seasoned bread crumb and Parmesan. Go ahead and do the breading of the chicken first, placing in one layer on a sheet pan, to be ready to pan fry. First dip in flour, then egg and then the bread crumbs. I had to do 2 batches, as you do not want to crowd your pan. I like to add some extra salt and pepper.

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan on medium heat. Pan fry for 3 minutes on each side. Repeat with second batch. 

Parmesan Chive Smashed Potatoes

 

So Food Network emailed a one month free subscription to Food Network Premium. Ha makes Covid hours at home tolerable for me... Lots of video tutorials viewed on the elliptical. First recipe I have tried. I will most likely not have access to chives and will replace with parsley and serve with Parm or sometimes without. So versatle. I bought a bag of fingerling taters; so mine were not quite as uniform & pretty as Ina's but hey who cares. No guests are invited... Gonna serve with Baked Pattypan Squash (blog: 7/4/2020 label: vegetable); so might not add the Parm this time. Have so hot Italian sausage in freezer and that will be the protein. Reading reviews always helps what other folks have added, granulated garlic.  Let you know how dinner turns out...

Ingredients:

• 1 pound mixed small Yukon gol and re new potatoes, scrubbed
• Celtic salt and fresh ground pepper
• 3 tablespoons good olive oil
• 1/2 cup freshly grated Parmesan (Ina has a whole tutorial on parm)
• 2 tablespoons fresh chives, minced

Directions:

Preheat the oven to 400-degrees.

Place the potatoes and 1 tablespoon salt in large saucepan and add enough water to cover the potatoes. bring to a boil, reduce the heat, and simmer for 17-20 minutes, until the potatoes are tender when pierced with a skewer.

Drain the potatoes and place on a parchment lined cookie sheet. Mash with a potato masher until1/2-inch thick. Brush with olive oil and add salt and pepper to taste.

Roast the potatoes for 25-30 minutes, turning once, until skins have become nicely browned.

Sprinkle potatoes with the Parmesan cheese and roast another 2-3 minutes, just until the cheese melts.

Sprinkle potatoes with chives.

Hershey's Best Brownie Recipe

 

 

I have been on the hunt for a recipe that mirrors a childhood memory of Sara Lee Brownies. The Sara Lee Brownies had pecans; which you can certainly add; but GK would not like. The recipe is easily halved to make just one 9-inch pan. You may serve without frosting, but I cannot imagine why! This is one treat this gluten-free gal will be caught sneaking a piece!

Ingredients for Brownies:

• 2 sticks unsalted butter, 1 cup
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey's Cocoa
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup nuts (optional)

Ingredients for Creamy Brownie Frosting:

• 6 tablespoons unsalted butter, softened
• 6 tablespoons Hershey's Cocoa
• 2 tablespoons light corn syrup or honey
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-4 tablespoons milk

Directions for Brownies:

Heat oven to 350-degrees. Grease 13x9-inch pan, or two 9-inch square pans.

Place butter in microwave-safe bowl and microwave on appropriate setting until melted. Stir in sugar and vanilla.

Add eggs, one at a time, beating well. 

Add cocoa and beat until blended.

Add flour, baking powder and salt. Beat well. Stir in nuts if desired.

Pour batter into prepared pan or pans.

Bake 30-35 minutes for 13x9-inch pan or 22 minutes for 9-inch pan or until brownies begin to pull away from sides of the pan. Cool completely and then frost.

Freezes well. Remove from freezer and make sure when unthawing they are in a container that lid does not touch the tops or will be a sticky mess...

Directions for Creamy Brownie Frosting:

Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk; beat until spreading consistency.

Rice Cakes

 

This recipe came courtsey of the nyt. I use to make rice cakes with leftover risotto and stumbled on this recipe. It is right up my alley. Original recipe called for mint; I used chopped parsley. Also original called for zucchini... I used Jasmine rice and doubled the recipe. I found the amount of butter in original recipe was too much and cut that as well. Plan on reheating in a dry hot non-stick skillet. Of course I froze in proportions for future meal side.

Ingredients:

• 4 cups Jasmine rice, cooked (1 cup raw rice cooked to package directions)
• 4 eggs, lightly beaten
• 3 tablespoon fresh parsley, minced
• 2/3 cup scallions, chopped
• 2 cups sharp Cheddar, shredded
• 2 teaspoons salt
• 1 teaspoon pepper
• 2-3 tablespoons butter

Directions:

In a large bowl, gently mix all but the butter together.

Heat a large non-stick skillet over med-high heat, adding butter, heating until foamy. I cooked the rice cakes in 2 batches; for a total of 12 cakes.

Turn cakes over with a spatula after 4 minutes and continue to cook until golden brown. I did place a lid on to minimize the slatter...

Buttery Hot Dog Buns

 

These came together quickly; making 10 buns. We do not eat hot dogs; but bratwurst, for sure! These are plenty roomy for a larger sausage plus condiments of your choice.

Ingredients:

• 2 1/2 teaspoons instant yeast
• 1 cup lukewarm water
• 3 cups flour ( I have been adding a scant 1/4 more to make dough consistency I want)
• 1 1/4 teaspoon salt
• 3 tablespoon sugar
• 6 tablespoons unsalted butter, softened
• 1/4 cup nonfat dry milk
• 1/4 cup dried potato flakes

Directions:

Combine all ingredients and mix with dough hook until forms smooth dough.

Cover and rise for about an hour.

Gently deflate dough and divide into 10 equal pieces. Form each piece into a 6-inch cylinder. 

Place on parchment paper lined baking sheet and flatten center slightly.

Cover and rise for 90 minutes.

Bake in preheated 350-degree oven and bake 15-20 minutes.

Cool on wire racks.

To serve, split and lightly toast.

Ally turns 7!

 

Stir Fry with Rice Noodles

 

This is excellent and easy. One may use any vegetable that strikes your fancy. My choices are scallions, chopped fresh jalapeno, and carrots. Skys really the limit. I pared with Teriayaki Thighs (blog: 3/3/16 label: chicken). Fabulous and spicy.

Ingredients:

• 12 ounces rice noodles ( cooked according to package directions &drizzle with 1 tablespoon oil)
• 3 tablespoons vegetable oil
• salt and pepper to taste
• one bunch scallions, chopped
• 3 small carrots, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon jalapeno, chopped
• 1/2 cup chicken broth
• 2 tablespoons tamari
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• fresh cilantro for garnish

Directions:

In large pan heat 2 tablespoon oil over medium high heat. Stir fry carrots, scallions, jalapeno and ginger until just cooked through. Remove from heat.

Combine the chicken broth, tamari, ketchup and cornstarch and add to the vegetables over low heat and stir just to combine. Add the cooked noodles.

I heated up the Teriayaki Thighs (cut-up into thin strips) that I had frozen and unthawed under the bagel mode in my toaster oven until heated all the way through.

Add chicken to the noodles and vegetables.

A winner dinner!

Beautiful Burger Buns

 

I am obsessed with King Arthur's recipes. They have turned me on to instant yeast, using my KitchenAid dough hook and just getting back to the pleasure of fresh bread! This recipe makes 8 large buns. You can adjust to 12 buns and bake for 12-15 minutes instead of 15-18 minutes. Or for slider buns divide dough into 24 pieces and bake 12-15 minutes. Sprinkle of seed on top is optional. I did not use quite as much butter to brush over tops once they are cooked; but included the suggested amount in the original recipe.

Ingredients:

• 3/4 cup - 1 cup lukewarm water ( full amount in winter when air is drier)
• 2 tablespoons butter, softened
• 1 large egg
• 3 1/2 cups  flour ( I used about 1/8 cup more; as dough was too soft)
• 1/4 cup sugar
• 1 1/4 teaspoon salt
• 1 tablespoon instant yeast

Ingredients for topping:

• 3 tablespoons butter, melted

Directions:

Mix all the ingredients by hand, mixer or bread machine until forms a soft dough. Place in a lightly buttered bowl, turn over, cover and rise until doubled; about 1 hour. I rise mine in the microwave so it is away from drafts.

Gently deflate the dough and form into an 8-inch log. Cut into 8 pieces. Place pieces on parchment paper, cover and rise for about 1 hour.

Before placing in a 375-degree oven; brush the tops with half of the melted butter.

Bake for 15-18 minutes, until golden. Remove from the oven and brush with the remaining butter. Cool on a wire rack.

You may freeze unsplit buns.

Ava turns 8!

Spectacular Cake!

Sleep over at Bobonne & Pops

Denver Zoo & Fun despite Covid

 

Kona Ice & Friends

Cinna-Buns

Another kingarthurbaking.com gem. Ooey-gooey cinnamon buns. Crown with a thick dollup of cream cheese or just plain cinnamon roll frosting. I have included ingredients for both. Your house will smell like a cinnamon roll factory!

Ingredients for Dough:

• 1 cup lukewarm milk
• 2 large eggs, at room temperature
• 5 tablespoons unsalted butter, softened
• 4 1/2 cups unbleached flour
• 1 3/4 teaspoons salt
• 1/2 cup granulated sugar
• 2 1/2 teaspoons instant yeast ( found for purchase at Moxie Bakery in Louisville)

Ingredients for Filling:

• 5 tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• 3 tablespoons cinnamon

Ingredients for Cream Cheese Icing:

• generous 1/3 cup cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 1/2 cup confectioner's sugar
• 1/2 teaspoon vanilla extract

Ingredients for Cinnamon Roll Icing:

• 2 cups confectioner's sugar
• pinch of salt
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla
• 2-3 tablespoons milk or enough to make a spreadable but thick icing

Directions for Dough:

Place all the ingredients in a mixer with attached dough hook and knead together to make a smooth, soft dough.

Place the dough in a lightly oil bowl, turn to grease all sides, cover and allow to rise until nearly doubled in bulk; about 1-2 hours. I placed in the microwave with door closed and rise time was about an hour. To check dough: press your finger in the dough; fingerprint should remain, with a slight spring back.6

Gently deflate the dough and transfer to a lightly greased work surface. Roll the dough to a 16-inch x 21-inch rectrangle. Spread with the butter. Mix the brown sugar together and sprinkle evenly over the dough.

Starting with the short end, roll the dough into a log. Cut into 12 slices using dental floss.

Place slices in a lightly greased 9 x 13-inch baking pan. Next time I will try 2 round baking pans.

Cover the buns and rise until nearly doubled, about 30 minutes.

Place in a 400-degree oven for 15-17 minutes, until golden brown.

While rolls are baking prepare either frosting by beating together all ingredients.

Ice the rolls while still warm.

Chocolate Chip Cookies

"Walking the line between crunchy and chewy: the edges are crisp, while the center is "bendy." kingarthurflour check it out! Mine turned out just like the picture happily. Giving most to the grands. 🥰

Ingredients:

• 2/3 cup light brown sugar, packed
• 2/3 granulated sugar
• 8 tablespoons unsalted butter
• 1/2 cup vegetable shortening
• 3/4 teaspoon salt
• 2 teaspoon vanilla extract
• 1 teaspoon vinegar, cider or white
• 1 teaspoon baking soda
• 1 egg
• 2 cups flour
• 2 cups semisweet chocolate chips

Directions:

Preheat oven to 375-degrees. I line the 13x9-inch with parchment paper.

In large mixing bowl, combine sugars, butter, shortening, salt, vanilla, vinegar and baking soda. Beat until smooth and creamy.

Beat in the egg, again beating until smooth. Scrape the bottom and sides of bowl; making sure it is thoroughly combined.

Mix in flour and then the chips.

If you have time chill dough for 30 minutes. Using a spoon or cookie scoop into 1 1/4-inch balls on to prepared baking sheets, leaving 2-inch between cookies.

Bake the cookies for 11-12 minutes until their edges are chestnut brown and their tops are light golden brown.

Remove the cookies from the oven and cool on pan until set enough to move without breaking.

Baked Pattypan Squash Parmesan with Garlic Breadcrumbs

Pattypan squash is gotta be my most favorite summertime veggie. Made our token appointment for the Boulder Farmer's Market, 10:20, 30 minutes is what you get. Darn hot with the mandatory masks, but guess worth it for the pattypans. This recipe is from loveandoliveoil.com It is yummy! I added granulated garlic on top of the panko breadcrumbs. Used Ian's gluten free; not too much notice without the gluten...
Froze, unthawed, devoured successfully!
Ingredients:

• 3-4 medium pattypan squash ( I had 3 medium and one small to fill up 9x13-inch pan)(cut into 1/2-inch slices)
• 1 medium onion (halved and sliced)
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 cup marinara (used Costco's Rao brand)
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella

For Breadcrumbs:

• 1 cup panko breadcrumbs
• 3 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt and pepper to taste
• granulated garlic
• fresh parsley for garnish

Directions:

Preheat oven to 400-degrees. Line a 9x13-inch baking sheet with foil and parchment paper.

Place sliced pattypan in a single layer, brush with olive oil, turn over and brush other side. Place onion on tops and brush again with remaining olive oil. Spoon marinara sauce over the top and salt and pepper to taste.

Bake for 15-18 minutes. Take out of oven and sprinkle cheeses on top and bake an additional 5-7 minutes. Until cheese melts and begins to brown.

Prepare breadcrumbs; heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat until oil is hot and garlic is fragrant, 2-3 minutes.

Add breadcrumbs, herbs, salt and pepper. Stir until golden brown, about 8-10 minutes.

Sprinkle breadcrumbs over baked squash, sprinkle with granulated garlic and garnish with fresh parsley.

If planning on reheating; place under broiler until hot and bubbly.

Zanzibar Curry Powder

This curry powder can be purchased at Savory Spice, but decided to make my own. I did not add the sugar and switched up the cayenne for red pepper flakes. Try the Cumin Carrot Soup (blog: 11/15/17 label: soup); super tasty! Recipe is simple if you have a spice grinder. getcookingspiceherbs.com

Ingredients:

• 1 tablespoon whole coriander seeds
• 2 teaspoons whole cumin seeds
• 2 teaspoons whole yellow mustard seeds
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon ground cinnamon
• 1/2 tespoon ground turmeric
• 1 teaspoon paprika
• 1/4 teaspoon or more red pepper flakes

Directions:

Place all the whole seeds in a small skillet and roast over high heat till mustard seeds start popping. Transfer to a plate to cool.

Once seeds are cool add to a spice grinder along with rest of ground spice and red pepper flakes and grind away!

Store in an airtight container.

Middle Eastern Chicken Kebabs

A little bit of planning for this one; as need to marinate for at least 8 hours. onceuponachef.com Jenn specifies chicken thighs instead of breasts; as lemon juice makes breasts tough... I stuck to the recipe, but did firm up to skewers in a 375-degree oven for 6 minutes. Makes easier handling to place on the grill.

Ingredients:

• 1 small plain Greek yogurt
• 2 tablespoon olive oil
• 2 teaspoon paprika 
• 1/2 teaspoon cumin
• 1 teaspoon crushed red pepper flakes
• zest from one lemon
• 2 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 minced garlic cloves
• 2 1/2 pound boneless skinless chicken thighs ( cut for skewers)

Directions:

Combine all the ingredients except chicken in a bowl.

Thread chicken on skewers. You will need 6-8 skewers.

Line a large baking pan with foil and parchment paper and place skewers on top. Spoon marinate all over meat, coating well. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 375-degree and bake for 6 minutes.

Finish skewers on the grill over medium-high heat. Be sure to brush the grate with oil to prevent sticking. Grill until golden brown, turning occasionally. About 10 minutes.

Oven Fried Parmesan Chicken

I tweaked this recipe a little. thespruceeats.com This comes together fairly quickly. I cut my chicken breasts in half lengthwise and then pounded with a meat mallet to make chicken cutlets. Hot marinara sauce and fresh Burrata was the icing on the cake. Having made ahead; I reheated the cutlets just to get the chill off in the microwave and then finished off with the burrata on top under the broiler. Heat the marinara sauce and serve over penne or egg noodles.

Ingredients:

• 4 large boneless, skinless chicken breasts ( cut in half and pounded with meat mallet)
• 1/2 cup butter (melted)
• 2 cloves minced garlic, minced
• 1 cup fine dry breadcrumbs ( I used Ian's gluten-free panko)
• 2/3 cup finely grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• favorite Marinara sauce ( I like Rao from Costco)
• fresh Buratta 
• fresh chopped parsley

Heat oven to 375-degrees. Line a large baking sheet with foil. I used a wire rack which I sprayed with oil. You can also place on parchment paper.

Place melted butter in shallow pan ( I used a glass pie pan).

Combine the breadcrumbs, Parmesan, garlic, salt and pepper. Place in a shallow pan.

Dip the prepared chicken cutlets in melted butter and fresh garlic and then coat with breadcrumb mixture. Place on wire rack.

Bake the chicken for 25-35 minutes or until internal temperature reaches 165-degrees.

Serve with marinara, Burrata, fresh parsley and pasta of choice.

Soft Breadsticks

kingarthurflour.com First pass, mine looked like the pic! There are 2 options: one is to remove from oven and brush with butter (really soft breadsticks); cut along score line or once cool enough to handle; cut bread along score lines with a bread knife, place bread sticks back on the baking pan on edge and bake an additional 5 minutes (for soft breadsticks) or 10 minutes ( stiffer breadsticks). I choose the really soft and plan on reheating the breadsticks on edge for the additional 5 minutes at 375-degrees. These are super easy and hope fam likes them!

Ingredients:

• 1 1/2 cups lukewarm water
• 3 tablespoons olive oil plus 2 tablespoons to prepare baking pan plus some to drizzle on before baking
• 1 1/4 teaspoon salt
• 3 1/2 cups flour
• 1 tablespoon instant yeast ( purchased at Moxie Bakery)
• 4 teaspoons Italian seasoning of choice ( I used 1 teaspoon oregano, 1 teaspoon dried basil, 2 teaspoons granulated garlic (set 1/2 teaspoon or so aside to sprinkle on top before baking)

Directions:

Prepare a large cookie sheet by lining with a sheet of parchment paper. Drizzle 2 tablespoons on top of parchment paper. Spread around with a marinate brush.

Combine all the ingredients in mixer bowl; setting aside 1/2 - 1 teaspoon of seasoning of choice. Beat on high speed for 1 minute.

Scoop sticky batter into prepared pan, spreading nearly to edges. Oiling your fingers helps with the job.

Using a rolling pizza cutter or knife score the dough in 1-inch wide cross strips. Cut strips made down the middle.

Cover the pan and rise at room temperature for 1 hour, till dough is puffy.

Preheat oven to 375-degrees.

Drizzle a little more olive oil on top and remaining seasoning of choice.

Bake bread for 25 minutes until light golden brown.

Remove from oven and carefully lift onto wire rack. Proceed as recommended above, depending on softness you desire.

Serve with olive oil for dipping or marinara sauce.

Hearth Bread

This recipe makes two loaves. I started out halving the recipe; just to make sure it turned out ok. happily mine looked just like this picture! You can chose to shape the loaves in longer, thinner French style loaves (which I did) or oval Italian ones. I sliced, buttered and sprinkled garlic granules on the pieces and froze in individual servings; ready to heat up. I used my upright mixer's bread hook, but you can check out kingarthurflour.com if you wish to knead by hand. Recipe varies a bit for using mixer.  I also skipped the returning to turned off oven once cooked. Do not like extra crusty bread.  Regret halving the recipe... This bread reminds me of a similar bread I made regularly with my Florida friend, Joanne. We were making yeast bread in our 20's! Such nerds!

Ingredients:

• 2 1/4  teaspoon instant yeast or 1 package dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 3/4 cups lukewarm water
• 5 1/2 - 6 cups flour ( I ended up using 5 1/2 cups)

Directions:

Place all the ingredients in the mixer bowl using the 5 1/2 cups flour. 

Knead the dough at low-medium speed using the dough hook for 10 minutes total time. Dough will be smooth and barely sticking to bottom and sides of bowl.

Place dough in a lightly greased bowl large enough for the dough to double. Cover with plastic wrap until dough doubles; about 1 hour.

Gently deflate the dough, cut in half and shape as desired. Place on parchment lined baking sheet.

Cover with a greased plastic wrap and rise 45 minutes or until noticeably puffy. 

Towards end of rising time preheat oven to 425-degrees.

Brush the loaves generously with lukewarm water and lightly slash the tops of the loaves 3 or more times diagonally. Place pan in the middle rack of oven.

Bake for 35-40 minutes. (I checked at 30 minutes and it was done).

Cool on wire rack. 

Freezes well.

Famous Blueberry Muffins

This recipe goes back to the 1990's; famous at Jordan's department store. Jordan's was absorbed by Macy's and now 2020 Macy's could easily disappear. Just a bit of historic trivia. I had frozen blueberries on hand, but fresh is recommended. If you do use frozen; do not crush the 1/2 cup. Rinse several times before using and pat dry with a paper towel. Do not skip sprinkling the sugar on top before baking. Take "lightly greased" not lightly; mine stuck to pan a bit. May use paper liners next time.

Ingredients:

• 8 tablespoons unsalted butter, at room temperature ( I soften in the wrapping in the microwave, watch closely)
• 1 cup sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 cup milk
• 2 1/2 cup blueberries (see above)
• 1/4 cup sugar, for topping

Directions:

Preheat the oven to 375-degrees and grease a 12-cup muffin tin; or line the tin with papers and grease the papers.

In an upright mixer, beat together the butter and sugar until well-combined.

Add the eggs one at a time, scraping the sides and bottom of bowl and beating well after each addition.

Beat in the baking powder, salt and vanilla.

Add the flour alternating with the milk, beating gently just to combine.

Mash 1/2 cup of blueberries (only if use fresh). Add the mashed and whole berries, stirring just to combine and distribute.

Scoop batter by heaping 1/4 cupful into prepared muffin pan.

Sprinkle 1 teaspoon sugar atop each muffin.

Bake muffins for 25-30 minutes, until light golden brown on top and tested in middle with toothpick until comes out clean.

Remove from oven and loosen their edges from pan and after 10 minutes transfer to wire racks to cool.